Benders'dictionary of nutrition and food technology

485tion, 2 = toxin produced in host without adherence, 3 = toxin producedin host with adherence to cells, 4 = toxin produced by invasivebacteria, 5 = toxin produced by bacteria causing systemicinfection; type of toxin: 1 = enterotoxin, 2 = neurotoxin, 3 = nonproteintoxin; target or mechanism of action; individual toxinnumber. Shown as TX x.x.x.x.Tyndall effect Dispersion of light by a colloidal suspension (seecolloid), commonly determined as turbidity by measuring thelight emitted at 90 ° to the direction of incident light.typhoid Gastrointestinal infection caused by Salmonellatyphi, transmitted by food or water contaminated by faeces ofpatients or asymptomatic carriers. Paratyphoid is due to S.paratyphi.tyramine The amine formed by decarboxylation of the aminoacid tyrosine; chemically p-hydroxyphenylethylamine.tyrosinase See phenol oxidases.tyrosine A non-essential amino acid, abbr Tyr (Y), M r 181.2, pK a2.43, 9.11, 10.13 (—OH), codons UAPy. Can be formed from theessential amino acid phenylalanine, hence it has some sparingaction on phenylalanine. In addition to its role in proteins,tyrosine is the precursor for the synthesis of melanin (the blackand brown pigment of skin and hair), and for adrenaline andnoradrenaline.tyrosinosis genetic disease due to lack of p-hydroxyphenylpyruvateoxidase (EC 1.13.11.27), affecting the metabolism of tyrosineand leading to excretion of p-hydroxyphenylpyruvate in theurine. Treatment is by restriction of dietary intake of phenylalanineand tyrosine.tzatziki Greek; grated cucumber in yogurt, flavoured with garlic,olive oil and vinegar.Uubichromenol Cyclised derivatives of ubiquinones.ubiquinones Coenzymes in the respiratory (electron transport)chain in mitochondria, also known as coenzyme Q or mitoquinones;widely distributed in nature. Chemically, derivatives ofbenzoquinone with isoprene side chains. There is no evidencethat they are dietary essentials; they may have antioxidantactivity.ucuhuba butter A yellow solid fat obtained from ucuhuba nuts,the fruit of Myristica surinamensis. 90% saturated, 7% monounsaturated,3% polyunsaturated, vitamin E 0.6 mg/100 mL.udon Japanese; fine transparent noodles made from wheat.UFA Unesterified fatty acids, see fatty acids, non-esterified.