Agaricus campestrisamino acids, 185mushroom mycelium, 185peat, 185submerged culture, 185

Alkanol-Ammoniaglucosinolate, 311rapeseed meal, 311

Amylasehoney, 268

Amino AcidsAgaricus campestris, 185mushroom mycelium, 185peat, 185submerged culture, 185

Amino Nitrogenadulteration, 259dilution, 259Formol titration, 259fruit juice, 259fruit juice concentrates, 2592,4,6-trinitrobenzene-sulfonicacid, 259

Anoxomercanola oil, 67

Antioxidantanoxomer, 67

Artichoke Tubersprotein, 263sugars, 263

Ascorbic Acidbrowning, 58green peppers, 58peaches, 58retention, 58

Autoxidationheated fats, 197secondary oxidation products,

197thermal oxidation, 197

Beanslipoxygenase activity, 94

Beefbulls, 296juiciness, 296sensory evaluation, 296tenderness, 296

Betacyaninebetaxanthine, 332pigments, 332red beets, 332soluble solids, 332

SUBJECT INDEX

Betaxanthinebetacyanine, 332pigments, 332red beets, 332soluble solids, 332

Bouquetsfreon II, 280grape musts, 280volatile metabolite, 280yeast, 280

Bullsbeef, 296sensory evaluation, 296

Calciumfruit, 119magnesium, 119syrups, 119

Calorimetrypeanut protein, 12

Canola Gumiatroscan, 284lipids, 284

Canola Oilantioxidant, 67frying, 67hydrogenated, 174ozonolysis, 174positional isomers, 174stability, 67TLC, 174

Carotenedehydration, 144green pepper, 144peaches, 144storage, 144

Carrot Juicecapillary viscometer, 213rheology, 213storage, 213

Cheese Wheycooking temperature, 53minerals, 53

Chicken Liversalmonella, 323

Cholesterolegg yolk oil, 256fatty acid composition, 256

Chromatographya-galactosidase, 306S. uvarum, 306

Collagencrosslinking, 100

342

epimysium, 100porcine, 100

Computerbeef, 207electron microscopy, 207hysteresis, 207image analysis, 168pizza, 168pork, 207quality control, 168rigor mortis, 207rigorometer, 207

CuringProsciutto, 163swine vesicular disease, 163virus, 163

D-Fructoseisomerization, 178immobilized enzyme, 178

D-Glucoseisomerization, 178immobilized enzyme, 178

Dehydrationcarotene, 144peaches, 58peppers, 58

Denaturationaggregation, 189differential scanning calorimetry,

189egg albumin, 189oscillatory testing, 189protein, 226rheology, 189whey protein concentrate, 189

Diastasehoney, 268

Differential Scanning Calorimetrycanola, 158faba bean, 158field pea, 158soybean, 158thermal properties, 158

Dippingcheese whey, 53

Diseaseswine vesicular, 163

Egg Whitegelation, 150pepsin treatment, 150simplex optimization, 150

whey protein concentrate, 150whippabiIity, 150

Egg Yolk Oilcholesterol, 256fatty acid composition, 256separation, 256

Electron Microscopybeef, 207computer, 207hysteresis, 207peanut protein, 12phaseolus vulgaris, 72pork, 207rigor mortis, 207rigorometer, 207squid, 233

Emulsionfrankfurter, 34, 44water activity, 44water loss, 34

Equilibrium Relative Humidityapples, 85carrots, 85poplar leaves, 85potatoes, 85

Faba Beanantinutritional, 137micellization technique, 137moisture content, 226phytic acid, 137protein, 137, 226trypsin inhibitor, 137

Fatsheated, 197

Fatty Acid Compositioncholesterol, 256egg yolk oil, 256

FlaxGoldfisch system, 181oil extraction, 181Soxtec system, 181

Fluorescent Lightfolacin, 266milk, 266packaging, 266

, Folacinfluorescent light, 266milk, 266

Freon IIbouquet, 280grape musts, 280volatile metabolites, 280yeast, 280

Fruit Juiceamino nitrogen, 259concentrates, 259

dilution, 259drinks, 259Formol titration, 2592,4,6-trinitrobenzene-sulfonic

acid, 259Functional Properties

oat concentrate, 79

a-Galactosidasechromatography, 306S. uvarum, 306

13-0 Galactosidasekluyveromyces lactis, 97skim milk, 97whey, 97

Gas Packagingexudate, 126lactobicillus, 126nitrogen-packed beef, 126pseudomonas, 126sensory, 126vacuum-packed beef, 126

Gel Strengthhydrophobicity, 290ovalbumin, 290sulfhydryl group, 290zeta potential, 290

Glucose Isomerasebacillus coagulans, 178O-fructose, 178O-glucose, 178immobilized enzyme, 178

a-Glucosidasehoney, 268

Glucosinolatealkanol-ammonia, 311rapeseed meal, 311

Glycoalkaloidspotato, 337

Goldfischflax, 181oil extraction, 181soybean, 181

Grape Mustsbouquet, 280freon II, 280volatile metabolites, 280yeast, 280

HomarineMaillard browning, 326squid, 326

Homogenizationmilk for Queso Blanco, 133

Honeyamylase, 268bee repellent, 63

343

diastase, 268a-glucosidase, 268sensory evaluation, 63

Hydrogenatedcanola, 174oil, 174ozonolysis, 174positional isomers, 174soybean, 174sunflower, 174TLC, 174

Hydroperoxidesautoxidation, 112mechanisms, 112

Hydrophobicitygel strength, 290ovalbumin, 290sulfhydryl groups, 290zeta potential, 290

Hysteresisbeef, 207electron microscopy, 207pork, 207rigor mortis, 207rigorometer, 207

Iatroscancanola gum, 284lipids, 284

Image Analysiscomputer, 168pizza, 168quality control, 168

Irradiationphaseolus vulgaris, 72insect infestation, 72

Isomerizationbacillus coagulans, 178O-fructose, 178O-glucose, 178glucose isomerase, 178immobilized enzyme, 178

Juiceamino nitrogen, 259carrot, 213fruit concentrates, 259

Juicinessbeef, 296sensory evaluations, 296

Kluyveromices lactis13-0 galactosidase, 9713-lactoglubulin, 97lactose, 97permeate, 97skim milk, 97

ultrafiltration, 97whey, 97

Lipidcanola gum, 284iatroscan, 284oxidation, 316peanut, 21phospholipid, 316polyunsaturated fatty acids, 316pork,316warmed-over flavour, 316

Lipoxygenaseactivity, 94adsuki bean, 94chickpea, 94cowpea, 94faba bean, 94field pea, 94legumes, 94lentil, 94lima bean, 94mung bean, 94

Liverchicken, 323pork,323salmonella, 323

Magnesiumcalcium, 119fruit, 119syrups, 119

Maillard Browninghomarine, 326squid, 326

Mechanismsautoxidation, 112hydroperoxides, 112primary oxidation products, 112

Micellization Techniquefaba bean protein, 137phytic acid, 137trypsin inhibitors, 137

Microbiological Qualitylipase activity, 247psychrotrophic, 247raw milk storage, 247

Microstructureveal, 89pork,89histochemical, 89

Milkfluorescent light, effect of, 266folacin, 266homogenization, 133packaging, 266Queso Blanco, 133

raw storage, 247, 302recombined, 133thermization, 302

Moisture Contentfaba bean, 226

MushroomAgaricus campestris, 185amino acids, 185mycelium, 185peat, 185submerged culture, 185

MyceliumAgaricus campestris, 185amino acids, 185mushroom, 185peat, 185submerged culture, 185

Nitrogen-Packed Beefgas packaging, 126lactobacillus, 126pseudomonas, 126

Nutritive Valuefeeding trials, 220oat groats, 220protein efficiency ratio, 220

Oatfeeding trials, 220groats, 220linoleate, 79nutritive, 220protein efficiency ratio, 220trypsin, 79

Oilegg yolk, 256hydrogenated, 174ozonolysis, 174positional isomers, 174soybean, 174sunflower, 174TLC, 174

Oil Extractionflax, 181Goldfisch system, 181Soxtec system, 181soybean, 181

Orangespectinase, 335polysaccharides, 335polyuronides, 335proteins, 335

Ovalbumingel strength, 290hydrophobicity, 290sulfhydryl groups, 290zeta potential, 290

Oxidation

344

lipid, 316pork,316

Ozonolysiscanola, 174hydrogenation oils, 174positional isomers, 174TLC, 174

Packagingcarton, 266clear pouch, 266fluorescent lighting, 266milk,266plastic jug, 266

Peachesascorbic acid retention, 58

Peanuttexturization, 3,12,21proteins, 3,12,21

PeatAgaricus campestris, 185amino acids, 185mushroom mycelium produc­

tion, 185submerged culture, 185

Pectinaseoranges, 335

Peppersascorbic acid retention, 58

Phaseolus vulgarisquality, 72storage, 72

Phenolhoney, 63sensory evaluation, 63

Phospholipidpork,316

Phytic Acidfaba bean, 137micellization technique, 137protein concentrates, 29

Pigmentsbetacyanine, 332betaxanthine, 332red beets, 332soluble solids, 332

Polysaccharidesoranges, 335pectinase, 335polyuronides, 335proteins, 335

Polyunsaturated Fatty Acidspork,316

Polyuronidesoranges, 335pectinase, 335polysaccharides, 335

proteins, 335Pork

collagen, 100histochemical, 89microstructure, 89oxidation, 316phospholipid, 316polyunsaturated fatty acids, 316warmed-over flavour, 316

Pork Liversalmonella, 323

Positional Isomerscanola, 174hydrogenated oils, 174ozonolysis, 174soybean, 174sunflower, 174TLC,174

Potatoglycoalkaloids, 337

Poultry Meatmechanically separated, 251protein efficiency ratio, 251protein quality, 251purine content, 251

Processingcanola, 158denaturation, 158differential scanning calorimetry,

158faba bean, 158field pea, 158moisture content, 226protein functionality, 226soybean, 158thermal properties, 158

Prosciuttocuring, 163swine vesicular disease, 163virus, 163 _

Proteinartichoke tubers, 263aggregation, 189denaturation, 226differential scanning calorimetry,

189egg albumin, 189faba bean, 137film forming, 12, 21micillization technique, 137oranges, 335oscillatory testing, 189pH, 12polysaccharides, 335soybean, 274structure, 189rheology, 189

whey protein concentrate, 189Protein Efficiency Ratio

oat groats, 220poultry meat, 251

Protein Qualitypoultry meat, 251

Purine Contentpoultry meat, 251

Qualitybeans, 72microbiological, of raw milk, 247

Quality Controlcomputer, 168image analysis, 168pizza, 168

Queso Blancohomogenization of milk, 133manufacture of, 133recombined milk, 133

Rapeseedprotein concentrates, 29flours, 29

Rapeseed Mealalkanol-ammonia, 311glucosinolate, 311

Raw Milklipase activity, 247microbiological quality, 247psychrotrophic, 247storage, 247, 302thermization, 302

Red Beetsbetacyanine, 332betaxanthine, 332pigments, 332soluble solids, 332

Rheologyaggregation, 189carrot juice, 213denaturation, 189differential scanning calorimetry,

189egg albumin, 189oscillatory testing, 189protein, 189structure, 189

Ribbon Blendermeat processing, 242torque sensing, 242vacuum, 242

S. uvarumchromatography, 306a-galatosidase, 306

Salmonella

345

chicken liver, 323pork liver, 323

Secondary Oxidation Productsautoxidation, ]97heated fats 197thermal oxidation 1Y7

Sensory ,exudate, 126gas packaging, 126nitrogen-packed beef, 126vacuum-packed beef, ]26

Sensory Evaluationbee repellent, 63beef, 296honey, 63juiciness, 296phenol, 63tenderness, 296

Skim MilkB-D galactosidase, 97kluyveromyces, 97ultrafiltration, 97

Soluble Solidsbetacyanine, 332betaxanthine, 332pigments, 332red beets, 332

SoybeanGoldfisch system, 181hydrogenated oil, 174oil extraction, 181ozonolysis, 174positional isomers, 174protein, 274Soxtec system, 181TLC, 174

Soxtecflax, 181Goldfisch system, 181oil extraction, 181soybean, 181

Squidchromatophores, 233colour, 233electron microscopy, 233homarine, 326Illex illecebrosus, 233Maillard browning, 326quality, 233ultrastructure, 233

Storagecarotene, 144carrot juice, 213Phaseolus vulgaris, 72raw milk, 247, 302

Structureprotein, 189

Submerged Culturemushroom mycelium, 185peat, 185

Sugarsartichoke tubers, 263

Sulfhydryl Groupsgel strength, 290hydrophobicity, 290ovalbumin, 290zeta potential, 290

Sunflowerhydrogenated oils, 174ozonolysis, 174positional isomers, 174TLC,174

Swine Vesicular Diseasecuring, 163Prosciutto, 163virus, 163

Syrupscalcium, 119fruit, 119magnesium, 119

Tendernessbeef, 296sensory evaluation 296

Texturebulk density, 3film forming, 12, 21frankfurter, 34, 44peanut protein, 3, 12texturizer, 3, 12, 21

Thermal Oxidationautoxidation, 197heated fats, 197secondary oxidation products,

197

Thermal Propertiescanola, 158denaturation, 158differential scanning calorimetry,

158faba bean, 158field pea, 158soybean, 158

Thermizationraw milk, 302

Torque Sensingmeat processing, 242ribbon blender, 242vacuum, 242

2,4,6-Trinitrobenzene-Sulfonic Acidfruit juice, 259

Trypsin Inhibitorfaba bean protein, 137micellization technique, 137

Tubersartichoke, 263

Vacuumribbon blender, 242torque sensing, 242meat processing, 242

Vealhistochemical, 89microstructure, 89

Viruscuring, 163Prosciutto, 163swine vesicular disease, 163

Volatile Metabolitesbouquet, 280freon II, 280grape musts, 280yeast, 280

ADVERTISERS INDEX

Warmed-over Flavourlipid, 316oxidation, 316pork, 316

Water Activityfrankfurter, 44

Whey13-D galactosidase, 97kluyveromyces, 97ultrafiltration, 97

Whey Protein Concentrateaggregation, 189differential scanning

microscopy, 189egg albumin, 189egg white, 150gelation, 150oscillatory testing, 189pepsin treatment, 150rheology, 189simplex optimization, 150whippability, 150

Whippabilityegg white, 150pepsin treatment, 150simplex optimization, 150whey protein concentrate, 150

Yeastbouquet, 280freon II, 280grapes musts, 280volatile metabolites, 280

Zeta potentialgel strength, 290hydrophobicity, 290ovalbumin, 290sulfhydryl groups, 290

Ajinomoto U.S.A., Inc.APV Crepaco of Canada Ltd.Bush Boake Allen CanadaCanlabCardinal Laboratories Ltd.Champlain Industries Ltd.Contract Testing Inc.Dickey-john Canada Inc.Diversified Research Laboratories Ltd.Dixie Canner Equipment CompanyDomestic Appliances InternationalDragaco Inc.

346

FirmenichFood Ingredient SpecialtiesFood IngredientsFoodpro National Inc.GivaudanGovernment of ManitobaGriffith Laboratories Ltd.Grocery Products Manufacturers of CanadaHarold T. Griffin Inc.Hermann Laue Spice Company Inc.Industrial Laboratories of CanadaKeith Bagg & Associates