1016 Index
–, –, lipolysis 667
–, determination, NIR 706(T)
–, differential thermal analysis 666, 667(F)
–, E-factor 665
–, fatty acid, oxidation 221, 222(F)
–, fractionation 659
–, hardened, detection 665(T)
–, heating (deep frying) 220
–, hydrocarbon 224
–, hydrogenation 656
–, –, principle 169, 169
–, identification 665(T)
–, indigestion 177
–, interesterification, process 658
–, peroxide value 667
–, plant, fatty acid composition 159(T)
–, –, fatty acid distribution, rule 176
–, –, resistance to autoxidation 215
–, polymerization 223
–, production data 640, 641(T), 643(T)
–, raffination, loss of tocopherol 233
–, raw material, production 641(T)
–, refining 653, 654(T)
–, –, detection 669, 669(T)
–, smoke point 668
–, stability in deepfrying 224, 224(T)
–, sterol 229(T)
–, storage stability 668
–, tailored 659
–, unsaponifiable component 225, 226(T)
Fat cheese 529
Fat content, determinaton 662
Fat degradation, cheese ripening 533
Fat globule, membrane, composition 514
–, milk 514, 514(T)
Fat hardening, trans-fatty acid 658
Fat mimetics 463
Fat powder 661
–, production 662(F)
Fat replacer (see fat substitute)
Fat subsitute, retrofat 464
Fat substitute 463
–, carbohydrate 463
–, carbohydrate polyester 464
–, microparticulated protein 463
–, synthetic 463
Fatty acid, bitter taste 212(T)
–, branched 160, 161(T)
–, –, analysis 664
–, carboxyl group, dissociation 165
–, –, formation of hydrogen bond 165
–, cereal 704, 704(T)
–, chemical property 167
–, conformation 1645
–, crystal structure 165
–, fractional crystallization 167
–, free, analysis 667
–, –, fat 667
–, –, recovery 654
–, green coffee 941(T)
–, isolation 172
–, low-molecular, occurrence 159
–, –, sensory property 159, 160(T)
–, melting point 165, 166(T)
–, methylation 167, 167
–, nomenclature 159
–, odd numbered 160, 161(T)
–, oxidized, formation 211
–, physical property 165
–, saturated, autoxidation 221
–, –, meltingpoint 161(T)
–, –, sensory property 160(T)
–, –, structure 161(T)
–, sensory property, pH value 160, 160(T)
–, shorthand designation 159
–, solubility167, 167(F)
–, tocopherol requirement 407(T)
–, unsaturated, argentation chromatography 168
–, –, autoxidation 191
–, –, autoxidation, heavy metal 199
–, –, autoxidation, secondary product 203
–, –, autoxidation, start 196
–, –, biosynthesis 169, 169(F)
–, –, common structural feature 162
–, –, double bond, configuration 159, 162, 163(T)
–, –, halogen addition 168, 168
–, –, hydrogenation 169, 169
–, –, meltingpoint 163(T)
–, –, photometric determination 168
–, –, reaction 168
–, –, rearrangement in conjugated acid 168
–, –, taste 164(T)
–, urea adduct 166
–, UV absorption 167, 167(F)
Fatty acid composition, analysis 664
–, legume 762(T)
–, sunflower oil, variation range 665(T)
Fatty acid methyl ester, production 172
–, synthesis 167
Fatty alcohol 186
Favism 764
FD-chromatogram, definition 350
–, example 347(F), 351, 352(F)
FD-factor, definition 350
FDNB 019
Feder’smethod, meat 613
Feed additive, chemical structure 488(F)
Fehling’sreaction 267
Fenchone 384
Fentonreaction 202
Fenugreek, aroma substance 974(T), 976, 976
Fermentation, alcoholic 893(F)