2009_Book_FoodChemistry

1048 Index
Phenylalanine-free diet 086, 087(F), 087(T)
Phenylene diisothiocyanate, p- 045, 046
Phenylenediamine, reaction with deoxyosone 273,
274
Phenylethanal, 2-
–, odor threshold value 341(T)
–, sensory property 360(T)
Phenylethanol, 2-
–, formation, dough 736, 736(T), 738(F)
Phenylisothiocyanate 021, 044
Phenylmethanesulfonyl fluoride 075
Phenylphenol, o-
–, antimicrobial action 454
Pheophorbide 794, 796(T)
Pheophytin 794, 796(T)
–, bleaching of fat 655, 655(F), 655(T)
–, HPLC 795(F)
–, photooxidans 655, 655(F)
Phlobaphene 965
Phloridzin 834
Phosphatase, acid, honey 886
–, –, milk 518(F)
–, alkaline, milk 135(F), 518(F)
–, milk, reactivation 135
Phosphatase,
–, alkaline, indicator 134
Phosphate, addition to condensed milk 527
–, occurrence in food 422(T)
Phosphate starch 326, 326
Phosphatide, definition 158(T)
Phosphatidyl choline 179
Phosphatidyl ethanolamine 179
Phosphatidyl glycerol 179
Phosphatidyl inositol 179
Phosphatidyl serine 179
–, occurrence 179(T)
Phosphofructokinase, allosteric regulation 124
Phospholipase, cereal 696
–, specificity 190
Phospholipase A 1 190
Phospholipase A 2 190
Phospholipase B 190
Phospholipase C 190
Phospholipase D 190
Phospholipid, dissociation 180
–, hydrolysis 180, 190
–, milk 514
–, occurrence 179(T)
–, solubility 180
–, synergistic effect with antioxidant 220
–, wheat flour 704, 705(T)
Phosphoprotein 012, 040
–, casein 502
–, –, amino acid sequence 503(T)
–, phosvitin 554, 554
Phosphoric acid, acid salt, additive 449
–, cola drink 449
–, synergistic effect with antioxidant 220, 220(T)
Phosphorous 424
Phosphorus, content, human body 421(T)
Phosphytidyl ethanolamine, occurrence 179(T)
Phosvitin 554, 554(T), 555
Photooxidation, furan fatty acid 650, 652(T)
–, reaction rate 198
–, soya oil 650, 652(T)
Photooxidation (see photooxygenation)
Photooxygenation 196
–, furan fatty acid 198, 199(F)
–, inhibition 198
–, linoleic acid 198, 198(F)
–, –, monohydroperoxide 195(T)
–, linolenic acid, α-
–, –, monohydroperoxide 195(T)
–, oleic acid, monohydroperoxide 195(T)
–, type-1 reaction 197
–, type-2 reaction 197
Photosynthesis, plant group 858, 859(T)
Phthaldialdehyde, O-
–, amino acid derivative 022, 022
Phthalide, celery 788, 789
Phthalylamino acid, N-, 017
Phyllodulcin 439, 439
Physical refining, oil 656
Phytadiene, chlorophyll degradation 977(T), 981, 981
Phytane 227
Phytanic acid 160
–, structure 161(T)
Phytase, legume 768
–, wheat 696, 697, 697(T)
Phytate 455(T)
–, wheat 697, 697(T)
Phytoene 236
–, absorption maxima 240(T)
–, orange 240(T)
–, tomato cultivar 236(T)
Phytoestrogen 762
–, lignan 835
–, occurrence 762, 763(T)
Phytofluene 236
–, absorption maxima 240(T)
Phytol, dehydration 981, 981
Phytomenadione (see also vitamin K 1 ) 408, 411
Phytosphingolipid 182
Phytosphingosine 181
–, structure determination 183, 183
Phytosterol 229, 231
–, nutritional value 229
–, oil refining 655
Pickled vegetable 802
Pickling, fish 634
Picrocrocin 977, 977
Pigment, carotinoid 244