Acetycholinesterasekinetics, 181

AciditySaskatoon berries, 107

Activated Carbonwine, 145

Alcohol Dehydrogenasekinetics, 181

AlkanollAmmoniaglucosinolate extraction, 57

Allyl Isothyocyanatecatalyst poisoning, 235

Alteromonas putrefacienscod,3

Anthocyaninsin Saskatoon berries, 107

Antioxidantsin Canada oil, 130

Appleeau-de-vie, 134juice, 223

Apriotspread, 86aspartame, 86

Aspartamestability, 86

Autoxidation,French bean, 23, 92Canola oil, 130

Baconnisin-treated, 38sensory evaluation, 38

Bakingbread, 114, 231cake, 17

BeansFrench bean, 23, 92nutritional quality, 202

Beefquality, 121restructured, 137

Beta Lactoglobulinseparation, 227

Bleedingof cod, 186

Breadsteamed, 114baking, 231

Cakephysicochemical changes;baking characteristics, 17

SUBJECT INDEX

Canolatreatment, 57

Canola Oilantioxidants, 130hydrogenation, 235

Capelinfish sauce, 28

CarbohydratesSaskatoon berries, 107

CarboxylesteraseFrench bean, 23

Catalysthydrogenation, 235

Chickenbreast muscle, 241

ChromatographyFPLC of whey, 163HPLC of aspartame,86gel exclusion, 227size exclusion, 227

Codbleeding and gutting, 186gluconic acid, 3glucose oxidase, 3

Coffeephytoesterogens, 191

Colourapple juice, 223bacon, 38pork, 170Saskatoon berries, 107veal, 70

Compositiontofu, 53French bean/fatty acids, 92Saskatoon berries, 107

Controlled Atmosphere Storagemilk,104turbot, 249

Copperin wine, 145zinc supplementation, 82

Curingbacon, 38nisin use, 38Lactobacillus viridescens, 78

Cytosol Receptorsphytoesterogen binding, 191

Denaturationwhey protein, 163

Direct PlatingE. coli, 34

258

Egg Whitechemical modifications, 17baking properties, 17succinylated, 17

Electrophoresispea concentrate, 174

Enzymekinetics, 181lipase, 23, 92supplements, 28polyphenol oxidase, 12, 223,

210Enumeration

E. coli, 34Escherichia coli

enumeration, 34fluoregenic reagent, 34

Extractionglucosinolates, 57, 75rapeseed protein, 95squid tentacle protein, 158

Fast Foodsfolacin levels, 195

Fatty acidsFrench bean, 92breakdown in pork, 254

Fermentationfish sauce, 28

Fiber Opticscolour of pork, 170colour of veal, 170

Fillersmeat, 68

Fishcapelin, 28cod, 3, 186sauce, 28pollock, 158turbot, 249

FlavourFrench bean, 92

FlourFrench bean, 92pea, 174

Folacinin fast food, 195

Freeze driedpapaya, 7

French Beanlipase, 23, 92

Fruitapple, 134

apricot, 86papaya, 7pear, 12

Functional Propertiespea flour/concentrate, 174chicken breast muscle

protein, 241

Gluconic acidcod,3

Glucose Oxidasecod,3

GlucosinolateCanola,57treatment, 57, 75rapeseed protein, 95

Guttingof cod, 186

HamStreptococci, 62

Heat Transfermodeling, 215retort pouches, 45, 148steam/air, 215transient conduction, 148water retort, 45

Hydrogenationof Canola oil, 235

Ironin wine, 145

Jerusalem Artichokepolyphenol activity, 210

Kineticsenzyme, 181first derivative, 181hydrogena.tion, 2~5

Streptococci resistance, 62whey denaturation, 163

Lactobacillus viridescensnitrite treatment, 78

Lethalitywater retort, 45

Lipaseactivity in French bean, 23, 92in milk, 104

Meatcomminuted, 68curing, 62, 78electrical stimulation, 121greening, 78ham, 62

model systems, 78pneumatic measurement, 167restructured beef, 137

Membrane FiltersE. coli, 34

Methanol-Ammoniaglucosinolate extraction, 75

Microscopyelectron, of meat, 68light, of meat, 68

Microstructurecommitted meat, 68restructured beef, 137

Milkproteinase production, 104Pseudomonas fluorescens, 104whey protein, 163, 227beta lactoglobulin seperation,227UHT for baking, 231

Modelmeat system, 78

Modelingheat transfer, 215retort pouch, 148Weir retort, 45

Mustard seedglucosinolate extraction, 75

Mutagencontent in eau-de-vie, 134

Nisinin bacon, 38

Nitritefatty acid breakdown, 254L. viridescens, 78

NoodlesCanadian wheat for, 114

Nutritiondry beans, 202fast foods, 195rapeseed protein, 95

Papayafreeze dried, 7water sorption characteristics

7Pear

juice/mash, 12polyphenol oxidase, 12

Phaseolus vulgarislipase, 23protein, 202

Phytoesterogensin coffee extracts, 191

259

Pollockfor surimi, 158

Polyphenol oxidaseapple, 223pear, 12activity in artichokes, 210

Post-Mortemchicken muscle, 241firmness, 167

Porkcolour measurement, 170fatty acid breakdown, 254firmness, 167pneumatic measurement, 167

Processingmilk, 163pears, 12rapeseed, 95retort pouch, 45thermal, 45, 62, 148, 174, 215tofu, 53wheat, 114

Proteinbean, 202chicken breast muscle protein,241concentrate, 82, 174pea, 174squid tentacle, 158

Proteinaseproduction in milk, 104

Pseudomonas fluorescensmilk, 104proteinase production, 104

Qualityapple juice, 223dry beans, 202roasts, 121sensory of cod, 181surimi, 158

Rapeseedantioxidants, 130bread,231canola,57concentrate, 82copper, 82extraction/treatment, 57, 75glucosinolates, 57, 75oil, 130pork, 167protein, 95turbot, 249

Retortheat transfer, 148Weir type, 45

Retort Pouchheat transfer, 45, 148

Saskatoon berriesanthocyanins, 107phenolics, 107color, 107

Scanning Electron Microscopyrestructured beef, 137

Sensory Evaluationbacon, 38bread, 114cod, 186fish sauce, 28meat, 121noodles, 114tofu, 53turbot, 249

Soymilk,53

Spoilagecod,3

Squidtentacle protein, 158

StabilityFrench bean flour, 92Canola oil, 130

Streptococciin ham, 62thermal resistance, 62

Succinylationegg white, 17

Supplementationzinc, 82

Surimiwith squid protein, 158

Texturetofu, 53

Tofuprocessing, 53

Trimethylaminecod,3

Turbotcontrolled atmosphere storage,

249

Vealcolour measurement, 170

Vitaminsfolacin, 195

Wheatnoodle processing, 114steamed bread, 114

Whey Proteindenaturation, 163separation, 227

Wineactivated carbon, 145mono/divalent ions, 145

Zincsupplementation, 82

BOOK REVIEWS INDEX

Advances in Cereal Science and Technology.Volume VII. Y. Pomeranz (Ed.). 42.

Advances in Meat Research. Volume 1, ElectricalStimulation. A.M. Pearson and T.R. Dutson. 90.

Advances in the Microbiology and Biochemistry ofCheese and Fermented Milk. F.L. Davies andB.A. Law (Eds.). 141.

Alcoholic Beverages. G.G. Birch and M.G.Lindley (Eds.). 2.

Analysis of Food Contaminants. J. Gilbert (Ed.). 141.An Evaluation of the Role of Microbiological

Criteria for Foods and Food Ingredients. 143.Automatic Control of Food Manufacturing

Processes. I. MacFarlane. 142.Coffee: Volume I-Chemistry. R.J. Clarke and

R. Macrae (Eds.). 197.Developments in Meat Science, 3. Ralston Lawrie

(Ed.). 197.Dictionary of Dairy Terminology. 2.Digestibility and Amino Acid Availability in Cereals

and Oilseeds. J.W. Finley and D.T. Hopkins (Eds.).198.

Encyclopedia of Emulsion Technology. Volume 2:Application. Paul Becher (Ed.). 198.

Evaluation of Cyclamate for Carcinogenicity. 43.Extrusion Cooking Technology. R. Jowitt (Ed.). 42.Food Additives Tables, Updated Edition, Classes

IX-XII. 142.Food Industries and the Environment. 142.

260

Food Microbiology and Hygiene. P.R. Hayes. 198.Food Oils and Their Uses. Second Edition. T.J. Weiss.

141.Functional Properties of Food Components. Y.

Pomeranz. 89.Fungi and Food Spoilage. J.1. Pitt and A.D.

Hocking. 199.Glucose Syrups: Science and Technology. S.Z.

Dziedzic and M.W. Kearsley. 1.Handbook of Recipe Development. E. Hullah. 89.Handbook of Vitamins. Nutritional, Biochemical and

Clinical Aspects. E. Lawrence and J. Macklin. 142.High Performance Liquid Chromatography in

Biochemistry. A. Henschen, K.P. Hupe, F.Lottspeich and W. Voelter (Eds.). 199.

Immunoassays in Food Analysis. B.A. Morris andM.N. Clifford (Eds.). 199.

Insect Management for Food Storage and Processing.First Edition. F.J. Baur (Ed.). 142.

Introduction to Food Engineering. R.P. Singh andD.R. Heldman. 1.

Iron Fortification of Foods. F.M. Clydesdale (Ed.).91.

Methods of Protein Analysis. I. Kerese. 2.Microbiology of Fermented Foods. Volumes 1 and 2.

B.J.D. Wood (Ed.). 89.Microbiology of Frozen Foods. R.K. Robinson (Ed.).

91.Continued on page xviii