Benders'dictionary of nutrition and food technology

467bergamot; lapsang souchong was originally produced by burningtarry ropes near the tea during processing. Up to 30% of the dryweight may be various polyphenols that have been associatedwith 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 inChina; used as salad oil and for frying.teetotal Total abstinence from alcohol, advocated by RichardTurner in a speech in Preston (Lancs) in 1833; he stammered overthe word ‘total’.TEF Thermic effect of food, see diet-induced thermogenesis.teff A tropical millet, Eragrostis abyssinica, the dietary staple inEthiopia; little grown elsewhere.Teflon TM See ptfe.teg Two-year-old sheep, see lamb.tempeh soya bean cake fermented by Rhizopus spp. mould.Composition/100 g: water 60 g, 808 kJ (193 kcal), protein 18.5 g,fat 10.8 g (of which 24% saturated, 33% mono-unsaturated,42% polyunsaturated), carbohydrate 9.4 g, ash 1.6 g, Ca 111 mg,Fe 2.7 mg, Mg 81 mg, P 266 mg, K 412 mg, Na 9 mg, Zn 1.1 mg, Cu0.6 mg, Mn 1.3 mg, vitamin B 1 0.08 mg, B 2 0.36 mg, niacin 2.6 mg,B 6 0.22 mg, folate 24 µg, B 12 0.1µg, pantothenate 0.3 mg.temperature, absolute A temperature scale starting fromabsolute zero. In the kelvin scale (K) this is −273 °C; in theRankine scale (°R) it is −460°F.tempering (1) Cooling food to a temperature close to its freezingpoint.(2) In chocolate manufacture, the process of re-heating, stirringand 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 chocolatecausing the harmless but unsightly effect of ‘fat bloom’.Templein TM Textured vegetable protein.tenderiser proteinases (endopeptidases) used to hydrolyse collagenand 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 fromAspergillus oryzae and Bacillus subtilis.tenderometer Instrument to measure the stage of maturity ofpeas to determine whether they are ready for cropping, or thetenderness of meat. Measures the force required to effect ashearing action.