Food Chemistry

Index 1055

RIA 142

Ribitol 261
Riboflavin 102, 102
–, rice 710(T)
Riboflavin (see also vitamin B 2 )413, 413
Ribofuranose,α-D- 255(T)
Ribofuranose,β-D- 255(T)
Ribonuclease, conformation 049, 060(F)
–, mechanism 114(F)
Ribopyranose,α-D- 255(T)
Ribopyranose,β-D- 255(T)
Ribose 250(T), 251
–, equilibrium mixture 255(T)
–, specific rotation 258(T)
Ribulose 252
Rice 710
–, aroma substance 710
–, chemical composition 675(T)
–, oil, squalene content 227
–, origin 670, 670(F)
–,Osbornefraction 676, 677(T)
–, parboiled, production 710
–, –, vitamin content 710(T)
–, production data 672(T)
–, yield per hectare 674(T)
Ricinoleic acid 164, 164
Rigor mortis 587
Ripening, fruit 843
–, –, phenolcarboxylic acid 826
–, grape 911, 914(F)
Roasted aroma 367, 367(T)
Rock salmon 618
Rodenticide, chemical structure 477(F)
–, trade name and activity 480(T)
Rose oxide 383
–, sensory property 386(T)
Rosemary, antioxidant 981
–, essential oil, chemical composition974(T)
Rosenoxide, wine 921, 922(T)
–, –, formation 923
Rosé wine 914
Rotation, molecular 257
–, specific 257
Rotundone 385
–, pepper aroma 975
–, sensory property 386(T)
–, shiraz grape 921
Rum 932
Rum fruit 851
Runner bean, chemicalcomposition 748(T)
Rutinose 295(T)
Rye,
–, chemical composition 675(T)
–, milling 707
–, origin 670(F)
–,Osbornefraction 676, 677(T)

–, yield per hectare 674(T)

Rye bread, aroma substance 737, 737 , 739(T)

Rye flour, amylase,α- 715

–, amylogram 715(F)

–, baking property, acid 722

–, –, pregelatinized flour 722

–, chemical composition 709(T)

–, extraction rate 709(T)

–, milling extraction rate, mineral 708(F)

–, –, vitamin 708(F)

–, physical assay 715

–, production 707

–, sour dough 724, 724(F)

–, storage 716

–, treatment withβ-glycosidase 153

–, type 709, 709(T)

Rye mix bread 741(T)

Sabinene 384

Sabinene hydrate, cis- 384

Sabinene hydrate, trans- 384

Saccharase, honey 886

Saccharification degree, starch degradation 875

Saccharin 433, 435

–, synthesis 435

Saccharinic acid 269

Saccharose 295(T)

–, aqueous solution, viscosity 865(F)

–, biosynthesis 845, 845

–, cacao bean 962

–, conformation 293

–, enzymatic analysis 138, 138(F)

–, enzymatic isomerization 875

–, fruit 818(T)

–, glycemic index 867

–, glycol cleavage 292, 292

–, hydrolysis 294

–, legume 760(T)

–, nutritional/physiological property 864(T), 866

–, occurrence 868

–, production 863(T), 869

–, –, crystallization 871, 871, 872(F)

–, –, evaporation of thin syrup 870

–, –, extract purification 869

–, –, extraction 869

–, –, loss 872, 872(T)

–, production data 868(T)

–, secondary product 874

–, solubility862(F)

–, specific rotation 258(T)

–, stability 865

–, taste threshold value 035(T), 259(T)

–, water absorption 866(F)

Saccharose fatty acid ester 291

Safflower oil 651(T), 653

–, fatty acid composition, climate 178(F)