2009_Book_FoodChemistry

1070 Index
–, solubility 862(F)
–, water absorption 866(F)
Xyloglucan 330, 330
Xylopyranose, α-D- 255(T)
Xylopyranose, β -D- 255(T)
Xylose 250(T), 251
–, equilibrium mixture 255(T)
–, nutritional/physiological property 864(T)
–, relative sweetness 259(T)
–, specific rotation 258(T)
Xylosone, formation 419, 419
Xylulose 252
Yak milk, chemical composition 501(T)
Yeast, amount, type of bread 723(T)
–, beer 897
–, dough leavening 723
–, extract 602
–, nucleic acid 250(T)
–, ornithine 368
–, protein, succinylation 081, 082(T)
Yellow No. 5 444(T), 446(T)
Yellow No. 6 444(T), 446(T)
Yoghurt 162(T), 523
–, agar 303
–, aroma substance 540
–, consistence 510, 511(F)
–, nonen-3-one, 1- 523, 523
–, probiotics 523
–, type, production 523(F)
Yolk droplet 553
Zeacarotene, β - 237
Zearalenone 473, 474(T)
Zeaxanthine 237
Zebu milk, chemical composition 501(T)
Zein, enrichment with lysine, threonine and tryptophan
084(F), 085(T)
Zinc 425, 426(T)
–, enzyme cofactor 104
Zingerone, formation 979, 981
Zingiberene 385
–, oxidation 973, 973
z-value, definition 133, 133
–, temperature dependency 133