Food Biochemistry and Food Processing

Index 747

water-unextractable, 570–573, 579, 584

Arctic capelin, 393

Arginine kinase, 381

Arginine phosphate, 381

Aroma, 320, 328, 331, 624, 650, 653, 656, 667–668, 671.

See alsoFlavor

Arrhenius equation, 166, 189

Arrowtooth flounder, 393

Artificial chromosomes, 191–192

Ascorbic acid, 37–40, 71, 76–77, 85–88, 324, 330, 643

browning, 85–88

dehydroascorbate (DHA), 39

dehydroascorbate reductase (DHAR), 39–40

monodehydroascorbate (MDHA), 39

monodehydroascorbate reductase (MDHAR), 39

Ascorbic oxidase, 87

Ash content, 29

Ashing, 29

Asparagine, 82–83

Aspartic acid, 629

Aspartic protease, 575, 579–580

Aspergillus, 691, 698

Astrovirus, 698

ATF1gene, 669

ATF2gene, 669

Atomic absorption spectroscopy, 30

Atomic emision spectroscopy, 30

ATP, 263. See alsoAdenosine-5
-triphosphate,

Nucleotides

ATPase, 382, 384

Autolysis, 392

Autoradiography 169–170

Available lysine, 82, 556–557

Ayu, 388–389

B

Baccalao, 386

Bacillus cereus,693, 697

Bacillus, 732

Bacteriocins, 651

Baking, 82–83, 615–636

Banana leaf extract, 77

Base, 117

base dissociation constant, Kb, 117

strong base, 117–118

weak base, 117

Basement membrane, 387

Basic reactions, 72

Beads

calcium alginate, 677

calcium pectate, 667

ceramic, 678

dEAE-cellulose, 675–676, 678

porous glass, 675

Beano™, 4, 21

Beer, 82

alcohol-free, 676

bitterness, 673

body, 672–673

brewing process, 660–661

color, 672

fermentation, 659

filtration, 661, 663

flavor, 666

green, 662, 675

history, 659

low-alcohol, 676

malt, 676

packaging, 661, 663

stabilization, 661, 663

Beer-Lambert law, 168–169

Beer’s law, 26

Beet root, 82

Beneficial organisms, 691

Beta-galactosidase, 276

genetic engineering, 280

Betaines, 31

Beyer, P., 37

Bifidobacteria, 612

Binary vector, 38–39, 41–43, 45

Binding affinity, 186, 197

Binding energy, 158

Binding site, 182, 185, 190, 199–200

Bioassays, 30

Biochemical changes in food, 1

carbohydrates, 5

flavors, 15

lipids, 12

proteins and amino acids, 8

Biochemical changes in pigments, 363–364

degradation, 15

during handling, storage and processing, 363

heme pigments

carotenoids, 364–365

epithelial pigments, 364

hemocyanin, 363–364

hemoglobin, 363–364

melaninosis, 365

metmyoglobin, 364

myoglobin, 363–364

synthesis, 15

Biochemistry of, 104

amino acid, 118

carbohydrate, 124

food, 1

lipid, 122

protein, 124

Bioflavors, 54

Biogenic amines. SeeAmines

Biolistic transformation, 36, 44

INDEX_Hui_277065 11/1/05 11:12 AM Page 747