08.05.2020 Views

2009_Book_FoodChemistry

food chemistry

food chemistry

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

Index 1061

–, reducing, bread crumb 727(F)

–, refined 871

–, relative sweetness 863(T)

–, sensory property 863(T), 866

–, solubility 862(F)

–, sweet taste, AH/B/X model 260

–, –, temperature dependency 259, 259(F)

–, type 873

Sugar alcohol 261

–, fruit 817

–, nutritional/physiological property 864(T), 867

–, production 878, 879

–, solubility 862(F)

Sugar anhydride 263, 263

Sugar beet, extract, chemical composition 869

–, –, nonsugar substance 869, 872

–, extraction 869

–, production data 868(T)

Sugar cane, production data 868(T)

Sugar couleur 270

Sugar ester 291, 462

Sugar ether 291

Sugar fatty acid ester 291

Sugar substitute 261, 432

Sugar, L-

–, synthesis 878

Sulfhydrylation, reductive 364, 365

Sulfitation, sugar extract 870

Sulfite, antimicrobial action 452

–, reaction with food constituent 452

–, sugar coleur, stabilization 270, 270

Sulfolipid 181

Sulfonamide 487(T), 488(F)

Sulfur compound, odor threshold value 364(T)

–, volatile 387, 388(T)

Sulfur dioxide, antimicrobial action 452

–, bleaching of anthocyan 831, 832

Sulfur treatment, grape must 917

–, wine 917

Sulfuric acid, additive 449

Sulfurous acid, treatment, fruit 849, 850

Sunflower oil 650, 651(T)

–, analysis, HPLC 174(F)

–, detection 665(T)

–, differentiation from soybean oil 233

–, fatty acid composition, climate 178(F)

–, –, variation 665(T)

–, fatty acid distribution 176(T)

–, production data 643(T)

–, tocopherol content 234(T)

–, unsaponifiable component 226(T)

Sunflower seed, production data 641(T)

Sunshine vitamin 406

Suosan 439, 440

Super-secondary structure, protein 052

Superaspartame 037, 442, 442

Superoxide dismutase 201

Superoxide radical anion 201, 201(F)

–, formation 201, 201

–, lipid peroxidation 201

–, reaction 201, 202(T)

–, reaction with superoxide dismutase 201

–, xanthine oxidase 105

Surface-active agent 456, 456(T)

–, occurrence in food 456(T)

–, use in food 456(T)

Surimi, production 635

Suspension 456(T)

Sweet cherry, hydroxycinammic acid derivative

824(T)

Sweet compound, AH/B-system, AH/B/X-system

260, 261

Sweet must 854

–, definition 855

Sweet taste 432

–, AH/B/X-system 432, 433(F)

–, alitame 442, 442

–, amino acid 034, 035(T)

–, aspartame 441

–, chalcone 834

–, dihydrochalcone 439, 439, 834(T)

–, dipeptide amide 441

–, dipeptide ester 441

–, guanidine derivative 440, 440, 440(T)

–, n/e-system 432

–, peptide 037, 038(T)

–, relative, sugar 259(T)

–, structural requirement 260

–, sugar, temperature dependence 866, 866(F)

–, superaspartame 442, 442

–, threshold detection value 432

–, urea derivative 439

Sweetener 432

–, nutritional property 864(T), 866

Sweetening strength, relative 433, 435(F)

Sweetening with sugar, fruit 851

Sweetish-off-flavor, beer 906

Sweetness, relative, sugar 513(T)

Sweetness receptor, glucose 433, 434(F)

–, lugduname 433, 434(F)

–, model 433, 434(F)

–, sucrose 433, 434(F)

Swelling, protein 061

Swift test 668

Swiss cheese, aroma 542, 542(T)

–, taste compound 542, 542(T)

Synemin 571

Synephrine, fruit 813, 815

Synergist, antioxidative effect 219

Synthetic, chewing gum 882

Table water 988

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!