2009_Book_FoodChemistry

1036 Index
–, defect 588
–, DFD 588, 589(T)
–, drying 597
–, endopeptidase 590, 590(T)
–, extender 088
–, extract 040(T), 601, 602(T)
–, –, analysis 039
–, –, chemical composition 602(T)
–, F-actin 570
–, free amino acid 584
–, freeze dried, proteinase 150
–, freezing 595
–, freshness, evaluation 611
–, frozen, detection 611, 611(F), 612
–, –, fluid loss 596
–, –, water holding capacity 596
–, G-actin 570, 570(F)
–, glycogen 587
–, heating 597
–, –, color change 576
–, IMP 586
–, iron content 587(T)
–, kind 592
–, microbial quality, indicator 584
–, mineral 587, 587(T)
–, myofibril, enzymatic hydrolysis 625(F)
–, nitrosamine, detection 614
–, organ, chemical composition 593, 594(T)
–, organic acid 586
–, packaging, color 576
–, peptide 584
–, phospholipid, occurrence 179(T)
–, preservation, processing 595
–, processing 592
–, product 598
–, –, agar 303
–, –, furcellaran 307
–, –, locust bean gum 312
–, production data 563(T)
–, proteolysis 590, 590(T)
–, PSE 588, 589(T)
–, purine 586, 586(T)
–, pyrimidine 586, 586(T)
–, salting 597
–, sexual odor 228, 229(T)
–, smoking 597
–, soya protein, detection 614
–, storage 595
–, surrogate 088
–, swelling 591, 592(F)
–, tenderizing 598
–, –, detection 611
–, thaw rigor 596
–, titin 569, 570(F)
–, variety, chemical composition 593, 594(T)
–, vitamin 586, 587(T)
–, warmed over flavor 595, 596(T)
–, water holding capacity 590, 591, 592(F), 598(F)
Medicinal water 988
Megastigmatriene, passion fruit 840, 840
Meisenheimer adduct, sterol 233
Meisenheimer complex 020
Melanoidin 271
–, formation 284
Melatonin, fruit 813, 817, 817(T)
Melezitose 295(T)
–, honey 886(T)
–, specific rotation 258(T)
Melibiose 295(T)
Melting point, fatty acid, influence of structure 166,
166(T)
–, –, saturated 161(T), 166(T)
–, –, unsaturated 163(T), 166, 166(T)
–, triacylglycerol 171(T)
Melting salt, processed cheese 536
Membrane, biological 185, 186(F)
Menhaden 621
Menthadien-7-al, 1,3-p- 384
Menthane-8-thiol, 1-p- 388(T)
Menthantriene, 1,3,8-p-
–, aroma, parsley 973, 978, 979(T)
Menthen-8-thiol, 1-p- 838, 838
Menthene-8-thiol, 1-p-
–, aroma, grapefruit 838, 838
Menthol 383
–, absolute configuration 386
–, cooling effect 431
–, odor threshold 431
–, sensory property 386
–, stereochemistry 386
–, synthesis 395, 395
Menthone 383
Mercapto-2-butanone, 3-
–, sensory property 364(T)
Mercapto-2-methylpentan-1-ol, 3-
–, formation 791
–, onion 790
–, sensory property 364(T)
Mercapto-2-pentanone, 3-
–, formation 364
–, quantitative analysis 356, 358(F), 359(T)
Mercapto-3-methylbutylformate, 3- 388(T)
Mercapto-3-pentanone, 2-
–, formation 364, 365
–, sensory property 364(T)
Mercapto-4-methylpenta-3-one, 4-
–, basil 978, 978(T)
Mercapto-4-methyl-2-pentanone, 4- 388(T)
–, grapefruit 838
–, wine 921, 922(T)
Mercaptoethanal, 2-
–, formation 365(F)