2009_Book_FoodChemistry

Index 1033
–, spherosome, wheat flour 705
–, tea 955
–, thin layer chromatography 182, 184(F)
–, type of bread 735(T)
–, vegetable 787
–, wheat, baking property 704
–, –, baking quality 705(F)
–, –, composition 701(T), 705(T)
–, –, solubility 704, 704(F)
–, wheat flour 709(T)
Lipid binding, wheat dough 704
Lipid double layer 185
Lipochrome 240
Lipolysis, butter 190(T)
–, Ca 2+ ion 189
–, cheese ripening 533, 533(F), 534(T)
–, –, aroma 187
–, chocolate, aroma 188
–, detection 189, 667
–, milk 515
–, milk fat 189
–, prediction of storage stability 189
Lipoperoxidase 210
–, oat 697, 697(F)
Lipoprotein 184
–, analysis 184
–, blood serum 185(T)
–, centrifugation 184, 185(F)
–, classification 184
–, composition 183, 185(T)
–, egg yolk, composition 185(T)
–, milk 185(T)
Lipoprotein, α- 184, 185(T)
Lipoprotein, β - 184
Lipoprotein, pre-ψ 184, 185(T)
Lipovitellenin 554
Lipovitellin 554, 554(T)
Lipoxygenase 207
–, activation energy 094(T)
–, blanching process 135
–, bleaching agent 464
–, co-oxidation of carotinoid 209, 209(F)
–, competitive inhibition 742(F)
–, flour improvement 719, 719(F)
–, indicator enzyme 135
–, inhibition, pressure 137
–, mechanism of catalysis 207, 208(F)
–, oat 697, 697(F)
–, pea, inactivation 135(F)
–, –, thermal stability 135, 135(F)
–, peanut, inactivation 765(T)
–, potato 135(F)
–, reaction specificity 207(T)
–, specificity 207, 208(F)
–, wheat 697
Lipoxygenase, non-specific, 209
–, –, reaction with linoleic acid 207(T), 209(F)
Lipoxygenase, type II, 207(T), 209, 209(F)
Liqueur 935
Liqueur wine 926, 927(T)
–, chemical composition 927(T)
Liquid egg 561, 561(T)
Liquid sugar 873
Liquor 929
–, bitter 935
–, production 929
–, raw materials 929
Litchi, aroma substance 842
Liver, chemical composition 594(T)
Liverwurst, water activity 004(T)
Livetin 553(T), 555
LMW subunit, amino acid composition 683(T)
–, baking quality 692
–, glutenin 685, 685(F)
–, –, amino acid sequence 689(T)
Lobry de Bruyn-van Ekenstein rearrangement 266,
266
Lobster 637
–, chemical composition 637(T)
Locust bean gum 312
–, polysaccharide structure 312
–, viscosity 308(T)
Lotaustralin 760(T)
Low density lipoprotein (LDL) 184
Low-calorie food, cellulose 328
Lugduname, sweetness receptor 433, 434(F)
Lumiflavin 413, 413
Lumisterol 230(F)
Lung, chemical composition 594(T)
Lupeol 232
Lupulon 895, 895
Luputrions 895, 896
Lutein 237
Luteolin 834, 834
Luteoxanthine 239
–, occurrence in orange 240(T)
Lyase, definition 097
–, example 100(T)
Lycopene 236
–, aroma precursor 242(T)
–, electronic spectrum 240(T), 241(F)
–, tomato cultivar 236(T)
Lysine 010
–, acetoacetylation 066
–, acylation 064, 065
–, –, reversible 066
–, alkylation 064
–, aminoacylation 064
–, arylation 064
–, biologically-available 064
–, cereal 677(T)
–, deamination, peroxidase 087, 087