BLBS102-IND BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come
884 IndexChymosin, effect on cheese texture, 229–30
Chymosin, effect on proteolysis in cheese, 228
Chymosin, production by genetic technology, 224–5
Chymotrypsin, 268, 664
Ciguatera poisoning, 872
Citric acid, 577, 581–2, 604
Citric acid cycle, 542
CLA, 300, 448
Clams, 806
Clenbuterol, 47
Clostridium botulinum, 575, 707, 728, 748, 757, 790, 793, 847, 868
Clostridium butyricum, 576
Clostridium difficile, 839–40
Clostridium perfringens, 790, 793, 827
Clostridium, 751
Cobalt-60, 753
Codex Alimentarius Standards, 808, 873
Coenzymes, 132
Colitis symptoms, 836
Collagen, 355–6, 365–85, 390–92
Color, 288, 296–7, 317–26, 337–40, 398, 474, 517
Comminution, 335–6
Competition assay, 863
Competitive ELISA, 41, 810, 812
Competitive inhibition, 170
Compressed yeast, 598
Conalbumin, 803
Concanavalin A, 692
Condensed water phases, 88–92
Conductive heating, 738
Conductometric electrochemical immunosensor, 869
Conglutin, 806
β-Conglycinin (7S), 804
Conjugated antigen, 863
Connective tissue, 289–90
Continuous retort, 745
Conventional filtration process, 765
Cooked meats, 307, 310–11
Cooling parameters, 736–7
Covalent coupling, 151–2
Cow’s milk allergy (CMA), 801
CPs,see alsocaramelization products
Crab, 806
Crayfish, 806
Cream yeast, 598
Creaming, 450–51
Critical control points (CCPs), 795
Cronobacter sakazakii, 839
Cross-flow membrane system, 774
Cross-linking, 152, 214–17
Cross-links, via transglutaminase catalysis, 213–14
Cross-reactivity, 808
Crustacea, 812
Cryptosporidium, 793
Cryptoxanthin, 707–8
Crystallization, 765–6
Cubic ice, 90
Culture-Dependent Methods, 841
Curcumin, 719
CUT—Come up time, 735–8
Cyanidin, 712
Cyclodextrin glycosyl transferase, 187Cyclosporine, 715
Cysteine, 60, 597, 604, 690
Cysteine proteases, 268–9, 664
Cytochrome P 450 , 715
Cytochromes, 318
Cytokines, 799
Cytotoxic effects, 588Dvalue, 575, 729–30, 740
D 0 value, 732
Daidzein, 714
Dairy, 427–40
Dairy products, 765
Deamination, 822
Decarboxylation, 820, 822
Decimal reduction time, 729
Degradation of sugars, 587
Dehydration, 748
Dehydroprotein cross-links, 208
Delphinidin, 712
Dermatitis, 800
Deryagin theory, 580
Detection of aflatoxins, 872
Detection of food-borne pathogens, 841
Dew point, 92
Dewatering (dehydration or drying), 765–6
DFD meat, 295–6, 299, 332
D-glucose, 868
DHAA,see alsodihydroascorbic acid
Diacetyl, 605
Diamine oxidase (DAO), 828
Diarrheic shellfish poisoning (DSP), 50, 872
Diazinon, 868
Dictyostelium discoideum, 141
Dielectric heating, 748
Dietary fiber, 572, 589, 668
Differential scanning calorimetry (DSC), 656
Digestive enzymes, 656
Diglycerides, 596
Dihydroascorbic acid, 69–71
2,5-dimethyl-4-hydroxy-2H-furan-3-one, 18
Dimethylamine, 354–6
Dinophysis toxin-1 (DTX1), 872
Dipeptidase, 604
2,2-diphenyl-1-picrylhydrazyl (DPPH), 693
Dipstick tests, 42, 810, 814
Direct enzyme-linked immunosorbent assay, 843
Direct linear plots, 173
Directed enzyme evolution, 150
Disaccharides, 5
Discoloration of meat, 707
Distillation, 765, 767, 778
Disulfide bonds, 598, 662, 664, 805
Disulfide cross-link, 208
D-methionine, 868
DMHF,see also2,5-dimethyl-4-hydroxy-2H-furan-3-one
DNA, 21–2, 384–5
DNA amplification efficiency, 813
DNA microarrays, 847
DNA/colony hybridization, 844
DNA-based allergen detection methods, 810, 813–14
DNA-ELISA, 811