2009_Book_FoodChemistry

Index 1041
–, reaction with monohydroperoxide 200, 200(T)
–, reaction with nitrite 576, 576, 577(F)
Myomere, fish muscle 623, 624(F)
Myomesin 571, 571(T)
Myosepta, fish muscle 623, 624(F)
Myosin 568, 570(F), 571(T)
–, amino acid composition 578(T)
Myrcene 382, 896, 896(T)
–, sensory property 386(T)
Myricetin 834, 834(T)
Myristic acid, plant fat 159, 159(T)
–, sensory property 160(T)
–, structure, melting point 161(T)
Myristicin 972, 972
Myristoleic acid, structure, melting point 163(T)
Myrosinase 790, 790, 798
–, Brussels sprout, blanching 792
Naphthoquinone-4-sulfonic acid, 1,2- 020
Naringenin 832, 832, 833(T)
–, indicator 858(T)
Naringin 832, 833(T)
–, indicator 858(T)
Natamycin 454, 454
Natto 767
NBD-Cl 019
NBD-F 019
Nectarine, aroma substance 840
NEDI 468
Nef -reaction 250
Nematicide, chemical structure 477(F)
–, trade name and activity 480(T)
Neochlorogenic acid 824, 824
Neohesperidin 832, 833(T)
Neohesperidose 295(T)
Neokestose 295(T)
Neophytadiene, chlorophyll degradation 977(T), 981,
981
Neotrehalose 295(T)
Neoxanthine 239
Neral, aroma, lemon oil 838, 838
–, aroma quality 340(T)
Nerol 383
–, sensory property 386(T)
Nerol oxide 383
–, formation 386
Nervonic acid, structure, melting point 163(T)
Net protein utilization 030
–, determination 030
Network, polymeric 062
Neuraminic acid 182
Neurolathyrism 764, 781
Neurosporene, absorption maxima 240(T)
Neutral fat 169
Neutral lipid, definition 158
Niacin 414, 414
–, loss during food processing 403(T)
–, rice 710(T)
–, stability 425
Nickel 426
Nickel contact, production 657
Nickel, 425(T)
Nicotinamide, loss during food processing 403(T)
–, occurrence 409(T)
Nicotinamide adenine dinucleotide (NAD,NADH)
099
–, electronic spectrum 099(F)
–, fruit ripening 846
–, reaction 099, 108
Nicotinamide adenine dinucleotide phosphate (NADP)
099(F)
Nigerose 295(T)
–, honey 886(T)
Ninhydrin reaction 021, 021
NIR 706, 706(F), 706(T)
Nisin 039, 039, 454
Nitgrate, biochemical production 492
Nitrate, antimicrobial action 454
–, arginine, precursor 492
–, cheese ripening 532
–, meat 576
–, nitrite pickling salt 983
–, occurrence 493, 493(T)
–, ultilization of ADI 492, 493(T)
Nitrite, antimicrobial action 454
–, formation 492
–, meat 576
–, occurrence 493(T)
–, reaction with myoglobin 576, 576, 577(F)
Nitrite pickling salt 983
Nitrogen, protective gas 465
Nitrogen compound, wine 921
Nitrogen dioxide, bleaching agent 464
Nitrosamide 492
Nitrosamine 454
–, formation 492, 493, 494
–, meat, detection 614
–, occurrence 494(T)
Nitrosodimethylamine, occurrence 494(T)
Nitrosopiperidine, occcurrence 494(T)
Nitrosopyrrolidine 494, 494(T)
–, formation 494
Nitrosylchloride 464
Nitrosylmyoglobin 576
–, antioxidant 577, 577
Nizo process, churning 526
N-line protein 571, 571(T)
No Observed Adverse Effect Level (NOAEL) 467
No-Time process, dough making 726
Nobiletin 834, 834(T)
Noisette 882
Nomilin, biosynthesis 821