2009_Book_FoodChemistry

Index 1029
–, enantioselective analysis 356, 356(F)
Ionone, β - 242
Iron 422(T), 424, 425(T)
–, complexing by synergist 220(T)
–, enzyme cofactor 105
–, lipid peroxidation 199, 200(T), 213(F)
–, meat 587(T)
Iron(II)/iron(III)-redox system 106(T)
Irreversible inhibition, enzyme catalysis 126
Iso-sweet concentration, sugar 259(T)
Isoamylase (see pullulanase)
Isobetanidin 797, 797
Isobutyl acetamide, N-
–, Camembert 543
Isobutyl-3-methoxy-pyrazine, 2-
–, grape 837
Isochavicin 979
Isochlorogenic acid 824
Isoelectric point, amino acid 012, 012, 013(T)
–, peptide 036, 036(T)
–, protein 059
–, –, estimation 059
Isoelectric precipitation, protein 059, 061
Isoenzyme, definition 097
Isoflavone, chemical structure 823
Isoglucose, production 863(T)
Isohumulon 895, 896
Isoindole, amino acid derivative 022
Isoionic point, protein 059
Isokestose 295(T)
Isoleucine 010
–, biosynthesis 377(F)
–, discovery 011
Isomaltitol 874
–, production 863(T), 874
–, relative sweetness 863(T)
Isomalto-oligosaccharide, production 875
Isomaltol 264
–, formation 278, 279
Isomaltol, β -galactosyl-
–, heated milk 279
Isomaltopentaose, honey 886(T)
Isomaltose 263, 295(T)
–, honey 886(T)
Isomaltosylglucose, 3-α-
–, honey 886(T)
Isomaltotetraose, honey 886(T)
Isomaltotriose, honey 886(T)
Isomerase, definition 097
–, example 100(T)
Isomerization, monohydroperoxide 195, 195
Isooxazolium salt, amidation of protein 067
Isopanose, honey 886(T)
Isopeptide bond 023, 072
Isoprene fatty acid, milk fat 160
Isopropyl-2-methoxypyrazine, 3-
–, potato aroma 788, 789(T)
Isorhamnetin 834, 834
Isosaccharinic acid 268
Isosacuranetin 832, 832
Isosorbid 879
Isothiocyanate 790, 790
–, odor threshold value 792
–, reaction 790, 790
–, vegetable 789, 789(T), 790
Isotope analysis 858, 858, 859(T)
Isotope dilution analysis, aroma substance 356, 357,
358(F), 359(T)
Isotope dilution assay, patulin 475
Isotope effect, kinetic 858, 859
–, thermodynamc 859
Isotopic analysis, vanillin 395, 395(T)
Isouramil 764
Itaconic acid, coffee 943, 943
Jam 852, 852(T)
–, chemical composition 852(T)
–, furcellaran 307
–, pectin 315
Jelly 881
–, alginate 301(T), 304
–, fruit 852
–, pectin 315
Jelly fruit 881
Juniper berry, essential oil, chemical composition
974(T)
Juniper liquor 932
Kaempferol 834, 834
Kaempferol-3-glycoside, taste threshold 953
Kahweol, coffee 942, 943
Kamboko, production 635
Karaya gum 310, 311
Kefir 524
Kernel hardness, measurement 708
Kestose 295(T)
–, honey, 886(T)
–, molasses 874
–, specific rotation 258(T)
–, sugar extract 869
Kestose, 1- 295(T)
Kestose, 6- 295(T)
Ketchup, propellant 465
Ketol fatty acid 210, 210
–, enzymatic formation 210, 210
Keton enamine, α-
–, cooling effect 431, 431, 432
Ketose, cyclization 249, 249
–, equilibrium 255(T)
–, family tree 252(F)
–, occurrence 251(T)
–, rearrangement to aldose 266, 266