2009_Book_FoodChemistry

Index 1039
–, thermization 518
–, thiocyanate 517, 517
–, UHT, aroma substance 539, 540(T)
–, ultrahigh temperature treatment 518, 518(F)
–, unclean taste 543
–, various mammals 501(T)
–, vitamin 515, 516(T)
–, –, degradation 519
–, whey protein 502(T)
–, –, composition 511
–, –, genetic variant 505(T)
–, yield, somatropin 498
Milk chocolate 968(T)
–, lipolysis 154
Milk fat, adulteration 665
–, aroma defect 344(T)
–, branched fatty acid 160
–, detection 665(T)
–, foreign fat, detection 665
–, oxofatty acid 164
–, perfume rancidity 225
Milk powder, natural radionuclide 470
Milk product 521
–, aroma defect 388, 543
–, dehydrated 527, 528(T)
–, furcellaran 307
–, infant food 528
–, lactic acid content 522(T)
Milk sugar 512, 512
Milk sugar (lactose)
–, production 877
Millet,
–, chemical composition 675(T)
–, origin 670, 670(F)
–, Osborne fraction 676, 677(T)
–, production data 672(T)
Milling extraction grade 708
Mineral 421, 422(T), 425(T)
–, bioavailability 421
–, determination, NIR 706(T)
–, fish 628, 628(T)
–, food processing 428
–, fruit 843, 843(T)
–, grape must 916
–, legume 762(T)
–, loss in food processing 423(T)
–, milk 515, 516(T)
–, occurrence in food 422(T)
–, occurrence in the human body 421(T)
–, use as additive 430
–, vegetable 793, 794(T)
–, wheat 676(T), 708(F), 709
–, whey 538, 538(F)
–, wine 921
Mineral water 988
–, classification 988(T)
Miraculin 438
Miso 767
–, phytoestrogen 763(T)
Mixed drink 936
–, alcopop 936
Mixograph 714
Modified polysaccharide 302
Modified protein 070
Modified starch, freeze-thaw stability 326
Molasse, psicose 251(T)
Molasses 874
–, chemical composition 874
–, saccharose production 871(F)
Mold, formation of methyl ketone 225
Mollusk 638
Mollusks, paramyosin 625, 625(T)
Molybdenum 425(T), 426
–, enzyme cofactor 105, 105
Monellin 436
–, amino acid sequence 436(T)
–, conformation 436, 437(F)
–, stabilization by genetic engineering 437(F)
Monoacylglyceride 460
–, complex formation with amylopectin 740(F)
–, complex formation with amylose 740(F)
–, pasta 741
Monoacylglycero, physical property 178
Monoacylglycerol, hydrolysis, enzymatic 190, 191(T)
–, melting point 178
–, production 177, 177
–, raisin 849
Monogalactosyl diacylglycerol 180
Monohydroperoxide, analysis, HPLC 193, 195(F)
–, degradation, enzymatic 209
–, –, nonvolatile product 212(T), 213(F)
–, formation 192, 192(F)
–, fragmentation, β - 205(F)
–, isomerization 195
–, linoleic acid 194(F), 195(T)
–, linolenic acid, α- 195(T)
–, lipoxygenase, activation 207
–, oleic acid 194(F), 195(T)
–, proton catalyzed fragmentation 206(F)
–, reaction with heavy metal 199, 200(T)
–, reaction with heme(in) compound 200, 200
–, reaction with iron ions 213(F)
–, reaction with protein 212, 213
Monohydroxyacetone, formation 267, 268
Monophenol, enzymatic hydroxylation 106, 106(F)
Monosaccharide 248
–, acetylation 290
–, acid-catalyzed reaction 263
–, anomeric effect 255
–, chain lengthening 249, 249, 251
–, chain shortening 251
–, configuration 249