2009_Book_FoodChemistry

1032 Index
Linoleic acid, autoxidation 193
–, –, carbonyl compound 203(T)
–, –, monohydroperoxide 194(F), 195(T)
–, –, pentane 205, 205, 207
–, autoxidation by peroxidase 200
–, biohydrogenation, milk 513, 513(F)
–, biosynthesis 169, 169(F)
–, conjugated 162, 162(T)
–, decrease on deep frying 220(T)
–, degradation to ethyl decadienoate, (E,Z)-2,4-
379(F)
–, degradation to lactone 381, 386(F)
–, E-factor 665(T)
–, enzymatic-oxidative cleavage 207
–, essential fatty acid 162
–, heating, product 223
–, induction period 192(T)
–, iodine value 663
–, isomer, fat hardening 658
–, milk fat 513
–, photometric determination 168
–, photooxygenation 195(T), 198, 198(F)
–, pK value 165, 165(F)
–, plant fat 159, 159(T)
–, rate of autoxidation 192(T), 200
–, reactant for co-oxidation 209(F)
–, reaction with lipoxygenase 208(F)
–, structure, melting point 163(T)
–, taste 164(T)
–, titration curve 165(F)
Linolelaidic acid, melting point 166(T)
Linolenic acid methyl ester, rate of autoxidation
206(F)
Linolenic acid, α-
–, autoxidation, carbonyl compound 203(T)
–, –, ethane 207
–, –, monohydroperoxide 193, 195(T)
–, biosynthesis 169, 169(F)
–, enzymatic-oxidative cleavage 207
–, hydroperoxyepidioxide 196
–, induction period 192(T)
–, iodine value 663
–, nutritional role 162
–, partial hydrogenation, aroma defect 205
–, photometric determination 168
–, photooxygenation 195(T)
–, plant fat 159, 159(T)
–, rate of autoxidation, relative 192(T)
–, structure, melting point 163(T)
–, taste 164(T)
Linolenic acid, γ-
–, biosynthesis 169, 169(F)
–, structure, melting point 163(T)
–, taste 164(T)
Linseed, lignan 835, 835(T)
Linseed oil 651(T), 653
Lipase 188
–, Penicillium roqueforti
–, –, substrate specificity 534(T)
–, activation, Ca 2+ -ions 189
–, activation energy 094(T)
–, active center 188, 188(F)
–, assay 189
–, differentiation from esterase 188
–, heat inactivation 189, 189(T)
–, industrial application 154
–, milk 515
–, –, inactivation 135(F)
–, mode of action 188
–, occurrence 188, 189(T)
–, pH optimum 129(T)
–, porcine pancreas, property 188
–, potato, inactivation 135(F)
–, specificity 094, 188, 189(T)
–, wheat 696
Lipid, analysis 182
–, apple 818(T)
–, autoxidation 191
–, binding of aroma substance 390, 390, 391(F)
–, building block 158, 158(T)
–, cereal starch 701(T)
–, classification 158(T)
–, density 184
–, egg yolk 555, 555(T)
–, –, fatty acid composition 555, 556(T)
–, energy value 158
–, extraction 182
–, fish 627
–, formation of aroma substance 376
–, fruit 818, 818(T)
–, HPLC 182(F)
–, legume 748(T)
–, milk 513, 513(T)
–, nutritional property 158
–, peroxidation 191
–, –, acceleration by heavy metal 199
–, –, acceleration by heme(in) 200
–, –, degradation of amino acid 214, 215(T)
–, –, detection 214
–, –, detection in vivo 207
–, –, formation of aldehyde 205, 205(F)
–, –, indicator 203
–, –, inhibition 214
–, –, malondialdehyde 206, 207
–, –, start by superoxide radical anion 201
–, –, water activity 199
–, property 158
–, protein foam, stability 062
–, radiolysis 224, 224(F)
–, rye flour 709(T)
–, simple 158(T)
–, solubility 158