992 Index
–, egg 548(T)
–, egg white 548(T)
–, egg yolk 548(T)
–, elastin 578(T), 584
–, fish (cod) 624, 624(T)
–, fish protein concentrate 087(T)
–, gluten protein 683(T)
–, lipovitellin,α- 554(T)
–, lipovitellin,β- 554(T)
–, meat (beef) 578(T), 624(T)
–, meat (poultry) 578(T)
–, milk 502(T)
–, millet 677(T)
–, myosin 578(T)
–, oat 677(T)
–, plastein 085(T), 087(T)
–, rice 677(T)
–, rye 677(T)
–, soy bean 749(T)
–, soya protein isolate 087(T)
–, wheat 677(T)
–, whey protein 502(T)
–, zein 085(T)
Amino acid decarboxylase, enzymatic analysis
139(T)
Amino acid ester, cyclization, polymerization 016
Amino acid pyrolyzate, mutagenic compound 027,
028(T)
Amino acid sequence,Bowman-Birkinhibitor,
soybean 055(F)
–, avidin 552(T)
–, casein 503(T)
–, –, genetic variant 505(T)
–, collagen, chain,α^1 - 580(T)
–, globulin, 11S- 750, 751(T)
–, globulin, 7S- 752(T)
–, HMW subunit 687(T)
–, lactalbumin,α- 504(T)
–, –, genetic variant 505(T)
–, lactoglobulin,β- 504(T)
–, –, genetic variant 505(T)
–, lysozyme 552(T)
–, monellin 436(T)
–, N-terminal, gliadin 685(T)
–, –, glutenin 685(T)
–, thaumatin I 437(T)
–, wheat prolamin 689(T)
Amino acid, D-
–, analysis 014
–, formation 072
–, indicator 022
Amino aicd, D-
–, bacterial contamination 022
Amino-1-deoxyketose, 1- 271, 271
Amino-2-deoxyaldose, 2- 271, 271
Amino-3-hydroxy-6-methyl-heptanoic acid, 4-
–, aspartic proteinase, inhibitor 079
Aminoacetophenone, o-
–, formation 389, 389
–, sensory property 389
Aminoacetophenone, p-
–, sensory property 389
Aminoacrylic acid, 2- 071
Aminoadipic acid 770, 781 , 782(T)
Aminoalanine,β- 071, 071 , 072(T)
Aminoaldose 271, 272
Aminobutyric acid, mouth feeling 023
Aminobutyric acid,α- 023
Aminocrotonic acid, 2- 071
Aminocycloalkane carboxylic acid, taste 034, 035(T)
Aminocyclopropane-1-carboxylic acid, 1- 809
Aminoketone,α- 282, 283
Aminoketose 271, 271
Aminomalonic acid derivative, sweet taste 037,
038(T)
Aminopeptidase 042, 077(T)
Aminopropanol 603
Aminopropionamide, 3-
–, formation 025,025, 026
Aminopropionitrile,β- 781, 781
Aminoreductone, formation 280, 280
Aminos acid, D- 072(T)
Ammonium carbamate, leavening agent 723
Amphiphilic lipid, definition 158
Amygdalin 760(T)
–, aroma precursor 841
Amyl cinnamicaldehyde,α-
–, structure, sensory property 396(T)
Amylase 333
–, cereal 695
–, chocolate syrup 968
Amylase inhibitor 757
Amylase,α- 333
–, application 150
–, calcium 105
–, dough making 721, 722(T)
–, honey 886
–, inactivation 133, 134(F), 134(T)
–, inhibition, pressure 136, 137(F)
–, temperature optimum 133, 134(F)
–, thermal stability152(F)
–, wheat 695, 696(T)
–, –, pH optimum 696(T)
Amylase,β- 333
–, honey 886
–, mechanism 114(T), 115, 116(F)
–, pH optimum 129(T)
–, wheat, pH optimum 696(T)
Amylo corn starch, gelatinization behavior 320(F)
Amyloglucosidase, reaction 139(T)
Amylogram 715(F)
Amylograph 715