764 IndexQuality, (continued)
consumption, 537, 538, 551
control, 546, 547, 552, 553, 554
definitions, 537, 550
index of seafood acceptability, 18
kinetic, 546, 548
minimally processed, 537, 550, 552, 553, 554
physical, 537, 546, 547, 548
physicochemical, 537, 546, 547, 549, 552
stability, 537, 546, 547, 548, 549, 550
Quantum yield (Q), 168
Quenching, 168, 169R
Radioactivity, 169
Radioisotopes, 169
Radiometric methods, 169
Rainbow trout, 388, 390
Randomly amplified polymorphic DNA, 727, 729
Rate-limiting state, 158
Rayfish, 390
Real-time PCR, 724
Recombinant bovine growth hormone (rBGH), 50
Recombinant DNA technologies, 599
Red muscle, 381, 389, 390
Redox
potential, 323, 329
regulation 257, 263
Reduced glutathione, 75
Reducing pentoses, 80
Reducing sugar, 78, 80–82, 555, 556, 557
Reduction of phytate in cereals, 19
Reductones, 85–86
Reinheidsgebot, 677
Reinzuchtsauerteig, 626
Rennet, 242, 598–599, 602, 605
manufacture, 242
genetic technology, 242
paste, 243
substitutes, 244, 393
Replianaylzer system, 718
Resonance energy transfer (RET), 169
Rested harvest, 382, 384
Restriction fragment length plymorphism (RFLP), 727
Reveratrol (resveratrol), 16, 77
Reverse-
phase chromatography, 26, 30–31
staining, 171
transcription-pcr (rt-pcr), 724
zymography, 171
Rhizopus, 691
Ribose, 81, 89
Ribotyping, 729
Ribozymes, 156, 175
Rice, 615–636transgenic
iron, 43–44
lysine, 45
vitamin A, 37
Rigor mortis, 384, 385, 387
Ripening, 379, 390, 391, 602, 605–606, 642, 648–651
accelerated, 606
hormone, 4
RNA catalysts, 175. See alsoRibozymes
Roasting, 82–83
Roe, 370, 379, 392
aminopeptidase activity, 370
cathepsin-D-like activity, 370
Rohu, 390
Rye, 567–586, 615, 625
classification, 567
constituents, 568, 582, 583
non-starch polysaccharides, 568, 570
proteins, 568, 574–580
starch, 568–570
kernel, 568
processing, 581
bread-making, 582–585
feed, 585
food products, 585
fractionation, 585
industrial uses, 585
milling, 581–582
production, 567S
Saccharomyces, 691
Saccharomyces cerevisiae,620–623
Safety, 651–652
Salmon, 388, 389, 390, 392
canned salmon, 371
pigments in, 365
Salmonella, 692, 694, 699, 708–713, 724, 729
infections, 713
S. entericasubspecies enterica, 708
S. enteriditus, 713
S. typhi,707, 713
S. typhimurium,708, 724, 735
salmonellosis, 696
symptoms, 713
Salt, 324, 329–330, 332, 642–643, 653–654
Salt-cured fish, 379, 391
Salting, 379, 386, 390–391, 605
San Francisco sourdough, 626
Sarcocystis, 697, 698
Sarcolemma, 387
Sarcomere, 387
Sarcoplasmic proteinases, 389
Sarcoplasmic proteins, 297, 310, 322–323
Saturation-type model, 156INDEX_Hui_277065 11/1/05 11:12 AM Page 764