2009_Book_FoodChemistry

1064 Index
–, occurrence 234(T)
–, structure 234(F)
Tocotrienol, δ -
–, occurrence 234(T)
–, structure 234(F)
Tocotrienol, γ-
–, occurrence 234(T)
–, structure 234(F)
Toffee 880
Tofu 766
–, phytoestrogen 763(T)
Toluenesulfonyl-L-phenylalanine ethylester, N- 107
Tomato, aroma formation 211(T)
–, aroma substance 793, 793(T)
–, carotene, differences in cultivar 236(T)
–, lipoxygenase, reaction specificity 207(T), 208(F)
–, lycopene 236
–, odorant 242(T)
–, ripening, respiration rise 844(F)
–, temperature of phase transition 006(T)
Tomato genetically modified, detection 142(T), 144
Tomato ketchup 805
Tomato paste 805
–, aroma substance 793, 793(T)
Tomato product, aromatization 367
Toned milk 520
Tongue, chemical composition 594(T)
Tonic Water 856
Top fermentation, beer 901
Top quality, chemical composition 927(T)
Tortilla, aroma 389
Tosyl-L-lysine chlormethyl ketone, N-,(TLCK) 107
Tosyl-L-phenylalanine chlormethyl ketone,
N-,(TPCK) 107
Tosylamino acid, N- 018, 018
Toxic compound, arsenic 468
–, tolerable concentration 467, 468
Toxic trace element 468
Toxicity, acute 467
–, chronic 467
–, dioxin 496(T)
–, Reference Dose (RfD) 467
–, subacute 467
Toxin, bacterial 471(T)
TPCK 069
Trace element 421, 424, 425(T)
–, toxic 468
Tragacanth, viscosity 308(T)
Trans fatty acid 162, 163(T)
–, fat hardening 658
Transamination, mechanism 104, 104(F)
Transferase 097, 100(T)
–, industrial application 154, 155(T)
Transglucosidase, purification of glucoamylase 151
Transglucosylase, honey 886
Transglutaminase, industrial application 154, 155(T)
–, microbial, property 154
–, protein crosslink 155
–, reaction 155
Transhydrogenase, mechanism 099
Transition state analog 112, 112(F)
Transport metabolite 099
Trehalose 295(T)
Trehalose, α-, β -
–, honey 886(T)
Triacylglycerol 169
–, autoxidation rate 191
–, biosynthesis 177, 177(F)
–, chemical property 172
–, chirality 170
–, composition, calculation 174
–, crystal lattice 171, 171(F)
–, energy value 171
–, HPLC 173, 174(F)
–, hydrolysis 172, 172
–, –, enzymatic 188
–, interesterification 172, 173
–, melting point 171(T)
–, methanolysis 172, 172
–, modification, α- 171
–, modification, β - 171
–, modification, ψ’- 171
–, molecule geometry 171
–, nomenclature 170
–, number of isomer, calculation 170
–, polymorphism 171
–, position isomer, analysis 173
–, saponification 172, 172
–, stereospecific analysis 175, 175(F)
–, structure determination 173
Trichloroanisole, 2,4,6-
–, formation 343, 343
–, odor threshold value 343
Trichloroanisole,2,4,6-
–, wine 925, 925(T)
Trideoxy-2,5-hexulose, 1,3,5-
–, formation 268
Trifluoroacetylamino acid, N-, 017
Trigalloyl-D-glucose, 1,3,6- 291
Trigonelline, coffee 944
Trigonelline amide 414, 414
Trihydroxyoctadecenoic acid, 9,12,13-
–, beer 902
Triiodothyronine 427
Trilaurin, melting point 171(T)
Trimethylamine, egg 557
–, fish 626, 629
Trimethylamine oxide, fish 626
Trimethylamino acid, N- 019, 019(T)
Trimyristin, melting point 171(T)
Trinitrobenzene sulfonic acid 019, 020
Trinitrophenylamino acid, N-, 019