Food Biochemistry and Food Processing (2 edition)

BLBS102-IND BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come

896 Index

Water, food chemistry, 101–3

Water, microwave, 103–4

Water, self-ionization, 95

Water, triple point, 89

Water-assisted RF heating, 749

Waterborne Illness, 793

Wheat, 660, 664–5, 668, 808, 871

Wheat allergy, 808

Wheat bread, 666

Wheat flour, 588, 664

Wheat glutelins, 662

Wheat proteins, 661

Whey proteins, 765, 801

Whey, 429, 465, 468, 477–8

Wine, 765

World Health Organization (WHO),

833

World vegetable supply, 570

Xanthine oxidase, 186

Xanthone, 706, 718–19

Xanthydrol, 718–19

XGA,see alsoxylogalacturonan

XO,see alsoxanthine oxidase

X-ray crystallography, 168

X-ray diffraction, 656

Xylogalacturonan, 233–43

Xylose, 657–9

Xylosidases, 663

Yeast fermentation, 590, 605, 765

Yeasts, 140, 334, 601, 607, 666, 697

Ye r s i n i a, 834, 844

Yersinia enterocolitica, 728, 752, 793, 848

Yessotoxin (YTX), 50, 872

Yogurt, 437–8, 477, 486

Yogurt starters, 677, 680

zvalue, 730–31

Zearalenone, 871

Zeaxanthin, 707–8

Zwiterion, 96