2009_Book_FoodChemistry

1046 Index
–, saponin content 763(T)
–, softening 768
–, temperature of phase transition 006(T)
Peach 815(T)
–, aroma substance 840
–, carotinoid content 235(T)
–, hydroxycinammic acid derivative 824(T)
–, temperature of phase transition 006(T)
Peach kernel oil, tocopherol content 234(T)
Peanut, chemical composition 748(T), 816(T)
–, lipoxygenase, inactivation 765(T)
–, peroxidase, inactivation 765(T)
–, phytosphingolipid 182, 182
–, production data 749(T)
–, saponin content 763(T)
Peanut butter 652
–, fatty acid distribution 176(T)
–, polymorphism 172(T)
–, unsaponifiable component 226(T)
Peanut flake, stability 766(F)
Peanut oil 651(T), 652
–, detection 665(T)
–, production data 643(T)
–, sterol 229(T)
–, tocopherol content 234(T)
Peanut raw filler 881
Pear 815(T)
–, aroma formation 211(T)
–, aroma substance 839
–, formation of ethyl decadienoate, (E,Z)-2,4- 379(F)
–, hydroxycinammic acid derivative 824(T)
Pecctinolysis, fruit nectar 854
Pectic acid, formation in citrus fruit juice 153
Pectin 250(T), 314, 314
–, binding of polyphenol 845
–, conformation 297
–, elimination reaction 314
–, fruit 815(T)
–, fruit ripening 845
–, gel formation 314
–, gel strength 313(F)
–, gelling time 315(T)
–, legume, cooking 768
–, stability 314, 314
Pectin esterase 334, 334, 334(T)
–, citrus fruit juice 153, 154(F)
–, competitive inhibition 153, 154(F)
–, legume 768
Pectin lyase 334, 334, 334(T)
Pectin methylesterase, inhibition, pressure 136
Pectinolytic enzyme 334
–, industrial application 153
–, overview 334(T)
Pelargonic acid, structure, melting point 161(T)
Pelargonidin 829, 830(T)
Pellagra 414
Pentadiene, 1,3-
–, aroma defect 452
Pentagalloyl-D-glucose 825, 826
Pentanal, linoleic acid, autoxidation 203(T)
–, sensory property 204(T)
Pentane, linoleic acid, autoxidation 205, 205, 207
Pentanone, 2-
–, sensory property 226(T)
Penten-3-one, 1-
–, linolenic acid, α-
–, –, autoxidation 203(T)
–, sensory property 204(T)
Pentenal, (E)-2-
–, linolenic aicd, α-
–, –, autoxidation 203(T)
–, sensory property 204(T)
Pentenal, (Z)-2-
–, linolenic acid, α-
–, –, autoxidation 203(T)
Pentofuranose, α-D- 253
Pentofuranose, α-L- 253
Pentofuranose, β -D- 253
Pentofuranose, β -L- 253
Pentosan, cereal 702, 702(F)
–, determination, NIR 706(T)
–, enzymatic degradation 153
–, oxidative cross linking 703(F)
–, solubility 702, 703
–, structure 702(F)
Pentosidine, collagen 582, 582
–, formation 287, 288
–, occurrence 288(T)
Pentyl-α-pyrone, 6-
–, peach aroma 840, 840
Pentylfuran, sensory property 204(T)
Pentylpyridine, 2- 370, 370
–, occurrence 764
–, odor threshold 370
–, odor threshold value 764
Peonidin 829, 830(T)
Pepper, aroma, key odorant 975
–, –, storage 975, 975(F)
–, aroma defect 979
–, aroma substance 975, 975(F), 975(T)
–, essential oil, chemical composition 974(T)
–, fecal off-flavor 975
–, light sensitivity 979
–, mouldy off-flavor 975
–, pungent substance 980(T)
–, white, off-flavor 388
–, –, skatole 388
Pepsin 077(T), 079
–, pH optimum 129(T)
–, specificity 044, 045(F), 078(T), 079
Pepstatin 079
Peptidase 074, 077(T)