Tài liệu Tự điển Food Science, Technology And Nutrition - Vần T docx

iso-syrups, high-fructose syrups (HFS), high-fructose corn syrups (HFCS). See also glucose isomerase. syrup, hydrogenated Syrups produced by partial hydrolysis of starch followed by hydrogenation to yield a mixture of sorbitol, maltitol and other polyols.Also known as hydrogenated starch hydrolysates. Used as bulk sweeteners (see sweeteners, bulk), viscosity or bodying agents, humectants, crystallisation modifiers (see retrogradation) and rehydration aids. syrup, maltose Made from starch by hydrolysis with acid or bacterial maltase and a maltogenic enzyme, containing up to 75% maltose with little glucose. T T3, T4 Tri-iodothyronine and thyroxine (tetra-iodothyronine), the thyroid hormones. Tab TM Sugar-free cola drink sweetened with cyclamate, intro- duced 1963. tabasco A thin piquant sauce prepared by fermentation of pow- dered dried fruits of chilli pepper (see pepper, chilli),mixed with spirit vinegar and salt. tachycardia Rapid heartbeat, as occurs after exercise; may also occur, without undue exertion, as a result of anxiety and in anaemia and vitamin b 1 deficiency. tachyphagia Rapid eating. taeniasis Infection with tapeworms of the genus Taenia. taette See milk, fermented. tagatose d-Lyxo-2-hexulose an isomer of fructose obtained by hydrolysis of plant gums and used as a bulk sweetener (see sweeteners, bulk); 14-times as sweet as sucrose. Not metabolised to any significant extent, so does not affect blood glucose, and has zero energy yield. tagliatelle See pasta. tahini (tahina) Middle East; paste made from sesame seeds, usually eaten as a dip; also used in preparation of hummus. takadiastase Or koji; an enzyme preparation produced by growing the fungus Aspergillus oryzae on bran, leaching the culture mass with water and precipitating with alcohol. Contains a mixture of enzymes, largely diastatic (i.e. amylase), used for the preparation of starch hydrolysates. Talin TM Thaumatin, an extract of the berry Thaumatococcus danielli, about 3000 times as sweet as sucrose. See also katemfe. 462 tallow, rendered Beef or mutton fat other than that from around the kidney (which gives rise to premier jus), prepared by heating with water in an autoclave. When pressed, separates to a liquid fraction, oleo oil, used in margarine, and a solid fraction, oleostearin, used for soap and candles. tamal (tamales) Mexican; maize meal pancake, similar to tor- tilla, but made with fat. Traditionally cooked inside the soft husks of maize. tamarillo Reddish yellow or purple fruit of Cyphomandra betacea, also called tree or English tomato. tamarind Leguminous tree, Tamarindus indica, with pods con- taining seeds embedded in brown pulp, eaten fresh, and used to prepare beverages and seasonings in oriental cuisine (e.g. the Indian sauce, imli). Composition/100g: (edible portion 34%) water 31g, 1000kJ (239kcal), protein 2.8g, fat 0.6g, carbohydrate 62.5g (57.4g sugars), fibre 5.1g, ash 2.7g, Ca 74mg, Fe 2.8mg, Mg 92mg, P 113mg, K 628mg, Na 28mg, Zn 0.1mg, Cu 0.1mg, Se 1.3µg, vitamin A 2µg RE (18µg carotenoids), E 0.1mg, K 2.8mg, B 1 0.43mg, B 2 0.15mg, niacin 1.9mg, B 6 0.07mg, folate 14µg, pantothenate 0.1mg, C 4mg. tammy To squeeze a sauce through a fine woollen cloth (a tammy cloth) to strain it. tandoori (tanduri) Indian term for food cooked in a clay oven (tandoor).The meat is marinated with aromatic herbs and spices before cooking. tangelo A citrus fruit, cross between tangerine and pomelo. tangerine A citrus fruit, Citrus reticulata, also called mandarin; satsuma is a variety of tangerine. Composition/100g: (edible portion 72%) water 85.2g, 222kJ (53kcal), protein 0.8g, fat 0.3g, carbohydrate 13.3g (10.6g sugars), fibre 1.8g, ash 0.4g, Ca 37 mg, Fe 0.2 mg, Mg 12mg, P 20mg, K 166 mg, Na 2mg, Zn 0.1mg, Se 0.1µg, vitamin A 34µg RE (801µg carotenoids), E 0.2mg, B 1 0.06mg, B 2 0.04mg, niacin 0.4mg, B 6 0.08mg, folate 16µg, pantothenate 0.2mg, C 27mg.A 95g serving (1 medium) is a rich source of vitamin C. tangleberry Wild bilberry, Gaylusacia frondosa. tangors See citrus. tanier See tannia. tankage Residue from slaughterhouse excluding all the useful tissues; used as fertiliser or (formerly) animal feed. Tanner standards Tables of height and weight for age used as ref- erence values for the assessment of growth and nutritional status in children, based on data collected in Britain in the 1960s. Now 463 largely replaced by the NCHS (US National Center for Health Statistics) standards. See also anthropometry; harvard standards; nchs standards. tannia (tanier) The corm of Xanthosoma sagittifolium; known as new cocoyam or yautia in W. Africa; same family as taro. Composition/100g: (edible portion 86%) water 73g, 410kJ (98kcal), protein 1.5g, fat 0.4g, carbohydrate 23.6g, fibre 1.5g, ash 1.5g, Ca 9mg, Fe 1mg, Mg 24mg, P 51mg, K 598mg, Na 21mg, Zn 0.5mg, Cu 0.3mg, Mn 0.2mg, Se 0.7 µg, 5µg carotenoids, vitamin B 1 0.1mg, B 2 0.04mg, niacin 0.7mg, B 6 0.24mg, folate 17 µg, pantothenate 0.2mg, C 5mg.A 100g serving is a source of vitamin B 6 ,a good source of Cu. tannic acid See tannins. tannins Also called tannic acid and gallotannin. Water-soluble polyphenolic compounds (from a variety of plants, including sorghum, carob bean, unripe fruits, tea), so-called because they were originally used in leather tanning. They have an astringent effect in the mouth, precipitate proteins and are used to clarify beer and wines. Two main types: proanthocyanidins (condensed tannins) and glucose polyesters of gallic or hexahydroxydiphenic acids (hydrolysable tannins). They are potentially protective antioxidants, but also have potential antinutritional effects, reducing protein digestibility and impairing absorption of some minerals. tanrogan Manx name for scallops. tansy A herb, Tanacetum vulgare. Leaves and young shoots used for flavouring puddings and omelettes. Tansy cakes made with eggs and young leaves used to be eaten at Easter. Tansy tea (an infusion) was formerly used as tonic and to treat intestinal worms. Root, preserved in honey or sugar, was used to treat gout. tapas Spanish; small savoury dishes served with wine in bars. tapé Indonesian; sweet-sour alcoholic paste made from fer- mented cassava, millet or maize, using a ragi starter. Either sun- dried and used in soups and stews or deep fried as a snack. tapeworm Parasitic intestinal worms; infection is acquired by eating raw or undercooked infected pork (Taenia solium), beef (T. saginata) or fish (Diphyllobothrium latum). Eggs are shed in the faeces and infect the animal host. Cysticercosis is infection of human beings with the larval stage by ingestion of eggs from faecal contamination of food and water. tapioca Starch prepared from the root of the cassava plant (Manihot utilissima).The starch paste is heated to burst the gran- ules, then dried either in globules resembling sago or in flakes. 464 The name is also used of starch in general, as in manioc tapioca and potato flour tapioca. Composition/100g: water 11g, 1499kJ (358kcal), protein 0.2g, fat 0g, carbohydrate 88.7g (3.3g sugars), fibre 0.9g, ash 0.1 g, Ca 20mg, Fe 1.6mg, Mg 1mg, P 7mg, K 11mg, Na 1mg, Zn 0.1mg, Mn 0.1mg, Se 0.8µg, vitamin B 6 0.01mg, folate 4µg, pantothen- ate 0.1mg. tapioca-macaroni A mixture of either 80–90 parts tapioca flour, with 10–20 parts of peanut flour,or tapioca, peanut and semolina, 60:15:25, baked into shapes resembling rice grains or macaroni shapes; developed in India. Also referred to as synthetic rice. tarako Japanese; salted roe of Alaskan pollack (Pollachius virens), also known as momojiko. taramasalata Greek; fish roe (commonly smoked cod roe), whipped with oil, garlic and lemon juice, then thickened with bread, to make a dip. tares Traditional English name for the vetches (Lathyrus and Vicia spp.), which are pulses. taro Corm of Colocasia esculenta and C. antiquorum; called eddo or dasheen in Caribbean, old cocoyam in W. Africa. Composition/100g: (edible portion 86%) water 71g, 469kJ (112kcal), protein 1.5g, fat 0.2g, carbohydrate 26.5g (0.4g sugars), fibre 4.1g, ash 1.2g, Ca 43 mg, Fe 0.6 mg, Mg 33mg, P 84mg, K 591mg, Na 11mg, Zn 0.2mg, Cu 0.2mg, Mn 0.4mg, Se 0.7µg, vitamin A 4µg RE (55µg carotenoids), E 2.4mg, K 1mg, B 1 0.09mg, B 2 0.03mg, niacin 0.6mg, B 6 0.28mg, folate 22µg, pantothenate 0.3mg, C 5mg. tarragon Leaves and flowering tops of the bushy perennial plant Artemisia dracunculus. tartar Hard gritty deposit of plaque and minerals that accumu- lates on and between teeth, also known as calculus. Originally the name given by alchemists to animal and vegetable concre- tions, such as wine lees, stone, gravel and deposits on teeth, since they were all attributed to the same cause. tartar emetic Potassium antimonyl tartrate; produces inflamma- tion of the gastrointestinal mucosa; formerly used as an emetic. tartaric acid Dihydroxysuccinic acid, a dibasic acid. Occurs in fruits, the chief source is grapes; used in preparing lemonade, added to jams when the fruit is not sufficiently acidic (citric acid is also used) and in baking powder (E-334). Wine lees is a mixture of tartrates. Rochelle salt is potassium sodium tartrate (E-337). See also cream of tartar; tartar emetic. tartrazine A yellow colour (E-102), called Yellow No. 5 in the USA. 465 taste The tongue can distinguish five separate tastes: sweet, salt, sour (or acid), bitter and savoury (sometimes called umami, from the Japanese word for a savoury flavour), owing to stimulation of the taste buds.The overall taste or flavour of foods is due to these tastes, together with astringency in the mouth, texture and aroma. The tongue can also detect polyunsaturated fatty acids released from dietary triacylglycerol by lipase secreted by the tongue. taste buds Situated mostly on the tongue; about 9000 elongated cells ending in minute hair-like processes, the gustatory hairs. Taste buds for salt have a sodium ion channel in the cell mem- brane, for sourness a proton channel and for umami a glutamate channel; taste buds for sweetness and bitterness have cell sur- face receptors that lead to production of intracellular second messengers. tatare (steak tatare) Dish prepared from minced beef or other meat, eaten uncooked. taurine Aminoethane sulphonic acid, derived from cysteine by oxidation of the sulphydryl group and decarboxylation. Known to be a dietary essential for cats (deficient kittens are blind) and possibly essential for human beings, since the capacity for syn- thesis is limited, although deficiency has never been observed. Its main functions are in conjugation of bile acids, and maintenance of osmotic integrity in tissues, especially the retina. taurochenodeoxycholic acid The taurine conjugate of cheno- deoxycholic acid, see bile. taurocholic acid The taurine conjugate of cholic acid, see bile. TBARS (thiobarbituric acid reactive substances) Colorimetric method of determination of dialdehydes formed by breakdown of lipid peroxides, by reaction with thiobarbituric acid; used as an index of radical attack on unsaturated fatty acids, and hence as an inverse index of antioxidant status. TBA value A measure of oxidative rancidity in fats. Thiobarbi- turic acid reacts with malondialdehyde formed by oxidation of polyunsaturated fatty acids to form a coloured product. TDT thermal death time. tea A beverage prepared by infusion of the young leaves, leaf buds and internodes of varieties of Camellia sinensis and C. assamica, originating from China. Green tea is dried without further treatment. Black tea is fermented (actually an oxidation) before drying; Oolong tea is lightly fermented.Among the black teas, flowering Pekoe is made from the top leaf buds, orange Pekoe from first opened leaf, Pekoe from third leaves, and Souchong from next leaves. Earl Grey is flavoured with 466 bergamot; lapsang souchong was originally produced by burning tarry ropes near the tea during processing. Up to 30% of the dry weight may be various polyphenols that have been associated with protection against cardiovascular disease. See also caffeine; tisane; xanthines. tea, Brazilian (Paraguayan) See maté. tea, Mexican See epazote. teaseed oil Oil from the seed of Thea sasangua, cultivated in China; used as salad oil and for frying. teetotal Total abstinence from alcohol, advocated by Richard Turner in a speech in Preston (Lancs) in 1833;he stammered over the word ‘total’. TEF Thermic effect of food, see diet-induced thermogenesis. teff A tropical millet, Eragrostis abyssinica, the dietary staple in Ethiopia; little grown elsewhere. Teflon TM See ptfe. teg Two-year-old sheep, see lamb. tempeh soya bean cake fermented by Rhizopus spp. mould. Composition/100g: water 60g, 808kJ (193kcal), protein 18.5g, fat 10.8g (of which 24% saturated, 33% mono-unsaturated, 42% polyunsaturated), carbohydrate 9.4g, ash 1.6g, Ca 111mg, Fe 2.7mg, Mg 81mg, P 266mg, K 412mg, Na 9mg, Zn 1.1mg, Cu 0.6mg, Mn 1.3mg, vitamin B 1 0.08mg, B 2 0.36mg, niacin 2.6mg, B 6 0.22mg, folate 24µg, B 12 0.1µg, pantothenate 0.3mg. temperature, absolute A temperature scale starting from absolute zero. In the kelvin scale (K) this is −273°C; in the Rankine scale (°R) it is −460°F. tempering (1) Cooling food to a temperature close to its freez- ing point. (2) In chocolate manufacture, the process of re-heating, stir- ring and cooling to convert unstable forms of fats (polymorphs) into the stable β-forms (mp 34.5°C). If not properly carried out, crystals of fat can separate out on the surface of the chocolate causing the harmless but unsightly effect of ‘fat bloom’. Templein TM Textured vegetable protein. tenderiser proteinases (endopeptidases) used to hydrolyse col- lagen and elastin in the sarcolemma, and so tenderise meat. Enzymes used include: actinidain (EC 3.4.22.14) from kiwi fruit, bromelain (EC 3.4.22.33) from pineapple,ficin (EC 3.4.22.3) from figs, papain (EC 3.4.22.2) from pawpaw, and proteases from Aspergillus oryzae and Bacillus subtilis. tenderometer Instrument to measure the stage of maturity of peas to determine whether they are ready for cropping, or the tenderness of meat. Measures the force required to effect a shearing action. 467 tender stretch process Process involving keeping the beef carcase stretched to prevent cold-shortening. tenesmus Persistent ineffective spasms of bladder or rectum; intestinal tenesmus commonly occurs in irritable bowel syndrome. tensile elongation A measure of the ability of a material to stretch. tensile strength The force needed to stretch a material. tensiometer Instrument for measuring the surface tension of a liquid. tenuate Anorectic (appetite suppressing, see appetite control) drug, formerly used in the treatment of obesity. tepary bean See frijole bean. tequila Mexican; spirit (40–50% alcohol by volume) prepared by double distillation of fermented sap of the cultivated agave or maguey, Agave tequilana. Mescal and pulque are similar, made from various species of wild agave, and have a stronger flavour. teratogen A compound that is capable of causing developmental defects in the fetus in utero, and hence non-genetic congenital defects. terpeneless oil See terpenes. terpenes Chemically consist of multiple isoprenoid (five-carbon) units. Monoterpenes consist of two isoprenoids; sesquiterpenes of three, diterpenes of four, triterpenes of six, and tetraterpenes of eight. Phytol and retinol are diterpenes; carotenes are tetraterpenes. Major components of the essential oils of citrus fruits,but not responsible for the characteristic flavour, and since they readily oxidise and polymerise to produce unpleasant flavours, removed from citrus oils by distillation or solvent extraction,leaving the so- called terpeneless oils for flavouring foods and drinks. terramycin antibiotic, also known as oxytetracycline, see tetracyclines. testa The fibrous layer between the pericarp and the inner aleu- rone layer of a cereal grain. test meal See fractional test meal. tetany Spasm of twitching of muscles, caused by over-sensitivity of motor nerves to stimuli; particularly affects face, hands and feet. Caused by low plasma ionised calcium and may occur in rickets. tetracyclines A group of closely related antibiotics including tetracycline, oxytetracycline (terramycin) and aureomycin. The last two are used in some countries for preserving food and as growth improvers, added to animal feed at the rate of a few mil- ligrams per tonne (prohibited in the EU). 468 tetraenoic acid fatty acid with four double bonds, e.g. arachi- donic acid. tetramine poisoning Paralysis similar to that caused by curare, caused by a toxin in the salivary glands of the red whelk, Neptunea antiqua (distinct from the edible whelk Buccinum undatum). tetrodontin poisoning Caused by a toxin, tetrodotoxin, in fish of the Tetrodontidae family (puffer fish) and amphibia of the Sala- mandridae family. Occurs in Japan from Japanese puffer fish or fugu (Fuga rubripes), eaten for its gustatory and tactile pleasure since traces of the poison cause a tingling sensation in the extremities (larger doses cause respiratory failure). The toxin is acquired via the food chain from bacteria in the coral reef, rather than synthesised by the fish. Lethal dose 10µg/kg body weight. tetrodotoxin See tetrodontin poisoning. tewfikose Name given to a sugar isolated from a sample of buffalo milk obtained from Egypt in 1892, later found to be an artefact; named after Tewfik Bey Pasha, Governor of Egypt. Texatrein TM ,Texgran TM Textured vegetable proteins. texture Combination of physical properties perceived by senses of kinaesthesis (muscle–nerve endings), touch (including mouth- feel), sight and hearing. Physical properties may include shape, size, number and conformation of constituent structural elements. The texture profile is an organoleptic analysis of the complex of food in terms of mechanical and geometrical characteristics, fat and moisture content, including the order in which they appear from the first bite to complete mastication. textured vegetable protein Spun or extruded vegetable protein, usually made to simulate meat. T g See glass transition temperature. TGS Trichlorogalactosucrose, see sucralose. thaumatin The intensely sweet protein of the African fruit, Thaumatococus danielli, 1600 times as sweet as sucrose. Called katemfe in Sierra Leone and miracle fruit in the Sudan (not the same as miracle berry). theaflavins Reddish-orange pigments formed in tea during fer- mentation; responsible for the colour of tea extracts and part of the astringent flavour. theanine γ-N-Ethylglutamine, the major free amino acid in tea, 1–2% dry weight of leaf. thearubigen Poorly characterised red-brown complex of catechin derivatives in black tea. theine Alternative name for caffeine, when found in tea. 469 theobromine 3,7-Dimethylxanthine, an alkaloid found in cocoa, chemically related to caffeine, and with similar effects. theophylline 1,3-Dimethylxanthine, an alkaloid found in tea, chemically related to caffeine, and with similar effects. therapeutic diets Those formulated to treat disease or metabolic disorders. therapeutic index Ratio of the dose of a drug that causes tissue or cell damage to that required to have a therapeutic effect. therm Obsolete unit of heat = 1.055 × 10 8 J. thermal centre The point in a food that heats or cools most slowly. thermal conductivity The rate at which heat moves through a substance. thermal death time (TDT) Measure of heat resistance of an organism, enzyme or chemical component at a particular tem- perature, usually 121°C. Also known as F-value. thermal diffusivity The ratio of thermal conductivity of a mate- rial to its (specific heat capacity × density). thermal efficiency In drying of foods, the ratio of heat used in evaporation to total heat supplied in the process. Thermamyl TM Heat-stable α-amylase from Bacillus licheni- formis, active up to 100°C; used in manufacture of glucose syrup from starch. thermic effect of food See diet-induced thermogenesis. thermisation Heat treatment to reduce the number of micro- organisms; less severe than pasteurisation;used e.g. in cheese- making. thermoduric Bacteria that are heat resistant but not thermophilic (see thermophiles), i.e. they survive, but do not develop, at pas- teurisation temperatures. Usually not pathogens but indicative of unsanitary conditions. thermogenesis Increased heat production by the body, either to maintain body temperature (by either shivering or non- shivering thermogenesis) or in response to food intake (diet- induced thermogenesis). See also adipose tissue, brown; uncoupling proteins. thermogenic drugs Compounds that stimulate body heat output, and thus of potential interest in ‘slimming’. thermogenin See uncoupling proteins. thermography Technique for measuring and recording heat output by regions of the body, using a film or detector sensitive to infrared radiation. thermopeeling A method of peeling tough-skinned fruits in which the fruit is rapidly passed through an electric furnace at about 900°C, then sprayed with water. 470 thermophiles Bacteria that prefer temperatures above 55°C and can tolerate temperatures up to 75–80°C. Extreme thermophiles can live in boiling water, and have been isolated from hot springs. thiamin See vitamin b 1 . thiaminases Enzymes that cleave thiamin (vitamin b 1 ). Thiami- nase I (EC 2.5.1.2) is found in freshwater fish, ferns and some bacteria; it catalyses an exchange reaction between the thiazole ring and a variety of bases.Thiaminase II (EC 3.5.99.2) occurs in a small number of micro-organisms; it catalyses hydrolysis of the methylene–thiazole bond, releasing toxopyrimidine. thiazoles Derivatives of five-membered heterocyclic compounds containing both N and S in the ring (C 3 H 3 NS) that impart green, roasted or nutty flavours to foods. May be naturally present in foods or formed by the maillard reaction. thiazolindinediones Group of oral hypoglycaemic agents used in treatment of type II diabetes mellitus; they increase insulin sensitivity of tissues, and activate the PPARγ receptor and repress the synthesis of 11β-hydroxysteroid dehydrogenase in adipocytes, so reducing the formation of cortisol in adipose tissue. thiobarbituric acid reactive substances See tbars. thiobarbituric acid (TBA) value See tba value. thiobendazole Drug used to treat intestinal infestation with STRONGYLOIDES spp., and, as an antifungal agent,for surface treat- ment of bananas. thiochrome Fluorescent product of the oxidation of thiamin (vitamin b 1 ) in alkaline solution; the basis of an assay of the vitamin. thioctic acid See lipoic acid. thiophenes Derivatives of five-membered heterocyclic com- pounds (C 4 H 4 S), sulphur analogues of furans that impart pungent or sweet flavours to foods. thirst See water balance. thixotropic A fluid whose structure breaks down with continued shear stress, so that viscosity decreases, as is the case with most creams. See also dilatant; pseudoplastic; rheopectic. thoracic duct One of two main trunks of the lymphatic system; receives lymph from the legs and lower abdomen, and drains into the left innominate vein. The main point of entry of chylomi- crons into the bloodstream. threonine An essential amino acid, abbr Thr (T), M r 119.1, pK a 2.09, 9.10, codons ACNu. 471 [...]... site, so that the appropriate amino acid is brought to the ribosome for protein synthesis (see translation) TroloxTM A water-soluble vitamin e analogue, 6-hydroxy-2,5,7,8tetramethyl-chroman-2-carboxylic acid 481 tropical oils Suggested term (USA) for vegetable oils that contain saturated, but little polyunsaturated, fatty acids, such as coconut and palm oils trout Freshwater oily fish, brown trout... TPM See total polar materials TPN Total parenteral nutrition TQM Total quality management trabecular bone Thin bars of bony tissue in spongy bone traceability Of foods, the ability to relate each batch of product both back to the individual ingredients, their suppliers and the delivery dates, and forward to the packages supplied and their distribution to shops and final consumers trace elements See minerals,... result of the transketolase test for vitamin b1 nutritional status, an enzyme activation assay TMA See trimethylamine TNF See tumour necrosis factor toad skin See phrynoderma TOBEC See total body electrical conductivity tocol See vitamin e tocopherol See vitamin e tocopheronic acid Water-soluble metabolite isolated from the urine of animals fed tocopherol; has vitamin e activity tocotrienol See vitamin... hormone (thyrotropin) stimulates hydrolysis of thyroglobulin and secretion of the hormones into the bloodstream thyroid hormones The thyroid is an endocrine gland situated in the neck, which takes up iodine from the bloodstream and synthesises two hormones, tri-iodothyronine (T3 ) and thyroxine (T4 , tetra-iodothyronine) The active hormone is T3 ; thyroxine is 473 converted to T3 in tissues by the action of... cholesterol; the development of a cherry red colour on reaction with zinc chloride and acetyl chloride TSP Textured soya protein, prepared by extrusion through fine pores to give a fibrous, meat-like, texture to the final product TTI See time–temperature indicator TTT Time–temperature tolerance tubby mouse Genetically obese mouse that develops insulin resistance; it is also deaf and blind owing to apoptosis... added to p t de foie gras Others include: white Piedmontese truffle, T magnatum; summer truffle, T aestivum; and violet truffle, T brumale (2) Chocolate truffles; mixture of chocolate, sugar, cream and often rum, covered with chocolate strands or cocoa powder TrusoyTM Heat-treated full-fat soya flour trypsin A proteolytic enzyme (EC 3.4.21.4) in pancreatic juice, an endopeptidase Active at pH 8–11 Secreted... Secreted as the inactive precursor, trypsinogen, which is activated by enteropeptidase trypsin inhibitors Low molecular weight proteins in raw soya beans and other legumes that inhibit trypsin and thus impair the digestion of proteins Inactivated by heat, but the nutritional quality of some animal feeds containing trypsin inhibitors is not improved by heating trypsinogen See trypsin tryptophan An essential... seeds, etc.), believed to have medicinal properties Also known as herb or herbal tea Medicinal or health claims are sometimes made, largely on traditional rather than scientific grounds titre A measure of the amount of antibody in an antiserum, the extent to which the antiserum can be diluted and still retain the ability to cause agglutination of the antigen TKac Transketolase activation coefficient, the... colour) that is temperature dependent, used in food packaging to indicate cumulative exposure to high temperatures It gives a continuous, temperature-dependent response throughout the product’s history, and can be used to indicate an ‘average’ tem- 474 perature during storage, which may be correlated with continuous, temperature-dependent loss of quality Critical temperature indicators (CTI) show only exposure... neurons in the retina and hair cells in the cochlear organ of Corti The role of the tub gene product in the development of obesity is not known tube feeding See enteral nutrition tuber Botanical term for underground storage organ of some plants, e.g potato, Jerusalem artichoke, sweet potato, yam tuberin The major protein of potato, a globulin tumour necrosis factor Two cytokines produced by monocytes and . deposits on teeth, since they were all attributed to the same cause. tartar emetic Potassium antimonyl tartrate; produces inflamma- tion of the gastrointestinal. owing to stimulation of the taste buds.The overall taste or flavour of foods is due to these tastes, together with astringency in the mouth, texture and aroma. The