BLBS102-IND BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come
Index 895Thin layer chromatography (TLC), 829
Thin profile, 742
Thiol proteases, 268–9
Titration, 95–6
TLC, 178
TMAMQ,see alsotetramethoxy azobismethylene quinone
TMAOase activity, prevention of, 278
TMAOase, distribution, 277
TMAOase, purification and characterization, 277–8
TMAOases,see alsotrimethylamine-N-oxide demethylase
Tocopherols, 582, 780
Tocotrienols, 780
Tofu, 805
Tomato juice processing, 576
Tomato processing, 241–3
TOSC,see alsototal oxidant scavenging capacity
Total oxidant scavenging capacity, 34
Total radical trapping antioxidant parameter, 34
Total volatile base, 13
Toxic megacolon, 839
Toxins, 862, 865, 871
Toxoplasma gondii, 793
Transducer, 859–60, 867, 869
Trans-fats, 29
Transferases, 110, 126, 186
Transferrin, 803
Transgenic animals, 142
Transgenic plants, 141–2
Transgenic potato, 615
Transglutaminase, 187, 216–17, 273–4, 400, 480
TRAP,see alsototal radical trapping antioxidant parameter
Tree nuts, 808
Triacylglycerols, 30, 290–91, 306–7, 313, 429, 447–9, 510–14
Tricarboxylic acid cycle (TCA), 6
Trichoderma, 141
Triglycerides, 16–17, 596
Trimethylamine, 13, 354–8
Trimethylamine-N-oxide demethylase, 263–80
Trimethylamine-oxide, aldolase reaction, 252
Trimethylamine-oxide, enzymatic degradation, 251–2
Trimethylamine-oxide, reductase reaction, 251–2
Triticale, 808
Trolox equivalence antioxidant capacity, 34
Trolox, 34
Tropomyosin, 812
Trout, 806
Trypanosomatid protozoa, 141
Trypsin inhibitor, 664
Trypsin, 267–73, 407, 664
Tryptamine, 822–3, 825
Tryptophan, 690
Tunaxanthin, 709
Turmeric, 719
TVB,see alsototal volatile base
Tyramine, 820–22, 824–6, 828
Tyramine,see alsoamines
Tyrosinases, 716
Tyrosine, 690, 800, 820
Tyrosine cross-links, 208Ubiquinone, 718
UDPglucose, 615UFM (ultrafiltration membrane), 698
UHT, 467–9
UHT sterilization, 741
Ultra high temperature (UHT) processing, 740, 747
Ultrafiltration, 697, 773–6
Ultrasound processing, 754
United States Department of Agriculture Food Safety and Inspection
service (USDA FSIS), 834
Urticaria, 800, 808
US FDA, 750
UV radiation, 755Vacuum, 778
Vacuum distillation, 780
Vegetable Processing, 573
Vegetables, 569, 826
Vegetables, chemical composition, 571, 573
Vegetables, classification, 571
Vegetables, on-farm contamination, 789
VerotoxigenicEscherichia coli(VTEC), 789, 792–3
Vibrio cholera(Cholera), 791, 793
Vibrio parahaemolyticus, 728, 793, 848
Vibrio, 834, 844
Vicilin, 806
VIDAS system, 842
Vinegar, 765
Violaxanthin, 709
Viral foodborne infection, 789
Viruses, 793
Viscoelastic properties, 656
Vitamin, 572, 655, 668
Vitamin A, 571–2
Vitamin analysis, 31–2
Vitamin B 2 , 719
Vitamin C, 572, 574, 577, 581, 719, 747, 752, 803
Vitamin E (alpha-tocopherol), 581, 707, 719
Vitamin K, 691, 718
Vitamins, 346, 452, 461, 514–15, 554–5, 568
Vitamins, water soluble, 31–2
Vitellenin, 803
Vitellin, 803–4
Volatile compounds, 605
Volatile compounds,see alsoflavor
Vulgaxanthin, 715–16Walkerton, Ontario, 792
Walnut (Juglans regia), 805–6, 871
Water activity (aw), 726, 756, 795
Water activity, 90, 101–2, 200–201, 474
Water, 572
Water biochemistry, 84–105
Water chemistry, 84–105
Water clusters, 88
Water compound, 85
Water dimmers, 88
Water extraction, 765
Water heating retort, 744
Water spectroscopy, 86–8
Water vapor chemistry, 86–8
Water vapor transmission, 757
Water, aquatic organisms, 102–3
Water, as reagent and product, 99–101