2009_Book_FoodChemistry

Index 1063
–, protein 053
–, triosephosphate isomerase 056(F)
Testosterone 228, 228
Tetrahydropyridine, 2-acetyl, formation 369, 371(F)
–, odor threshold value 369(T)
Tetranitromethane 070
Tetrasaccharide 295(T)
Tetrulose 252
Texturized protein 087
–, extrusion process 089
–, spin process 088
Thaumatin 437
Thaumatin I, amino acid sequence 438(T)
–, conformation 436, 437(F), 437(T)
Theaflavin 956, 957
Theanderose, honey 886(T)
Theanine, tea 954
Thearubigen 956, 957
Theobromine, bitter taste, synergism 963(T), 964,
964
–, cacao bean 961, 961(T)
–, coffee 943
–, cola nut 958
Theogallin 825, 954
Theophylline, coffee 944
Thermization, milk 518
Thermogram 739(F)
Thermolysine, specificity 078(T), 079
Thermoplastic gel 063
Thermoreversible gel 063
Thiabendazole, antimicrobial action 454, 455
Thiamine, degradation to aroma substance 365,
366(F)
–, determination 413, 413
–, loss 412(T)
–, rice 710(T)
Thiamine (see also vitamin B 1 ) 411, 411
Thiazole 367
Thiazole 2-acetyl-
–, odor threshold value 367(T)
Thiazole, 2-acetyl- 367(T)
Thiazole, 2-isobutyl- 367(T), 387
–, odor threshold value 367(T)
Thiazole, benzo- 367(T)
Thiazolylbenzimidazole, antimicrobial action 454,
455
Thickening agent 464
–, analysis 335
Thiobarbituric acid test 668
Thiocarbamylamino acid 020
Thiocyanate, milk 517, 517
Thiocyanate (see also rhodanide)
Thioether, formation 024
Thioglucosidase 790
–, industrial application 153
Thiol-disulfide exchange, milk protein 519
Thiooxazolidone, goiter 798
Thiosulfate 456(T)
Thiourethane 790
Thousand kernel weight, cereal 674(T)
Threonine 010
–, aroma substance precursor 362
–, degradation to propanal 376
–, discovery 012
–, reaction 024
–, synthesis 033
Threose 249, 249, 251
Threshold value, taste 034
Thrombin 075
Thujone 384
Thyme, essential oil, chemical composition 974(T)
Thymine 047, 143
Thymol 972
Thymus, veal, chemical composition 594(T)
Thyroxine 427
Tin 427
Titin, meat 569, 570(F)
Titration curve, amino acid 013(F)
TLCK 069
Tocopherol, analysis 233
–, antioxidative activity, mechanism 217, 217
–, biological activity 407(T)
–, fat hardening 658
–, HPLC 234, 235(F)
–, loss, deep frying 408(T)
–, loss in raffination 233
–, photometrc determination 234
–, reaction with peroxy radical 215, 216, 216
–, requirement, fatty acid 407(T)
–, stereochemistry 407(T)
–, wheat, part of kernel 706, 706(T)
Tocopherol (see also vitamin E) 407, 408
Tocopherol, α-
–, antioxidant activity 216, 216, 217(T)
–, margarine 661
–, reaction product 216, 216
Tocopherol, β -
–, indicator for wheat germ oil 233
–, occurrence 234(T)
–, structure 234(F)
Tocopherol, δ -
–, occurrence 234(T)
–, structure 234(F)
Tocopherol, γ-
–, antioxidant activity 216, 216, 217(T)
–, occurrence 234(T)
–, reaction product 216, 216
–, structure 234(F)
Tocotrienol, α-
–, occurrence 234(T)
–, structure 234(F)
Tocotrienol, β -