Trends in Food Science & Technology 1992: Vol 3 Index

9 Pages·1992·3.5 MB·English

Author index
(BR): Book review Dietrich, H. see Wick, G. 114 low-resolution pulsed NMR 186
(CR): Conference report Drewnowski, A., Food preferences and the Guillou, C., Remaud, G. and Martin, G.J.,
(SR): Software review opioid peptide system 97 Applications of NMR to the
Duitschaever, C.L., Encyclopedia of characterization and authentication of
Ablett, S., Overview of NMR applications in Fermented Fresh Milk Products foods and beverages 197
food science 246 175 (BR) Guinee, T.P., Feta and Related Cheeses 150
Adams, J.B., Enzymes in Food Processing Duke J., Mint tease and the cumulative (BR)
123 (BR) antioxidant index 120 (Letter)
Agemura, C.K. see McCarthy, K.L. 215 Dzurec, D.J. and Dzurec, L.C., Haase, A., Introduction to NMR imaging
Alcocer, M.J.C. see Mills, E.N.C. 64 Philosophical paradigms framing food 206
Arad, S.M. and Yaron, A., Natural pigments science research 78 Halek, G.W., Packaging Foods with Plastics
from red microalgae for use in foods Dzurec, L.C. see Dzurec, D.J. 78 174 (BR)
and cosmetics 92 Hammond, E.G., Biotechnology of Plant
Asp, N-G. and Bjorck, |., Resistant starch Earnshaw, R. and Gidley, J., Molecular Fats and Oils 100 (BR)
111 methods for typing bacterial food Harte, B.R. Flexible Food Packaging:
pathogens 39 Questions and Answers 334 (BR)
Barai, B.K., Nayak, R.R., Singhal, R.S. and EHEDG, Microbiologically safe continuous Hemminga, M.A., Introduction to NMR 179
Kulkarni, P.R., Approaches to the pasteurization of liquid foods 303 Henrikson, F. see Kokini, J.L. 128
detection of meat adulteration 69 EHEDG, A method for assessing the in-place Ho, C-T. see Izzo, H.V. 253
Barnby-Smith, F.M., Bacteriocins: cleanability of food-processing Hoseney, R.C., Technology of Biscuits,
applications in food preservation 133 equipment 325 Crackers and Cookies (2nd edn)
Bates, C.J., Vitamin Intake and Health Einarsson, H., Seafood Safety 75 (BR) 49 (BR)
44 (BR) Ennis, D.M., Kinetic models of sweet taste
Beauvallet, C. and Renou, J-P., Applications 169 Iyengar, R. and McEvily, A.J., Anti-browning
of NMR spectroscopy in meat research European Hygienic Equipment Design agents: alternatives to the use of sulfites
241 Group see EHEDG 303. 325 in foods 60
Belin, J.M., Bensoussan, M. and Serrano- Izzo, H.V. and Ho, C-T., Peptide-specific
Carreon, L., Microbial biosynthesis for Fiechter, A., Biosurfactants: moving towards Maillard reaction products: a new
the production of food flavours 11 industrial application 286 pathway for flavor chemistry 253
Bell, L.N. and Labuza, T.P., pH of low- Figueirido, Z.M.B. see Kennedy, J.F.
moisture solids 271 122 (BR) Jack, F.R. and Paterson, A., Texture of hard
Bensoussan, M. see Belin, J.M. 11 Fischman, A.J. and Tompkins, R.G., cheeses 160
Berendsen, H.J.C., Rationale for using NMR Perspective on the applications of NMR Jackson, A., Protein Absorption:
to study water relations in foods and in nutrition 220 Development and Present State of the
biological tissues 202 Fox, P.F., Application of Ultrafiltration in the Science 47 (BR)
Beuchat, L.R., Principles and Practices for Dairy Industry 124 (BR) Jane, J-I., Preparation and food applications
the Safe Processing of Foods 122 (BR) Fox, P.F., Milk and Milk Products: Properties of physically modified starches 145
Birch, G., Sweeteners: Discovery, Molecular and Processing 337 (BR) Jenner, M., Sugarless - The Way Forward
Design and Chemoreception 48 (BR) Francis, F.J., A new group of food colorants 334 (BR)
Bishop,. A.W. Automation in the Food 27 Jones, J.L., Genetic engineering of crops: its
Industry 74 (BR) Fukuoka, M. see Watanabe, H. 211 relevance to the food industry 54
Bjorck, |. see Asp, N-G. 111 Fukushima, D., Designing Value-Added Jones, L., Biotechnological Innovations in
Blakely, S.R., Poisonous Plant Soybeans for Markets of the Future 333 Food Processing 332 (BR)
Contamination of Edible Plants (BR)
335 (BR) Fung, D.Y.C., New developments in rapid Kauten, R.J. see McCarthy, K.L. 215
Blaschek, H.P., Approaches to making the methods for food microbiology 142 Keenan, J.M. see Ripsin, C.M. 137
food processing industry more Keller, S.E., Food Additive User’s Handbook
environmentally friendly 107 Gambhir, P.N., Applications of low- 49 (BR)
Bouvier, J.M., Fundamentals of Food resolution pulsed NMR to the Kennedy, J.F. and Figueirido, Z.M.B.,
Process Engineering (2nd edn) 101 (BR) determination of oil and moisture in Biotechnology of Amylodextrin
Bracket, R.E., Microbiological safety of oilseeds 191 Oligosaccharides 122 (BR)
chilled foods: current issues 81 German, J.B. see Simoneau, C. 208 Kennedy, M.J., The evolution of the word
Bressani, R., Developments in Food Proteins Gidley, J. see Earnshaw, R. 39 ‘biotechnology’ 154
— 7 25 (BR) Gidley, M.J., High-resolution solid-state King, G., Ball & Stick Version 3.0 331 (SR)
NMR of food materials 231 King, K., Functional Properties of Food
Cancalon, P.F. see Widmer, W.W. 278 Gormley, R., FLAIR-FLOW EUROPE: a Components (2nd edn) 149 (BR)
Collins, J.K. see O'Sullivan, M.G. 309 dissemination route to the food Kitts, D.D. and Yuan, Y.V.,
industry and consumers 103 Caseinophosphopeptides and
Davis, C., Biological Trace Element Gray, J.1. and Monahan, F.J., Measurement calcium bioavailability 31
Research: Multidisciplinary of lipid oxidation in meat and meat Klein, B. see Robertson, T. 236
Perspectives 48 (BR) products 315 Kleindienst, R. see Wick, G. 114
Day, B.P.F., Modified Atmosphere Gribnau, M.C.M., Determination of Kokini, J.L., Solberg, M. and Henrikson, F.,
Packaging of Food 275 (BR) solid/liquid ratios of fats and oils by A new model for food research: CAFT —
339
Rutgers University 128 O’Brien, J., Authentication and quality Singhal, R.S. see Barai, B.K. 69
Kulkarni, P.R. see Barai, B.K. 69 assessment of food products 19 (CR) Singhal, R.S. see Pishawikar, M.S. 165
Kulkarni, P.R. see Pishawikar, M.S. 165 O’Brien, J., Problems in nutritional analysis: Solberg, M. see Kokini, J.L. 128
Kurpad, A.V. and Sheela, M.L., Easy Plot reply 73 (Letter) Sosulski, F.W., Analysis of Oilseeds, Fats
148 (SR) O'Sullivan, G.C. see O'Sullivan, M.G. 309 and Fatty Foods 308 (BR)
O'Sullivan, M.G., Thornton, G., O’Sullivan, Southgate, D.A.T., Problems in nutritional
Labuza, T.P. see Bell, L.N. 271 G.C. and Collins, J.K., Probiotic analysis 72 (Letter)
Lapré, J.A. and Van der Meer, R., Dietary bacteria: myth or reality? 309 Sreenan, J.M. see McEvoy, T.G. 294
modulation of colon cancer risk: the Stecchini, M., Making Safe Food: A
roles of fat, fiber and calcium 320 Paraf, A., A role for monoclonal antibodies Management Guide for
Lloyd-Evans, W.P.M., Mutagens in Food: in the analysis of food proteins 263 Microbiological Quality 50 (BR)
Detection and Prevention 100 (BR) Patel, P.D., The applications of lectins in Stevenson, M.H., Progress in the
Léliger, J., Food Product Development: food analysis 35 identification of irradiated foods 257
From Concept to the Marketplace Paterson, A. see Jack, F.R. 160 Swaisgood, H.E., Protein Immobilization:
99 (BR) Peleg, M. and Normand, M.D., Estimation Fundamentals and Applications
of the equilibrium water activity of 275 (BR)
Mahoney, R.R., Food Enzymology, Volumes multicomponent mixtures 157
1 and 2 149 (BR) Piggott, J.R., C-Stat Version 1.0 121 (SR)
Thornton, G. see O'Sullivan, M.G. 309
Maquieira, A. and Puchades, R., Flow Piggott, J.R., Understanding flavour quality:
Tompkins, R.G. see Fischman, A.J. 220
Injection Analysis (FIA) Based on relating sensory to chemical and
Enzymes or Antibodies 45 (BR) physical data 329 (CR)
Van der Meer, R. see Lapré, J.A. 320
Marks, V., Sugars in Nutrition 75 (BR) Pishawikar, M.S., Singhal, R.S. and Kulkarni,
Van Toller, S., The Human Sense of Smell
Martin, G.J. see Guillou, C. 197 P.R., Rapid non-microbiological
336 (BR)
Matsudomi, N., /nteractions of Food methods for detecting microorganisms
Venugopal, V., Mince from low-cost fish
Proteins 51 (BR) in foods 165
species 2
McCarthy, K.L., Kauten, R.J. and Agemura, Pomeranz, Y., The Chemistry and
C.K., Application of NMR imaging to Technology of Cereals as Food and
the study of velocity profiles during Feed (2nd edn) 50 (BR) Wal, J-M., Food Allergy: Adverse Reactions
extrusion processing 215 Pubols, M.H., Toxic Substances in Crop to Foods and Food Additives 173 (BR)
McCarthy, M.J. see Simoneau, C. 208 Plants 335 (BR) Walton, N.J., Plant Cell and Tissue Culture
McEvily, A.J. see lyengar, R. 60 Puchades, R. see Maquieira, A. 45 (BR) 23 (BR)
McEvoy, T.G., Robinson, J.J. and Sreenan, Watanabe , H. and Fukuoka, M.,
J.M., A role for transgenic animals in Reid, D.S. see Simoneau, C. 208 Measurement of moisture diffusion in
food production? 294 Remaud, G. see Guillou, C. 197 foods using pulsed field gradient NMR
McGaw, B.A., Tracer studies of nutrient Renou, J-P. see Beauvallet, C. 241 211
bioavailability using ‘naturally Ripsin, C.M. and Keenan, J.M., The effects Wick, G., Kleindienst, R., Dietrich, H. and
enriched’ '3C-labelled substrates 268 of dietary oat products on blood Xu, Q., Is atherosclerosis an
McKenna, B.M., Experimental Methods in cholesterol 137 autoimmune disease? 114
Food Engineering 308 (BR) Robertson, T., Schmidt, S. and Klein, B., Widmer, W.W., Cancalon, P.F. and
McNeill, G., New Techniques in Nutritional Applications of NMR in sensory Nagy, S., Methods for determining the
Research 331 (BR) science 236 adulteration of citrus juices 278
Mills, E.N.C., Alcocer, M.J.C. and Morgan, Robinson, J.J. see McEvoy, T.G. 294
M.R.A., Biochemical interactions of Rogers, P.J., Nutrition and Behavior: New
Xu, Q. see Wick, G. 114
food-derived peptides 64 Perspectives 123 (BR)
Mine, Y., Microemulsions and Emulsions in Roy, G., Bitterness: reduction and inhibition
Yang, G.C., Detection of lipid
Foods 44 (BR) 85
hydroperoxides by high-performance
Monahan, F.J. see Gray, J.1. 315
liquid chromatography coupled with
Moore, V., Developments in Meat Science — Schaich, K.M., Free Radicals and Food
post-column reaction 15
5 124 (BR) Additives 24 (BR)
Yaron, A. see Arad, $.M. 92
Morgan, M.R.A. see Mills, E.N.C. 64 Schmidt, S. see Robertson, T. 236
Yuan, Y.V. see Kitts, D.D. 31
Murphy, G., The Biotechnology of Malting Serrano-Carreon, L. see Belin, J.M. 11
and Brewing 74 (BR) Sheela, M.L. see Kurpad, A.V. 148 (SR)
Sherman, P., Food Polymers, Gels, and Zeece, M., Capillary electrophoresis:
Nagy, S. see Widmer, W.W. 278 Colloids 23 (BR) a new analytical tool for food science 6
Nayak, R.R. see Barai, B.K. 69 Simoneau, C., McCarthy, M.J., Reid, D.S. Zwickl, C.M., Immunoassays for Trace
Nicolay, K., Applications of 7'P NMR in the and German, J.B., Measurement of fat Chemical Analysis: Monitoring Toxic
study of microbial metabolism 225 crystallization using NMR imaging and Chemicals in Humans, Food, and the
Normand, M.D. see Peleg, M. 157 spectroscopy 208 Environment (BR) 46
Subject index
(BR): Book review Antibodies Bacterial detection
(CR): Conference report in flow injection analysis 45 (BR) lectins in 37
(Ed.): Editorial in protein analysis 263 molecular typing methods 39
(SR): Software review see also Immune system non-microbiological 165
Anti-browning agents 60 rapid methods/automation 142
AAIR programme 104 Anticarcinogens see Cancer typing bacterial pathogens 39
Acetic acid, authenticity testing 199 Antifreeze proteins 57 Bacterial probiotics see Probiotics
Acetone-butanol-ethanol fermentation, Antimicrobials Bacteriocins, in food preservation 133
whey permeate 108 bacteriocins 133 Ball & Stick Version 3.0 331 (SR)
Acidulants bifidobacteria 309 Bandeiraea simplicifiolia lectin 35
authentication 199 lactobacilli 309 Basic research 128
browning inhibition 61 pH stability 273 Basidiomycetes, flavour synthesis 11
‘Addictions’ 98 see also Additives Beer production, biotechnology and 74 (BR)
Additives Antioxidants Beet sugars, detection 19 (CR), 198, 280
adverse reactions to 173 (BR) browning inhibition 60 Behaviour and nutrition 123 (BR)
behaviour and 123 (BR) cumulative antioxident index (CAI) Belitz sweetness/bitterness perception
carcinogenicity 100 (BR) 120 (Letter) model 88
citrus juices 278 free radicals and 24 (BR) Benzaldehyde, origin determination 200
free radicals and 24 (BR) user’s handbook 49 (BR) Beverages
lack of in chilled foods 81 see also individual antioxidants; Additives bitterness reduction 87
polysaccharide estimation 35 Aromas see also Beer; Fruit jeuiices; Milk; Wine
user’s handbook 49 (BR) free/bound amino acids and 253 Bifidobacteria, antimicrobial properties 309
see also individual additives Human Sense of Smell 336 (BR) Bifidus milk 311
Adulteration see Authenticity testing Maillard reaction products 253 Bioavailability
Aeromonas spp., food contamination 82 microbial biosynthesis 11 calcium 31, 311
Aging NMR studies 21 (CR), 200, 236 macronutrients 268, 331 (BR)
foodborne illness and 83 see also Flavours; Taste ‘Biocheck’ biosensor 166
sensory perception and 90 Ascorbic acid Biochemical oxygen demand (BOD)
Agro-Food programme 103 browning inhibition 60 45 (BR), 107
AIDS sufferers and foodborne illnesses 83 derivatives 60 Bioconversion
Alcoholic beverages production 109 enzymes 275 (BR)
bitterness reduction 87 Asian fermented foods 11 of waste 107
see also Beer; Wine Aspartame degradation, a, and 272 Biological Trace Element Research:
Alcohols, aliphatic, browning inhibition 62 Atherosclerosis Multidisciplinary Perspectives 48 (BR)
Algae, red, as source of colorants 92 as autoimmune disease 114 Bioluminescence, ATP 167
2-Alkylcyclobutanones, triglyceride pathogenetic hypotheses 114 ‘Biopharming’ 56
irradiation-associated 260 see also Cholesterol Biopolymer conformation, '3C NMR spectra
Allergies see Food allergies ATP bioluminescence assay 167 233
Ames tests 100 (BR) ATP metabolism, NMR studies 221, 226, Biosensors
see also Cancer 243 enzymes in 275 (BR)
Amine acids Authenticity testing 19 (CR) microorganism detection 166
bioavailability 268 by isotope ratio analysis 19 (CR), 197, Biosurfactants 286
biosurfactants 288 278 applications of 291
biotechnology and 332 (BR) of citrus juices 278 biosynthesis 288
browning inhibition 62 of genetically engineered products 58 definition and classification 287
citrus juice additives 283 of meat products 22 (CR), 69, 244 genes 289
Maillard reaction and 253 polysaccharide additive detection 35 glycolipid 287
one-letter codes 66 using monoclonal antibodies 264 lung 290
Amylodextrin oligosaccharides, Autoimmunity, and atherosclerosis 114 physiological role 289
biotechnology 122 (BR) Automation in the Food Industry 74 (BR) production of 290
Amylopectin, starch granule 147 Automation of microorganism detection Biotechnological Innovations in Food
Amylose 142 Processing 332 (BR)
'5C spectra 234 Automicrobic system (AMS) 165 Biotechnology
retrograded 111 Availability see Bioavailability brewing 74 (BR)
Analysis see Food analysis Citation statistics 155
Analysis of Oilseeds and Fatty Foods Bacillus cereus, plasmid profiling 41 evolution of term ‘biotechnology’ 154
308 (BR) Bactec 167 fats and oils 100 (BR)
Anethole, origin determination 200 Bacteria low-cost mince utilization 4
Anions, browning inhibition 62 chromosomal fingerprinting of DNA 41 Plant Cell and Tissue Cultures 23 (BR)
Anthocyanins 27 pathogenic, lectin interactions 38 see also Genetic engineering
B-ring-substituted 28 plasmid profiling 39 Biotechnology of Amylodextrin
DH effects 28, 273 probiotic 309 Oligosaccharides 122 (BR)
stability 29 virulence 40 Biotechnology of Malting and Brewing
341
Flow Injection Analysis (FIA) 45 (BR) labelling and legislation 58 Macromolecular hydration
Fluorescent markers from red algae 95 microorganisms 12 Hydrogen/deuterium ratios 19 (CR), 197,
Foams 23 (BR), 51 (BR) plants 53 (Ed.), 54 279
Food Additive User’s Handbook 49 (BR) principles 55 Hydroperoxides see Lipid oxidation
Food allergies 173 (BR), 265, 298 Gentiodelphin 28 Hygiene
hypoallergenic infant formulae Glass transitions 128 chilled foods 81
151 (News) Gliadin immunogenicity 67 equipment design 277, 303, 325
see also Food intolerance B-Glucan 137 see also HACCP; Safety, food
Food Allergy: Adverse Reactions to Foods B-Glucanases 300 Hypoallergenic foods 151 (News)
and Food Additives 173 (BR) Glucose-fructose mixtures, sweet taste see also Food allergies
Food analysis models 172
lectins in 35 Glucose metabolism, NMR studies 223 Imaging see NMR imaging
new trends 125 (News) Gluten structure and intolerance 67 Immune system
oilseeds 308 (BR) Glycine, and flavour formation pathways atherosclerosis and 114
see also individual foods, food 253 enhancement by probiotics 311
components and analytical techniques Glycolipid surfactants 287 stimulation by food-derived peptides 65
Food components, functional properties Glycyrrhizin 86 see also Food allergies
149 (BR) Goat meat 724 (BR) Immunoassays 22, 36, 45 (BR), 46 (BR)
Food Enzymology (Volumes 1 and 2) see also Meat Immunoassays for Trace Chemical Analysis
149 (BR) Grapefruit juice see Citrus juices 46 (BR)
Food intolerance 66, 265, 298 Grape pigments 27 Immunocompromised consumers and
alleviation by probiotic bacteria 310 Graphics software 148 (SR) foodborne illnesses 83
coeliac disease 66, 266 Gravimetric diluter 142 Impedimetry, microorganism detection by
see also Food allergies Growth regulation, transgenic animals 294 166
Food Polymers, Gels and Colloids 23 (BR) Gums Infant formulae
Food Product Development: from Concept quantification in blends 35 hypoallergenic 151 (News)
to the Marketplace 99 (BR) user’s handbook 49 (BR) probiotic 311
Formulae see Infant formulae Gut-associated lymphoid tissue (GALT) 66 Infectious haematopoietic necrosis (IHN)
Free inducticn decay (FID) 183, 192 299
see also NMR HACCP (hazard analysis and critical control Infectious pancreatic necrosis (IPN) 299
Free radicals points) 50 (BR), 75 (BR), 84, 122 (BR) Influenza A, pigs 299
and food additives 24 (BR) Hazelnut flavour compounds 239 In-line cleanability 325
see also Antioxidants; Lipid oxidation Health claims In-line sensors 130
Free solution capillary electrophoresis designer foods 127 (Ed.) see also Sensors
(FSCE) 8 probiotic bacteria 309 Insect pests, resistance to, plant breeding 55
Frozen storage and antifreeze proteins 57 Health education, nutrition 1 (Ed.), 103 Instrumentation 125 (News)
Frozen systems, '*C NMR studies 235 Heat exchangers see also Equipment; Sensors
Fructose—glucose mixtures, sweet taste configuration 303 Interactions of Food Proteins 51 (BR)
models 172 plate leak prevention/detection 306 Intolerance see Food intolerance
Fruit Heat shock proteins (HSP) and lodine reaction, lipid hydroperoxide
irradiation detection 259 atherosclerosis 115 detection 15
ripening 57 Heavenly blue anthocyanin 28 lodine values, edible oils 195
Fruit juices Herbicide detection 45 (BR), 46 (BR) IRMS 268
authenticity testing 21 (CR) Herbs, antioxidant 120 (Letter) Irradiation
biotechnology and 332 (BR) High-density lipoproteins (HDL) 140 detection 251 (Ed.), 257
see also Citrus juices see also Fats and oils food safety and 251 (Ed.)
FSCE 8 High-fructose corn syrup (HFCS) 333 (BR) legislation issues 251 (Ed.)
Functional foods 127 (Ed.) High-performance liquid chromatography Isoboles, sweet taste 171
Functionality, food proteins and 51 (BR) (HPLC), with post-column Isoelectric focusing (IEF) 9
Functional Properties of Food Components reaction 15, 316 Isotachophoresis, capillary (CITP) 8
(2nd edn) 149 (BR) High-resolution solid-state NMR 185, 231, Isotope ratio analysis 19 (CR), 197, 268, 278
Fundamentals of Food Process Engineering 248 Isotope ratio mass spectrometry 268
(2nd edn) 101 (BR) carbohydrates 231
Fungi cell walls 235 Jacalin 35
detection see Microorganism detection conformation of biopolymers 233
flavour synthesis 11 crystallization 248 Kinetic modelling 169
dough 235 Kojic acid, browning inhibition 62
G proteins 170 frozen systems 235
Galactomannans 35 lipids 231, 241 Labelling
Galacturonic acid 282 ‘magic-angle’ spinning 185, 231 genetic engineering 58
Gas-liquid chromatography, microbial end proteins 231 health-compromised consumers 84
product detection 168 starch 234 irradiated foods 257
Gelatin, in cured meats 69 see also NMR nutrition content 334 (BR)
Gels 23 (BR), 51 (BR) High-resolution solution-state NMR 246 resistant starch 113
Genetic engineering Honey, as browning inhibitor 62 Lactic acid, authenticity testing 199
bacteriocin production by lactic acid HPLC with post-column reaction 15, 316 Lactobacilli
bacteria 133 Human Sense of Smell 336 (BR) anticarcinogenic activity 310
cellulases and bioconversion 108 ‘Hurdles’ concept 82 antimicrobial properties 133, 309
food animals 294 Hydration, macromolecular see B-Lactoglobulin and milk product allergies
344
266, 298 as irradiation detection method 261
Lactose intolerance 266, 298 Maclura pomifera lectin 35 lectins in 37
alleviation by probiotic bacteria 310 Macromolecular hydration 202 non-microbiological 165
Lanthionine 134 molecular dynamics simulations 204 rapid methods 142
Lantibiotics 134 spin-lattice relaxation rate (R,) 204 typing bacterial pathogens 39
Laser colony scanner, microbial detection see also Moisture; Water see also Safety, food
142 Macronutrients Microorganisms
Lectins 35 bioavailability 268, 331 (BR) flavour-producing strains 11
bacterial interactions 38 see also individual macronutrients food quality and 50 (BR)
in food analysis 35 Magic-angle spinning NMR 185, 231 Milk
reaction mechanisms 36 Magnetization 183 allergies see Food allergies
Legislation see also NMR fermented products 175 (BR), 309
genetic engineering 58 Maillard reaction see Nonenzymatic probiotics in 309
health claims 127 (Ed.) browning production, genetic modification 297
irradiation 251 (Ed.) Major histocompatibility complex (MHC), quality, bacterial, pyruvate detection 167
Legumes and atherosclerosis 116 Milk and Milk Products: Properties and
proteins from 25 (BR) Making Safe Food: a Management Guide for Processing 337 (BR)
see also soybeans Microbiological Quality 50 (BR) Mince, low-cost fish 2
Limonin 237 Malting, biotechnology 74 (BR) Minerals see Trace elements
Limulus amoebocyte lysate (LAL) test Malvidin 27 Mint teas, antioxidant effects 120 (Letter)
endotoxin detection 167 Management Guide to Microbiological Mobility-resolved spectroscopy 234
irradiation detection 261 Quality 50 (BR) Modified atmosphere packaging 251,
Linalool, origin determination 200 Mass spectrometry, stable isotope ratio 275 (BR)
Linalyl acetate, origin determination 200 analysis (SIRA-—MS) 19, 268 see also Packaging
Lipid oxidation Mastitis 299 Moisture
atherosclerosis and 114 Mathlouthi’s sweet taste model 238 determination by LR-NMR 187, 191
fish mince 2 Matsutake mushroom 12 diffusion measurement, pulsed field
free radical measurement 24 (BR), 318 Meat gradient NMR 211
hydroperoxide determination 15, 316 adulteration detection 22 (CR), 69 low-moisture foods, pH 271
measurement in meat products 315 composition 241 sensors, food processing 130
2-thiobarbituric acid (TBA) test 15, 316 Developments in Meat Science - 5 sorption isotherms, estimation 157
see also Antioxidants; Fats and oils 124 (BR) see also Macromolecular hydration;
Lipids
lipid oxidation measurement 315 Water
high-density lipoproteins 140 nisin/nitrite preservation 136 Monoclonal antibodies (MAbs), food protein
lipid—polysaccharide complexes 288 NMR spectroscopy 241 analysis 263
low-density lipoproteins 114, 117, 140 post mortem metabolism 243 Moulds, detection see Microorganism
see also Fats and oils quality determination by NMR 244 detection
Liposan 288 speciation 22 (CR), 69, 244 Multidisciplinary food R&D 128
Liquid foods, pasteurization 303 transgenic food animals 294 Mushrooms, flavours 11
Liquid—liquid partitioning, bitterness Melatonin 297 Mutagens see Cancer
reduction 87 Membrane separation technology 124 (BR) Mutagens in Food: Detection and
Listeria monocytogenes, food contamination Membrane structure and composition, Prevention 100 (BR)
82 31P NMR studies 229
see also bacterial detection Metabolism , 2'P NMR spectroscopy studies Nalmefene, food consumption effects 98
Low-calorie products, bitterness inhibition 220, 225 Naloxone
85 Metabolism, post mortem, NMR studies 243 fat/sugar consumption effects 98
Low-density lipoproteins (LDL) 140 Methionine content and genetic engineering taste preference effects 97
arterial 114, 117 56 Naltrexone
see also Fats and oils Methodology, food science 80 food consumption effects 98
Lowfat foods, bitterness inhibition 85 B-Methyllanthionine 134 taste preference effects 97
Low-moisture foods, pH 271 Micellar electrokinetic capillary Naringin 236
Low-resolution NMR 186, 191, 247 chromatography (MECC) 8 Neohesperidin dihydrochalcone 86
calibration 189 Microalgae, natural pigments 92 New Techniques in Nutritional Research
comparison of methods 188 Microbial biosynthesis of flavours 11 331 (BR)
curve deconvolution 188 Microbial contamination see Antimicrobials; Nisin 134
direct method 187 Microorganism detection; Safety, food Nitrite, synergism with nisin 136
free induction decay 183, 192 Microbial metabolism NMR (nuclear magnetic resonance)
indirect method 188 DH effects 274 spectroscopy 177-250 [Special issue]
oil and moisture determination in oilseeds 31P NMR studies 225 applications (overview) 246
191 Microbial pathogens, probiotic bacteria authentication 20 (CR), 197, 279
principles 187 effects 309 '3C 201, 222, 231, 237, 243
pulsed 183, 186, 191, 211 Microbiology, rapid methods/automation Cl 245
solid-echo method 188 142 extrusion 215
solid/liquid ratios of fats and oils 186, 208 Microcalorimetry, microorganism detection fat crystallization 208
spin-echo 184, 193 166 "SE 223
tempering procedures 189 Microemulsions and Emulsions in Foods 7H 20 (CR), 197, 279
see also NMR 44 (BR) hydration 202
Low-sugar foods, bitterness inhibition 85 Microinjection 55, 296 meat research 241
Lung surfactants 290 Microorganism detection metabolic studies 220, 243
345
microbial metabolism 225 Oxygenases, browning inhibition 63 red algal 92
moisture determination 187, 191 Oxyrase, and food pathogen growth 143 Pigs, influenza A 299
moisture diffusion 211 see also Meat
3Na 236 Packaging Pinene 200
nutrition studies 220 chilled foods 82 Pisum sativum lectin 36
oil content 187, 191 flexible 334 (BR) Plant breeding 53 (Ed.), 54
31P 220, 225, 243 ‘hurdles’ concept 81 Plant Cell and Tissue Culture 23 (BR)
principles (overview) 179 modified atmosphere 251, 275 (BR) Plant cell walls, '*C NMR studies 235
sensory studies 236 with plastics 174 (BR) Plant protection, genetic engineering 55
SNIF-NMR 20 (CR), 197, 279 Pasteurization, continuous Plasmid profiling 39
spin echoes 207 heat exchanger configuration 303 _ and bacterial virulence 40
terminology 249 microbiological safety 303 Plastics see Packaging
water relations 202 plant design/maintenance 304 Plating system 143
whole-animal 241 Pathogens, foodborne Platyconin 28
see also High-resolution solid-state NMR; chilled foods and 81 Policy, education and nutrition 1 (Ed.)
Low-resolution NMR; Pulsed field irradiation and 251 (Ed.) Polygalacturonase 56
gradient NMR see also individual pathogens; Polymers, food 23 (BR)
NMR imaging 206, 248 Antimicrobials; Microorganism Polyphenol oxidase (PPO)
see also NMR detection; Safety, food and browning 60
Non-enzymatic browning 128, 253 Peas inhibitors 61
Nuclear magnetic resonance see NMR lectins 36 Polysaccharide additives, estimation 35
Nuclear Overhauser enhancement (NOE) proteins 25 (BR) Polysaccharide degradation by clostridia
185 Pectin 108
Nuclei, properties 179 degradation, clostridia and 108 Polysaccharide-lipid biosurfactants 288
Nutriceuticals 127 (Ed.) pulp wash levels 282 Positivism 78
see also Probiotic bacteria Pediocins 135 Post-column reaction, HPLC 15, 316
Nutrition Pee Dee belemnite (PDB) 20 (CR), 198, 269, | Postpositivism 79
databases 72 (Letter), 73 (Letter) 279 Potassium chloride, bitterness 86
education 1 (Ed.) Pelargonidin 27 Potatoes, solanine in 336 (BR)
new research techniques 331 (BR) Peonidin 27 Prawns, aroma components 239
NMR applications in research 220 Peptides Preferences
policy 1 (Ed.) browning inhibition 62 dietary 269
probiotics and 311 food-derived, biochemical interactions 64 see also Sensory perception
Sugars in Nutrition 75 (BR) immunogenicity 65 Pregnancy and foodborne illness 83
see also individual nutrients; as Maillard reactants 253 Premenstrual syndrome and chocolate 98
Bioavailability nascent helix 65 Prepositivism 78
Nutrition and Behaviour: New Perspectives profiling, and hypoallergenic foods Preservation see Antimicrobials;
123 (BR) 151 (News) Antioxidants; Packaging
Performance foods 127 (Ed.) Principles and Practices for the Safe
Oats, and blood cholesterol 137 Peroxidation see Lipid oxidation Processing of Foods 122 (BR)
Obesity, opioid peptides and 98 Pesticide detection 45 (BR), 46 (BR) Probiotics 309
Odours see Aromas Petrus method, pulp wash detection 282 definition 309
Off-flavours, meat 315 Petunidin 27 growth/survival in vitro 312
Oils see Fats and oils pH health/nutritional effects 310
Oilseeds intracellular, microbial 223, 226 ideal characteristics 312
analysis 308 (BR) of low-moisture foods 271 strain viability 313
oil composition modification 56, 100 (BR) Pharmaceuticals Processing
oil/moisture determination, LR-NMR 191 bitterness reduction 88 biotechnological innovations 332 (BR)
see also Fats and oils; Soybeans probiotic addition 312, 313 environmental aspects 107
Okai sweetness/bitterness perception model = Pharmacokinetic modelling 169 enzymes in 123 (BR)
88 Philosophy and food science 77 (Ed.), 78 equipment cleanability, in-place 325
Olfaction 329 (CR), 336 (BR) Phosphate-based compounds, browning hygiene (EHEDG) 277, 303, 325
see also Aromas inhibition 61 in-line sensors 130
Oligosaccharides Phospholipid hydroperoxides 17, 18 milk products 337 (BR)
and beet sugar detection 280 see also Lipid oxidation safety 122 (BR)
Biotechnology of Amylodextrins 122 (BR) Phosphorylated metabolites, NMR thermal 265
Omnispec tristimulus reflectance measurement 227 wastes, value-added products 107
colorimeter 143 Phycobiliproteins Product development 77 (Ed.), 80, 99 (BR)
Open reading frames 135 applications 95 Prolificacy genes, sheep 295
Opioids characteristics/structure 93 Propionate, effects on cholesterol synthesis
from food-derived peptides 66 content, culture conditions and 94 141
taste preferences and 97 stability 94 Propionic acid, authenticity testing 199
Orange juice see Citrus juices Phycocyanins 94 Proteases, browning inhibition 63
Organic acids, citrus juice addition 284 Phycoerythrins 94 Protein Absorption: Development and
Ova Phytases 300 Present State of the Science 47 (BR)
fish/avian, microinjection 297 Piezoelectric sensors 131 Protein Immobilization: Fundamentals and
mammalian, microinjection 296 Pigments Applications 275 (BR)
Oxidation see Antioxidants; Lipid oxidation anthocyanins 27 Proteins
Oxygen isotope ratios in water 278 citrus juice addition 284 amino acid bioavailability 268
346
biosurfactants 288 Rheological sensors 131 Easy Plot 148
bitterness reduction 87 Rhodophyta 92 SNIF-NMR 20 (CR), 197, 269, 279
browning inhibition 62 Ribotyping, bacterial 42 Solanine 336 (BR)
Developments in Food Proteins — 7 Rickets, CPP and calcium bioavailability 31 Solid-echo NMR 188
25 (BR) Ripening, fruit, delayed 57 Solid fat content (SFC) 186, 208
high-resolution solid-state NMR 231 Risk assessment Solid fat index (SFI) 186
improved methionine content 56 genetic engineering 53 (Ed.) Solid foods, '3C NMR
Interactions of Food Proteins 51 (BR) seafood safety 75 (BR) see High-resolution, solid-state NMR
structure determination 220, 263 see also HACCP Soybeans
see also Nutrition Ruminant digestion, genetic manipulation bitterness reduction 87
Proton NMR imaging, moisture distribution 299 improved processing characteristics 56
profiles 213 methionine-rich 56
Psychrotrophs, in chilled foods 82 Saccharides value-added 333 (BR)
Pulp wash addition to citric juices 281 oligomerization 281 see also Oilseeds
Pulsed field gel electrophoresis (PFGE), specific reactions with lectins 35 Spawning patterns, genetic modification
bacterial food pathogens 42 Safety, food 297
Pulsed field gradient NMR (PFG-NMR) 183, and bitterness 90 Speciation, meat 22 (CR), 69, 244
186, 191, 211 chilled foods 81 Spin-echo NMR 184, 193, 207
moisture diffusion measurement 211 handler/consumer education 1 (Ed.), 84 see also NMR
oil and moisture in oilseeds 194 hygienic equipment design 277, 303, 325 Spin-grouping (SG) NMR 194
versus gravimetry 212 immunocompromised consumers 83 see also NMR
see also NMR irradiation and 251 (Ed.) Spin-lattice coupling and relaxation 184,
Pyrazinones management guide to 50 (BR) 202
formation inhibition 255 processing and 122 (BR) see also NMR
peptide-specific aroma compounds 254 seafood 75 (BR) Spin, nuclear 179
Pyruvate, bacteria in milk and 167 see also Bacterial detection; HACCP; see also NMR
Microorganism detection; Toxicity Spin relaxation, nuclear, water 202
Quality Saltiness, 2Na NMR studies 238 see also NMR
assessment 19 (CR) Sanitation see Hygiene Spin-spin coupling and relaxation 182, 202
cheese texture and 160 Sausages, fillers 69 see also NMR
chilled foods 81 Sclareolide 86 Spiral plating system, microbial detection
flavour 329 (CR) Seafood 142
irradiation and 251 (Ed.) safety 75 (BR) Stable isotope ratio analysis 19 (CR), 268
microbiological 50 (BR) shells, irradiation detection 259 Starch granules, internal structure 147
oil 195 see also Fish Starch, resistant 111
see also Authenticity testing; Lipid Seaweed, red, as source of colorants 92 analysis 113
oxidation; Microorganism detection Sensors intestinal fermentation 112
Quinoa, bitterness reduction 88 biosensors 166, 275 (BR) labelling 113
in-line sensors 130 metabolism 270
Radiometry, microorganism detection by moisture sensors 130 nature and sources 111
167 piezoelectrics 131 see also Fibre
Rancidity see Lipid oxidation rheological sensors 131 Starches 122 (BR)
Rapid methods 142 Sensory assessment analysis by high-resolution solid-state
lectins 35 by NMR 236 '3C NMR 234
non-microbiological 165 of aromas 336 (BR) bioconversion 108
R&D of cheese texture 160 cold-water-soluble 145
European 103 of flavours 329 (CR) as fat substitutes 147
multidisciplinary 128 postpositivist approach 79 gelatinization 130
philosophy 77 (Ed.), 78 Sensory perception small-granule 146
Ready meals see Chilled foods aging and 90 Statistics software (C-Stat) 121 (SR)
Receptor—-transducer models, sweet taste opioids and 97 Stevioside 86
171 see also Aromas; Flavours; Texture Storage see Lipid oxidation; Packaging;
Red microalgae Serraphobin 288 Shelf life
cultivation in closed systems 93 Shallenberger—Acree—Kier nomenclature, Subtilin 135
natural pigments from 92 sweetness/bitterness 88, 237 Sucronomic acid 89
Reducing agents, anti-browning 60 Sheep, prolificacy genes 295 Sugarless — the Way Forward 334 (BR)
Refrigeration Shelf life Sugars
chilled foods 81 chilled food safety 83 addition to citrus juices 279
experimental systems 308 (BR) improvement in tomatoes 57 addition to wine 20 (CR), 198, 280
REPFEDs (refrigerated, processed foods with Shellfish see Seafood Maillard reaction and 253
extended durability) 81 SIRA—MS 19 (CR), 268 metabolism 270
Reproduction, transgenic strategies 295 Site-specific natural isotope fractionation opioids and taste preferences 97
Resistant starch see Starch, resistant NMR (SNIF-NMR) 20 (CR), 197, 269, see also Sweetness
Resorcinols, browning inhibition 61 279 Sugars in Nutrition 75 (BR)
Restriction fingerprinting of bacterial DNA Smell see Aromas Sulfhydryl compounds, browning inhibition
41 Software for a,, equations 158 61 ¢
Restriction fragment length polymorphisms Software reviews Sulfites, alternatives to 60
(RFLPs) 41 Ball & Stick Version 3.0 331 Sulfonic acids, sweetness/bitterness
Rhamnolipids 288 C-Stat Version 1.0 121 inhibition 89
347
Surfactants see Biosurfactants Tissue culture, plant 23 (BR) see also Nutrition
Surimi 3 Tomatoes Volatiles see Aromas; Flavours
Sweeteners 86, 334 (BR) improved insect resistance 55
user’s handbook 49 (BR) improved paste viscosity 56 Waste bioconversion 107
see also individual compounds; improved shelf life 57 Water
Chaptalization; Sugars Toxic Substances in Crop Plants 335 (BR) addition to citrus juices 278
Sweeteners: Discovery, Molecular Design Toxicity, trace chemical analysis 46 (BR) effect on cheese texture 160
and Chemoreception 48 (BR) Trace elements 2H :'H ratios 198, 279
Sweetness, perception analysis, citrus juices 284 oxygen isotope ratios 278
kinetic models 153 (Ed.), 169 biological research 48 (BR) waste 107
NMR studies 237 immunoassays 46 (BR) see also Macromolecular hydration;
opioids and 97 probiotics and 311 Moisture
perception models 88 toxicity 46 (BR) Water activity of multicomponent mixtures
see also individual elements; Nutrition 157
T,, T> 184, 202 Tradescantia pallida anthocyanin 28 Water phenomena in foods, CAFT research
see also NMR Transducer models of chemical sensing 170 128
Tangerine juice see Citrus juices Transgenic organisms see Genetic Water relations, NMR spectroscopy studies
Taste engineering 202
aging and perception 90 Trehalose, as biosurfactant 287 Wheat germ lectin 36
preferences, opioids and 97 Turbidity measurements 165 Wheat, intolerance see Coeliac disease
see also Bitterness; Flavours; Saltiness; Typing bacterial pathogens 39 Whey, bioconversion 107
Sweetness Wine
TBA test 15, 316 Ultrafiltration in the dairy industry 124 (BR) anthocyanin pigments as by-product 27
Tea, mint, antioxidant 120 (Letter) authenticity testing, SNIF-NMR 20 (CR),
Technology see Biotechnology; Equipment Vaccine development 299 198, 280
Technology of Biscuits, Crackers and Vanillin, origin determination 200 chaptalization detection 20 (CR), 198,
Cookies (2nd edn) 49 (BR) Vegetable juice, debittering 87 280
Temussi sweetness/bitterness perception Vinegar, authenticity testing 199 vintage determination 21 (CR)
model 88 Vintage determination 21
Texture of hard cheeses 160 Virus detection, lectins in 38 Yeasts
Thaumatin 57 Viscosity bioconversion 109
biosynthesis 13, 14 tomato paste 56 identification 143
Thermal processing 265 see also Extrusion metabolic pathways 229
Thermoluminescence, irradiation detection Vitamin D and calcium bioavailability 31 Yoghurts
257 Vitamin Intake and Health 44 (BR) overview 175 (BR)
2-Thiobarbituric acid (TBA) test 15, 316 Vitamins probiotic 311
Time-of-flight techniques, NMR imaging pH and stability 273
216 probiotics and 311 Zebrinin 28
348