2009_Book_FoodChemistry

Index 1031
Lard (see hog fat)
Lariciresinol 835
Lathyrism, neuro- 764, 781
Lathyrism, osteo- 781
Lauric acid, sensory property 160(T)
–, structure, melting point 161(T)
LD 50 467
–, PPA 480(T)
LDL 184
Lead 468, 469(T)
Leaf protein, plastein reaction 085(F)
Lecithin 179, 179
–, analysis 182
–, chemical hydrolysis 180
–, chocolate, production 967
–, HLB value 180
–, hydrolysis, enzymatic 190, 190
–, hydroxylated 180
–, occurrence 179(T)
–, production 647(F)
–, raw, composition 182(F)
–, –, HPLC 182(F)
–, removal, oil processing 654
–, synergistic effect with antioxidant 220
Lectin, occurrence 759
–, specificity 759(T)
–, stability 759
–, structure 759, 759(T)
–, toxicity 759
Legume, carbohydrate 748(T), 759, 760(T)
–, chemical composition 748(T)
–, cyanogenic glycoside 760
–, dietary fiber 748(T)
–, fatty acid composition 762(T)
–, flatulency 759
–, hardening 768
–, lectin 759, 759(T)
–, mineral 762(T)
–, pectin esterase 768
–, phenoloxidase 768
–, phytase 768
–, phytoestrogen 762
–, production data 747(T)
–, protein 746
–, –, Osborne fraction 746, 749(T)
–, stachyose, hydrolysis 152
–, vitamin 762(T)
Legumin 746
Legumin J, amino acid sequence 750(T)
Lemon, aroma substance 838
–, carotinoid content 235(T)
–, flavanone content 833(T)
–, flavone content 833(T)
Lemonade 856
Lenthionine 788
Lentil, chemical composition 748(T)
–, production data 747(T)
–, saponin content 763(T)
Leucine 010
–, biosynthesis 378(F)
–, degradation, Ehrlich pathway 737
–, discovery 011
Leucoanthocyanidin (see also proanthocyanidin)
Leucoanthocyanin, cacao bean 962(T), 963, 963
Leucrose 875
Lichenin, conformation 297
–, oat, barley 703
Licorice 882
Licorice root, sweet taste 439, 439
Liebermann-Burchard reaction 232, 232(F)
Ligase, definition 097
Light taste, beer 905
–, milk product 543
Lignan 835
–, chemical structure 822
–, content, fruit 835(T)
Lignin 827, 827(F)
Lignoceric acid, structure, melting point 161(T)
Lignoceric acid tryptamide 961, 961
Ligustilide 789, 789
Likens-Nickerson apparatus 348, 348(F), 348(T)
Lima bean, chemical composition 748(T)
–, hydrocyanic acid 761(T)
–, hydrolysis of linamarin 761(F)
Liming, sugar extract 870
Limonene 383
–, odor threshold value 341(T)
–, oxidation 344(T)
–, sensory property 386(T)
Limonene, (R)-
–, aroma, orange 837, 838(T)
Limonin 819, 819
–, biosynthesis 820, 821
Limonin monolactone 819, 820
Linalool 382
–, aroma, cherry 841
–, –, lemon oil 839
–, basil 978, 978(T)
–, glycoside 382
–, hop 896, 896(T)
–, sensory property 386(T)
Linalool oxide 386
–, formation 386, 386
–, sensory property 386(T)
Linamarin 760(T), 761(F)
–, formation of hydrocyanic acid 761(F)
Lindane 476
Linden ether, honey aroma 889, 889
Lineweaver-Burk plot, enzyme inhibition 128(F)
–, pH dependency 129(F)
–, single-substrate reaction 121(F)
–, two-substrate reaction 124(F)