Hui Y.H., Nip W.-K., Nollet L.M.L., Paliyath G., Simpson B.K. (Eds.) Food Biochemistry and Food Processing
Подождите немного. Документ загружается.
Index 759
MET gene, 673
Metabolic engineering, 213
Metabolism of
complex carbohydrates, 5
lactose in cheese production, 5
organic acids in cheese production, 5
Metal ion, 157
cofactors, 185
Metalloprotease, 575, 579–580
Methionine, 81–82, 88, 90
Methods, detecting foodborne pathogens, 717–738
culture-dependent enrichment methods, 717–718
immunoassay-based methods, 730–737
enzyme-linked immunosorbent assay (ELISA), 732
fluorescent labeled immunoassays, 735
immunomagnetic assays, 735
latex agglutination assays, 737
surface plasmon resonance (SPR), 735, 737
types of antibodies used, 730, 732
non-nucleic acid-based automated methods, 718
microbial Identification System (MIS), 718
microLog System, 718
replianaylzer system, 718
VITEK system, 718
nucleic acid-based methods, 718–726
DNA microarrays, 726
multiplex PCR, 724
nucleic acid sequence-based amplification (NASBA),
26
polymerase chain reaction (PCR), 719–726
real-time PCR, 724
reverse transcription-PCR (RT-PCR), 724
pathogen subtyping and verification methods, 726–730
amplified fragment length polymorphism (AFLP),
727
fluorescent in situ hybridization, 729–730
pulse-field gel electrophoresis, 729
randomly amplified polymorphic DNA, 727, 729
restriction fragment length polymorphism (RFLP),
727
ribotyping, 729
Methods, gene transfer,
animals, 47–51
embryonic stem cell transfer, 47
microinjection, 47, 49, 50, 52
nuclear transfer, 47–48
viral vector infection, 47
plants, 36–47
Agrobacterium-mediated transformation, 36–38, 42,
45, 47
gene gun, 36
Methylbutanal, 623, 666, 667
Methylglyoxal, 85
Mevalonate, 16
Michaelis-Menten
constant, 380
equation, 156, 161
plot, 162
Microarrays, 212
Microbial Identification System (MIS), 718
Microbial protease, 12
MicroLog System, 718
Microorganisms. See also Starter cultures
Candida. See Yeasts
Clostridium, 642, 651
Debaryomices. See Yeasts
Escherichia coli, 651
Kocuria varians, 650
lactic acid bacteria, 322, 648, 650
Lactobacillus, 648, 650
Listeria, 651
Micrococcaceae, 328, 644–645, 653
pathogenic, 595, 599, 609
Pediococcus, 648
Penicillium. See Molds
Safety, 687–703
salmonellae, 650–651
spoilage, 595, 599
Staphylococcus, 328, 332, 650–651
Microwave, 129
cooking, 129
freeze dry, 130
heating, 88
interaction with ice, 130
interaction with water, 129
microwave spectroscopy. See Spectroscopy
Milk, constituents
lactose, 426–431
crystallization, 428–429
derivatives, 430
fermentation, 431, 461
food applications, 429
heat-induced changes, 458
hydrolysis, 469
nutritional aspects, 430
production from whey, 467–468
properties, 427–429
solubility, 427–428
structure, 426–427
lipids, 431–437
conjugated linoleic acid, 432–433
creaming, 435–436
definition, 431
fat-soluble vitamins, 437
fatty acid profile, 432
globule stability, 435
homogenization, 436
hydrolysis, 471–472
milk emulsion, 434–435
oxidation, 436–437, 473
INDEX_Hui_277065 11/1/05 11:12 AM Page 759
760 Index
Milk, constituents (continued)
products, 472–473
rancidity, 436
rheological properties, 434
triglycerides, 433–434
proteins, 437–447
acid casein, 468–469
bovine serum albumin, 444
casein micelles, 441–444
casein products, 468–469
enzymes, 446–447, 458–459
heat-induced changes 456–458
heterogeneity, 438
hydrolysates, 474–475
immunoglobulins, 444
minor proteins, 445–446
properties, 438–439
rennet casein, 468–469
transglutaminase, 470–471
whey proteins, 441, 467
salts, 447–448
vitamins, 448–449
Milk, general considerations, 82, 83, 91, 596, 611
acidophilus, 611
composition, 426, 595, 596
lipid, 596
milk fat globule, 599
powders, 460–461
products, 453–483
production, 425
variability, 426
Milk, processing, 453–483
enzymatic conversion, 469–473
evaporation, 459
heat stability, 457
high pressure treatment, 476–477
history, 454–456
membrane processing, 467, 469
pasteurisation, 455,
spray-drying, 460
thermal processing, 454–459
ultra-high temperature milk, 456–457
Millet, 615
Milling, 581–582, 586, 661, 662
cleaning and tempering, 581
Europe, 581
pin milling, 581
roller milling, 581
extraction rate, 581–582
North America, 581
quality, 582
arabinoxylan, 582
protein, 582
Mineral analysis, 29
ash content, 29
dry ashing, 29
low temperature plasma ashing, 30
wet ashing, 29
atomic absorption spectroscopy, 30
atomic emission spectroscopy, 30
ion-selective electrodes, 30
losses in food processing, 29
macronutrients, 29
trace minerals, 29
Model systems, 80, 84, 86, 89–91
Modified-atmosphere packages, 88
Moisture, 294, 641
Molasses, 620
Molds, 328, 625, 644–645
Mole fraction, 115
Molecular flexibility, 380
Monophenol oxidase, 72
Mother sponge, 626
Mucor, 691
Mullet, 390
Multicatalytic, 389
Multiplex PCR, 724
Muscle growth,
hyperplasia, 49
hypertrophy, 49
Mutagenesis, 202, 204–207
directed evolution, 202, 203, 207, 208, 213
error-prone PCR, 207
DNA shuffling, 207
ITCHY, 207
random-mutagenesis, 202, 207
RPR, 207
step, 207
Rational design, 202, 203, 207
deletion mutants, 205
domain swapping, 205
insertion/fusion mutants, 205
site-directed mutagenesis, 202, 204, 205, 207
truncation mutants, 205
Mycotoxins, 651
Myocommata, 386, 387
Myofibrillar proteins, 294–297, 316–317, 320–323, 389
Myoglobin, 296–297, 389, 652
Myosin, 382, 384, 387, 392
ATPase, 382
cross-linking, 12
Myostatin, 48–49
Myotome, 386
N
Naringenin chalone biosynthesis, 16
Native gel electrophoresis, 170
Natural variation, 264
Nebulin, 388
Nitrate reductase, 645, 652–653
INDEX_Hui_277065 11/1/05 11:12 AM Page 760
Index 761
Nitrate, 324, 330, 643, 646, 650. See also Nitrite
Nitric oxide myoglobin, 652
Nitrite, 324, 330, 642–643, 646, 650–652
NMR, 156
Noncompetitive inhibition, 160
Nonenzymatic browning, 71, 78–91
Nonprotein nitrogenous (NPN) compounds, 358
amount in different species, 358
amount in red meat, 358
amount in white meat, 358
components, 358
degradation, 358
total volatile base, 359
Non-starch polysaccharides, 568, 570
Northern sausages, 641
Norwalk/Norwalk-like viruses, 698,699
Nucellar epidermis, 568
Nuclease, 393
Nucleation, 109
Nucleic acid sequence-based amplification (NASBA), 26
Nucleoside phosphorylase, 383
Nucleosides, 300–304, 325–326, 653–654
Nucleotidase, 383
Nucleotides, 300–304, 310, 325–326, 381, 383, 384, 386,
653–654
Nutrition, 585
dietary fiber, 585–586
Nuts 82
N--benzoylarginine-p-nitroanilide (BAPA), 579
O
Octene-3-ol, 623
Oil sardine, 390
Omega-3 fatty acid, 353, 356, 360
Onion juice, 77
Onion oil, 77
Organic acids, 491
biosynthesis, 670
Organic solvent extraction, 27
Osmolyte, 381
Osmotic stress, 622
Oxalic acid, 74
Oxidation of diphenol, 72–73
Oxidation, 306–307, 655–656
Oxidative enzymes, 4, 319–320
Oxidized lipids, 88–90
Oxidoreductases, 176, 201
Oxygen, 263, 665, 673
Oxygen-scavenging film; 88
Oxygen-sensing methods, 171
Oxyresveratrol, 77
P
Pacific rockfish, 388
Pacific whiting, 391, 393
Pancreatic elastase, 12
Pandoro, 626
Panettone, 626
Papain, 10, 12
Papaya latex extract, 77
Paper chromatography, 169
Parasite, 697
mucor, 691
Particle size distribution, 280, 281
Pasta, 82–83
Pasteurization 76, 82, 599, 606, 608–609
Pathogen detection methods, 57–61
digoxygenin-ELISA (DIG-ELISA), 59
ELISA, 58
PCR, 58
protein misfolding cyclic amplification (PMCA), 61–62
Pathogens, 651, 691
P-cyclodextrin, 75
PE, 90–91
Pectate lyase, 277
Pectic enzymes, 4, 5, 271
Pectic substances, 271, 273
Pectin network, 271
Pectinmethylesterase, 276
food processing, 279
genetic engineering, 278, 279
high pressure inactivation, 284
thermal inactivation, 283
Pelagic fish, 17, 352–353
Penicillium, 606, 691, 698
Pentanedione, 671, 675
Pentosans, 616, 625, 660
Pentose phosphate pathway, 501
Pentosidine, 226, 232
Pepsin, 392, 598
Pepsins, 10
Peptidase, 306, 317–318, 320–325, 618, 629
Peptide bond, 176–179, 212
Peptide mass fingerprinting, 403, 405–406
MALDI-TOF mass spectrometry, 405
tandem mass spectrometry, 406
Peptides, 72, 76–78, 88, 295, 297, 317–318, 322, 653–
654. See also Proteolysis
bitter, 605
Perfringolysin (PLO), 716
Pericarp, 568, 571, 578
Perimysium, 386, 387
Peroxide, 651
pH, 165, 325, 598, 605
pH and pOH, 117
Phagemids, 191
Phase diagram, 109, 111, 113–114, 128
state diagram, 128
two-component system, 128
Phenol oxidase, 365
INDEX_Hui_277065 11/1/05 11:12 AM Page 761
762 Index
Phenol oxidation, 71
Phenolases, 73
Phenoloxidase, 71
Phenylethanol, 667
Phenylethyl acetate, 7, 8
Phenylketouria (PKU), 157
Phenylpyruvate, 667
Phosphatidylethanolamine (PE), 90–92
Phosphoglucomutase, 382
Phospholipase, 390. See Lipases
Phospholipids, 50, 299, 307, 318, 327–328, 389, 618
Phosphorylation, 158
Phospho--galactosidase (lactase), 5. See also Lactase
pH-stat methods, 171
Phytase, 19, 625
Phytic acid, 43–44, 625
Phytoene, 37
desaturase (crtI gene), 37, 56
synthase (psy gene), 37
Phytyl diphosphate (PDP), 41
Pickled (marinated) fish, 370
Pigment analysis, 31
anthocyanins, 31
betaines, 32
carotenoids, 31
chlorophylls, 31
high performance liquid chromatography, 31
lipid soluble pigments, 31
reverse-phase chromatography, 31
water soluble pigments, 31
pK
a
, 165
Plant promoters,
35S CaMV promoter, 37–39, 41–42, 45, 47
maize ubiquitin (Ub) promoter, 39
rice glutelin (GluB-1) promoter, 43
rice glutelin (Gt1) promoter, 37, 45
shrunken 2 (Sh2) promoter, 39
starch synthase promoter, 45
Plasmids, 191, 195, 196, 206
Plasmin, 10, 605–606
Poikilotherme, 380
Polar molecule, 106, 121
hydrophilic substance, 121
Polarographic methods, 171
Polygalacturonase, 275, 493
food processing, 278
genetic engineering, 277, 278
high pressure inactivation, 284
thermal inactivation, 283
Polymerase chain reaction (PCR), 719–726
Polypeptide, 157
Polyphenol oxidase, 18, 71–78, 85, 87
browning, 18
Polyunsaturated fatty acids, 88
Porridge, 624
Post-translational modifications, 192, 193, 195
Potato, 72, 75, 82, 85, 253
Potrykus, I., 37
Poultry, 291, 315
PPO. See Polyphenol oxidase
Prawn, 390
Pressing, 604
Primary sequence, 156
Prion proteins (PrP), 60–61
PrPc, 60–61
PrPSc, 60–61
Probiotic bacteria, 612, 635–636
Processing, 537, 539, 540, 541, 542, 543, 544, 545, 547,
549, 550, 551, 552, 553, 554
blanching, 537, 539,541, 542, 543
canning, 537, 539, 541, 543, 544, 553
comminution, 537, 545, 546
cutting, 537, 541, 542, 544, 552
deaeration, 537, 545, 546
exhausting, 537, 541, 544
extraction, 537, 545, 546
filling, 537, 541, 544
grading, 537, 541, 542, 544, 551
homogenization, 537, 545, 546
inspection, 537, 544
operations, 537, 541, 544, 551
peeling, 537, 541, 542, 544, 550, 551
preprocessing, 537, 541
procedure, 537, 543
salting, 537, 545, 546
sorting, 537, 541, 542, 544, 545, 550, 551
trimming, 537, 539, 542, 544, 545
washing, 537, 539, 541, 542, 544, 545, 550, 551
Production of
ammonia from trimethylamine and its N-oxide, 17
ammonia from urea, 18
biogenic amines, 17
formaldehyde from trimethylamine and its N-oxide, 17
starch sugars, 7
starch syrups, 7
Prolamin, 574, 577
Proline, 629
Propanol, 666, 667
Propionibacteria, 606
Prosthetic groups, 157, 185
Protease, 575, 577, 579–580
aminopeptidase, 579
aspartic protease, 575, 579–580
carboxypeptidase, 579
cysteine protease, 575, 579–580
endoprotease, 579
exoprotease, 579
inhibitor, 575, 579–580
serpins, 580
subtilisin inhibitor, 580
INDEX_Hui_277065 11/1/05 11:12 AM Page 762
Index 763
trypsin inhibitor, 580
metalloprotease, 575, 579–580
N--benzoylarginine-p-nitroanilide (BAPA), 579
serine protease, 575, 579–580
Proteases, 4, 10, 599, 605. See also Proteinases
Proteasome, 317, 379, 389
Protein analysis, 25–27
by detecting or quantifying specific protein component,
26
electrophoresis, 26
high performance liquid chromatography, 26
reverse-phase chromatography, 26
size-exclusion chromatography, 26–27
by determining nitrogen content, 25
biuret procedure, 25
Lowry method, 26
Protein cross-links (cross-linking), 223–235
AGE protein cross-links, 226
covalent links, 225
cross-links derived from dehydration, 225
cross-links derived from the Maillard reaction, 225–
226
cross-links derived from tyrosine, 225
cross-links formed via transglutaminase catalysis, 229–
230
disulfide cross-links, 225, 232–233
effect on food quality, 226
in foods, 224
intramolecular cross-links, 224
intramolecular cross-links, 224
isopeptide cross-links, 230
lysine-lysine cross-links, 226, 229
maillard-related cross-links, 229
manipulation during food processing, 230–235
chemical methods, 231–232
cross-linking agents, 231
enzymatic methods, 232–233
on food quality, 233
on food texture, 233
on functional properties of food, 232
relation to food deterioration, 233
Protein, 119, 122, 124, 357, 491, 568, 574–580, 582, 585,
596, 616–618, 624
amino acid, 118
antifreeze protein, 116
arrays, 212
bread-making, 585
coagulation, 598, 602
data bank (PDB), 156
degradation, 357
denaturation, 609
denature of, 121
disulfide isomerase (PDI), 232–233
emulsifying capacity, 580
foam-forming capacity, 580
folding of, 121
hydrolysis of, 124
hydrophilic protein, 121
hydrophobic protein, 121
membranes bond protein, 116
milling, 582
myofibrillar proteins, 357, 358
loss of firm texture, 358
loss of functional characteristics, 358
loss of integrity, 358
nonstorage, 574–575
osborne fractionation, 574–575
proteolysis, 598, 605–606, 610
salting in, 122
salting out, 122
sarcoplasmic proteins, 357
quality degradation, 357
solubility, 122
storage, 574–575, 577
stroma (muscle) proteins, 357, 358
collagen degradation, 358
textural changes, 358
synthesis of, 124
Proteinases, 304–306, 316–317, 358, 618, 629, 650
Protein-glutamine -glutamyltransferase (transgluta-
minase), 12
Proteolysis, 304, 311, 320–325, 332, 629, 644–645, 650,
654
during cheese fermentation, 12
in cheese, 248
in animal tissues, 8
in germinating seeds, 12
Proteomics, 401–16
allergen characterization, 416
antemortem metabolism, 409–10, 414
methodology, 401, 403–5
post mortem metabolism, 410
quality involution, 409
species authentication, 414–16
Prusiner, S., 60
PSE
meat, 302, 304–305, 311
pork, 642
Pulsed electric field processing, 88, 729
Putrescine, 18. See Amines
Pyroglutamate, 670
Pyrraline, 80
Pyrroles, 80, 89–91
Pyruvate, 665, 666, 670
Q
QTL analyses, 265
Quality, 537, 539, 540, 541, 542, 543, 544, 545, 546, 551,
552, 553, 554
attributes, 537, 545, 546, 552, 554
INDEX_Hui_277065 11/1/05 11:12 AM Page 763
764 Index
Quality, (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, 169
R
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, 615–636
transgenic
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 also Ribozymes
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, 567
S
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. enterica subspecies 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, 156
INDEX_Hui_277065 11/1/05 11:12 AM Page 764
Index 765
Sausages, types of
French saucisson, 642
German teewurst, 642
Hungarian salami, 642
Italian salami, 642
Lebanon Bologna, 642
pepperoni, 642
Spanish salchichón, 642
summer sausage, 642
Scalding, 604
Schiff’s base, 80, 91
Scombroid poisoning, 4, 17
Seafood, 351–378
consumption recommendations, 357
enzymes, 379–400
freezing and frozen storage, 366–370
degradation of trimenthylamine oxide, 369
dehydration effect, 367
ice crystal effect, 367
lipid oxidation and hydrolysis, 368–369
protein denaturation, 367
reaction of protein with intact lipids, 368
reaction of proteins with oxidized lipids, 368
solute concentration effect, 368
glycogen in, 352
health attributes, 352–353, 356–357
lipids in, 371
fatty species, 359
lean species, 359
low fat species, 359
medium fat species, 359
nitrogenous compounds in, 371
nutritive composition of major groups, 352–356
effect of processing, 353
macronutrients, 352, 353
micronutrients, 353, 356
pigments in, 371
processing methods for, 371
quality indices in, 371
quality problems, 361–363
minimization of lipid-derived problems, 362–363
novel processing methods, 361–362
related to lipids in fish, 361–363
Secale cereale L. xylanase inhibitor (SCXI), 579
Secalin, 574–577, 580
aggregation behavior, 576, 577
amino acid composition, 574–576, 580
conformation, 575, 577
high molecular weight (HMW), 574–575, 577
low molecular weight (LMW), 575
molecular weight, 575–577
S-poor, 574, 576
S-rich, 574, 575
-secalin, 575
40k -secalin, 575–577
75k -secalin, 575–577
-secalin, 575–577
Secondary plant products, 506
Seed lipids, 13
Semidry-fermented sausages. See Fermented sausages
Sepharose, 199
Sequential model for allosteric enzymes, 156
Serine protease, 575, 579–580
SFA1 gene, 667
Shaping, 604
Shark, 358
ammonia, 358
urease, 358, 359
Shelf life, 690, 691
Shellfish, 380, 381, 386, 390, 391
Shiga disentiriae shiga toxin, 714
Shiga toxin (Stx), 57, 60, 714
Shigella, 695, 729
Shortening, 624
Shorts, 570, 580
Shrimp, 365
canned, 371
dried, 371
SI unit, 171
Sigmoid curve, 162
Size exclusion chromatography, 26–27
Smoke-cured seafood, 371
cold-smoked fish, 370
Smoking, 643, 651
SNF1, 257
Sodium chloride, 75–76. See also Salt
Sodium dodecyl sulfate-polyacrylamide gel electrophore-
sis (SDS-PAGE), 170
Sorbitol, 87
Sorghum, 615
Sour cream, 598, 608–609
Sourdough, 582–583
acetic acid, 582
bread, 624–630
heterofermentative lactic acid fermentation, 582
homofermentative lactic acid fermentation, 582
lactic acid, 582
microbiology, 625
one-stage process, 582
processes, 626–627
starters, 625–626
three-stage process, 582
two-stage process, 582
Soxhlet extraction, 27
Spacer, 199
Spawning, 379, 389
Specific activity, 171
Specificity, 175, 176, 199, 201, 202, 212
regiospecificity, 175
stereospecificity, 175
INDEX_Hui_277065 11/1/05 11:12 AM Page 765
766 Index
Spectrofluorometric methods, 167, 168
Spectroscopy, 106
electromagnetic radiation, 106
energy level, 106
IR, infrared, 106
microwave, 107, 129
Planck, Max, 106
UV, ultraviolet, 107
visible light, 107
Spent grains, 661
Spiced sugar-salted, 390
Spices, 328, 643
Spoilage, 379, 383, 384, 385, 389, 690, 691
spoilage organisms, 691
Squid, 364, 393
Stability, 176, 179, 192, 194, 197, 199, 204, 208, 210
Staling, 624–625
Staphylococcus aureus, 692, 695, 697, 716–717, 732
enterotoxin A, 717
S. aureus enterotoxins, 717
Alpha-hemolysin, 717
sources, 716
symptoms, 717
Starch, 125, 568–570, 578, 582–584, 616, 622, 625, 660
amorphous, 569
amylopectin, 125
amylose, 125
animal starch. See Glycogen
blocklets, 569
bread-making, 583
crystalline, 569
degradation, 258, 259, 494
gelatinization, 569–570, 583, 624
differential scanning calorimetry (DSC), 569
enthalpy, 569
temperature, 569–570, 583
gelation, 570
growth rings, 569
importance, 253
industrial uses, 254
lamellae, 569
modification, 265
optical birefringence, 569
particle size distribution, 569
pasting, 570
retrogradation, 570
structure, 254
synthesis, 255, 256
X-ray diffraction, 569
yield, 260
Starch-sugar interconversions, 495
Starter cultures, 322, 328, 643–646, 648
State diagram, 128. See Phase diagram
equilibrium solubility curve, 128
eutectic point, 128
glass transition temperature, Tg, 129
Steady state, 128
model, 161
rate, 160
Sterilization, 82
Sterol esters, 618
Sterols, 665
Stilbenes, 16
Stokes shift, 168
Storage 78, 82–84, 87–88, 90
Strawberry flavor, 15
Streptococci, 596–598, 604, 609–611
Stress, 382
Structure 176–179, 181–183, 187, 188, 190, 201, 204,
207
motifs, 179, 181, 204
primary, 176–179
quaternary, 181
secondary, 178, 179, 181
super secondary, 179. See also motifs
tertiary, 179
three-dimensional (3d), 178, 179, 182, 202, 204, 205
Stuffing, 647
Subcritical water, 113
Subcutaneous yellowing of flesh, 364
Substrate binding site, 182, 185
Subunit, 181
Succinate, 622
Succinate dehydrogenase, 670
Sucrose, 104, 255, 622, 660, 664
enthalpy of combustion, 104
Sugar signal, 258
Sugars 76, 80, 82–85, 87
Sugar-salted herring, 389
Sulfate, 673, 674
Sulfhydryl
amino acids, 75
(thiol) oxidase, 233
Sulfites, 75, 87, 673, 674
agents, 18
dioxide, 671, 673
reductase, 673
Sulfurous odor of cruciferous vegetables, 15
Supercritical fluid extraction, 27
Supercritical water, 113, 114
Surface plasmon resonance (SPR), 735, 737
Surfactant, 624
Surimi, 12, 379, 391, 392, 393
Surrogate marker living test, 61
Swiss-MODEL sever, 156
Swiss-PDB Viewer, 156
Syneresis, 599, 602, 609, 611
Syrups, 661
INDEX_Hui_277065 11/1/05 11:12 AM Page 766
Index 767
T
Tagatose, 82
Taste, 320, 645, 650, 653–654
TCA cycle, 665, 670
Tea, 71, 75, 82
Technological processes, 88
Teleost, 381
Temperature, 80–85, 87, 89–91, 165
Testa, 568, 571, 616
Texture of tomato products, 277, 280, 284, 286
Texture, 305, 309, 320, 606, 608, 643, 653
Thawing, 384
Therapeutic enzymes, 191, 197, 208, 212
Thermal stability, 380
Thermal-processed seafood, 370
changes in tissue structure, 370
crabmeat extraction, 370
mild heating, 371
oxidation of myoglobin, 370
oxidation of oxymyoglobin, 370
protein coagulation, 370
Thermophilic cultures, 600–601, 604
Thin-layer chromatography (TLC), 169
Thiol compounds, 75, 77, 87
Threonine, 81
Ti plasmid (T-DNA), 36
disarmed ti plasmid, 36
engineered T-DNA, 36
vir gene, 36
Tilapia, 388, 389
Tissue
degradation/spoilage, 9
macro-structure, 9
microstructure, 9
Titin, 388
Titration, 118
equivalence point, 118
half equivalence point, 118
titration curve, 118
TMA/TMAO. See Trimethylamine
Tocopherol, 40–42
Tomato, 546, 547, 551, 553, 554
canned, 537, 543, 544, 545, 551, 553
genetically modified, 5
high pressure inactivation, 284
juice processing, 537, 544, 545, 546, 547, 548, 549,
550, 551
thermal inactivation, 283
transgenic tomatoes, 21
Total volatile base, 359, 366
Toxoplasma, 697, 698, 707
Trans-2-nonenal, 373
Transaminase, 12, 176, 187, 201, 606
Transamination, 667
Transgenic
approaches 253, 260, 265
detection, 56–57
DNA artificial coding, 57, 58
real-time quantitative PCR (RT-PCR), 57
TaqMan probes, 57
organisms
cattle, 48–49
fish, 51–53
microorganisms, 53–56
plants, 36–47
poultry, 50–51
swine, 49–50
Transglutaminase (Protein-glutamine -glutamyl-
transferase), 12, 229–230, 233, 392
activity in seafood processing, 12
cross-linking occurrence`, 234
microbial transglutaminase, 233
operation pH and temperature ranges, 233
Streptoverticillium mobaraense, 233
uses in food, 233–235
Transition state, 158, 159, 181, 183, 184
Transmissible spongiform encephalopathies (TSEs), 60
Creutzfeldt-Jakob disease (CJD), 60
mad cow disease (BSE), 60
Tri-acylglycerols, 298–299, 307–308, 318–319, 327–330
Triazine dyes, 201
Triglyceride, 389, 618
Trigycerides in fish, 360
Trimethylamine, (TMA), 358, 364, 385
-N-oxide aldolase, 385 (TMAOase)
-N-oxide, 379, 385
oxidase, (tmaoase), 366
oxide, (TMAO), 358, 364, 369, 380
reductase, 379, 385
Triticum aestivum L. xylanase inhibitor I (TAXI I), 579
Trub, 661
Trypsin, 389, 391, 393
Tryptophol, 667
Tuna, 358, 382, 388, 389, 390
burnt tissue, 371
honeycombing, 358, 371
Turnover number, 380
Two-dimensional electrophoresis, 403–405, 409, 415
alkaline proteins, 404–405
hydrophobic proteins, 404
Tyramine. See Amines
Tyrosinase, 72, 86–87
Tyrosine, 73
Tyrosol, 667
U
Ultrasound assisted thermal packaging, 88
Uracil-DNA N-glycolase, 393
INDEX_Hui_277065 11/1/05 11:12 AM Page 767
768 Index
Urease, 4, 18, 358–359
dried, 371
epithelial discoloration, 364
ommochromes, 364
Uric acid, 383
V
Van der Waals, 179, 182, 208
Vectors, 191, 192
ori, 191
polylinker, 191, 192
promoter, 191, 192, 195, 196
selection marker, 191–193
terminator, 192
Vegetables, processing, 527–554
Vibrio, 695
cholerae, 695
cholerae, 707
paraheamolyticus, 697
vulnificus, 699
vulnifus, 707
Vicinal diketones, 670, 671, 672, 673, 675
biosynthesis, 670
Viruses, 698, 699
Viscera, 392, 393
Viscosity, 570, 572, 573, 574, 583, 584
tomato products, 278, 279, 280, 282, 286
Vitamin analysis, 30
AOAC International Official Methods, 31
bioassays, 30
calorimetric assays, 30
colorimetric assays, 30
fat soluble vitamins, 30
fluorescent assays, 30
gas chromatography, 31
high performance liquid chromatography, 30–31
reverse-phase chromatography, 30
water soluble vitamins, 30
Vitamin, 125
fat-soluble vitamin, 126
vitamin B complex, 126
vitamin C, 126
vitamin E, 307
water-soluble vitamin, 126
VITEK system, 718
V
max,
161
Volatile compounds, 78, 80, 629–630. See also Flavor
W
Water activity (a
w
), 80–81, 111, 126–127, 130, 323, 329,
332, 643, 648–651, 656
absorption and desorption of water, 127
drying food, 130
growth of microorganism, 127
of dry food, 127
relative vapor pressure, 126
Water, 103
bond water, 126, 127
chemical bonding, 105
cluster, 108
compound water, 104
critical pressure, 113
critical temperature, 109, 113
density, 112
dimer, 108
food chemistry of, 126
free water, 126
hard water, 121
heat of formation, 104
holding capacity, 300, 310–311
hydrogen bond, 108, 112
ice Ih, 110
interaction with microwave, 129
liquid, 109
loosely bond water, 127
molecular structure, 105
origin of life, 104
phase transition, 109, 111, 113
polarity, 104
properties of liquid H
2
O, 109, 112
resources, 131
self ionization of water, 115
solid, 109
subcritical water, 113
supercritical water, 113–114
triple point, 109, 114
vapor, 106
Wheat gliadin, 575–577
Wheat glutenin, 576–577
HMW-glutenin subunits, 576–577
LMW-glutenin subunits, 576–577
Wheat, 615–36
Whey, 602, 604
processing, 466–468
proteins, 596, 609
White croaker, 389
White muscle, 381, 382, 385, 386, 389, 390
Whole-meal, 571, 580, 581, 582, 585
Woodchips, 678
Wort, 660, 661, 662
aeration, 661, 662
aldehydes, 676
boiling, 661, 662
carbohydrates, 660, 664
clarification, 661, 662
cooling, 661, 662
fermentation, 665
high-gravity, 661
INDEX_Hui_277065 11/1/05 11:12 AM Page 768