Food Biochemistry and Food Processing

Index 767

T

Tagatose, 82

Taste, 320, 645, 650, 653–654

TCA cycle, 665, 670

Tea, 71, 75, 82

Technological processes, 88

Teleost, 381

Temperature, 80–85, 87, 89–91, 165

Testa, 568, 571, 616

Texture of tomato products, 277, 280, 284, 286

Texture, 305, 309, 320, 606, 608, 643, 653

Thawing, 384

Therapeutic enzymes, 191, 197, 208, 212

Thermal stability, 380

Thermal-processed seafood, 370

changes in tissue structure, 370

crabmeat extraction, 370

mild heating, 371

oxidation of myoglobin, 370

oxidation of oxymyoglobin, 370

protein coagulation, 370

Thermophilic cultures, 600–601, 604

Thin-layer chromatography (TLC), 169

Thiol compounds, 75, 77, 87

Threonine, 81

Ti plasmid (T-DNA), 36

disarmed ti plasmid, 36

engineered T-DNA, 36

virgene, 36

Tilapia, 388, 389

Tissue

degradation/spoilage, 9

macro-structure, 9

microstructure, 9

Titin, 388

Titration, 118

equivalence point, 118

half equivalence point, 118

titration curve, 118

TMA/TMAO. SeeTrimethylamine

Tocopherol, 40–42

Tomato, 546, 547, 551, 553, 554

canned, 537, 543, 544, 545, 551, 553

genetically modified, 5

high pressure inactivation, 284

juice processing, 537, 544, 545, 546, 547, 548, 549,

550, 551

thermal inactivation, 283

transgenic tomatoes, 21

Total volatile base, 359, 366

Toxoplasma, 697, 698, 707

Trans-2-nonenal, 373

Transaminase, 12, 176, 187, 201, 606

Transamination, 667

Transgenic

approaches 253, 260, 265

detection, 56–57

DNA artificial coding, 57, 58

real-time quantitative PCR (RT-PCR), 57

TaqMan probes, 57

organisms

cattle, 48–49

fish, 51–53

microorganisms, 53–56

plants, 36–47

poultry, 50–51

swine, 49–50

Transglutaminase (Protein-glutamine -glutamyl-

transferase), 12, 229–230, 233, 392

activity in seafood processing, 12

cross-linking occurrence`, 234

microbial transglutaminase, 233

operation pH and temperature ranges, 233

Streptoverticillium mobaraense, 233

uses in food, 233–235

Transition state, 158, 159, 181, 183, 184

Transmissible spongiform encephalopathies (TSEs), 60

Creutzfeldt-Jakob disease (CJD), 60

mad cow disease (BSE), 60

Tri-acylglycerols, 298–299, 307–308, 318–319, 327–330

Triazine dyes, 201

Triglyceride, 389, 618

Trigycerides in fish, 360

Trimethylamine, (TMA), 358, 364, 385

• N-oxide aldolase, 385 (TMAOase)


• N-oxide, 379, 385
  oxidase, (tmaoase), 366
  oxide, (TMAO), 358, 364, 369, 380
  reductase, 379, 385
  Triticum aestivumL. xylanase inhibitor I (TAXI I), 579
  Trub, 661
  Trypsin, 389, 391, 393
  Tryptophol, 667
  Tuna, 358, 382, 388, 389, 390
  burnt tissue, 371
  honeycombing, 358, 371
  Turnover number, 380
  Two-dimensional electrophoresis, 403–405, 409, 415
  alkaline proteins, 404–405
  hydrophobic proteins, 404
  Tyramine. SeeAmines
  Tyrosinase, 72, 86–87
  Tyrosine, 73
  Tyrosol, 667

U

Ultrasound assisted thermal packaging, 88

Uracil-DNA N-glycolase, 393

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