P1: SFK/UKS BLBS102-IND P2: SFK BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come Index Acaricide, 868 Acetaldehyde, 599 Acetic acid, 604, 666 Acetyl-1-pyrroline, 600 Acetylcholine (Ach), 820 Acetylcholinesterase (AChE), 682, 867 Acid proteases, 188, 264–8 Acidophilus milk, 439–40 Acquired immune deficiency syndrome (AIDS), 793 Acrylamide, 49–50, 66, 584, 589–90 Activation energy, 169–70 Active chlorine, 581 Active dry yeast (ADY), 598 Active packaging, 757 Adenosine monophosphate, 846 Adenosine triphosphate (ATP), 846 ADEs, see advanced glycation end products ADP, 249–51 ADP-glucose pyrophosphorylase (AGPase), 615 ADP-Glucose, 615 Adrenalin(e), 820, 823 Adsorption, 151 Advanced glycation end products, 211 AEM, anion-exchange membrane, 698 Aeromonas hydrophila, 834, 838 Affinity chromatography, 143–5, 767 Aflatoxin B1 , 22, 871 Aflatoxins, 48–9 Age protein cross-links, 211 Aging, 689 Agitation processing, 741 Aglycone, 715 AgraQuant, 49 Agricultural Contaminants, 858 Alanine, 690 Alaska pollock, 691 Albumin, 595, 605, 659–60 Alcohol, 45 Aldehydes, 572 Aldoreductase, 712 Aleurone, 595, 655, 657 Aliphatic biogenic amines, 823 Alizarin, 718 Alkaline proteases, 271–2 Allergen, 418–19, 520–21, 798 Allergen encoding genes, 813 Allergen specific antibodies, 811 Allergen stability, 807 Allergen-antibody complex, 812 Allergenic proteins, 806, 813 Allergen-IgE antibody interaction, 800 Allergic response, 798, 803 Allergic rhinitis, 808 Allergic symptoms, 800 Almond (Prunus dulcis), 805–6, 871 Amadori compounds, 62–75, 586 Amaranthine, 715 Amine-negative lactic acid bacteria, 825 Amines, 338–9 Amino acids, 40–43, 290, 305, 307–9, 337–8, 341, 350, 367–8, 398–400, 473, 506–8 generation of amino acids (see also proteolysis) Aminoglycosides, 836 5-Aminolevulinic acid (dALA), 706 Aminopeptidases, 300, 305, 664 Aminotransferases Amiodarone, 715 Ammonia, 337–8 Ammonium sulfate fractionation, 266 Amnesic shellfish poisoning (ASP), 872 Amorphous ice, 90 AMP, 249–51 Amperometric AChE biosensor, 868 Amphetamines, 828 Amylases, 190–91, 596, 606, 613, 655 α-Amylase, 596, 605–6, 662–3, 666–7 α-Amylase inhibitor, 662 β-Amylase, 596, 599 Amyloid A, 508 Amylomaltase, 187 Amylopectin, 595, 613–14, 655–6 Amylose, 595, 614, 656 Food Biochemistry and Food Processing, Second Edition Edited by Benjamin K Simpson, Leo M.L Nollet, Fidel Toldr´a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H Hui C 2012 John Wiley & Sons, Inc Published 2012 by John Wiley & Sons, Inc 881 P1: SFK/UKS BLBS102-IND P2: SFK BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come 882 Anaphylactic shock, 800 Anaphylaxis, 808 Angioderma, 800, 808 Angiogenins, 458 Angiotensin I converting enzyme (ACE), 686–7 ACE inhibitors, 687–8, 695 Antheraxanthin, 708 Anthocyanidins, 712–13, 715 Anthocyanins, 32, 549, 568, 573, 681, 705, 712–13, 715 Anthoxanthins, 705, 713 Anthraquinones, 717 Antibodies, 842, 846, 862, 871 Antibodies for biorecognition, 872 Antibody capture, 870 Antibody production strategies, 862, 864 Antibody/antigen complexes, 810 Antibody-based biosensing, 865 Antibody-based recognition (immunosensors), 865 Antibody-encoding nucleic acid, 864 Antibody-immobilised surface, 865 Antibody-specific capture immunoglobulin, 871 Anticoagulant, 686, 691 Antigen antibody reaction, 842 Antigen, 863–4 Antihypertensive peptide, 688 Antimicrobial compounds, 686, 690–91, 757 Antimicrobial resistance, 835–6, 840 Antimicrobial resistance genes, 847 Anti-nutritional factors, 820 Antioxidant activity, 588, 688 Antioxidant capacity, 34 Antioxidants, 33, 46–7, 314, 581, 588, 590, 681, 686, 689, 707, 715, 719, 746, 757, 769 Antioxidants (synthetics), 690 Antioxidative peptides, 689, 694 Antisense phospholipase D cDNA, 577 AOAC International, 32 AOC, see also antioxidant capacity Apigenin, 714 Apovitellenin, 804 Apple sauce, 565 Aqueous solutions, 93–9 Arabinofuranosidases, 663 Arabinose, 657, 663 Arabinoxylan, 656–9, 663, 666–8 Arabinoxylan-degrading enzymes, 663 Arcobacter, 837 Arginine, 659 Aroma (see flavor) Aromas, characterization, 765 Aromatic amines, 823 Aromatic amino acids, 690 Ascorbic acid, 60, 581–2, 868 Ascorbic acid browning, 69–71 Ascorbic acid oxidase, 186, 574 Aseptic packaging, 750 Aseptic processing, 741–2, 747 Asparagines, 585 Asparagus, 574 Aspartic acid, 604 Aspartic acid proteinases, 223, 264–8 Aspergillus, 140–41, 183 Index Aspergillus flavus, 794 Aspergillus niger, Aspergillus spp., 664, 694, 788, 794 Astacene, 709 Astaxanthin, 707, 710, 765 Asthma, 800, 808 Astrovirus, 793 Atomic emission spectroscopy, 31 Atopic dermatitis, 808 Atorvastatin, 715 ATP, 249–51, 291–5, 306, 310 ATP detection, 846 ATP, postmortem generation, 249 Atrazine, 51 Authentication, 417–18 Autoxidation, 17–18 Avidin, 803 Azaleatin, 714 Azaspiracid shellfish poisoning, 872 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 693, 695 B subtilis, 697 Bacillus cereus (B cereus), 790, 793, 848, 870 Bacillus cereus enterotoxin, 793 Bacillus coagulans, 576 Bacillus spp., 183, 694, 751 Bacillus subtilis, 605, 691 Bacteria endotoxins, 828 Bacterial antigen, 842 Bacterial cells, 139–40 Bacterial pathogens, 790, 869 Bacteriocin, 605, 608 Bacteriostatic activity, 691 Bagoong, 825 Baicalein, 714 Baker’s yeast, 598, 605 Baking, 666–7 Barley, 664, 808, 872 Basophiles, 799 Batch retorts, 744 BAX system, 842 BCA protein assay, 27 Beer, 765 Benzopyrone, 714 1,2-Benzoquinone, 718 1,4-Benzoquinone, 718 Betacyanins, 715 Betalains, 32, 705 Betanin, 715–16 Betaxanthins, 715 Bicinchoninic acid, 27 Bifidobacteria, 676–8, 680, 809 Bifidobacterium longum, 676 Bile salt hydrolase (BSH), 680, 682 Bioactive compounds, 668, 686, 688, 690, 692–4, 699, 765, 768–9, 777 Biocatalysis, 125–57 Bioelectronic tongue, 43 Biogenic amines, 49, 820, 823–6, 828–9 Biogenic amines index, 828 Bioligand, 859, 862 Biorecognition, 859, 861, 865, 870 P1: SFK/UKS BLBS102-IND P2: SFK BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come Index Biosensors, 43, 51, 829, 846–7, 858–60, 862, 865, 870, 873 Biosensor-based analysis, 865 Biosensor-based bacterial pathogen detection, 870, 872 Biosensor-based platforms, 871 Biotechnology, 125–57 Bioterrorism, 52 Biuret, 27 Blackspot formation, 716 Blanching, 574–5, 748 Blood cholesterol level, 680 Blood pressure regulation, 687 B-lymphocyte, 692 Botrytis, 51 Botrytis cinerea, 871 Botulinum toxin, 868 Botulism, 789 Bovine serum albumin, 802 Bradford, 27 Brazil nut (Bertholetia excelssa), 805–6 Bread, 596–7, 600 Bread additives, 597 Breakfast cereals, 584–5, 587, 590 Brevetoxins, 50 Bromelain, 10 Bronchitis, 805 Brown pigments (melanoidins), 587 Browning, 324, 559, 587 Browning, control, 60–62 Browning reactions, 56–75 Brucella spp., 793 BSA, 457 BSE, 388 Buffer solutions, 97–8 Butin, 714 Butter, 436–7 Butylated hydroxyanisole, 689 Butylated hydroxytoluene, 689 C botulinum, 729, 731–2 C jejuni, 794 C perifringens, 728 Cadaverine, 824–6, 828 Calcivirus, 793 Calpains, 254 Calpains, see also proteinases Campylobacter, 789, 792, 834–7, 840–42, 844 Canadian Food and Drugs Act, 576 Canadian Food Inspection Agency, 747, 830 Candida milleri, 604 Canning, 575, 726, 731, 734, 739 Canthaxanthin, 707 Capillary electrophoresis, 28 Caramelization, 5, 67–9, 584 Carbamates, 51, 867, 869, 872 Carbaryl, 869 Carbohydrate metabolism, 604 Carbohydrates, 4–8, 288, 333, 534–44, 555, 573 Carbohydrates analysis, 30 Carbohydrates, biochemistry, 4–8 Carbohydrates, browning reactions, Carbohydrates, metabolism, 5–8 Carbon electrodes modified with PANI, 870 883 Carboxymethyllysine, 589 Carboxypeptidases, 664 Carcass grading, 298–9 Cardiovascular disease, 689, 691 Carnobacterium, 788 Carotene, 318, 548–9 α-Carotene, 707 β-carotene, 32, 571, 707–8, 765, 802 Carotenoids, 19, 32, 573, 577, 582, 681, 705, 707, 710, 765, 769 Carp (Cyprinus carpio), 690 Casein (CN), 227, 429–39, 454–7, 466, 472, 478–9, 495–502, 522, 801 α-casein, 803 α-S 1-casein, 801 α-S 2-casein, 801–2 β-casein (β-CN), 801–2 γ -casein, 801 κ-casein, 801–2 Casein macropeptide, 227 Casein phosphopeptides (CPP), 691 Casein-specific monoclonal antibodies, 802 Cashew (Anacardium occidentale), 805–6 Casing, 334–5 Catalase, 185–6, 338, 574 Catechin, 714 Catecholamines, 820 Cathepsin A, 269–71 Cathepsin B, 268–71 Cathepsin H, 269–71 Cathepsin L, 268–71 Cathepsin S, 268–71 Cathepsins, 254 Cathepsins, see also proteinases Celiac disease (CD), 800, 807 Cell-based biosensors, 868 Cellulases, 191–2, 574 Cellulose acetate, 869 Cellulose, 6, 572, 574, 597, 655 CEM, cation-exchange membrane, 698 Cereal composition, 594 Cereal flour, 601 Cereal-allergic patients, 808 Cereals, 659, 812, 871 Cesium-137, 753 CGT, see cyclodextrin glycosyl transferase Cheese , 430–36, 471 Cheese making, 775 Chelating agents, 582 Chemical quality index (CQI), 828 Chickpea, 809 Chloramphenicol, 47 Chlorophyll, 572, 574, 705, 711–12 Chlorophyllases, 574 Chloroplasts, 546–7 Chocolate, 484 Cholesterol, 20, 45–6, 288, 346 Choline, 580 Chromatographic methods, 767, 829 Chromatography, 699, 829 Chron’s disease, 838 Chronic gastroenteritis, 838 Chymosin, 10, 15, 223–30, 430, 472 Chymosin, action on milk, 226–8 P1: SFK/UKS BLBS102-IND P2: SFK BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come 884 Chymosin, 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 also caramelization 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, 187 Index Cyclosporine, 715 Cysteine, 60, 597, 604, 690 Cysteine proteases, 268–9, 664 Cytochrome P450 , 715 Cytochromes, 318 Cytokines, 799 Cytotoxic effects, 588 D value, 575, 729–30, 740 D0 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 also dihydroascorbic 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, Discoloration of meat, 707 Distillation, 765, 767, 778 Disulfide bonds, 598, 662, 664, 805 Disulfide cross-link, 208 D-methionine, 868 DMHF, see also 2,5-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 P1: SFK/UKS BLBS102-IND P2: SFK BLBS102-Simpson March 21, 2012 16:14 Trim: 276mm X 219mm Printer Name: Yet to Come Index Domoic acid, 872 DOPA, 716 DOPA decarboxylase, 823 Dopamine, 820, 823 Dopamine β-hydroxylase, 823 Dopaxanthin, 715 Double transgenic tomato lines, 239–41 Dough, 587, 598 DPO activity, 57–8 DPPH assay, 35 DPPH, 2,2-diphenyl-1-picrylhydrazil, 695 D-proline, 868 Drinking water, 102–3 Drug-resistant strains, 836 Dry-cured ham, 287, 303, 309, 312–14, 322 Drying, 331–2, 337–8, 346, 389, 392, 470–71, 726 Dumas combustion, 27, 36 E coli O157:H7, 756, 792, 794, 842, 844–5, 858 Eadie-Hofstee plots, 173 Ebullition, 778 EC Codex Committee, 780 Eczema, 800 Edible coating, 757 Egg allergens, 803 Egg protein, 812 Egg white, 804 Egg yolk, 804 Eggs, 812, 870 EHEC, 836 Eisenthal-Cornish-Bowden plots, 173 Elastase, 664 Electrochemical sensors, 866, 870 Electrochemiluminescence (ECL), 869 Electrodialysis (ED), 697–8, 765–6, 773–5 Electrodialysis and filtration membrane (EDFM) 698 Electron mediator, 867 Electron transfer, 33–5 Electronegativity, 86 Electronic nose sensors, 848 Electrophoresis, 28, 33, 229, 406–19, 699, 812 Electrospray ionisation mass spectrometry, 871 ELISA, 40–52, 810, 812–14, 829, 843, 864–5, 872 Ellagic acid, 717 Emerging food-borne pathogens, 788, 793–4, 834 Emulsifiers, 597 Encapsulation, 152–3 Endocarditis, 835 Endopeptidase, 9, 604 Endosperm, 657 Endoxylanase, 605, 663, 667 Enterobacter sakazakii, 839 Enterococcus faecalis, 605, 608 Enterococcus, 788 Enterocolitis, 839 Entrapment, 152–3, 868 Environmental toxins, 50–51 Enzymatic biosensors, 872 Enzymatic browning, 56–62 Enzyme activities, 167–79 885 Enzyme activity control, 199–201 Enzyme activity unit, 179 Enzyme activity, affecting factors, 174–6 Enzyme arrays, 153 Enzyme assays, 176–9 Enzyme catalysis, 130–34 Enzyme classification and nomenclature, 109–24, 126–30 Enzyme dynamics, 138 Enzyme engineering, 125–57 Enzyme, heterologous expression, 138–9 Enzyme kinetics, 170–72 Enzyme mechanism, 126–38 Enzyme production, 138–45 Enzyme purification, 142–5 Enzyme structure, 126–38 Enzyme transducer biosensor, 866 Enzymes in beverages, 198–9 Enzymes, chemical composition, 168 Enzymes, chromatographic methods, 178 Enzymes, cold adaption, 248 Enzymes, data presentation, 172–4 Enzymes, electrophoretic methods, 178–9 Enzymes, food processing, 181–202 Enzymes, in food analysis, 39–52 Enzymes, in food and feed manufacture, 195–9 Enzymes, osmotic adaptation, 248 Enzymes, pressure effects, 248 Enzymes, radiometric methods, 177–8 Enzymes, specificity, 169 Enzymes, spectrofluorometric methods, 177 Enzymes, spectrophotometric methods, 177 Enzymes, systematic names, 110 Enzymes, utilization in industry, 154 Enzymes, xenobiotics, 155–7 Epicatechin gallate, 714 Epicatechin, 714 Epicgallocatechin gallate, 714 Epidermis, 655 Epigallocatechin, 714 Epinephrine, 820, 823 Equid milk, 491–522 Equilibration separation processes, 766, 778 Erythorbic acid, 582 Escherichia coli, 676, 690–91, 697, 750–52, 754–5, 790, 833, 836, 840–41, 847, 864, 869 Essential amino acids, 585 Essential oils, 769 Esterases, 296, 306–7, 663 ET, see also electron transfer Ethanol emitters, 757 Ethanol, 599, 608 Ethylene absorbers, 757 European Economic Community, 830 European Union (EU), 754, 804, 873 Evaporation, 748, 766, 768, 829 Exopeptidases, Expansin, 240–41 Expression system, 139–42 Extensively hydrolyzed formulas (eHF), 803 Extraction, 748, 765–6 Extrusion, 584–5 ... Yet to Come 88 2 Anaphylactic shock, 80 0 Anaphylaxis, 80 8 Angioderma, 80 0, 80 8 Angiogenins, 4 58 Angiotensin I converting enzyme (ACE), 686 –7 ACE inhibitors, 687 ? ?8, 695 Antheraxanthin, 7 08 Anthocyanidins,... (BSH), 680 , 682 Bioactive compounds, 6 68, 686 , 688 , 690, 692–4, 699, 765, 7 68? ??9, 777 Biocatalysis, 125–57 Bioelectronic tongue, 43 Biogenic amines, 49, 82 0, 82 3–6, 82 8–9 Biogenic amines index, 82 8... 794, 84 2, 84 4–5, 85 8 Eadie-Hofstee plots, 173 Ebullition, 7 78 EC Codex Committee, 780 Eczema, 80 0 Edible coating, 757 Egg allergens, 80 3 Egg protein, 81 2 Egg white, 80 4 Egg yolk, 80 4 Eggs, 81 2, 87 0