Benders'dictionary of nutrition and food technology

469tetraenoic acid fatty acid with four double bonds, e.g. arachidonicacid.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 Buccinumundatum).tetrodontin poisoning Caused by a toxin, tetrodotoxin, in fish ofthe Tetrodontidae family (puffer fish) and amphibia of the Salamandridaefamily. Occurs in Japan from Japanese puffer fish orfugu (Fuga rubripes), eaten for its gustatory and tactile pleasuresince traces of the poison cause a tingling sensation in theextremities (larger doses cause respiratory failure). The toxin isacquired via the food chain from bacteria in the coral reef,rather than synthesised by the fish. Lethal dose 10 µg/kg bodyweight.tetrodotoxin See tetrodontin poisoning.tewfikose Name given to a sugar isolated from a sample of buffalomilk 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 sensesof kinaesthesis (muscle–nerve endings), touch (including mouthfeel),sight and hearing. Physical properties may include shape,size, number and conformation of constituent structuralelements.The texture profile is an organoleptic analysis of the complexof food in terms of mechanical and geometrical characteristics,fat and moisture content, including the order in which theyappear 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. Calledkatemfe in Sierra Leone and miracle fruit in the Sudan (not thesame as miracle berry).theaflavins Reddish-orange pigments formed in tea during fermentation;responsible for the colour of tea extracts and part ofthe 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 catechinderivatives in black tea.theine Alternative name for caffeine, when found in tea.