BLBS102-IND BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come
Index 891NSAIDs,see alsononsteroidal anti-inflammatory drugs
Nucleation, 89
Nucleic acids, 21–2
Nucleosides, 293–4, 309, 349, 355
Nucleotides, 293–4, 309, 355
Nucleotides, postmortem degradation, 249–51
Nuoc mam, 825
Nut, 812, 871
Nutraceuticals, 580, 690O-antigen, 870
Ochratoxin A, 871–2
Octopus, 806
Odor,see alsoflavour
Oenococcus oeni, 825
Off-flavor, 46, 608
Off-odor, 358
Ohmic heating (OH), 743, 748
Oilseeds, 585, 871
Okadaic acid, 50
Oleosins, 810
Oligosaccharides, 447, 509–10
Oligosaccharides (prebiotics), 809
Opportunistic pathogens, 837
Optical biosensor, 811, 865–6
Optical radiation, 869, 871
ORAC,seeoxygen radical absorbance capacity
Oral allergy syndrome, 808
Organic acids, 47, 557, 572
Organochlorines, 867
Organophosphates, 51, 867–9
Osmotic potential, 94
Osmotic pressure, 94
Ovalbumin, 803–4
Ovoglobulin, 803–4
Ovoinhibitors, 803
Ovomacroglobulin, 804
Ovomucin, 803–4
Ovomucoid, 803–4
Ovotransferrin, 804
Ovovitellin, 804
Oxidation, 297, 303, 313–14, 324, 358, 401, 451, 482
Oxidative browning, 10–13
Oxidative enzymes, 306, 313–14
Oxidoreductases, 110, 126, 185
Oxygen radical absorbance capacity, 34
Oxygen scavengers, 582, 757
Oxyluciferin, 846
Oxymyoglobin (MbO 2 ), 706PAGE, 28, 178–9
PAGE,see alsopolyacrylamide gel electrophoresis
Pale, soft, and exudative (PSE) meats, 707
Palytoxins, 50
Pancreatitis, 835
Papain, 10
Papaya, 868
Paracasein, 230
Paralytic effect, 50
Paralytic shellfish poisoning (PSP), 23, 872
Parvalbumin, 806
Pasteurization value (Po), 731Pasteurization, 430, 726, 742–3, 795
Pathogen detection, 870
Pathogenesis ofE. coliO157, 836
Pathogens, 52, 338–9, 607, 774, 788–9, 794, 858, 862, 869
PC,see alsophosphatidylcholine
PCR, 22, 48, 148, 847, 864
PCR with gel electrophoresis, 811
PCR-ELISA assay, 813
PDB,see alsoprotein data bank
PE,see alsophosphatidylethanolamine
Peanut (Arachis hypogea), 805–6, 810, 812, 873
Peanut allergens, 808
Peanut butter, 871
Peanut protein, 812
Pecans (Carya illinoiensis), 805–6
Pectate lyase, 237–8
Pectenotoxins (PTX), 872
Pectic enzymes, 232–43, 574
Pectic enzymes, biochemistry in ripening tomato fruit, 234–8
Pectic enzymes, genetic engineering, 238–41
Pectic substances, 572
Pectin methyl esterase, 237–41
Pectin network, 232–4
Pectin, 6, 573
Pectinases, 192
Pediococcus, 788
PEF, 753, 756–7
PEF-treated raw milk, 753
Pelargonidin, 712
Penicillium, 140, 788, 794
Pentosans, 595
Pentose phosphate, 543
Peonidin, 712
Pepsins, 266–7, 696
Peptide synthesis, 696
Peptides, 290–91, 300, 305, 341, 350, 407, 411–12, 459, 483, 508
Peptone, 457
Pericarp, 655, 657
Perishable foods, 788
Permeases, 676
Peroxidase, 185–6, 574, 659, 867
Pesticide residues, 867–8
Pesticides, 51, 574, 858, 862, 865, 867, 873
Petunidin, 712
PGs,see alsopolygalacturonase
Pharmaceuticals, 47–8
Phenolase, 11, 716
Phenolic compounds, 573, 658
Phenolics (total), 398, 558, 587
Phentermine, 828
Phenylalanine, 690, 800
Phenylalanine hydroxylase, 800
2-phenylethylamine, 825
β-phenylethylamine, 830
Phenylketonuria, 168, 800
Phenylpyruvate, 800
Phlobaphenes, 717
Phosphatidylcholine, 73–4
Phosphatidylethanolamine, 73–4
Phosphoenol pyruvate (PEP), 676
β-phosphogalactosidase, 676
Phospholipase D inhibitors, 581