2009_Book_FoodChemistry

1034 Index
–, discovery 011
–, guanidination 064
–, loss by lipid peroxidation 215(T)
–, maleylation 066
–, Maillard reaction 270
–, modification, Maillard reaction 285, 285, 286
–, reaction of the ε-amino group 017, 023
–, reaction with reducing sugar 071
–, succinylation 065
–, synthesis 032
Lysine aldolase 116
Lysine lyase 108
Lysine peptide 040, 072(T)
–, browning reaction 040(F)
–, supplementation of food 040
Lysinoalanine 072(T), 073, 073(F)
–, occurrence in food 075(T)
Lysinonorleucine 581
Lysolecithin 179
–, HLB value 180
Lysophosphatide, substrate for phospolipase 190
Lysophosphatidyl choline, beer 903
Lysophospholipase 190
Lysozyme 549(T), 550
–, amino acid sequence 552(T)
–, conformation 551(F)
–, hydration 137, 137(T)
–, industrial application 153
–, turn, β - 053(T)
Lyxose 250(T), 251
Maceration, fruit 854
Magnesium 424
–, content, human body 421(T)
–, enzyme cofactor 104
Maillard compound, chlorinated 603
Maillard reaction, Amadori compound 270, 271
–, Heyn’s compound 271, 271
–, Strecker degradation 282, 288
–, acetylformoin 277, 278
–, aminoreductone 280, 280
–, arginine 270
–, bis-pyrraline 288, 288
–, bisarg 288, 288
–, bitter substance 280, 280
–, carboxymethyllysine 285, 286
–, colored product 284, 284
–, cooling effect 431
–, deoxyosone 272, 274, 276
–, formation of antioxidant 218
–, fructoselysine 285, 285, 286
–, furaneol 282, 282
–, furosine 280, 280, 285, 285
–, GLARG, formation 286, 287
–, heating of milk 519
–, inhibition 082, 149, 289, 289(F)
–, initial phase 271
–, isomaltol 278, 279
–, lactic acid ester, formation 279, 279
–, lysine 070, 270
–, maltol 278, 279, 281, 282
–, melanoidin 284
–, ornithino-imidazolinone 286(T), 287, 287
–, pentosidine 287, 288, 288(T)
–, protein modification 285, 285
–, pyridosine 285, 286
–, pyrraline 285, 286, 286(T)
–, redox reaction 282, 282
–, reductone 277, 278
–, vegetable drying 289(F)
–, water activity 004, 004(F)
–, volatile compound 274
Main element 421
Malate, enzymatic analysis 139(T)
Malate dehydrogenase, reaction 139(T)
Maleic acid anhydride 066
–, reaction with protein 066
Malic acid, additive 448
–, degradation in wine 919, 919
–, fruit 820, 820(T)
Malic acid-1-O-glucopyranoside 788
Malondialdehyde, formation 206, 207
–, reaction with protein 214
Malossol 636
Malt, β -amylase 150
–, caramelized 899
–, colored 899
–, dark 899
–, dark beer 899
–, light 899
–, light beer 898
–, production 898
Malt coffee 950
Malt extract, beer production 894
Malt wine 929
Malted flour, dough making 721
Maltitol 261
–, nutritional/physiological property 864(T)
–, production 877
Maltitol syrup, production 863(T)
Maltol, formation 278, 279, 281, 282
–, occurrence 361(T)
–, odor threshold value 341(T)
–, use as an additive 431
Malton wine 929
Maltopentaose 295(T)
–, specific rotation 258(T)
Maltose 295(T)
–, conformation 293
–, enzymatic analysis 139(T)
–, glycemic index 867
–, glycol cleavage 292