Food Biochemistry and Food Processing

Index 769

lipids, 665

separation, 661, 662

X

Xanthine oxidase, 384

Xanthine, 383, 384

X-ray crystallography, 156

Xylanase inhibiting protein (XIP), 579

Xylitol, 55

Xylose isomerase, 8

Xylose, 570–574, 579

Xylosidase, 575, 579

Xylosone, 86

Y

Yeast, 328, 620–623, 625–626, 644–645

alloploid, 665

aneuploid, 665

Candida utilis, 55

cell membrane, 665

growth kinetics, 660

immobilized, 672, 676, 678

lipid vesicles, 667

plasma membrane, 668

polyploid, 665

Saccharomyces cerevisiae, 53

sedimentation, 672

Yellowfin tuna, 364

Yellowtail, 388

Yersinia enterocolitica, 697, 714–715

outbreak, 714

pathogenicity, 714

properties, 714–715

Y-ST enterotoxin, 715

Yogurt, 598–599, 609–612

Y-ST enterotoxin, 715

Z

Zinc, 668

Zymography, 170

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