2009_Book_FoodChemistry

Index 1049
–, vegetable 793, 794(T)
–, wine 915
Pilsener beer, odorant 902, 903(T)
Pimaricin 454, 454
Pineapple 815(T)
–, aroma substance 841, 841(T)
–, furaneol 363(T)
Pinene, α- 384
–, basil 978, 978(T)
–, pepper 975, 975(T)
Pinene, β - 384
–, pepper 975, 975(T)
Ping-pong mechanism, enzyme 122
Pinoresinol 835
Piperanine 980
Piperine 980
–, isomerization 979
Piperonyl isobutyrate, sensory property 396(T)
Piperylin 980
Pistachio, chemical composition 816(T)
Plant food, enzymatic digestion 153
Plant gums, aldose 250(T)
Plant phenol 822
–, biosynthesis 835
Plant, C 3 - 859, 859(T)
Plant, C 4 - 859, 859(T)
Plant-protective agent 475
Plant-protective agent (PPA) 467, 468
Plasmalogen 179, 180
Plasmin 075
–, milk 516
Plastein, amino acid composition 085(T)
–, phenylalanine free 086, 087(T)
–, taste 085, 086(T)
Plastein reaction 083, 083(F), 083(T), 085(T), 087(F)
–, single-stage 087(F)
–, taste 085
Pleated-sheet structure, protein 050
Plum 815(T)
–, aroma substance 841
–, hydroxycinammic acid derivative 824(T)
Plum sauce 852
Plum water 932
Polar lipid, definition 158
Pollack 621
Polyalcohol 878
–, content 878, 878(T)
Polyamide, clarifying agent 464
Polyamine, anti-senescene agent, fruit storage 848
Polychlorinated biphenyls (PCB) 489
Polycyclic aromatic compound, removal, oil refining
656(T)
Polycyclic aromatic hydrocarbon (PAH) 490
Polydextrose 877
Polygalacturonase 334, 334(T)
–, citrus juice 854
Polyglycerol-polyricinolate 462, 462
Polyglycine, conformation 050(T)
Polylysine, conformation 060(F)
Polymerase chain reaction 142
Polymeric network 062
Polymerization, fat 223
Polymorphism, fat 171, 172(T)
–, triacylglyceride 171
Polyoxyethylene sorbitan ester 460(T), 462, 462
Polyphenol 825, 826
–, chemical structure 822
–, occurrence 823(T)
Polyphenol oxidase, cereal 698
–, copper 105
–, fruit 835
–, inhibition, pressure 137
–, mechanism 106(F)
–, ordered mechanism 122
–, substrate binding 122
Polyphenol oxidase (see phenol oxidase)
Polyproline, conformation 050(T)
Polysaccharide 296
–, analysis 335
–, aperiodic sequence 296, 299
–, binding of aroma substance 391, 392(T)
–, branched type 300
–, classification 296
–, conformation 296
–, containing carboxyl group 301
–, crumpled-type conformation 298
–, double helice 298
–, effective volume 302(F)
–, egg box type 297
–, egg-box-type conformation 297
–, enzymatic degradation 333
–, gel formation 299, 299(F)
–, green coffee 941(T)
–, helical conformation 297, 297, 298(F)
–, hollow helix type 297, 297
–, inclusion compound 297
–, interchain aggregation 299(F)
–, interchain interaction 298
–, linearly branched type 301
–, loosely joint type 298
–, modified 302
–, nomenclature 296
–, perfectly linear type 300
–, periodic sequence 296, 298
–, phosphoric acid ester 302
–, property 300
–, reductive polymerization 335, 336(F)
–, ribbon type 296, 296
–, ribbon-type conformation 296
–, stretched conformation 296
–, structure 296
–, sulfuric acid ester 302