2009_Book_FoodChemistry

1030 Index
Key odorant, example 340(T)
Kidney, chemical composition 594(T)
Kiln-dried malt 898
Kinetic method, enzymatic analysis 140
Kinetics, enzyme 117
Kneading process, dough making 725, 725(F), 725(T)
Koji 766
Kojibiose, honey 885, 886, 887(T)
Krafft point 458, 458(F), 458(T)
Kumiss 524
Kunitz inhibitor 755, 756(T)
K-value, fish 630
Lactalbumin 502(T)
–, genetic variant 505(T)
Lactalbumin, α- 502(T), 512
–, amino acid sequence 504(T)
–, genetic variant, amino acid sequence 505(T)
–, lactose synthetase 512
–, thermal denaturation 057, 058(F), 058(T)
Lactase, application in milk technology 152
Lactate, enzymatic analysis 139(T)
Lactate 2-monooxygenase, reaction 095(F)
Lactate dehydrogenase, isoenzyme 097
–, mechanism 099
–, reaction 095(F)
Lactate malate transhydrogenase, reaction 095(F)
Lactate racemase, reaction 095(F)
Lactem 461(T)
Lactic acid, additive 448, 448
–, formation in sour dough 724(F)
–, lactic acid bacteria 522(T)
–, milk product 522(T)
–, synthesis 448
–, wine 919, 919(T)
Lactic acid bacteria 522(T)
–, glucose metabolism 521(F)
Lactic acid fermentation, sauerkraut 802
–, scheme 521(F)
–, vegetable 802
Lactic acid, D-
–, formation 521, 522(T)
Lactic acid, L-
–, formation 521, 522(T)
Lactide, formation 448, 448
Lactitol 878
–, nutritional/physiological property 864(T), 866
–, production 863(T)
–, relative sweetness 863(T)
Lactoglobulin 502(T)
–, genetic variant 505(T)
Lactoglobulin B, β -
–, denaturing 510, 511(F)
Lactoglobulin, β - 502(T), 511
–, amino acid sequence 504(T)
–, genetic variant, amino acid sequence 505(T)
–, solubility 061(F)
–, thermal denaturation 057, 057(F), 058(T)
Lactol 249, 251
Lactone, aroma substance 380, 381(T)
–, biosynthesis 380(F), 381, 386(F)
–, chirality 382
Lactone, δ -
–, precursor 164
Lactone, γ-
–, formation by heating fat 221(T)
–, precursor 164
Lactoperoxidase, milk 517
Lactose 295(T), 512
–, conformation 293
–, degradation during cheese ripening 532, 533(F)
–, enzymatic analysis 138, 138(F)
–, enzymatic hydrolysis 152
–, furanoid-1-deoxyosone, formation 279
–, glycemic index 867
–, graininess 528
–, hydrolysis 294
–, hydrolysis in milk product 152
–, mutarotation, pH dependency 512(F)
–, nutritional/physiological property 864(T)
–, physical data 513(T)
–, production 539, 863(T), 877
–, relative sweetness 259(T), 513(T), 863(T)
–, solubility 513(T), 862(F)
–, specific rotation 258(T)
–, stereochemistry 266
–, structure 512
–, taste threshold value 259(T)
Lactose fatty acid ester 463
Lactose intolerance 513
Lactose synthetase, lactalbumin, α- 512
Lactosucrose, nutritional property 865(T)
–, production 863(T)
–, relative sweetness 863(T)
Lactosylceramide 181
Lactulose 295(T), 878
–, formation 266, 266
–, milk product 513
–, nutritional/physiological property 864(T)
–, production 863(T)
–, relative sweetness 863(T)
Lager beer, aroma substance 902, 903(T)
Lamb 593
Lamella 186(F)
Laminaribiose, honey 886(T)
Lampante 645, 646(T)
Lanthionine 039
Lard 643, 643(T)
–, detection 644
–, effect of antioxidant 219(T)
–, improvement, interesterification 659
–, unsaponifiable component 226(T)