Index

A

Accessory food factor, 349 Acetic acid, as food preservative, 637,

639-640 Acetyl value, of fats, 221-222 N-Acetylmuramic acid, 129 N-Acetylneuraminic acid, 128 Acid hydrolysis method, of flour crude fat

content determination, 522 Acid mucopolysaccharides, 144 Acidity, total, of mi:k, 564-565 Acids, flour content, 519-520 Acidulants, 14 Acrolein, 189, 190 Actin, 596, 598-599 Activation energy, of enzymes, 296-297 Additives

color. See Color additives food. See Food additives

Adenosine diphosphoglucose, 153-154 Adenosine triphosphate, 596-597 Adipose tissue, fat content, 600 Adsorbed water, 22 Adsorption, 252

of carbohydrates, 159-160 infrared, 45, 47-48 Lambert-Beer law of, 40-42 molar, of aflatoxins, 43, 44

Adsorption chromatography, 77-79 Adulteration, of food products, 2, 4. See

also Food contaminants Advertising, of food, federal regulation,

11 Aflatoxin, 643-645, 646

gas chromatographic analysis, 64 purity determination, 43-44

Aflatoxin Bl, 644 Agar, 140 Air exclusion, as food preservation

method,633 Alanine, 235

L-Alanine, 234 Albumin, 241 Alcohol, flavoring extract content, 447-

450 Alcohol extract, of spices, 439-440 Alcoholic beverages, federal regulation,

12 Alcohols, infrared absorption peaks, 47 Aldaric acid, 113 Aldehyde(s), infrared absorption peaks,

47 Aldehyde groups, 112-113 Aldohexoses, 101 Aldolases, 303 Aldonic acid, 112-113 Aldoses, 115-116, 123-124 Alimentary toxic alukia, 643 Aliphatic amino acids, 235-238 Alkaline phosphatase milk content, 556

residual phosphatase test, 585-587 Alkanes, infrared absorption peaks, 47 Alkanet, 470 Alkenes, infrared absorption peaks, 47 Alkynes, infrared absorption peaks, 47 Allspice, 419 Amides, infrared absorption peaks, 48 Amines, infrared absorption peaks, 47 Amino acids

catabolism, 263-266 color reactions, 240 decarboxylation, 266 essential, 267, 278 ionic properties, 234, 238-240 melting points, 238 metabolic roles, 241 milk content, 546, 547 nonessential, 266-267 peptide bonds, 233-241

definition, 233 evidence for, 243-244 hydrolysis, 233-234

665

666

Amino acids (cont.) stereoisomers, sweetness of, 156 sweet potato content determination,

278-280 a-Amino acids, 233

aliphatic, 235-238 aromatic, 237 classification, 234, 235-238 optical activity, 234

n-Amino acids, 234 L-Amino acids, 234 Amino sugars, 128-129 2-Amino-2-deoxy-n-galactosamine, 128 2-Amino-2-deoxy-n-glucosamine, 128 Aminopeptidases, 251, 252, 313 Amylase(s), 159

activation, 299 commercial applications, 327, 328, 329 in food, 304 nomenclature, 303

a-Amylase, 145, 146, 326 cereal grain content, 321 flour content, 520

diastatic activity, 526-529 in food, 305 primary structure, 253

!3-Amylase, 146, 326 cereal grain content, 321 flour content, 520

diastatic activity, 526 systemic name, 304

Amylo-1,6-glucosidase, 306 Amylopectin, 135, 136-138 Amylose, 135, 136 Anabolism, 263 Anemia, pernicious, 374, 375 Anhydrides, infrared absorption peaks,

48 Animal fats, 200. See also Fats; Fatty

acids Animal matter, as wheat impurity, 500 Anise, 419-420 Annatto, 470, 471 Anomer, 107 Anomeric carbon, 107 Antibiotics, as food preservatives, 639 Anti-caking agents, 14, 16 Anticodon, 260, 263 Antioxidants, 14, 16, 207-209, 640 Antipepsin, 301 Antisterility factor, 390 Antitrypsin, 301

Araban, 102 !3-L-Arabinopyranose, 125 Arabinose, 101 a-n-Arabinose, 108 L-Arabinose, 126 Arginine, 236 Aroma, of food, 16 Aromatic amino acids, 237

Index

Aromatics, infrared absorption peaks, 47 Arrhenius equation, 296, 297 Ascorbic acid. See Vitamin C Ash

dried milk content determination, 593 flour content determination, 523 meat content determination, 606-607 milk content, 551-552

determination, 563 proximate analysis, 33-34 seafood content determination, 615 spice content determination, 436-437 vanilla extract content determination,

452 wheat content determination, 505

Asparagine, 236 Aspartate transcarbamylase, 290-291 Aspartic, 236 L-Aspartyl-L-phenylalanine methyl ester,

157 Aspergillus flavus, 643, 644 Association of Official Analytical

Chemists (AOAC), food analysis role, 1

Atherosclerosis, 199 Atomic absorption spectrophotometry.

See Spectrophotometry, atomic absorption

Atmospheric oxidation, 633 Autocatalysis, of pepsin, 251-252 Autoxidation, of fats, 204-210 Avidin, 269, 367, 368

B

Babcock method, of fat determination, 26-28,563-564

Bacillus mesenteric us, 624 Bacteria. See also names of specific

bacteria growth

moisture requirement, 629 pH requirement, 637

heat sterilization, 632

Index

Bacterial deterioration, of cereal grain products, 624

Bacterial putrefaction, 625 Bagasse, 164 Baking quality, determination, 535-540 Balance, 36 Barfoed's test, 167 Bay leaves, 427 Beef

corned, 601 tenderizers, 252

Beer chillproofing, 331, 339 pasteurization, 632, 633

Beeswax, 190 Beet pulp, 164 Beet sugar, production, 162 Beet tops, 164 Bellier test, modified, 225-226, 228 Benedict's solution, 125 Benedict's test, 166-167 Benzene, 46 Benzoates, 638 Benzoic acid, 638

modified Mohler test, 650-651 quantitative analysis, 651-653

Beriberi, 349, 350, 354 Beta-apo-81-carotenal,470 BRA. See Butylated hydroxyanisole BRT. See Butylated hydroxytoluene Bial test, 124, 168 Biological values, of proteins, 267 Biotin

biosynthesis, 368, 369 deficiency in diet, 369-370 distribution in foods, 370 functions, 368-369 identification, 367-368 Recommended Daily Allowances, 370 structure, 368

Bitter taste, 154, 155, 156 Biuret reaction, for proteins, 240, 270-

271 quantitative, 273-274

Blanching, of food, 633 Bleaching, of flour, 512 Blood coagulation, vitamin K and, 392,

393 Botulinum toxins, 640-642 Botulism, 640-641, 642. See also

Clostridium botulinum

667

Bread baking quality determination, 535-540 definition, 530 ingredients, 321, 531-532 spoilage, 623-624, 637, 640 standards of identity, 530-531 thiamine content, 355

Breadmaking, commercial, 532-533, 536-537

Brine, 635, 637 Bromelain,310 Bromelin, 299, 331 Bromine, fish content determination, 96-

97 Bromine test, for fish oils and marine

animal oils, 226-227 Brown sugar, 163 Browning reaction, 123, 269, 320, 322-

325 Bubassa,211 Buns, 530 Bureau of Alcohol, Tobacco and

Firearms, 12 Bureau of Animal Industry, 2 Bureau of Dairy Industry, 2 Butter

analytic constants, 211 color, 459, 481 components, 202 as cooking fat, 203 definition, 559 spoilage, 624

Butter products, lipase-modified, 331 Buttermilk, 559 Butylated hydroxyanisole, 208 Butylated hydroxy toluene, 208 Butyric acid, 545

C

Cahn automatic electrobalance, 36 Cakes, 533-534 Calcium, milk content, 551, 552, 587-

591 Caloric content

meat, 598 poultry, 604 seafoods, 613

Canned foods, color, 459 u-Caproyl-l3-lauryl-u' -olein, 180, 181 Capsicum peppers, 420-421

668

Caramel, 130,470,471 Caramelization, 627 Caraway, 421 Carbohydrases,305-306 Carbohydrates, 100-177. See also

Sugar(s) absorption, 159-160 biosynthesis, 149-154 classification, 101-102 commercial applications, 326 deficiency in djet, 101, 158 definition, 100 deterioration in foods, 622-623 digestion, 159 excess in diet, 158-159 flour content, 519 as food physical state modifier, 16 functions, 100-101 general properties, 102-125

optical activity, 102-105 reactions, 111-125 structure, 105-111

high-pressure liquid chromatographic analysis, 84-86

metabolism, 160-161 nutritional value, 158-161 occurrence in nature, 100 as percentage of total food intake, 100,

158 qualitative analysis, 165-169 quantitative analysis, 169-176 reactions, 111-135

carbonyl, 112-121 hydroxyl, 121-124

Carbon, anomeric, 107 Carbon furnace method. See Graphite

furnace method Carbonyl reactions, of carbohydrates,

112-121 cleavage, 118-119 condensation with phenylhydrazine,

115-116 isomerization, 116-119 oxidation, 112-113 oxidation with alkaline solution, 119-

121 quantitative analysis, 173-176 rearrangement, 117-119 reduction, 113-115

Carboxylic acids, infrared absorption peaks, 48

Carboxypeptidases, 251, 313 Carcinogens

bioassays, 647

Index

as unintentional food additives, 646-647

Delaney clause regarding, 6, 7-8, 13 Cardamom, 421 Carnauba wax, 190 Carotenal, beta-apo-8', 470 Carotene, 198,470

milk vitamin A content, 553 Carotenoids, 198

flour content determination, 525-526 oxidation, 322 vitamin A activity, 382

Carrageenan, 140 Carr-Price method, of vitamin A

determination, 394-395, 398-402 Casein, 243, 543

definition, 546 milk content, 546-547 molecular weight, 249

K-Casein, 253, 546 Catabolism, of amino acids, 263-266 Catalase, 315, 343-344 Catalyst. See also Enzyme(s)

activation energy, 296, 297 definition, 283

Cathepsin, 252, 313 Cations, in enzyme activation, 299 Cayenne pepper, 421, 422 Celery seed, 422 Cellulase, 308, 323, 329 Cellulose, 102, 134-135, 154 Cephalins, 192-193 Cereal grain products

enzyme content, 321-322 as niacin source, 361 spoilage, 623-624, 629 thiamin content, 355

Cereals, 493-494. See also Wheat Cerebroside, 196 Ceylon cinnamon, 422, 423 Cheese

color, 459 definition, 560-561

Cheese manufacture, 330, 331, 546-547 Cheese ripening, 253 Chemical preservatives, 637-640 Chemicals. See also names of specific

chemicals as food contaminants, 621-622

Index

Chickens, 603. See also Poultry Chili powder, 420 Chitin, 102 Chlorophyll, 242, 320, 470 Chlorophyllase, 320 Chlorophyllin, 320 Chlortetracycline, as poultry

preservative, 639 Cholecalciferol. See Vitamin Da Cholesterol, 196, 197, 600 Choline, 191, 192, 379 Chromatography

adsorption, 77-79 column liquid, 75-86

applications, 81-86, 478-479 components, 75-77 high-pressure, 75, 84-86 low-pressure, 75 separation techniques, 77-80 solvents, 77, 78, 79

gas, 54-66, 658-662 applications, 54-55, 63-66 column characteristics, 61-62 detectors, 62-63 moving phases, 55, 61 organochlorine pesticide analysis,

658-662 stationary phase, 55, 56-60, 61

gas-liquid, 223 gas/masS, 63 paper, applications, 168-169,272-273,

479-480 thin-layer, 86-88

Chromoproteins, 242 Chymotrypsin, 311 a-Chymotrypsin, 251 Cider, benzoic acid content

determination, 652-653 CIE Color System, 463-466, 483, 484,

485,486,487-492 Cinnamon, 422-423 Claviceps purpurea, 642 Clerget-Herzfeld saccharimetric method,

of carbohydrate analysis, 171-173 Clostridium botulinum, 631, 632, 641-

642 Cloves, 423-424 Coal tar dyes, 467-469

qualitative analysis, 472-473 Cobalamin. See Vitamin B12

Cochineal, 470 Cocoa red, 470 Coconut oil, 202, 203, 211, 229 Codon, 260, 262, 263 Coenzyme, 283 Cold-water extract, of spices, 440 Collagen, 242, 597, 599 Color, offoods, 453-466

definition, 459 nature of, 454-459

light and, 454-457 in objects, 457-458 perception by an observer, 459

primary, 460, 461, 467 secondary, 460, 461

669

specifications and measurements, 459-466

CIE Color System, 463-466, 483, 484,485,486,487-492

Hunter Color System, 466, 490 Munsell Color System, 461-463, 466,

481 pigment colors, 460, 461 primary colors, 460, 461 secondary colors, 460, 461

standards, 459, 481 Color additives

approved, 15 certified, 467-469, 472-474

qualitative analysis, 472-474 color tar dyes, 467-469, 470, 472-473 definition, legal, 7 natural organic compounds, 471, 472-

473 qualitative analysis, 471-480

coal tar dyes/natural organic compounds differentiation, 472-473

FD & C color identification, 473-474 pigment and lake identification, 475,

477 separation of dyes in mixture, 477-

480 uncertified coloring agents, 474-475,

476 quantitative analysis, 480-492

psychological measurements, 481 reflectance spectrophotometry, 481-

485 synthetic organic compounds, 467-471

670

Color Additives Amendment, to Food, Drug and Cosmetic Act of 1938,7-8,467

Color blindness, 459 Color reactions

amino acids, 240 enzymatic, 320, 32-325 sugars, 124-125

Colorimetry for milk lactose content determination,

577,582-583 spectrophotometric methods, 36 tristimulus, 485-492

Colostrum, 543, 544, 552 Condensed milk, 560 Conjugated polysaccharides, 144-149 Conjugated proteins, 242 Contaminants, of food. See Food

contaminants Cooking fats, 203 Copper sulfate serum refraction method,

of milk added water determination, 583-584

Coriander, 424 Corn, starch content determination, 174-

176 Corn oil, 203, 211, 228 Corn sugar, crude, 165 Corn sweeteners, 164-165 Corn syrup

carbohydrate content, 146, 147 functional applications, 148, 164 hydrolysis, 164-165 maltose content, 131 properties, 146, 148 relative sweetness, 146, 147

Corn syrup solids, 165 Corned beef, 601 Cottonseed oil

analytic constants, 211 Halphen test, 223-224 as olive oil adulterant, 228 processing, 199 as salad oil, 203

Coumarin, 434 Covalent bonding, in insolubilized

enzyme production, 332-338 Crackers, production, 321-322, 534-535 Cream, types, 559 Crude corn sugar, 165

Index

Crude fat dried milk content determination, 594 flour content determination, 521-522 meat content determination, 606 milk content determination, 563-564 proximate analysis, 26-28 seafood content determination, 615-

616 wheat content determination, 505-506

Crude fiber definition, 134 flour content determination, 523 proximate analysis, 31-33 spice content determination, 443-444 wheat content determination, 506

Crude gluten, flour content determination, 523-524

Crude protein flour content determination, 523 meat content determination, 606 proximate analysis, 28-31 wheat content determination, 504-505

Crude starch, spice content determination, 440-443

Cumin seed, 424 Curd formation, 330, 546-547, 558-559 Curing ingredients, meat content

determination, 607-610 Cyclohexane, 110-111 Cysteine, 235 Cystine, 235 Cytidine-5' -triphosphate, 290-291 Cytochrome oxidase, 299 Cytosine, 256

D

Deamination, oxidative, 264, 624 Decarboxylases, 303 Decarboxylation, of amino acids, 266 Decomposition, ash residue, 33-34 Dehydration

of monosaccharides, 122-123 as food preservation method, 627, 628,

629-630 Dehydrator, 628 7-Dehydrocholesterol, 387, 388, 389 Dehydrogenases, 303 Delaney clause, 6, 7-8, 13 Denaturation, of proteins, 248, 268-269

Index

Densimetric method, of carbohydrate analysis, 171

Deoxy sugars, 129 2' -Deoxyadenosine-5' -monophosphate,

254 2' -Deoxyadenosine-5' -triphosphate, 257 2' -Deoxycytidine-5' -monophosphate, 255 2' -Deoxyguanosine-5' -monophosphate,

254 Deoxyribonucleic acid

function, 253, 254, 257 replication, 257, 258-259 structure, 253-259

double helix, 254-259 Deoxyribonucleic acid polymerase, 259 2-Deoxyribose, 126 2-DeoxY-D-ribose, 129 2' -Deoxythymidine-5' -monophosphate,

255 Depolymerizing enzymes, 143 Derived proteins, 242-243 Dextrin, 102, 138, 146 Dextrose, 165 DI titration. See 2,6-Dichloro-

benzenoneindophenol titration Diabetes mellitus, 159 Diastatic activity, of flour, 526-529 a,a' -Dicaproy 1-j3-butyrin, 212 2,6-Dichloro-benzenoneindophenol

titration, 408-412 Digestion, of carbohydrates, 159 Diglycerides, formation, 182-183, 184 Dihydroxyacetone, 189 Diisopropylfluorophosphate, 302-303 Dill,425 Diode array spectrophotometry, 37-39 Dipeptidases, 251, 252 Diphosphatidyl glycerol, 194 Disaccharides, 101, 130-132

biosynthesis, 149, 150-151 digestion, 159

Distillation method, for moisture content determination, 23-25

DNA. See Deoxyribonucleic acid Dried milk, definition, 560 Dried milk products, analysis, 592-594 Dry extraction, for crude fat content

determination, 26, 28 Drying, a food preservation method, 627-

628,629-630 Dulcin. See p-Ethoxyphenylurea

D-Dulcitol, 114 Dyes, in food. See also Color additives

coal tar, 467-469, 472-473

E

natural organic, 471, 472-473 oil-soluble, 480 separation in a mixture, 477-480

Edestin, 241, 243 Edman degradation, 244 Eggs

color, 459 spoilage, 625-626

Elaidic acid, 188 Elastin, 599 Electrode, pH, 90-91 Electromagnetic spectrum, 454-455 Electron microscopy, scanning, 97-98

of insect fragments, 654-657 Emulsion stabilizers, 16 Enantiomorph, 104 Endopectate lyase, 308, 310 Endopeptidases, 251, 330 Endopolygalacturonases, 309 Enediol salt, 116-117, 118 Enolase, 299 Enols,47 Enterokinase, 299

671

Environmental Protection Agency, 6, 12 Enzyme(s), 283-348. See also names of

specific enzymes active site, 301-302 classification, 303-304 commercial applications, 325-339

of insolubilized enzymes, 331-339 in food, 304-325 function, 283 insolubilized,331-339 milk content, 555-556 nomenclature, 303-304 prosthetic groups, 283 specificity, 284 structure, 301-302, 303

Enzyme assays, 339-346 activity, 340-344 substrate determination, 344-346

Enzyme-catalyzed reactions, kinetics of, 284-301

activation, 299 inhibition, 299-301 pH effects, 297-298

672

Enzyme-catalyzed reaction (cont.) ping pong, 292-295 sigmoidal, 289-292

concerted transition model, 291-292 sequential interaction model, 291

steady-state, 285-289 enzyme concentration, 285 Michaelis-Menten constants, 286-

289 substrate concentration, 285-286

temperature effects, 295-297 Epimerases, 150 Ergo-calciferol. See Vitamin D2 Ergosterol, 197, 387 Ergotism, 642-643 Erythritol, 114 Esterases, 319 Esterification, of neutral lipids, 222-223 Ether extraction method, for flour crude

fat content determination, 522 Ethers, infrared absorption peaks, 47 p-Ethoxyphenylthiourea, 155 o-Ethoxyphenylurea, 155 p-Ethoxyphenylurea, 155, 157 Evaporated milk, 559-560 Evaporation, as food preservation

method,627,628,629-630 Exclusion chromatography, 80, 81 Exopectatelyase, 310 Exopeptidases, 251, 252, 330 Exopolygalacturonase, 310

F

Fair Packaging and Labeling Act of 1966,11

Farina, 515, 517 Farinograph, 518 Fat analysis, 210-230

acetyl value, 221-222 foreign fat detection, 227-230 Halphen test, 223-224, 228 hydroxyl value, 221-222 industrial applications, 229-230 iodine value, 211, 216-220 mineral oil content test, 227 modified Bellier test, 225-226, 228 physical analyses, 210-211

index of refraction, 210-211, 229 melting point, 211, 230

moisture content, 210 specific gravity, 210 volatile matter content, 210

Index

preparation of component mixed fatty acids, 227

saponification value, 212-216 thiocyanogen value, 220-221, 229 use of analytical results, 227-230

Fat products commercial, 199-203 nutritional value, 198-199 spoilage, 624 uses in food, 201-203

Fats atherosclerosis and, 199 atmospheric oxidation, 633 as bread ingredient, 532 commercial, 199-203

processing, 199-201 usesinfood,201-203

cooking, 203 definition, 178 deterioration, 203-210 diglyceride component, 182-183, 184 fatty acids component, 184-185, 186-

187, 188 glycerol component, 189-190 intramuscular, 600 meat content, 597, 598, 600 milk content, 543, 544-546 monoglyceride component, 181-184 natural 179

commercial, 199-203 composition, 200

nutritional value, 198-199 processed, 179 spoilage, 624 triglyceride component, 180-181 unsaturated, autoxidation, 204-210 wax component, 190

Fatty acids, 184-185, 186-187, 188 classification, 184, 186-187 component mixed, 227 cyclic, 188-189 deficiency in diet, 198 definition, 184 esters, 178, 179 intramuscular, 600 isomers, 48-53, 65-66, 185, 188 long-chain, 48-53

Index

milk content, 545 saturated, 184, 186 unsaturated, 184-185, 186-187, 188

FD & C colors. See also Color additives identification, 473-474

Federal Insecticide, Fungicide, and Rodenticide Act, 6

Federal Inspection Service, 2 Federal Milk Orders Law, 557 Federal Register, 5 Federal Security Agency, 3 Federal Trade Commission, 11 Fehling's solution, 125 Fennel, 425 Fermentation

alcoholic, 623 in breadmaking, 532-533, 536-537 butyric, 623 in cracker production, 534 as food deterioration process, 622, 623 gassy, 623 lactic, 623

Ferritin, 242 Fiber, 31. See also Crude fiber Fibrin, 243 Fibroin, 242, 247 Ficin, 299, 310 Firming agents, 15 Fischer cyclic formula, 105, 107-110 Fischer method, of moisture content

determination, 25-26 Fish

bromine content determination, 96-97 mercury content determination, 73-75 proteolysis, 325 tetracycline as preservative, 639

Fish oil, bromine test, 226-227 Fitelson test, 224-225 Flame method, of atomic adsorption

spectrophotometry, 69 Flavin adenine dinucleotide, 283, 356,

358 Flavin mononucleotide, 356-357, 358 Flavoprotein, 242 Flavor enhancers, 15, 16, 418 Flavoring agents, 15, 16, 418-452

herbs and spices, 419-432 oleoresins, 432-433

Flavoring extracts, 433-434 alcohol content determination, 447-

448,449-450

Flour analysis, 520-530

ash, 523 carotenoids, 525-526 crude fat, 521-522, 523 crude fiber, 523 crude gluten, 523-524 crude protein, 523 diastatic activity, 526-529 hydrogen-ion activity, 525 pentosans, 529~530 sampling in sacks, 521 starch, 524-525

673

baking quality determination, 535-540 for breadmaking, 531 components, 517-520

acids, 519-520 carbohydrates, 519 enzymes, 520. See also Flour,

analysis, diastatic activity lipids, 519 proteins, 518-519

end products, 530-536 grades, 510-512 lipoxidase content, 322 malted, 321 moisture content determination, 22-

23,521 production, 506-512

air classification, 510 bleaching, 512 bolting, 508-509 breaking the kernel, 508 cleaning, 507 grading, 510-512 milling, 506-507 purification, 509 reduction system, 509-510 sifting, 508-509 tempering, 507-508

standards of identity, 512-517 thiamin content, 355

Flour extraction, 507 Fluorescence, 53, 54

X-ray. See X-ray fluorescence Fluorimetry, of riboflavin, 403-404 Fluorometer, 53

spectro-, 53-54 Fluorometry, 53-54 Fluorophotometry, of free thiamin, 407-

408

674

Foam inhibitors, 15 Folacin

biosynthesis, 371, 373 deficiency in diet, 372 distribution in foods, 374 function, 371-372 Recommended Daily Allowances, 351,

372,374 structure, 370

Folic acid. See Folacin Folin-Ciocalteau reagent, 240 Folin-Wu Colorimetric method, for milk

lactose content determination, 577, 582-583

Food. See also names of specific foods adulteration, 2, 4. See also Food

contaminants defect levels permitted in, 9

Food additives. See also names of specific food additives

antimicrobial, 14 approved, 14-15, 16 definition, legal, 6-7, 12-13 nutritive, 15, 16 petition for use, 13-14 thin-layer chromatographic analysis,

87-88 unintentional, 645-648

Food Additives Amendment, to Food, Drug and Cosmetic Act of 1938,6-7

application, 12-14 Delaney clause, 6, 7-8, 13

Food analysis. See also analysis under specific foods; specific types of analytical methods

function, 1 Food colors. See Color additives Food contaminants, 621-622, 640-648

aflatoxins, 643-645 botulinum toxins, 640-642 food additives, 645-648 mycotoxins, 642-643

Food deterioration, 621, 622-627 cereal grain products, 623-624 eggs, 625-626 fats and fat products, 624 fruits, 624-625 meat, 625 milk and milk products, 624

oxidative, 622, 624 poultry, 625 sugar products, 622-623 vegetables, 624-625

Index

Food, Drug and Cosmetic Act of 1938, 2, 3-8

amendments, 6-8, 12-14 aspects, 4-6 coal tar designation, 467

Food and Drug Administration (FDA), 5-6,8-10,11

Food and Drugs Act of 1906, 2-3 Food laws, federal, 2-8 Food preservation methods, 627-640

antioxidants, 14, 16, 207-209, 640 chemical preservatives, 637-640 exclusion of air, 633 exclusion of light, 633 freezing, 629, 630-631 heating, 631-633 pickling, 635, 637, 640 radiation, 633-635 refrigeration, 630 salting, 635 smoking, 636 souring, 637 spicing, 636-637 sugaring, 635 water removal, 584-585

Formaldehyde, as food preservative, 636 Formic acid, 123 Freedom of Information Act, 9 Freeze dryers. See Lyophilization method Freezing, as food preservation method,

629,630-631 Freezing point method, of milk added

water content determination, 584-585

n-D-Fructofuranose, 109-110 n-Fructofuranosidase, 307 Fructosan, 102 Fructose, 101

formation, 130 metabolism, 160 Seliwanoffs test, 167

D-Fructose, 116, 117, 118, 127 relative sweetness, 156, 157

noD-Fructose, 126 Fructose-6-phosphate, 149, 150, 151 f3-Fructosidase, 326

Index

Fruit artificial ripening, 320 color, 320, 459 dried, sulfurous acid content

determination, 653-654 drying, 628, 629

sulfur fume, 638-639 enzymatic browning, 322-325 enzymatic changes, 320 spoilage, 624-625

Fruit juices, pasteurization, 632, 633 L-Fucose, 129 Fumigant residues, in food, 645-646 Functional groups, infrared absorption

peaks, 45 Fungi. See Mold(s) Furanose, 108

ring, 107 Furfural, 123, 124 Furfural test, 224

G

Galactan, 102 Galactose, 101, 160 n-Galactose, 113, 127 a-n-Galactose, 126 J3-Galactosidase, 307. See also Lactase Galacturonic acid, 124 n-Galacturonic acid, 141 Garlic, 425-426 Gelatinization, 135 Generally recognized as safe (GRAS),

criteria, 13 Gentianose, 101 Ginger, 426 Gliadin, 241, 518 Globulins

description, 241 isolation, 277-278

a-1,4-Glucan maltohydrolase, 304 a-Glucanotransferase, 306 Glucoamylase, 305 Gluconeogenesis, 149 Gluconic acid, 330 -y-Gluconolactone, 112 a-D-Glucopyranose, 109, 111 J3-L-Glucopyranose, 109 Glucosamine, 128 Glucosans, 102

Glucose absorption, 160

675

classification as monosaccharide, 101 formation, 130 glucose oxidase/peroxidase

determination, 345-346 metabolism, 160-161 mutarotation, 107 Seliwanotl's test, 167 sweetness, 156, 157

D-Glucose enediol salt formation, 117, 118 formula, 105-106 isomer optical rotation, 106 osazones, 116 oxidation, 112 phenylhydrazine condensation

reaction, 115 preparation, 127 structure, 108

a-D-Glucose, 126 L-Glucose, 105-106 Glucose oxidase(s), 317, 330 Glucose oxidase/peroxidase

determination, of glucose, 345-346 Glucose-6-phosphate, 150, 151

formation, 149, 284, 302 a-Glucosidase, 307 Glucuronic acid, 124 Glutamic acid, 236 L-Glutamic acid, 265 Glutathione, 379-381 Glutelin, 241 Gluten, flour content determination,

523-524 Gluten strength, 518-519 Glutenin, 518 Glyceraldehyde, 103 L-Glyceraldehyde, 106, 234 Glyceric acid, 189 Glyceric aldehyde, 189 Glycerol, 114, 189-190 Glycine, 235, 238-239 Glycogen, 139

biosynthesis, 151-153 classification as polysaccharide, 102

Glycogen phosphorylase, 248 Glycolipids, 179, 196 Glycolysis, 149 Glycoproteins, 144, 242

676

Glycosides, 121-122 Glycyrrhizin, 157-158 Good Manufacturing Practice Guidelines,

of Food and Drug Administration, 8

Grades color-based, 481 flour, 510-512 meat and poultry, 602-603 milk,556-557 wheat, 500-501

Grains. See also Cereal grain products crude fiber content determination, 31-

33 Grapeseed oil, 211 Graphite furnace method, of atomic

absorption spectrophotometry, 70-71

Guanine, 256 Guanosine diphosphoglucose, 154 Gum(s), 102, 140 Gum arabic, 140

H

Halogenated hydrocarbons 646 Halphen test, 223-224 228 Hammond Table, 577, 579-582 Hanus iodine solution, 219 Haworth formula, 108-111 Heating, as food preservation method,

631-633 heat pasteurization, 632-633 heat sterilization, 632

Heavy cream, 559 Heavy metals, as food contamInants, 622 Heme, 242 Hemicelluloses, 140 Hemoglobulin, 248 Herbs. See also names of specific herbs

common, 419-432 definition, 419 oleoresins, 432, 433

Heteropolysaccharides, 101, 102, 134, 140-144

Hexosans, 102 Hexoses, 101, 126-128

dehydration in acid solution, 123 Histidine, 238 Histones, 242

Index

Homogenization, of milk, 555, 558 Homopolysaccharides, 101, 102, 134-139 Honey, color classification, 481 Hopkins-Cole reagent, 240 Hordein, 241 Howard mold cell counting chamber,

648-650 Humectants, 15 Humin, 123 Hunter Color System, 466, 490 Hydratases, 303 Hydrate water, 22 Hydrogen bonding

in deoxyribonucleic acid, 256 in proteins, 246-247, 248

Hydrogenation, 200 Hydrogen-ion activity, of flour, 525 Hydrolases, 303, 317-319 Hydrolysis

as corn starch determination method, 174-176

of corn syrups, 164-165 in monosaccharide biosynthesis, 149 of proteins, 233-234 of starch, 135-136, 145-146, 148 of triglycerides, 181-184

Hydrometer method, of carbohydrate analysis, 171

Hydroperoxides, 204, 205, 206 Hydroxyl reactions, of carbohydrates,

121-124 Hydroxyl value, of fats, 221-222 Hydroxylation, polyphenol oxidase-

catalyzed, 323 HYdroxylsine, 236 5-Hydroxymethylfurfural, 123, 124 Hydroxyproline, 233, 238 Hypercalcemia, 389

I

Ice cream, 560 a-Imino acids, 233, 238 Imitation, standard of identity definition,

5 Imported Meat Act, 10-11 Index of refraction, 210-211, 229 Indigo, 470 Infrared spectrophotometry. See

Spectrophotometry, infrared

Index

Inositol(s), 115 Inositol phosphatides, 195 Insect fragments, in foods, permissible

levels, 9 scanning electron microscopy of, 654-

657 Insect infestation, of food, 623, 624, 626-

627 Insecticide residues, in food, 645-646 Instrumental methods, 35-99

advances in, 35 chromatography

adsorption, 77-79 columnn liquid, 75-86 gas, 54-66,658-662 gas/mass, 63 thin-layer, 86-88

fluorometry, 53-54 pH determination, 89-91 polarography, 91-95 scanning electron microscopy, 97-98 spectrophotometry, 36-53

aflatoxin purity determination, 43-44

atomic absorption, 67-75 diode array, 37-39 infrared, 44-53 isolated trans isomer determination,

48-53 quantitative analysis, 40-43 recorders, 40 sample cells, 39-40 ultraviolet, 36-44 visible, 36-44

weighing devices, 36 x-ray fluorescence, 95-97

Insulin, 160-161,249 Interestification process, 184, 200-201 Inulin, 102, 138 Invert sugar, 130, 163, 326

Munson-Walker determination, 173-174

Invertases, 307-308, 326 Iodide-thiosulfate method, of milk

lactose content determination, 568, 574-575

Iodine test, 168 Iodine value, of fats, 211, 216-219, 220,

228,229

677

Hanus method, 219 Wijs method, 217-219

Ion-exchange chromatography, 80-81 Ionizing radiation, as food preservation

method, 633-635 Ions, in enzyme activation, 299 Irish moss. See Carrageenan Iron, milk content determination, 591-

592 Isoamylase, 306 Isoelectric points, of proteins, 249-250 Isoleucine, 235 Isomer(s)

of carbohydrates, 104 of fatty acids, 48-53, 65-66, 185, 188

a-Isomer(s), of sugars, 107 !3-Isomer(s), of sugars, 107 D-Isomer(s), of amino acids, 156 L-Isomer(s), of amino acids, 156 Isomerases, 149-150 Isomerism, optical, 102-105 Isomerization, in sugar alkaline

solutions, 116-119

J

Jellies, benzoic acid content determination, 652

Jungle, The (Sinclair), 2, 10

K

Keratin, 242, 247 Ketchup, benzoic acid content

determination, 651-652 a-Keto acids, in amino acid catabolism,

264-265 a-Ketoglutaric acid, 264 Ketohexose, 101 Ketones, infrared adsorption peaks, 48 Ketoses, 115-116 Kinases, 303 Kinetics, of enzyme-catalyzed reactions.

See Enzyme-catalyzed reactions, kinetics of

Kjeldahl nitrogen determination method, 29-31,275-276

for milk, 565 for spices, 437-438

678

Koettstorfer number. See Saponification value

Kreis test, 209

L

Labeling, of food, 2, 4, 8, 11 Lactalbumin

isolation, 277-278 milk content, 548

Lactams, infrared adsorption peaks, 48 Lactase, 307, 550 Lactic acid, 550 Lactobacillic acid, 188, 189 Lactoglobulin, 546, 548 Lactometer method, of milk total solids

content determination, 562 Lactones, infrared adsorption peaks, 48 Lactose, 131-132, 543

biosynthesis, 150-151 classification as oligosaccharide, 101 milk content, 131, 548-550

determination, 565-583 Seliwanotrs test, 167 solubility, 548-550

Lactose intolerance, 550 a-Lactose, 549-550 ~-Lactose, 549-550 Ladd, E. F., 2 Lakes, as color additives, 467, 477 Lambert-Beer Law, 40-42 Lard, 199,201,211 Lard oil, 229 Laurel leaves, 427 Lead

daily intake, 648 as food contaminant, 648 milk content determination, 71-73,

94-95 Lead intoxication, 648 Lead number, of vanilla extract, 450-451 Lecithin, 191-192 L-a-Lecithin, 191 Legumin, 241 Leucine, 235 Levulinic acid, 123 Levulose. See n-Fructose Liebermann-Burchard Test, 197 Ligases, 304 Light, color and, 454-457 Light absorption, Lambert-Beer law, 40-

42

Index

Light exclusion, as food preservation method,633

Linoleic acid, 198, 221 Linolenic acid, 198 Lipases, 303

commercial applications, 327, 329, 331 in food, 318-319 lipolysis caused by, 320, 321 milk content, 321, 555 nomenclature, 303

Lipids, 178-231 classes, 178-179 compound, 178-179

phospholipids, 190-195 definition, 178 derived, 179

sterols, 196-197 energy content, 198 flour content, 519 neutral

esterification, 222-223 gas-liquid chromatographic analysis,

223 simple, 178, 179-190

classification, 179 definition, 178 fats and oils, 180-190

Lipolysis in cheesemaking, 331 lipase-catalyzed, 320, 321 of milk, 555

Lipoproteins, 242 Lipoxidase

commercial applications, 327 flour content, 322, 520 oxidation caused by, 320

Lipoxygenase, 317 Liquid(s), evaporation, 627, 628, 629-630 Liquid partition chromatography, 79, 80 Liquid sugars, 163 Litmus madder, 470 Lobry de Bruyn-van Ekenstein reaction,

117 Lyases, 303-304 Lyophilization method, of moisture

content determination, 23 Lysine, 236 Lysosomes, 252

M

Mace, 428, 429 MacMichael test, 519

Index

Maltase, 131 Maltose, 101, 131, 151 Malvalic acid, 188 Mannan, 102 Mannitol, 114, 115, 128 D-Mannitol, 114 Mannose, 160 D-Mannose, 116, 117, 118, 128, 156 D-Mannuronic acid, 124 Maple syrup, 164

classes, 481 quantitative analysis, 170-174

Margarine, 202-203 MaIjoram, 427 Marine animal oils, bromine test, 226-

227 Marmalade, benzoic acid content

determination, 652 Mean molecular weight, of fats, 215-216 Meat

caloric content, 598 canned,601 chemical preservatives, 2, 639 commercial products, 600-602 composition, 597-600 conversion from muscle, 597 cured, 601 definition, 596

legal,600 dry salt, 601 federal laws regarding, 10-11 fresh,600 grades, 602-603 as niacin source, 361 postrigor stage, 597 prepared,601 prerigor stage, 597 as protein source, 269 proteolysis, 325 proximate analysis, 604-612

added water, 607 ash, 606-607 crude fat, 606 crude protein, 606 curing ingredients, 607-610 moisture, 605-606 nonfat dry milk, 610-612 sample preparation, 604-605

radiation pasteurization, 635 rigor mortis, 325, 597

sausage, 601 smoked,601 spoilage, 625 sulfites in, 639 tenderization, 252, 325 thiamin content, 355

Meat by-products, 600-601 Meat food products

definition, 601

679

nonfat dry milk content determination, 610-612

Meat Inspection Act of 1906, 10 Melting points

amino acids, 238 fats, 211, 230

Mercury, as food contaminant, 647-648 fish content determination, 73-75

Mercury poisoning, 647 Metabolism

carbohydrates, 160-161 proteins, 250-266

nitrogen metabolism, 263-266 proteolysis, 251-253 synthesis, 253-263

Metals ashing,34 heavy, 622 milk content determination, 588-589

Metaproteins, 243 Methionine, 236 Methmyoglobin, 599-600 Methyl elaidate, 49, 51 Methylene chloride extraction method,

445-447 o.-Methyl-D-glucoside, 121, 122 N-Methylsaccharin, 155 Mettler balance, 36 Michaelis-Menten constants, 286-289 Microbalance, 36 Microbiological determination, of niacin,

412-416 Microorganisms. See also Bacteria;

Mold(s) freezing tolerance, 631 proteolytic enzyme secretion, 252-253

Milk. See also Milk products, fluid, analysis

classes, 557 composition, 543-556

ash,551-552 calcium, 551, 552, 587-591

680

Milk (cont.) enzyYnes, 320-321,555-556 fat, 543, 544-546 ladose, 131,548-550,565-583 minerals, 551-552 nonprotein nitrogen, 548 proteins, 543, 546-548 trace elements, 551, 552 vitamins, 81-84, 359, 552-555, 558

definition, 543 legal,543

evaporated,559-560 grades, 556-557 homogenized, 555, 558 lead content determination, 71-73, 94-

95 lipolysis, 555 low fat, 559 mastitic, 552 pasteurized, 321, 556, 557, 558, 632-

633 residual phosphatase test, 585-587

as protein source, 269 quality regulations, 2, 543 raw, 556, 557, 558 reconstituted, 559 roller-dried, 628 skim, 559 soft-curd, 558-559 souring, 550 spoilage, 624 spray-dried,628 sweetened condensed, 560 vitamin A content determination, 81-

84 Milk fat, 543, 544-546, 563, 564, 594 Milk products

commercial,557-561 dried,560

analysis, 592-594 Milk products, fluid, analysis, 561-592

acidity, total, 564-565 added water, 583-585 ash,563 calcium, 587-591 crude fat, 563-564, 594 iron, 591-592 lactose, 565-583 metals, 588-589 protein, total, 565

Index

residual phosphatase test for proper pasteurization, 585-587

sample preparation, 561 solids, total, 561-562 spoilage, 624

Milk sugar. See Ladose Miller Pesticide Amendment, to Food,

Drug and Cosmetic Acid of 1938, 6 Millon readion, 240, 271 Mineral oil, fat content determination,

227 Minerals

as food additives, 16 milk content, 551-552

determination, 587-588 Miraculin, 156 Misbranded food, 4. See also Labeling, of

food Mohler test, modified, 650-651 Moisture. See also Water

browning reaction and, 269 dried milk product content

determination, 593 fat content determination, 210 flour content determination, 22-23,

521 meat content determination, 605-606 proximate analysis, 21-26 spice content determination, 435-436 wheat content determination, 503-504

Mojonnier method, for milk fat content determination, 563, 564, 594

Molasses blackstrap, 164 edible, 163

Mold(s) of bread, 623-624 of but~r, 624 of fruits, 624-625 of grain, 623 heat sterilization, 632 humidity control, 629 of meat, 625 mycotoxins, 642-643 organoleptic effeds, 643 pH requirements, 637 tomato juice content determination,

648-650 of vegetables, 624-625

Mold counts, 648-650

Index

Molecular weight, of proteins, 249, 250 Molisch's test, 124, 166 Monoglycerides, formation, 181-184 Monosaccharides, 125-129

absorption, 159-160 Barfoed's test, 167 biosynthesis, 149-150 definition, 101 dehydration in acid solution, 122-123 reactions, 111-125

carbonyl, 112-121 color, 124-125 hydroxyl, 121-124

structure, 105 Mucic acid, 113 Mucilages, 102, 140 Mucopolysaccharides, 144 Munsell Color System, 461-463, 466, 481 Munson-Walker procedure, 121

for milk lactose determination, 567-568,569-574

for invert sugar, 173-174 for spices, 442-443

Muscle, 596-597. See also Meat Mustard, 427-428 Mutagens, 646-647 Mutarotation, 107 Mycoster.ols, 197 Mycotoxicosis, 642 Mycotoxins, 642-643 Myofibrils, 596 Myogen, 599 Myoglobulin, 248, 599 Myo-inositol, 115 Myosin, 241, 247, 596, 598 Myricyl cerotate, 190 Myricyl palmitate, 190

N

National Marine Fisheries Service, 11-12

Natural organic dyes, 471, 472-473 Net protein utilization, 268 Niacin

biosynthesis, 359, 360 deficiency in diet, 359-361 distribution in foods, 361-362 functions, 359-361 microbiological determination, 412-

416 milk content, 554-555

681

Recommended Daily Allowances, 351, 361

Niacin equivalent (NE), 361 Nicotinamide adenine dinucleotide, 283,

359,360-361 Nicotinic acid. See Niacin Night blindness, 384 Ninhydrin reaction, 240, 271-272

quantitative, 274 Nitrite, meat content determination,

609-610 Nitrogen

conversion-to-protein factors, 30 Kjeldahl method of determination, 29-

31,275-276,437-438,565 milk content, 548 proximate analysis, 28-31 spice content determination, 437-438

Nitrogen balance, 263 Nonfat dry milk, meat food product

content determination, 610-612 Nonnutritive sweeteners, 15 Nucleic acids, 242 Nucleoproteins, 242 Nucleotides, 253-254 Nutmeg, 428-429 Nutrasweet. See L-Aspartyl-L-

phenylalanine methyl ester Nutrition, proteins and, 266-269 Nutritional Quality Guidelines, of Food

and Drug Administration, 9

o Obesity, 159 Occupational Safety and Health

Administration (OSHA), 12 Oil-soluble dyes, 480 Oils. See also names of specific oils

analysis, 224-227 definition, 178 diglyceride component, 182-183, 184 drying property, 229 fatty acids component, 184-185, 186-

187, 188 glycerol component, 189-190 monoglyceride component, 181-184 natural, 199, 200 nonvolatile, spice content

determination, 438 saponification value, 211, 229 triglyceride component, 180-181

682

Oils (cant.) volatile, spice content determination,

438-439 wax component, 190

Oleic acid, 185, 188, 221, 600 Oleoresins, 432-433 ~-Oleyl-a,a' -dipalmitin, 212 Oligogalacturonide, 310 Oligosaccharides, 101, 129-133 Olive oil, 203, 211, 228-229 Optical activity

of amino acids, 234 of carbohydrates, 102-105 dextrorotatory, 103 levorotatory, 103

Orange essence, gas chromatographic analysis, 63-64

Organic acids/salts, as food preservatives, 637,639-640

Organic compounds infrared adsorption peaks, 47-48 optical activity, 102-105

Origanum, 429 Oryzenin, 241 Osazone, 115, 116 Osteomalacia, 388 Oxidation

of aldehyde groups, 112-113 atmospheric, 633 of carbonyl groups, 119-121 as food deterioration process, 622, 624 of hydroxyl groups, 123-124 lipoxidase-catalyzed, 320 polyphenol oxidase-catalyzed, 323

Oxidation deamination, 264 Oxidative deterioration, 622, 624 Oxidative rancidity, 204-210, 640 Oxidoreductase, 303, 314-316 Oxygenases, 303 Oxymyoglobulin, 600 Oxytetracycline, as poultry preservative,

639

p

Palm oil, 211 Palmitic acid, 600 ~-Palmityl-a,a' -distearin, 180, 181 Pantothenic acid

biosynthesis, 364, 365-366 deficiency in diet, 366-367

distribution in foods, 367 functions, 366

Index

Recommended Daily Allowances, 367 structure, 364

Papain, 299 commercial applications, 330, 331 in food, 310 insolubilized, 338, 339

Paprika, 420, 421, 470 extractable color analysis, 444-445

Paracasein, 253 Para-K-caseinate, 546-547 Parsley, 429 Pasteurization

by heat, 632-633 of milk, 321, 536, 556, 557, 558, 632-

633 residual phosphatase test, 585-587

by radiation, 634-635 PCB. See Polychlorinated biphenyls Peanut oil

modified Bellier test, 225-226 as olive oil adulterant, 228

Peanuts, crude fat dry extraction, 28 Pectases, 329 Pectic acid, 141, 142, 326, 329 Pectic enzymes, 308-310, 326, 329 Pectic substances, 142, 143-144 Pectin sugar. See L-Arabinose Pectinases, 328, 329 Pectinesterases, 143-144,308 Pectinic acids, 142, 326, 329 Pectins, 140-144

classification as polysaccharides, 102 . definition, 326 low-methoxyl, 329 reactions, 142-144

Pellegra, 361,362 Pentosanase, 327 Pentosans, 102, 125

flour content determination, 529-530 Pentoses, 101, 125-126

absorption, 160 Bial's test, 124, 168 dehydration in acid solution, 123

Pepper, 429-430 nonvolatile methylene chloride extract,

445-447 Peppers, capsicum, 420-421 Pepsin, 251, 312 Pepsinogen, 251

Index

Peptidases, 252-253, 303 Peptide bonds, of amino acids, 233-241

definition, 233 evidence for, 243-244 hydrolysis, 233-234

Peptides, 233, 243 Peptones, 243 Peroxidases, 303, 314-315

activity assay, 342-343 Peroxide value, of fats, 209-210 Pesticides

definition, 646 gas chromatographic analysis, 647,

658-662 Miller Pesticide Amendment

regarding, 6 neurotoxic, 646 organochlorine, 658-662 regulations for use, 6, 646 as unintentional food additives, 646

pH,89-91 bacterial growth and, 637 enzyme-catalyzed reactions and, 297-

298 Phenolases, 320 Phenols, infrared absorption peaks, 47 Phenylalanine, 237 Phosphatases, 321, 556 Phosphatides. See Phospholipids Phosphatidic acid, 191 Phosphatidyl glycerol, 194 Phosphatidyl inositol, 195 L-a-Phosphatidyl serine, 193 Phosphoglycerides, 191-194

nonnitrogenous, 194 Phospholipids, 178, 190-195 Phosphorolysis, 148-149 Phosphorylase, 149 Photosynthesis, 149 Phytate, 115 Phytosterols, 197 Pickling, as food preservation method,

635, 637, 640 Pigment colors, 460, 466, 467

identification, 475, 477 Pigments, 198 Plant oils, processing, 199-201 Plasmalogens, 193 Polarimeter, operation, 102-103 Polarimetric analysis

of carbohydrates, 171-173 of fluid milk product lactose content,

565-567

Polarogram, 92, 93, 94 Polarograph, 92 Polarography, 91-95

683

Polychlorinated biphenyls, 646-647, 659 Polygalacturonases, 143 Polyneuritis, 354 Polyols, 113-115 Polyphenol oxidase, 323-325

activity assay, 341-342 in food, 316

Polysaccharides, 133-149 biosynthesis, 151-154 classification, 101, 102

heteropolysaccharides, 101, 102, 134, 140-144

homopolysaccharides, 101, 102, 134-139

conjugated, 144-149 definition, 133 enzymatic degradation, 144-149 iodine test, 168 properties, 101

Poppy seed oil, as olive oil adulterant, 229

Potassium permanganate method, of milk lactose content determination, 575-577, 579-582

Poultry antibiotic preservatives, 639 caloric content, 604 composition, 603-604 grades, 602-603 proximate analysis, 603-612 spoilage, 625 types, 603

Poultry by-products, 603 Poultry Products Inspection Act, 11 Preservation, of food. See Food

preservation methods Preservatives, of food. See also names of

specific preservatives chemical, 2, 637-640

Preserves, benzoic acid content determination, 652

Prolamines, 241 Proenzyme, 299 Proline, 233, 238 Propionic acid, as food preservative, 637,

640 Propyl gallate, 208 Prostaglandins, 198-199 Protamine, 242

684

Protean, 243 Proteases, 252-253

commercial applications, 321-322, 330-331,327

definition, 330 in food, 310-314

Protein(s). See also Amino acids; names of specific proteins

classification, 241-243 conjugated, 242 derived, 242-243 simple, 241-242

deficiency in diet, 232 denaturation, 248, 268-269

during drying process, 627-628 flour content, 518-519 functions, 232 hydrolysis, 233-234 isoelectric point, 249-250 meat content, 597, 598-600 metabolism, 250-266

nitrogen metabolism, 263-266 proteolysis, 251-253 synthesis, 253-263

milk content, 543, 546-548 molecular weight, 249, 250 nitrogen conversion factors, 30 nutrition and, 266-269 nutritive value, 267-269 properties, 233 structure, 243-248

primary, 243-244 quaternary, 248 secondary, 245-247 tertiary, 247-248

total, dried milk content determination, 593

Protein analysis, 269-280 lactalbumin/globulin isolation, 277-

278 qualitative analysis, 270-273 quantitative analysis, 273-276 sweet potato content determination,

278-280 Protein efficiency ratio, 268 Protein score, 267-268, 278-280 Protein synthesis, 253-263

deoxyribonucleic acid and, 253-259 process, 262-263 ribonucleic acid and, 259-263

Protein-polysaccharides, 144

Index

Proteolysis, 251-253, 325 Proteolytic enzyme, 250, 251, 252-253,

304,320,325 Proteoses, 243 Protopectin, 142, 326, 329 Provitamin D2 • See Ergosterol Provitamin Da. See 7-Dehydrocholesterol Proximate analysis, 19-34. See also

under Meat; Poultry; Seafoods; Spices

ash,33-34 crude fat, 26-28 crude fiber, 31-33 crude protein, 28-31 definition, 19 moisture, 21-26

Pteroylmonoglutamic acid. See Folacin Pullunlase, 306 Putrefaction, 625 Pyranose, 108

ring, 107, 110 pyridoxal, 362 pyridoxal phosphate, 363 pyridoxamine, 362 pyridoxamine phosphate, 363 Pyridoxine group, 363-364 pyridoxine phosphate, 363 Pyruvate kinase, 299

Q

Qualitative analysis carbohydrates, 165-169 color additives, 471-480 proteins, 270-273

Quantitative analysis carbohydrates, 169-176 color additives, 480-492 proteins, 273-276 spectrophotometric, 40-43

Quercitron, 470 Quinones, 320

R

Racemic mixture, 104 Radiation, as food preservation method,

633-635 Raffinose, 101, 133 Rancidity, of fats, 203-210

antioxidants, 207-209, 640 factors affecting, 206-207

Index

hydrolytic, 204 oxidative, 204-210 tests for, 209-210

Rape seed oil, as olive oil adulterant, 229 Recall Guidelines, of Food and Drug

Administration, 9-10 Red pepper, 420 Reduction, of carbonyl groups, 113-115,

173-176 Refiner's syrup, 163 Reflectance spectrophotometry, 481-485 Refractive index. See Index of refraction Refractometer method, of carbohydrate

analysis, 170 Refrigeration, 630 Regulatory agencies, for food industry, 3,

5-6,7,8-14,16-17. See also names of specific agencies

Rennet, 547 Rennin, 253,312,330, 546 Retinol equivalent, 386 L-Rhamnose, 129 Rhodopsin, 383 Ribitol, 114 Riboflavin

biosynthesis, 356, 357 deficiency in diet, 356-358 distribution in foods, 358-359 fluorimetric determination, 403-404 functions, 358 milk content, 554 Recommended Daily Allowances, 351,

358 structure, 356

et-D-Ribofuranose, 125 Ribonucleic acid

classes, 259 in protein synthesis, 259-263 structure, 253-254, 259-260

mRibonucleic acid, 259, 260, 261, 262, 263

rRibonucleic acid, 259 tRibonucleic acid, 259, 260, 261, 262-263 Ribose, 101 D-Ribose, 126 Rickets, 388 Rime cutter, 20-21 Rigor mortis, of meat, 325, 597 Riley, Harvey W., 2 RNA. See Ribonucleic acid

685

Rochelle salt, 113 Rodent hair/excreta, in food, permissible

levels, 9 Rodents, cereal grain products and, 623 Rolls, 530 Rope bacteria, 624, 637, 640 Rosemary, 430

s Saccharic acids, 113 Saccharin, 155, 157 Saccharinic acids, 119 Safflower, 470 Saffron, 430-431,470 Sage, 431 St. Anthony's Fire, 643 Sakaguchi test, 240 Salad oils, 203 Salt

as bread ingredient, 532 Rochelle, 113

Salt taste, 154, 155 Salting, as food preservation method, 635 Sampling, 19-21

for atomic absorption spectrophotometry, 69

continuous, 20 manual,20 sample preparation, 21

Sampling devices, 20-21 Sanger reaction, 244 Saponification equivalent, 215-216 Saponification value, 212-216, 229 Sarcoplasmic proteins, 599 Sausage meat, 601 Sausages, 601-602 Scanning electron microscopy. See

Electron microscopy, scanning Scleroproteins, 242 Scurvy, 350, 376, 378 Seafoods

caloric content, 613 grades, 613 proteolysis, 325 proximate analysis, 613-619

ash, 615 crude fat, 615-616 sample preparation, 613-615 sodium chloride, 616-617

686

Seafoods (cont.) total solids, 615 total volatile bases, 619 trimethylamine nitrogen, 617-619

types, 612-613 Seliwanotrs test, 124, 167 Semolina, 515, 517 Sequestrants, 15, 16 Serine, 235, 302-303 Sesame seed oil, 203, 224, 229 Shortenings, 201-202 Sialic acids, 128 Simple proteins, 241-242 Sinclair, Upton, 2, 10 Skim milk, 559 Smoking, as food preservation method,

636 Sodium benzoate, 638, 650 Sodium chloride

meat content determination, 608 seafoods content determination, 616-

617 Sodium cyclamate, 157 Sodium saccharin, 155. See also

Saccharin Solids, total

milk content determination, 561-562 seafoods content determination, 615

Solvent water, 22 Sorbitol, 114-115 n-Sorbitol, 114 Sour cream, 559 Sour taste, 154, 155 Souring

as food preservation method, 637 of milk, 550

Soybean oil, 199, 200, 201, 203, 211 Specific gravity, of fats, 210 Specific rotation, 103 Spectral transmission, 457, 458 Spectrofluorometer, 53-54

infrared, 39 recorders, 40 stability, 36-37 upgrading, 37

Spectrophotometry, 36-53 aflatoxin purity determination, 43-44 atomic absorption, 67-75

applications, 71-75 flame method, 69 graphite furnace method, 70-71 sampling, 69

Index

for fluid milk products metals content determination, 588-589

diode array, 37-39 infrared, 39, 44-53

isolated trans isomer determination, 48-53

quantitative analysis, 40-43 reflectance, 481-485 sample cells, 39-40 ultraviolet, 36-44 visible, 36-44

Sphingolipids, 194-195 Sphingomyelin, 195 Spices. See also names of specific spices

common, 419-432 definition, 418 oleo resins, 432-433 proximate analysis, 435-452

alcohol extract, 439-440 analysis of specific spices, 444-452 ash,436-437 cold-water extract, 440 crude fiber, 443-444 crude starch, 440-443 general method, 435-444 moisture, 435-436 nitrogen, 437-438 nonvolatile oils, 438 sample preparation, 435 volatile oils, 438-439

Spicing, as food preservation method, 636-637

Spoilage, of food. See under specific foods Spreads, 202-203 Stachybotryotoxicosis, 643 Stachybotrys atm, 643 Standards. See also Grades

color of foods, 459, 481 herbs and spices, 419, 420, 421, 422,

423,424,425,426,427,428,429, 430, 431

wheat, 495-502 Standards of identity

bread, 530-531 definition, 5 labeling requirement, 4 wheat flours and related products,

512-517 Standards of quality, 5-6 Starch, 135-138

biosynthesis, 153-154 classification as polysaccharide, 102

Index

corn content, 174-176 digestion, 159 flour content determination, 524-525 as food physical state modifier, 16 granules, 135 hydrolysis, 135-136, 145-146, 148

Starch hydrolysates, 131 Stearic acid, 600 Steffen's process, 162 Sterculic acid, 188, 189 Stereoisomers, 103-104, 196 Sterilization

commercial, 632 by heating, 632 by radiation, 634

Sterols, 196-197 Liebermann-Burchard test, 197

Stevoisid, 158 Straight-line sampler, 21 Structural groups, infrared adsorption

frequency, 45 Sucrose, 130

classification as oligosaccharide, 101 maple syrup content determination,

171-173 relative sweetness, 156, 157 sources, 161 synthesis, 151

Sucrose products, 163-164 Sugar(s)

ashing,34 as bread ingredient, 531-532 brown, 163 color reactions, 124-125, 166-168 commercial, 161-164 compound. See Oligosaccharides;

Polysaccharides confectioner's, 163 gas chromatographic analysis, 64-65,

66 granulated, 163 high-pressure liquid chromatographic

analysis, 84-86 invert, 130, 163, 173-174,326 liquid, 163 powdered, 163 raw cane, 161-162 reducing, 116-121

color reaction tests, 124-125, 166-168

simple. See Monosaccharides

sweetness, 156, 157 trimethylsilyl ether derivatives, 63,

64-65,66 water removal methods, 629

D-Sugar, 106 L-Sugar, 106 Sugar by-products, 164 Sugarcane, 161-162 Sugar esters, 122, 124 Sugar products

ashing,34 spoilage, 622-623

687

Sugaring, as food preservation method, 635

Sulfites, 639 Sulfoxides, 638-639 Sulfur dioxide, 638 Sulfurous acid, 638-639

dried fruit content determination, 653-654

Sun drying, 628 Sunflower oil, 203 Surfactants, 15, 16 Sweet maIjoram. See MaIjoram Sweet potato, protein/amino acid content

determination, 278-280 Sweeteners. See also Honey; Sugar(s)

nonnutritive, 15, 156-158 Sweetness

T

relationship to molecular structure, 154-156

of sugars, 156, 157 synthetic sweeteners, 156-158

Tallow, 212 Tarragon, 431 Tartaric acid, 104 L-Tartaric acid, 113 Tartronic acid, 189 Taste, sense of, 154-156 Taste buds, 154-155 Teaseed oil, 224-225, 229 Temperature, effects, on enzyme-

catalyzed reactions, 295-297 Tenderizers, for meat, 252, 325 Tetracycline, as fish preservative, 639 Thiamin, 349

biosynthesis, 352-353 deficiency, 353-354

688

Thiamin (cont.) distribution in foods, 354-355 functions, 353-354 milk content, 554 Recommended Daily Allowances, 351,

354 structure, 352 thiochrome method of determination,

404-408 Thiamin pyrophosphate, 353, 353, 354 Thiobarbituric acid test, 209 Thiochrome method, of free thiamin,

404-408 Thiocyanogen value, of fats, 220-221,

229 Thiosulfate-maltose conversion chart,

528 Threonine, 235 Thyme, 431-432 Thymine, 256 Tocopherol(s). See Vitamin E a-Tocopherol equivalents, 391. See also

Vitamin E Tomato(es), mold-related spoilage, 624-

625 Tomato juice

mold content determination, 648-650 tristimulus colorimetry, 490, 491-492

Trace elements in ash, 34 atomic absorption spectrophotometric

detection, 67-75 milk content, 551, 552 an unintentional food additives, 647-

648 Trans isomer, isolated, 48-53 Transaminases, 303 Transamination, 264-265 Transcription, 260 Transeliminases, 329 Transferases, 303 Tributyrin, 180 Trielaidin, 49, 51 Triglycerides, 180, 181

hydrolysis, 181-184 Trimethylamine, seafoods content

determination, 619 Trimethylamine nitrogen, seafoods

content determination, 617-619 Trimethylsilyl ether derivatives, of

sugar,63,64-65,66 Trisaccharides, 101, 133

Index

Triticum, 494-495. See also Wheat Trypsin, 251, 252, 311

inhibitor, 301 Trypsinogen, 299 Tryptophan

conversion to niacin, 359, 360, 361 structure, 237

Turkeys, 603. See also Poultry Turmeric, 432, 470 Tyrosine, 237

u Ultraviolet radiation, as food

preservation method, 633, 634 Ultraviolet spectrophotometry, 36-44 United States Department of

Agriculture, 3, 10-11 United States Department of Commerce,

11-12 United States Department of Health and

Human Services, 3 Uridine diphosphate, 150, 151 Uridine diphospho-sugars, 150, 151-153 Uridine-5'-monophosphate, 259 Uridine triphosphate, 150, 153, 154

V

Vacuum oven method, of moisture content determination, 22-23

Valine, 235 Vanilla extract, 433-434

alcohol content determination, 447-448,449-450

ash content determination, 452 Wichman lead number, 450-451 vanillin content determination, 450

Vanillin, 434, 450 Vegetables. See also names of specific

vegetables canned, color, 459 enzymatic browning, 322-325 enzymatic changes in, 320, 322-325 enzyme inactivation in, 295 spoilage, 624-625

Vezin sampler, 21 Vinegar, as food preservative, 637, 640 Vitamin(s), 349-417

analysis, 394-416 common methods, 396-397 2,6-dichloro-benenoneindophenol

titration, 408-412

Index

free thiamin determination, 404-408 niacin microbiological determination,

412-416 riboflavin fluorimetric

determination, 403-404 vitamin A determination, 394-395,

398-402 deficiencies in diet, 350 definition, 350 fat-soluble, 351, 381-394

deficiencies in diet, 381 milk content, 553-554 vitamin A, 351, 382-387 vitamin E, 207, 351, 390-392, 553-

554 vitamin K, 351, 392-394, 554

as food additives, 16 historical background, 349-350 Recommended Daily Allowances, 351 water-soluble, 350, 352-381

biotin, 367-370 choline, 191, 192,379 folacin, 351, 370-374 glutathione, 379-381 milk content, 554-555 niacin, 351, 359-362, 554-555 pantothenic acid, 364, 365-367 pyridoxine group, 362-364 riboflavin, 351, 355-359, 403-404,

554 thiamin, 351, 352-355, 404-408, 554 vitamin B6 , 351, 362-364 vitamin B12 , 351, 374-376 vitamin C, 350, 351, 376-379, 409-

412,555 Vitamin A

biosynthesis, 383, 384, 385 carotenoids containing, 382 Carr-Price method of food content

determination, 394-395, 398-402 deficiency in diet, 384-386 distribution in foods, 386-387 functions, 383, 385, 386 identification, 349 milk content, 81-84, 553 Recommended Daily Allowances, 351,

386 structure, 382

Vitamin Blo See Thiamin Vitamin B2 0 See Riboflavin

Vitamin Be biosynthesis, 362 deficiency in diet, 363 distribution in foods, 364 functions, 362-363

689

Recommended Daily Allowances, 351, 363

structure, 362 Vitamin B12

deficiency in diet, 375 distribution in foods, 376 functions, 374-375 Recommended Daily Allowances, 351,

376 structure, 374, 375

Vitamin C biosynthesis, 376, 377 deficiency in diet, 350, 376, 378 2,6-dichloro-benzenoneindophenol

titration, 409-412 distribution in foods, 378-379 functions, 378 identification, 350 milk content, 555 Recommended Daily Allowances, 351,

378 structure, 376

Vitamin D biosynthesis, 387-388, 389 deficiency in diet, 388 distribution in foods, 390 functions, 388 milk content, 553, 558 Recommended Daily Allowances, 388-

389 Vitamin D2 , 387 Vitamin Da, 387, 388 Vitamin E

as antioxidant, 207 biosynthesis, 391 deficiency in diet, 391 distribution in foods, 392 functions, 391 milk content, 553-554 Recommended Daily Allowances, 351,

391 structure, 390-391

Vitamin H, 367-368 Vitamin K

biosynthesis, 393 deficiency in diet, 393

690

Vitamin K (cant.) distribution in foods, 394 functions, 392, 393 milk content, 554 Recommended Daily Allowances, 393-

394 structure, 392

Vitamine, 349 Volatile bases, seafoods content

determination, 619 Volatile matter, fat content

determination, 210

W

Water added, meat content determination,

607 as bread ingredient, 531 fluid milk products content

determination, 583-585 forms, 22

Water removal, as food preservation method, 627-630

Waxes, 190, 191 Weighing devices, 36 Wet extraction, for crude fat

determination, 26-28 Wheat

analysis, 502-506 crude fat, 505-506 crude fiber, 506 crude protein, 504-505 moisture, 503-504 sample preparation, 503 sampling, 502-503

classes/classification, 494-498 color, 481 durum,495,496,497 hard red spring, 495, 496 hard red winter, 495, 496, 497 mixed, 495, 496, 498

Index

red durum, 495, 496, 497 soft red winter, 495, 496, 497-498 white, 495, 496, 498

cracked, 514, 517 crushed, 514, 517 standards, 495-502

defects and impurities, 498-500 grades, 500-502

Wheat flour. See Flour Whey proteins, 546, 547-548 Whipping cream, 559 Wichman lead number, of vanilla

extract, 450-451 Wijs method, of iodine determination,

217-219 Wood sugar. See D-Xylose

x Xanthine oxidase, 314 Xerophthalmia, 385 X-ray fluorescence, 95-97 Xylan,102 a-D-Xylopyranose, 125 Xylose, 101 D-Xylose, 125-126

y

Yeast

z

as bread ingredient, 532 heat sterilization, 632 as niacin source, 361 pH requirement, 637 as riboflavin source, 358

Zein, 241 Zoosterols, 197 Zwitterionic form, of amino acids, 238,

239 Zymogen, 251, 252, 299