2009_Book_FoodChemistry

Index 1035
–, honey 885, 886(T)
–, hydrolysis 294
–, nutritional/physiological property 864(T)
–, production 863(T)
–, pyranoid-1-deoxyosone, formation 279
–, relative sweetness 259(T), 863(T)
–, specific rotation 258(T)
–, sweet taste, temperature dependence 866(F)
–, taste threshold value 259(T)
Maltose syrup, production 875
Maltotetraose 295(T)
–, specific rotation 258(T)
Maltotriit 877
Maltotriose 295(T)
–, honey 886(T)
–, specific rotation 258(T)
Maltoxazine, formation 274, 275
Maltulose 295(T), 877
–, honey 886(T)
–, specific rotation 258(T)
Malvalia acid 649
Malvidin 829, 830(T)
Manganese 425, 425(T)
Mango 815(T)
Manninotriose 295(T)
–, specific rotation 258(T)
Mannitol 261, 261
–, nutritional/physiological property 864(T)
–, production 863(T), 879
–, relative sweetness 259(T), 863(T)
Mannitol, D-
–, wine 920
Mannofuranose, α-D- 255(T)
Mannofuranose, β -D- 255(T)
Mannopyranose, α-D- 255(T)
Mannopyranose, β -D- 255(T)
Mannose 251
–, equilibrium mixture 255(T)
–, isomerization 266, 266
–, occurrence 250(T)
–, relative sweetness 259(T)
–, specific rotation 258(T)
Mannose, α-D-
–, energy content 255(T)
Mannose, β -D-
–, energy content 255(T)
Mannose, L- 878
Mannuronic acid 303
Maple sugar 873
Maple syrup 873
–, aroma substance 873
Mare milk, chemical composition 501(T)
Margaric acid 160
–, structure, melting point 161(T)
Margarine, “sandy” texture 660
–, aroma substance 661
–, coloring with palm oil 244
–, composition 660
–, detection 661
–, interesterification of raw material 659
–, modification of fat crystal 660
–, phytosterol 229
–, production 661
–, sterol ester 229
–, trans fatty acid 162
–, vitaminization 661
Margarine for pastry production 660(T)
Marinaded fish 634
Marine oil 644, 644(T)
–, detection 665(T)
Marjoram, essential oil, chemical composition 974(T)
Marmalade 851
–, water activity 004(T)
Marzipan 881
–, chemical composition 880(T)
–, detection of persipan 233
Marzipan raw filler, chemical composition 880(T)
Masa corn, aroma 389
Mash, beer 899
Mashed potato powder, production 800, 800(F)
Mass chromatogram, odorant 358(F)
Matairesinol 835
Maté
–, chemical composition 958
Maximum residue limit, definition 468
Mayonnaise 661
Mead 928(T), 929
Meat 563
–, added protein, detection 613
–, added water, determination 613
–, aging 589, 590(T)
–, –, proteinase 150
–, amine 584
–, amino acid composition 578(T)
–, anabolic compound, detection 612, 612(F)
–, analog 088
–, animal origin, determination 608, 609, 610(F)
–, antibiotic, detection 612
–, aroma 605
–, –, model system 607(T)
–, aroma defect 595, 596(T)
–, biogenic amine 584
–, canned 598, 598(T)
–, carnitine 585, 585
–, chemical composition 569(T)
–, color 575
–, color change 576
–, connective tissue, detection 613
–, consumption data 565(T)
–, contractile apparatus, protein 568, 571(T)
–, cooling 595
–, curing 576, 577(F), 597