445

Index

1-MCP , 393 2,2’-azinobis (3-ethylbenzthiazo-

linesulphonic acid) (ABTS) radicals , 379 ,

2,2-diphenyl- 1-picrylhydrazyl (DPPH) , 379

Aaqueous , 111–116, 119, 120, 123–125, 129

Artifi cial , 106, 108, 110, 111 Absorbing , 156 Acetonitrile , 191 Additives , 106–113, 117, 119,

120, 123, 125, 126 Anthocyanidins , 157 Anthocyanins , 369 Antioxidant , 1, 8, 9, 10, 13, 17,

20, 106, 107, 109, 111, 113, 115, 117, 119–122, 127–131, 153 , 363

Apple , 391, 395, 397, 398, 421, 422, 425, 427, 429, 431

Apricot , 395 Aroma Compounds , 292 Ascorbic Acid , 367 Atmosphere inside package ,

95–96 Atmosphere packaging , 15 Azo , 176

Banana , 395 Butter , 59 Bioactive , 1, 2, 4, 13, 17

Bioactive compounds , 362 Biological , 159 Biosensor , 403 Butylated hydroxytoluene , 174 by-products , 106, 107–109, 117,

118, 122

CA , 391 Carotenoids , 158, 365 Carrot , 422 CATA questions , 333–336 Catalase , 158 Cell , 157 Centrifugation , 166 Chamomile , 157 Check-all-that-apply questions ,

333–336 Cheese , 64 Chemical methods of

preservation , 91–93 curing , 89–90 smoking , 90–91

Chemical reactions that contribute to food fl avor ,

fl avor from lipids , 298–302 fl avors formed via fermentation ,

302–309 Maillard reaction , 293–298

Chemiluminescence , 187 Chemometric , 233 Codex , 275

Visakh. P. M, Laura B. Iturriaga and Pablo Daniel Ribotta (eds.) Advances in Food Science and Nutrition, (391–412) 2014 © Scrivener Publishing LLC

446 Index

Colourant , 109, 110 Colouration , 109 Colouring , 108, 123 Conjugated linoleic acid (CLA) , 55 Cream , 59 Cultivars , 106, 109, 117, 122, 125

DCA , 398 Descriptive analysis ,

data analysis , 324–325 description , 322 descriptor generation , 323 panel training , 323

Deterioration and microbial contamination , 73–74

DISTATIS , 341 Donors , 163

Egg , 429 Enzyme , 112, 113, 125 Enzymes ,

alpha-amylase , 425 lactoperoxidase , 425 pectin methylesterase , 424–426 peroxidase , 424–426 polygalacturonase , 424–426 polyphenoloxidase , 424–425

Equipment , bath , 416–419, 421–423 horn , 416, 418–419 horn shape , 419 set-up , 416–420

Ethanolic , 114, 119, 120 Ethylene , 393 Ethylene adsorbers , 394 Extraction , 110–115, 117,

124–128

Factors affecting fruit conservation method , 143–144

fatty acids , 3, 6 Feed additive , 55 Feeding , 55

Fermented milk , 62 Fertilizer , 2, 3 Fibre , 114, 119, 128 Flavour , 108, 110, 117, 123 Flavouring , 109, 110 Food legislation , 106, 112, 114 Fish , 269 Flash profi le , 331–332 Flavonoids , 369 Flavour , 11 fl uorescein , 180 Food borne pathogens ,

259–267 campylobacter , 260, 263, 265 clostridium perfringens ,

259–260, 266 e.coli , 261–263 listeria , 262266 norovirus , 260 salmonella , 259–260, 265 toxoplasma gondii , 261–262

Food irradiation , 264 Food matrix , 111, 112, 125 Food quality ,

colour, texture, tenderness, juiciness and fl avour , 71–73

Food safety , 258 climate change , 259 melamine incident , 259

Food safety regulations , 275 Free-choice profi ling , 329–331 Freeze drying , 375 Freezing , 375 Fruit , 109–117, 120, 122–130 Fruit processing , 142–143 Fruits , 1, 7, 8, 9, 10, 13, 14, 15 Fruits conservation ,

edible coatings , 140–142 low temperature , 136–137 modifi ed and controlled

atmosphere storage , 137–139

modifi ed atmosphere packaging , 140–141

Index 447

FSMA , 275 Functional (food) ingredients ,

105–108

Genetically modifi ed foods , 270–271

Bt endotoxin , 273 golden rice , 271 herbicide tolerance , 272 risk assessment of GM foods ,

272–273 Glutathione , 168 Goat's milk , 57 Green tea extract , 64 Guava , 395 Guava juice , 428, 431 Gum tragacanth , 64

Health , 105–108, 110, 113–115, 117, 120, 122, 125–127, 129, 131

Helveticus, 50 Holistic methodologies , 338–345 HTST , 58 Hurdle combinations of

methods , 95 Hydrophilic , 164

Ice cream , 60–61 Industrial production of fl avor ,

312–315 Intensity scales , 327–329 Ionisation , 214

Kiwifruit , 395, 402

Lactic acid bacteria , 50, 63 Lactobacillus Leguminoseae , 157 Lettuce , 427 Liquid Chromatography , 191 Liquid milk , 57 Litchi , 396 Low density lipoprotein , 13

Mango , 396 Manosonication , 420, 429 Manothermosonication , 421,

425–426, 431 MAP , 391, 400 MCA , 400 Microbiological contributions to

meat preservation , bacteriocins , 94 competition , 93–94 fermentation , 94

Microfi ltration , 58 Microorganisms ,

Alicyclobacillus acidiphilus , 427 Alicyclobacillus acidoterrestris , 427 Bacillus stearothermophilus , 429 Bacillus subtilis , 429 Cronobacter sakazakii , 429 Escherichia coli , 427–429 Lactobacillus acidophilus , 428 Listeria innocua , 428 Listeria monocytogenes , 427, 429 Pichia fermentans , 428 Saccharomyces cerevisiae , 427–428 Salmonella , 427 Staphylococcus aureus , 428 Streptoccocus durans , 428 Streptoccocus faecium , 428 Zygosaccharomyces bailii , 428

Milk , 49, 50, 51, 425, 428, 430 Milk fat , 55 Milk products , 56 Milk quality , 51 Modern preservation methods

with minimal processing , high hydrostatic pressure ,

148–149 irradiation , 149–150 pulsed electric fi elds , 147–148

Multi-function , 106, 111, 120

Napping® , 342–345 Natural , 105–113, 115, 117, 120, 122,

123, 125, 128

448 Index

Naturalness , 106, 113 Neocuproine , 169 Nitric oxide , 401 Nutrigenomics , 275

9p21 variants , 275 Nutrition , 1–10, 15,

17, 105–107, 113, 126–130 Nutritional , 109, 111, 112, 114, 117,

122, 129

Onion , 404, 405 Open-ended questions ,

336–338 Orange juice , 425, 428, 431 Organic milk , 56 Oxidation , 165–166 Oxygen Radical Absorbance

Capacity , 178

Palladium , 394, 397 Papaya , 396 Pasteurization , 58, 373 Pathogens , 57 Peach , 396 Pear , 396 Perchloric acid , 170 Peroxidise , 170 Phenolic Compound , 368 Phosphatidylcholine , 3 Phosphatidylethanolamine , 3 Phosphatidylinositol , 3 Phosphatidylserine , 3 Phospholipid , 3 Physical methods

of preservation , control of moisture , 81–82 cooling , 79–81 high pressure processing , 87 ionizing radiation , 83–85 meat trimming , 76 non-ionizing radiation ,

85–86 ohmic heating , 88–89 poultry , 75–76 seafood , 74–75

thermal processing , 77–79 ultrasounds , 88 water spray-washings , 76–77

Phytochemicals , 1, 8, 9, 14, 392, 106, 117

Pineapple , 396 Pineapple juice , 425 Pivot Profi le , 347–348 Plum , 396 Polarized sensory positioning ,

345–347 Polyphenols , 178 Postharvest Handling , 372 Potato ,

acrylamide in potato products , 33

composition , 24, 26–28 minerals, 29–30phytochemicals, 31vitamins, 31, 32

glycemic response and index , 33 potato production , 24–25 potato starch , 34

production, 34–36 amylose and amylopectin, 36gelatinization, 37pasting and rheology, 38–40x-ray diffractrometry/

crystallinity, 37 Preservative , 108, 109, 111, 112,

117, 120 Probiotics , 55, 264, 269

bifi dobacteria , 269 lactobacilli , 269

Processing , brining , 420, 423 cooking , 423 cutting , 420–421 drying , 420, 422 emulsifi cation , 414, 420, 423 extraction , 419, 420, 422–424 freezing , 420–422 mixing , 420–421 osmotic dehydration , 420, 422 soaking , 421

Index 449

Product development , 321–354 Projective mapping , 342–345 PSP , 345–347 Pulsed electric fi elds , 58

QDA® , 322–325 qPCR , 269 Quality parameters ,

colour , 427, 430, 432 fl avour , 431 phenolics , 431 rheological properties , 421,

430–431 vitamin C , 430–431

Quantitative Descriptive Analysis , 322–325

quenchers , 164 quinines , 167

Reactive Oxygen Species (ROS) , 362 Reduction , 168 rRNA sequencing , 269

Seafood , 1, 5 Sensory , 109, 114, 117, 120,

122, 125 Sensory characterization , 321–354 Sensory map , 324–348 Sensory spectrum® , 322 Shipping , 392 Single electron transfer , 166 Skim milk , 58 Sorting , 338–342 Special industrial process and

fl avor , 309–312 Specialty , 108 Spectrophotometer , 191 Stabiliser , 111, 112, 119 Starch , 1, 2, 3 Sterilisation , 373 Storage , 392 Strawberry , 429, 431 Synergies , 106, 125 Synergism , 111 Synergistic , 105

Synthetic , 108–111, 122

Tetraazacyclohexadecine , 168 Texture , 111, 112, 122, 130 Texturing agent , 111, 117 Texturizing , 109, 111 TGGE , 269 Thermosonication , 420, 425–426,

428–431 Thiocyanate , 171 Tocopherol , 367 Tocopherols , 161 Tomato juice , 426, 428 Traditional preservation methods ,

drying , 145–146 freezing , 144 heat treatment , 144–145

UHT , 373 ULO , 397 Ultra-low oxygen , 15 Ultrasound , 1, 16,

amplitude , 415, 419, 422, 426 cavitation , 414–418, 424,

427, 431 drawbacks , 431 frequency , 414–419, 421 hurdle , 420, 429 industrial equipment , 420 piezoelectric , 414, 416 process effi ciency , 420–424 sound waves , 414 transducer , 414, 416–418 working mechanism , 416

Vegetable , 109, 110, 113, 120, 122, 125, 129

Viscosity , 119, 120 Vitamin E , 10, 13

Watercress , 426, 429–430

Yoghurt , 63, 64 α-lactalbumin , 4 β-lactoglobulin , 4