750 IndexChymosin, (continued)
effect on cheese texture, 249
factors affecting action, 247
Chymotrypsin, 391
Cibacron Blue F3GA, 201
Citrate, 670
Citric acid cycle, 500
Citric acid, 76–77
Classification, 515, 517, 537–538
Clostridium botulinum, 707
Clostridium perfringens, 716
C. perfringensenterotoxin (CPE), 716
mild diarrhea Type A, 15
necrotic enteritis Type C, 715
pathogenicity, 715
perfringolysin (PLO), 716
source, 716
toxins produced, 715
Clostridium,693, 697
Clostridium botulinum, 693, 697
Clostridium perfringens, 693, 607
Cod, 385–386, 388–390, 392–393
Coenzyme, 157, 386
Coenzymes, 185, 187
Cofactors, 164, 185, 201
Coffee, 71, 75, 82
Cold adaptation, 380, 392–393
Cold-induced sweetening, 264
Cold-water shrimp, 393
Collagen, 296–297, 309, 386–388
Collagenase, 12
Colloidal stability, 672
Colomba, 626
Color, 71–72, 81–85, 89–91, 305–307, 327, 332, 337,
558, 559, 652–653
adipose tissue, 337, 343
appearance, 337, 338, 343–344
beef carcass classification, 339
brightness, 343
browning, 344–346
chicken, 339, 343, 346
commercial acceptability, 337
discoloration, 344–346
duller, 343
fat, 343
food quality, 337
glassy, 343
grayish, 344
light exposure, 343
lipid oxidation 346
microbial load, 346
ostrich,343
pink, 343–344
premature browning, 343
shelf life, 345
Spanish Serrano ham, 342stability, 337, 345
uncured products, 343–344
veal, 345
Colorimetric assays, 30
Combretastatin, 16
Comminution, 646
Common food borne pathogens, 708–17
Campylobacter jejuni, 708
Clostridium perfringens, 716
Escherichia coli0157:H7, 707, 713–714
Listeria monocytogenes,707, 715–716
Samonellaspp.,708–713
Staphylococcus aureus,716–717
Yersina enterocolitica,714–715
Common food enzymes, 137
Common phenolic compounds, 74
Competitive inhibition, 160
Complex carbohydrates, 5
Composition, 515, 517, 519, 531–532, 534–535, 537,
539, 541, 552
acids, 515, 519–520, 526, 528–529, 531, 537, 539–540,
544, 546, 552
carbohydrates, 537, 540
dietary Fiber, 537, 539
lipids, 537, 539
minerals, 537, 539
phenolics, 537, 540
pigments, 537, 540, 545
proteins, 537, 540
texture, 537, 540, 542, 552
turgor, 537, 540
vitamins, 537, 539–540, 542–543, 545, 551–552
volatiles, 537, 539–540, 546
water, 537–544, 547, 549, 551
Compressed yeast, 621
Computer modeling, 204, 207
Concerted model, 156
Conformational changes, 184, 191
domain motion, 191
loop motion, 191
secondary structure changes, 191
side chain rotation, 191
Connective tissue proteins, 297
Connective tissue, 386–388, 391
Continuous assay, 167
Conventional blanching, 77
Cooked meat products, 321, 327
Cookies, 555–565
Cooperativity, 162
Cosmids, 191
Costameric, 387
Coupled assays, 167
Covalent modification, 158
Crab meat, 391
blue discoloration, 364
canned product, 371INDEX_Hui_277065 11/1/05 11:12 AM Page 750