Food Biochemistry and Food Processing

Index

745

A

AADgene, 667

Abzymes, 175

Acetaldehyde, 597–598, 611, 666, 673

Acetate, 644, 670

Acetic acid, 622


-Acetohydroxy acids, 671, 672, 675


-Acetohydroxybutyrate, 671, 675

Acetoin, 4, 644, 666


-Acetolactate decarboxylase, 671, 672


-Acetolactate, 671, 675

Acetol, 84

Acetolactate decarboxylase, 20

Acetosyringone, 36

Acetylethylcarbinol, 671

Acetyl-1-pyrroline, 622–623

Acid production, 598, 602, 604–605, 610

Acid, 117

acid dissociation constant, Ka, 117

di-, tri-, and poly-proticacid, 117

strong acid, 117–118

weak acid, 117

Acidulation,

biological, 643–644, 647–649

chemical, 643

Aconitase, 670

Acrylamide, 79, 82, 560

Activation energy (EA), 158, 159f, 166, 181, 189

Activators, 189

Active amyl alcohol, 667

Active dry yeast, 621

Active site, 182, 184, 191, 209

Activity staining, 170

Actomyosin, 391–392

Acyl-coenzyme A, 668

Additives, 642–643

Adenosine

diphosphate, 381

monophosphate, 381

triphosphate degradation, 18

Adenosine-5
-triphosphate, 381

Adenylate kinase, 381, 382

Adenylylsulphate kinase, 673

ADHgene, 667

Adjuncts, 660

ADP. SeeAdenosine diphosphate

ADP-glucose pyrophosphorylase

allosteric properties, 256

multiple forms, 258

reaction, 255

redox regulation, 257

subcellular localisation, 258

Aerobic metabolism, 389

Aeromonas, 699

Affinity adsorbent, 199–200

Affinity ligand, 199

Affinity-tag, 202

Agarose gel electrophoresis, 170

Agarose, 197, 199, 210, 212

Agency for Health Research and Quality (AHRQ), 356

Agrobacterium tumefaciens, 36–37

AGT1gene, 664

Alaskan pollack, 391

Albacore tuna, 390

Albumin, 574–575, 578, 617, 629

Alcohol acyltransferase, 668–669

Alcohol dehydrogenase, 382, 667

Aldehydes, 624

Aleurone, 568, 616

Alkaline phosphatase, 393, 599

Allicin, 15

Alliin, 15

INDEX_Hui_277065 11/1/05 11:12 AM Page 745

Food Biochemistry and Food Processing

Edited by Y. H. Hui

Copyright © 2006 by Blackwell Publishing