Food Chemistry

Index 1027

Hulupone 895, 896
Human milk 250(T)
–, chemical composition 501(T)
–, palmitic acid 177
Humectant 004, 261, 464
Humulene 385
Humulinic acid 895, 896
Humulon 895, 895
–, isomerization 895
HVP (Hydrolyzed Vegetable Protein) 602
Hydantoin 020
Hydration, enzyme activity 137, 137(T)
–, protein 726, 727(F)
Hydration shell, Structure 003
Hydrocarbon, aroma substance 379
–, fat 227
–, formation on radiation 224, 224(F)
Hydrochloric acid, additive 449
Hydrocyanic acid, formation, legume 761(F)
–, occurrence 761(T)
Hydrogen bond, water 001, 001(F), 002
Hydrogen cyanide, fruit brandy 932
Hydrogen peroxide, enzymatic degradation 149
–, milk, pasteurization 149
Hydrogen sulfide, citrus fruit juice 838
–, formation 365(F)
–, sensory property 364(T)
Hydrogenation, fat 656
–, –, off-flavor 205
–, –, principle 169, 169
Hydrolase, substrate specificity 094
–, systematic, example 100(T)
Hydrolysis, enzymatic, potato lipid 188(T)
Hydrolytic rancidity 189, 190(T)
Hydroperoxide, bleaching of fat 655, 655
–, degradation, bimolecular 192, 192(F)
–, –, monomolecular 192, 192(F)
Hydroperoxide isomerase (see allene oxide synthetase)
Hydroperoxide lyase, mechanism 209, 210(F)
–, product 211(T)
Hydroperoxyepidioxide 195
Hydrophilic-lipophilic balance 459
Hydroxamic acid,Lossenrearrangement 790
Hydroxy fattyacid, bitter taste 212(T)
–, cutin 187
–, formation in lipid peroxidation 212(T), 213(F)
–, occurrence 164
–, precursor ofγ-andδ-lactone 164
Hydroxy radical, lipid peroxidation 202
–, reaction 201(T)
Hydroxy,2,5-dimethyl-3(2H)-furanone, 4- (see
Furaneol)
Hydroxy-2-methyl-3(2H)-furanone, 4- (see
Norfuraneol)
Hydroxy-4,5-dimethyl-2(5H)-furanone, 3- (see
Sotolon)

Hydroxy-L-isoleucine, sotolon precursor 976, 976

Hydroxyacetylfuran, 2-

–, formation 264, 265

Hydroxyacyl-CoA-dehydrogenase,β-

–, frozen meat 610, 611

Hydroxyaldehyde, retroaldol condensation 222, 222

Hydroxyalkyl cellulose 329

Hydroxyamino acid, hydrolysis 023

Hydroxybenzoic acid, biosynthesis 826

–, fruit, content 823(T)

–, occurrence 823(T)

Hydroxybenzoic acid ester, p-

–, antimicrobial action 450

Hydroxybenzoic acid, p- 825(T)

–, occurrence 825(T)

Hydroxybenzylmethylether, p-

–, aroma,vanilla 976, 976

Hydroxycinamic acid, occurrence 823(T)

Hydroxycinammic acid 822 , 823

–, biosynthesis 826, 826

Hydroxycitronellal 396(T)

Hydroxycumarin 824

Hydroxyethyl starch 326, 326

Hydroxyglucobrassicin, 4- 789(T)

Hydroxyisoleucine, sotolon precursor 361

Hydroxyl ion,mobility 002

Hydroxyl number, deep fried fat 220(T), 221

Hydroxyl value,definition 663

Hydroxylysine, 5- 010 , 577, 580(F)

–, discovery 011

Hydroxylysino-norleucine 582

Hydroxymethyl furfural, honey 889, 889(F)

–, invert sugar cream, detection 890

Hydroxymethylfurfural, 5-

–, formation 264, 265 , 274, 275

Hydroxymethylproline, 4- 809

Hydroxyphenyl-3-butanone, 1-p- 839, 840

Hydroxyphenylalanine, o-

–, food radiation 073

Hydroxyproline, 3-

–, collagen 580(T)

Hydroxyproline, 4- 010 , 577, 580(F)

–, biosynthesis 583

–, connective tissue, detection 577, 578(T)

–, discovery 011

–, indicator for connective tissue 613

Hydroxypropyl starch 326, 326

Hydroxypyruvic acid 292

Hypoglycine A 809

Hypothiocynite, milk 517, 517

Hypoxanthine, oxidation 105, 105

Hysteresis, sorption isotherm 003

Ice, structure 002

Ice cream 162(T), 529

–, agar 301(T), 303