2009_Book_FoodChemistry

1066 Index
Vanilla, aroma substance 974, 974(T)
–, vanillin 976
Vanilla sugar 976
Vanillin 375(T)
–, antioxidative effect 218
–, aroma defect, orange 838
–, biosynthesis 826, 826
–, formation from ferulic acid 374(F)
–, isotopic analysis 395, 395(T)
–, odor threshold value 341(T), 375(T)
–, synthesis 395, 395
Vanillyl alcohol, biosynthesis 826, 826
VDT 830
Veal 592
Vegetable 770
–, amine 786
–, aroma substance 788
–, blanching 795, 801
–, carbohydrate 779(T), 786
–, carotinoid 787, 787(T)
–, chemical composition 770, 779(T)
–, color change during drying 795
–, cooling 799(T)
–, cultivar differentiation 770, 780(F)
–, deep freezing 801
–, –, ascorbic acid 801(F)
–, dehydrated 799
–, dietary fiber 779(T)
–, discoloration 795
–, drying 799
–, enzyme 770
–, fermentation 802
–, fermentation product, faulty 804
–, free amino acid 770, 782(T), 784(T)
–, heating 799, 800
–, lipid 787
–, mineral 793, 794(T)
–, organic acid 787, 788(T)
–, pectin 786
–, pickling 804
–, pigment 793, 794(T)
–, production data 775(T)
–, promotion of ripening 847
–, protein 770
–, salting 804
–, species 771(T)
–, species differentiation 770, 780(F)
–, storage 799
–, tissue firmness 786
–, vitamin 793, 794(T)
Vegetable drying, Maillard reaction 289(F)
Vegetable juice 805
–, enzymatic clarification 153
Vegetable paste 805
Vegetable powder 805
Vegetable product 799
–, deep frozen 801
–, eating olive 803
–, pickled cucumber 802
–, pickled vegetable 802
–, salted vegetable 804
–, sauerkraut 802
–, sterile can 800
–, vegetable juice 805
–, vegetable paste 805
–, vegetable powder 805
–, vinegar-pickled vegetable 804
Verbascose, legume 760(T)
Verdoperoxidase 103
Vermouth 929
Very low density lipoprotein (VLDL) 184
Veterinary medicine 486, 487(T), 488(F)
–, analysis 487
–, chemical structure 488(F)
Vicilin 746
–, amino acid sequence 752(T)
Vicin 764
Vierge type, olive oil 645
Vimentin 571
Vinegar, chemical composition 984
–, differentiation fermented/synthetic vinegar 984
–, production, microbiological 983, 984(F)
Vinegar essence 984
Vinegar-pickled vegetable 804
Vinegar-preserved fruit 851
Vinyloxazolidine-2-thione, 5- 798
Violaxanthine 238
–, orange 240(T)
Virgin oil 645
Viscosity, temperature dependency 006
Visual cycle 404, 404(F)
Visual detection threshold, cyanidinglycoside 830
Vitamin 403
–, beer 902
–, daily requirement 405(T)
–, egg 556(T)
–, enrichment, example 430, 430(T)
–, fish 628
–, fruit 842
–, legume 762(T)
–, loss during canning 800
–, loss during food processing 403(T)
–, loss in the baking process 734
–, margarine 661
–, milk 515, 516(T)
–, occurrence 409(T)
–, storage of vegetable 799, 801, 801(F)
–, use as additive 430
–, vegetable 793, 794(T)
–, wheat 675, 676(T)
Vitamin A 403(T), 404
–, loss during food processing 403(T), 404