2009_Book_FoodChemistry

1056 Index
Safflower seed, production data 641(T)
Saffron, aroma substance 974(T), 977, 977
–, extract 244
–, pigment 239
Safranal 977, 977
Safrole 972
–, biosynthesis 973
Sage, antioxidant 981
–, essential oil, chemical composition 974(T)
Saithe 621, 635
Sake 928(T)
Salad sauce, alginate 304
–, guaran gum 312
–, gum tragacanth 310
–, locust bean gum 312
–, xanthan gum 331
Salami, water activity 004(T)
Salicylic acid 825
Salicylidenelysine, ε-N- 023
Salmon 623
–, aroma 628, 628(T)
Salmonella spp.
–, food poisoning 470
Salt 982
–, additive 983
–, drying 983
–, effect in dough 721
–, iodization 427
–, iodized 983
–, potassium ferrocyanide 983
–, production 983
–, requirement 982
Salt substitute 983, 983(T)
Salted vegetable 802, 804
Salting, fish 633
–, meat 597
–, vegetable 804
Salting-in effect, protein 061
Salting-out effect, protein 061
Salty taste 982
–, cheese 543
–, peptide 038, 038(T)
Sambal 982
Sandwich ELISA 142, 142(F)
Sansa 645
Sapogenin 763
Saponification 172
Saponification value, definition, example 663, 664(T)
Sansa 645
Saponin, chemical structure 763, 763
–, cholesterol complex 764
–, hemolysis 764
–, legume 763, 763
–, toxicity 764
Sarcolemma 565
Sarcomere 566, 568, 569(F)
–, titin 569, 570(F)
Sarcoplasm 565
–, muscle 572
Sarcoplasmic reticulum 572
Sardine 621
Sauce 603
Sauerkraut 802, 802(F)
–, chemical composition 803
–, faulty 804
–, reducing agent 804
Sausage 598
–, chemical composition 600(T)
–, cooked 600, 600(F)
–, emulsion 599, 599(F)
–, production 600, 601(F)
Sauser 916
Schaal test 668
Schaftoside, indicator 858, 858(T)
Schardinger dextrin 295(T)
–, specific rotation 258(T)
Scleroglucan 331, 332
Scleroprotein 053
Scopoletin 824, 824, 824(T)
Scorbamic acid 419, 419
Scorpaenidae 622
SCP 008
Scurvy 417
Sea fish 618
Seal oil 644, 644(T)
Seasoning, genotoxic compound 603
–, protein hydrolysate 603
–, –, aroma 602
Seaweed, aldose 250(T)
Secoisolariciresinol 835
Secondary product of metabolism, formation of aroma
substance 360
Secondary structure, protein 049
Secunda beef fat 643
Sedanolide 789, 789
Sedimentation value, gluten 712
Sedoheptulose-7-phosphate, aroma precursor 767
Selachyl alcohol 187
Selenium 426, 426(T)
Selinene β - 385
Selters 988
Semi-fat cheese 529
Semi-fat margarine 660, 660(T)
Semolina, durum wheat 710
–, wheat 707(F), 710
Sensitizer, edible oil 655(F), 655(T)
–, photooxygenation 197
Sensory property, amino acid 034, 035(T)
–, peptide 036
Sepia 639
Sequence analysis, peptide 021
–, protein 021