Food Chemistry

Index 1005

Chrysoeriol 834, 834
Chylomicron 184, 185(T)
Chymopapain, specificity 078(T)
Chymosin 077(T)
–, retardation of coagulation 519
–, specificity 506, 507(T)
Chymotrypsin 075, 077(T)
–, active serine 107
–, acylation 115(F)
–, deacylation 115(F)
–, entropy effect 112
–, inhibition055, 069
–, mechanism 115, 115(F)
–, –, steric effect 113(F)
–, pH optimum 129(T)
–, specificity 043, 045(F), 078(T)
–, structure 115(F)
–, substrate analog inhibitor 107, 107
–, substrate binding 110(F)
Cidre 928(T)
Cineol, 1,8-
–, basil 978, 978(T)
–, sensory property 386(T)
Cineole, 1,8- 384
Cinnamaldehyde, biosynthesis 973
Cinnamon, aroma substance 973 , 974(T)
–, essential oil, chemical composition974(T)
Citaurin,β-, 243
Citraconic acid, coffee 943, 943
–, synergistic effect with antioxidant 219
Citral 838
–, degradation 397, 397
–, lemon aroma 838, 838
–, synthesis 395, 395
Citramalic acid, biosynthesis 846, 846
Citranaxanthin 557
Citrate, addition to condensedmilk 527
Citrem461(T), 462
Citric acid, additive 448
–, fruit 820, 820(T)
–, synergistic effect with antioxidant 220, 220(T)
Citronellol 383
–, sensory property 386(T)
Citrus fruit, aroma substance 837
Citrus fruit juice, glucose oxidase 149
–, pectic acid, flocculation 153
Citrus juice, debitterizing 832
–, polygalacturonase 854
Citrus oil, autoxidation 397, 398
CLA 162
Clarifying agent 464
Cleansing agent 495
Climacteric stage, fruit 843
–, –, ethylene 848(F)
Clipped fish 633
Clorine, disinfectant 495

Clostridium botulinum, food poisoning 470, 471(T)

Clostridium perfringens

–, food poisoning 470, 471(T)

Cloudiness, beer 901

Clove, aroma substance 974(T)

–, essential oil, chemical composition974(T)

Clupeine, protein foam 062

Co-oxidation 209, 209(F)

–, degradation of carotinoid 241

Coating chocolate 968(T)

Cobalt 425(T), 426

Coberine, detection in cocoa butter 233, 233(F)

–, identification of cocoa butter 231(T)

Coccidiostatica 487, 487(T), 489(F)

–, chemical structure 487(T), 488(F)

Cocktail 936

Cocoa, acetic acid 964

–, adstringent taste 963(T), 964

–, aroma, odorant 964, 964(T)

–, GAE 962

–, shell, tryptamide 961, 961

–, taste 963, 963(T)

Cocoa bean, fermentation, aldehyde 965, 965(T)

–, –, amine 965, 965(T)

–, –, free amino acid 965, 965(T)

Cocoa beverage, caffeine 962

–, theobromine 962

Cocoa butter, adulteration, detection 233, 233(F)

–, detection 649

–, detection of cocoa butter substitute231, 233,

233(F)

–, fatty acid composition 648(T)

–, fatty acid distribution 176(T)

–, melting property 172

–, polymorphism 172

–, production 966

–, sterol 229(T)

–, tocopherol content 234(T)

–, triacylglycerol 173(T)

Cocoa butter substitute 648

–, analysis 173

–, detection 231(T), 233, 233(F)

–, sterol 231(T)

–, tocopherol content 234(T)

Cocoa liquor 965

Cocoa mass, disintegrated 965

–, production 965

Cocoa nib 960, 962

Cocoa powder, defatted 965

–, production 959(F), 966

Cocoa product, storage 969

Coconut fat, differential thermal analysis 667(F)

–, polymorphism 172(T)

Coconut oil 647, 648(T)

–, detection 665(T)

–, perfume rancidity 225