2009_Book_FoodChemistry

1038 Index
–, odor threshold value 341(T)
Methylsterol 231
Methylthiol, formation 365(F)
–, odor threshold value 341(T)
–, sensory property 364(T)
Methyltridecanal, 12-
–, formation 606, 607
Metmyoglobin 574, 575, 575(F), 576
Micelle, lipid 186(F)
Michaelis constant 119
–, competitive inhibition 126
–, determination 120
–, enzymatic analysis 140, 140(T)
–, immobilized enzyme 148
–, pH dependency 129, 129(F)
Michaelis-Menten
–, enzyme kinetics 117
Michaelis-Menten kinetics, allosteric effect 124
–, allosterism 124
Microbial aroma 394
Microbial quality, meat, indicator 584
Microbial rennin 150
Microorganism, enzyme preparation, industrial
application 146(T)
–, growth 131
–, –, temperature 133, 134, 134(F)
–, pressure 136
Middling 707(F)
Milk 498
–, alkaline phosphatase, indicator 134
–, amino acid composition 502(T)
–, aroma defect, 367
–, aroma substance 539, 540(T)
–, carbohydrate 512
–, casein fraction 502
–, casein micelle 508, 509(F)
–, –, composition 509(T)
–, certified 517
–, cholesterol reduction 539, 539(T)
–, citric acid 515
–, conjugated linleic acid 162(T)
–, consumption 501(T)
–, cream separation 498
–, creaming 518
–, curd formation 529
–, dehydrated product 527, 528(T)
–, dried product, aroma substance 539
–, dry matter, calculation 498, 500
–, drying 527, 528(T)
–, electrical conductivity 500
–, enzyme 516, 516(T)
–, –, thermal stability 135(F)
–, fat globule 514, 514(T)
–, fatty acid composition 514(T)
–, freezing point 500
–, ganglioside 181, 182, 515
–, goitrogenic substance 798
–, heated, galactosylisomaltol, β - 279
–, heating 518
–, –, aroma substance 539, 540(T)
–, –, bacterial reduction 133(F)
–, –, coagulation 519, 519(F)
–, –, killing of microorganism 518(F)
–, –, reaction 519, 520(F)
–, –, reaction rate 520, 520(F)
–, –, thiamine degradation 133(F)
–, homogenization 514, 518
–, indicator 515, 515(T)
–, ketone formation 519
–, lactone formation 519
–, lactoperoxidase 517
–, lactulose 513
–, lipase 515
–, lipid 514(T)
–, lipid composition 178(T)
–, lipolysis 515
–, lipoprotein 185, 185(T)
–, lipoprotein lipase 515
–, low fat 520
–, main structural element 498, 501(T)
–, mineral 515, 516(T)
–, natural radionuclide 470
–, off-flavor 515
–, orotic acid 515, 515
–, pasteurization 518, 518(F)
–, pasteurization with H 2 O 2 149
–, pH value 500
–, phospholipid, occurrence 179(T)
–, physico-chemical property 498
–, plasmalogen 179
–, plasmin 516
–, processing 517
–, –, overview 518(F), 521(F)
–, product, furosine 285(T)
–, –, malty off-flavor 543
–, –, phenolic taste 543
–, –, pyrraline 286(T)
–, –, rancidity 543
–, production data 500(T)
–, progesterone 228(T)
–, protein 501, 502(T)
–, purification 518
–, raw 520
–, reconstituted 520
–, redox potential 501
–, refractive index 500
–, skimming 520
–, sour 521, 523
–, specific mass 498
–, sterilization 518, 518(F)
–, –, vitamin loss 520
–, sunlight off-flavor 344(T)