Thermal Food Processing

640 Index
Wax beans, 398, 411
Web sites
for computational fluid dynamics, 46,
141
food databases, 10–12
Weissella viridescens, 168
Wheat, 13, 18
Wheat pasta, 23
Whey
denaturation of
cheese, yogurt, and, 290–291
fat and, 310
flavor and, 270
heating method and, 290
HTST and, 276
UHT and, 283–284, 304–306
dielectric properties of, 9, 12,
476
in milk, 303
in milk powder, 289–290
minerals in, 316–317
protein nitrogen index, 291
RF heating of, 484
White beans, 409
White bread, 14
Whitman’s theory of mass transfer,
43–44
Wien’s displacement law, 495
Wild game, parasites in, 171–173
Wine, 251, 266, 449
World Trade Organization, 412–413
Xanthine, 309, 312
Xanthophyll, 405
Xylene, 324
Yams, 513
Yeast, 77, 447–448, 545–547, 560
Yerba mate, 48
Yersinia enterocolitica, 216, 277–279, 367,
577–578
Yogurt, 269, 290, 291, 314
Z value
for bacterial spores, 74–76, 93, 179
canning and, 342–343
D value and, 136, 199, 238, 394–395,
610–611
definition of, 136
F value and, 79
for fish, 240–241
for meats, 179–181
pH and, 577–578, 584
for quality factors, 93, 241
thiamine and, 240–241
Zinc, 317
Zygosaccharom rouxii, 560
Zygosaccharomyces baillii, 447
X
Y
Z