2,4,5-T Herbicide which has been used to control weeds among a range of fruits, vegetables and ce-reals.. The sweet-sour flavoured pulp is extracted and used in a variety of foods, incl
Trang 12,4,5-T Herbicide which has been used to control
weeds among a range of fruits, vegetables and
ce-reals Also known as 2,4,5-trichlorophenoxyacetic
acid Listed by WHO as obsolete
Table grapes Species of grapes grown for eating as
opposed to winemaking or drying They are seeded
or seedless fruits of the genus Vitis, the most
impor-tant species of which is V vinifera While most grapes
are grown as winemaking grapes, significant
amounts are produced as table grapes Table grapes
have a firmer flesh and lower level of acidity than
winemaking grapes All grapes are rich in sugar, but
contain little vitamin C Organic acids include
tar-taric acid and malic acid in approximately equal
amounts Black grapes contain anthocyanins Table
grapes are eaten out of hand, or used in salads, pies
and other desserts.
Table jellies Fruit flavoured sweetened desserts set
with gelatin or similar gelling agents Known as
jello in the USA
Table olives Olives from suitable varieties of the
olive tree which have been processed to make them
edible Debittering treatment is an important stage in
table olive production because the presence of the
bit-ter glycoside oleuropein in raw olives renders them
unpalatable Processing may also be required for
preservation purposes, enabling olives to be stored
for long periods and consumed as required Processing
methods include fermentation and/or curing in
oils, water, brines or salt Olives may also be
fla-voured by soaking in marinades or by stuffing
Only the highest quality fruit are processed as table
ol-ives, taking into account factors such as variety, size,
ripeness and damage Rejected fruit, e.g small,
mis-shapen or damaged olives, can be used for the
produc-tion of olive oils Green olives are harvested early in
the ripening period and natural black olives are late
harvested
Tacos Pancakes made from corn flour which are
filled with meat mince, cheese or beans, together
with piquant sauces, before being fried
Taco shells Crisp food products made from corn
masa dough which are shaped into thin discs and
formed into a U-shape before being fried Often filled
with cooked beef mince and sauces and topped with shredded lettuce and grated cheese.
Taenia Genus of parasitic tapeworms of the class
Cestoda Taenia solium is associated with pork, while
T saginata is associated with beef Infection in
hu-mans is usually transmitted by eating raw or cooked beef or pork
under-Tagatose Ketose monosaccharide comprising six carbon atoms (hexoses); an isomer of galactose Has sweetness similar to that of sucrose but no
calorific value, making it suitable as a low-calorie sweetener and bulking agent Formed by bacterial
fermentation using galactitol as substrate or duced from lactose via isomerization of galac- tose.
pro-Tagliatelli Pasta formed into narrow flat ribbons Tahini Paste made from ground sesame seeds Used as an ingredient of humous and also as the base for sauces.
Taints Sensory properties relating to the tion of off flavour or off odour in a product Taints
percep-in foods can be related to, for example, warmed over flavour in ready meals or boar taint in pork
products
Take away foods Cooked dishes, often fast foods, which are sold at restaurants or other catering out-
lets for consumption off the premises
Takju Rice wines manufactured in Korea
Talaromyces Genus of fungi of the family comaceae Anamorphs include Penicillium and Pae- cilomyces spp Occur in soil and decaying plant ma-
Tricho-terial Some species (e.g Talaromyces flavus) may
cause spoilage of fruits and fruit juices A range of enzymes is produced by many species of this genus,
e.g T stipitatu produces feruloyl esterases and lan degrading enzymes, T emersonii produces xy-
xy-lan-degrading enzymes, Į-glucuronidases and
endo-1,3(4)-ȕ-glucanases, and T thermophilus
producesȕ-galactosidases.
Taleggio cheese Italian semi-soft cheese made from cow milk Also known as Stracchino Flavour
is buttery and fruity Rind is pinkish-grey and the
inte-rior is white Ripening lasts 25-50 days Also duced as a cooked curd variety that is firmer and simi-
Trang 2lar to mozzarella cheese Taleggio is an excellent
dessert cheese
Tallow Solid animal fats normally derived from
cat-tle or sheep tissue, containing high levels of
satu-rated fatty acids and monounsatusatu-rated fatty
ac-ids (triglycerides of stearic acid, palmitic acid
and oleic acid) White, flavourless, odourless and
solid at room temperature Usually prepared by heating
suet under pressure in closed vessels Used for frying
and in shortenings.
Tamales Concentric layered corn products,
tradition-ally produced in Mexico Some tamales include
sea-soned meat, for example beef tamales, but others are
prepared without meat, for example green tamales
Tamarillos Fruits produced by Cyphomandra
beta-cea Skin is yellow to deep red in colour, while the
flesh varies from yellow-orange to purple Contains
numerous seeds Rich in potassium and
caro-tenes, with moderate amounts of vitamin E and
vi-tamin C Best eaten cooked, with the bitter tasting
skin removed Used in a range of products, including
juices, sauces, chutneys and relishes Also known
as tree tomatoes
Tamarinds Common name for fruits of Tamarindus
indica The brown, curved pods contain a sticky pulp
studded with up to 10 starchy seeds that can be eaten
as a pulse The sweet-sour flavoured pulp is extracted
and used in a variety of foods, including
sweet-meats, curries, preserves and chutneys Leaves
and flowers of the plant are also eaten in India
Tamper evident closures Closures designed to
ensure that any unauthorized interference is evident
Tamper evident packaging Packaging designed to
ensure that any unauthorized interference is evident
Tangelo Citrus fruits that are a cross between
tan-gerines and pummelos The most popular varieties
are the minneola, with few seeds and a tart, sweet
flavour, and the Orlando, a many-seeded fruit with a
mild, sweet flavour
Tangerine juices Fruit juices extracted from
tan-gerines (Citrus reticulata) Tantan-gerines are processed
into single strength juices and frozen concentrates
Of-ten blended with orange juices, as they contribute a
deep orange colour However, the amount added to
blends is usually <10% as higher amounts can impart
an off flavour to the orange juice products
Tangerines Small, loose-skinned citrus fruits
(Cit-rus reticulata) Relatively good source of vitamin C.
This species also includes mandarins and
sat-sumas, names tending to be used indiscriminately
Tangerines tend to be darker in colour than
mandar-ins Consumed fresh or as a dessert, often as canned
segments Used in several citrus hybrids.
Tangle Alternative term for brown seaweeds of the
genus Laminaria.
Tangor Citrus fruits that are a cross between gerines and oranges Similar in flavour to oranges, but contain many seeds.
tan-Tania Common name for Xanthosoma sagittifolium,
the corm of which is processed in a similar way to
taro Nutritionally similar to taro also, although the starch is more difficult to digest Sometimes used as the base for preparation of fufu Also known as tannia, taniers, yautia or new cocoyams.
Taniers Alternative term for tania.
Tanks Large storage chambers or containers,
par-ticularly for gases or liquids In the dairy industry, bulk
milk cooling tanks are used for cooling and holding raw milk after collection
Tannases EC 3.1.1.20 Esterases which catalyse the breakdown of hydrolysable tannins and gallic acid esters Used in the manufacture of teas and other beverages, including wines and fruit juices Also used to produce gallic acid and to remove unwanted tannins from foods and food processing wastes and effluents.
Tannic acid Polyphenol which displays timutagenicity, anticarcinogenicity and antioxi- dative activity Used as a food additive, a clarifying agent and a refining agent, but may inhibit the ab- sorption of dietary iron.
an-Tannins Complex polyhydroxybenzoic acid tives found in many foods Antinutritional factors inhibiting the bioavailability of vitamins and min- erals, and may be carcinogenic However, also pos- sess antimicrobial activity, antioxidative activity and antitumour activity.
deriva-Tanoor Thin Middle Eastern leavened flat bread made from high-extraction wheat flour.
Tanshen Common name for Salina miltiorrhiza, the
roots of which are used widely in Chinese herbal
medicine Extracts display antitumour activity, timutagenicity and antioxidative activity Also
an-known as dan shen
Tansy Common name for Tanacetum vulgare, the
leaves and tops of which are used as herbs with a ter flavour Leaves are used in preparation of herb tea, salads and herb stuffings Tansy essential oils and extracts contain significant amounts of the
bit-toxin Į-thujone Only Į-thujone-free tansy oils are
permitted as food additives and their use is limited to
alcoholic beverages.
Tape Indonesian alcoholic fermented foods made
by inoculating steamed glutinous rice or mashed sava with a combination of starters, and incubating
cas-in airtight contacas-iners Tape (alternatively termed
Trang 3tapai) made with glutinous rice is called tape ketan,
and that made with mashed cassava is called tape
ketela Products have spongy texture and mild,
sweet, wine-like aroma and flavour Eaten as snack
foods.
Tape ketan Indonesian alcoholic fermented foods
(general name tape) made by inoculating steamed
glu-tinous rice with a combination of starters, and
incu-bating in airtight containers Eaten as snack foods.
Tape ketela Indonesian alcoholic fermented foods
(general name tape) made by inoculating mashed
cassava (also known as peuyeum) with a
combina-tion of starters, and incubating in airtight
contain-ers Eaten as snack foods.
Tapeworms Parasitic worms of the class Cestoda As
adults they live in the intestines of vertebrates and as
juveniles they often live in the bodies of various
ani-mals Species infecting man include Hymenolepis
nana, Taenia solium (particularly from pork), Taenia
saginata (particularly from beef) and
Diphyllo-bothrium latum (from raw fish) Tapeworm infection
can be asymptomatic, or may generate symptoms
in-cluding increased appetite, weight loss, diarrhoea,
constipation and abdominal discomfort
Cysticerco-sis, a complication of Taenia solium infection, may
occur when larvae develop outside of the intestinal
tract
Tapioca Starch extracted from tubers of cassava
(Manihot esculenta) Also called cassava starch.
Tapioca starch Alternative term for tapioca.
Tap water Water supplied to consumers via the water
mains system; usually suitable for use as drinking
water.
Tarag Asian fermented milk of a variety of species
Tara gums Gums obtained from seeds of the tara
tree (Caesalpinia spinosa) by grinding of the
en-dosperm Composed mainly of galactomannans, on
average there are 3 mannose residues to every 1
ga-lactose residue Used as stabilizers and
thicken-ers.
Tarama Fermented fish product containing fish roes
(usually from carp) mixed with salt, breadcrumbs,
Feta cheese, olive oils and lemon juices.
Tarhana Traditional Turkish version of kishk, a
fer-mented wheat flour-yoghurt mixture used in
soups The Greek version of kishk is known as
trahanas.
Taro Common name for Colocasia esculenta or C
antiquorum The corm is eaten cooked; if not well
enough cooked, irritation of the mouth results due to
oxalate crystals Used as a vegetable, in soups and
stews, processed to make fufu or fermented to produce
poi Subsidiary corms (cormels), known as eddo in
China and Japan, and leaves are also eaten Taro is a
good source of potassium and fibre Leaves contain carotenes and are rich in vitamin C.
Tarragon Common name for Artemisia dracunculus,
the leaves of which have a sweet, mild anise-like vour and are used as spices The predominant fla-
fla-vour compound is estragole, also known as
p-allylanisole and methyl chavicol Tarragon is used in
flavourings for foods such as meat and meat products, flavoured vinegar and pickles Leaf es- sential oils are extracted and also used as flavour-
ings Also known as estragon
Tartaric acid Organic acid present in fruits and
iso-lated from potassium tartrate films produced as a
by-product in winemaking Tartaric acid, as well as dium and calcium tartrates, have many uses as food additives, including as flavourings (acidulants) imparting a fruity flavour, humectants, antioxi- dants, sequestrants and as part of a pH buffering
so-system Tartaric acid is also a substrate for production
of the raising agent, cream of tartar (potassium
hydro-gen tartrate) which is an ingredient of baking ders Systematic name is 2,3-dihydroxybutanedioic
pow-acid
Tartrates Salts of tartaric acid Crystallization of tartrates in wines is a problem, since the wines are
then generally considered unacceptable by consumers
Tartrazine Synthetic bright yellow pyrazole dye used
in artificial colorants for foods and beverages In
aqueous solution, tartrazine shows high stability when exposed to acids and alkalis, moderate stability to light
and heat (stable at extrusion and baking tures) and poor stability in the presence of ascorbic acid Synonymous with FD&C Yellow 5 and CI
tempera-19140
Tarts Open pastry cases made with shortcrust pastry,
which are frequently baked blind (or empty) and then
filled with sweet fillings such as fruits, jams or custards, or sometimes savoury mixtures, e.g cheese or vegetables.
Taste Sensation produced by stimulation of the taste
buds on the tongue The tongue can distinguish five separate tastes (sweet, salt, sour, bitter and sa-
voury/umami) Often used as an alternative term for flavour.
Taste panels Groups of individuals, untrained or trained, used to sample products and assess their fla- vour, with a view to providing an insight into con-
sumer preferences Taste panels are used in research, product development and for purposes of evaluating new and competitive products, and are not restricted to
evaluating flavour Texture, colour and many other
quality factors can be measured meaningfully
Trang 4Taste thresholds Alternative term for flavour
thresholds.
Taurine Aminosulfonic acid synthesized from
cys-teine and methionine Abundant in animal
pro-teins but is not found in vegetable propro-teins.
Hence, vegetarians with insufficient cysteine and
me-thionine intakes may have difficulty producing taurine
Taxonomy Study of the theory, practice and rules of
classification and nomenclature of living and extinct
organisms The principles of taxonomy were
estab-lished in the 18th century by the work of Linnaeus As
far as possible, organisms are arranged into a hierarchy
of groups (called taxa) based on degrees of relationship
(phylogeny) When knowledge of the evolution of a
group is lacking, taxonomy is based on structural and
other similarities Under the Linnaean system, an
or-ganism is classified according to a hierarchical system
as follows: kingdom, phylum, class, order, family,
ge-nus, species
TBA reactive substances Abbreviation for
thiobar-bituric acid reactive substances (TBARS) Name
ap-plied jointly to malonaldehyde and the other
sub-stances formed during lipid oxidation, as measured in
terms of thiobarbituric acid values (TBA values)
determined from reaction with thiobarbituric acid
(TBA) TBARS values are expressed as mg
malonal-dehyde equivalents per kg of sample Care must be
taken when comparing TBARS values between
differ-ent studies because of the many variations that have
been developed for performing the TBA test
TBARS Abbreviation for TBA reactive
sub-stances.
TBA values Abbreviation for thiobarbituric acid
values.
TBHQ Abbreviation for tert-butylhydroquinone.
TDE Persistent non-systemic organochlorine
insecti-cide used to control a wide range of insects Use on
crops has generally been displaced by less persistent
insecticides Can occur as a degradation product of
DDT Classified by WHO as moderately hazardous
(WHO II) Also known as DDD
Tea Hot or cold beverages made by infusion of dry,
prepared leaves of Camellia sinensis in water The
main types are black tea, in manufacture of which the
fresh tea leaves have undergone fermentation
be-fore drying, and green tea, in which the fresh tea
leaves have not undergone this fermentation Oolong
tea and pouchong tea have undergone partial
fer-mentation, and are intermediate in character between
green and black teas
Tea bags Tea packaged in small portion-size
perme-able bags for easy preparation of tea beverages.
Tea beverages Hot or cold beverages prepared from tea leaves or infusions
Tea granules Instant tea products comprising granules of dry tea extracts which are reconstituted into tea beverages on addition of water
Tea leaves Fresh or processed leaves of the tea plant,
Camellia sinensis.
Tea powders Instant tea products comprising dered dry tea extracts which are reconstituted into tea beverages on addition of water
pow-Teas Hot or cold beverages prepared by infusion of
dry plant leaves, flowers or other plant parts The type
usually referred to as tea is made from the leaves of
Camellia sinensis; other types include mate, rooibos
tea, honeybush tea and a wide range of types of herb tea and fruit tea.
Tea seed oils Vegetable oils extracted from the
seeds of tea species such as Thea sasangua or lia oleifera Used as salad oils and cooking oils.
Camel-Tea tree oils Essential oils distilled from leaves of
Melaleuca alternifolia, a tree native to Australia and
certain parts of Asia Major constituents of the oils are
terpinen-4-ol, 1,8-cineole and Ȗ-terpinene The oils have a warm, spicy flavour Tea tree oils exhibit an- timicrobial activity and are used as an antiseptic
Although more commonly used for their therapeutic
properties, tea tree oils are also used as food ings, including as a substitute for nutmeg.
flavour-Tebuconazole One of the triazole fungicides Also
known as Folicur A broad spectrum, systemic cide used as a seed treatment for control of fungal in-
fungi-fections of barley, oats and wheat, for prevention of
Fusarium head blight on wheat crops and as a foliar
spray for preharvest treatment of fruits and bles Considered by the United States Food and Drug
vegeta-Administration to be safe, but listed as a potential cinogen in the United States Environmental Protection Agency Office of Pesticide Programs Carcinogen List Classified by WHO as slightly hazardous (WHO III)
car-Technetium Metallic element with the chemical
sym-bol Tc
Tecto Alternative term for thiabendazole.
Teff Tropical millet, Eragrostis abyssinica or E tef,
which is native to northeastern Africa and southeastern Arabia and is used as a cereal crop and livestock feed
Used to make the traditional flat bread, injera Tehineh Pastes made from ground, dehulled, dry roasted sesame seeds.
Teleme cheese Greek soft cheese prepared from ewe milk or cow milk Now also made in California, USA Similar to Brie cheese, with a tangy flavour
that develops as the cheese ages
Trang 5Telemetry Process of transmitting readings from
in-struments or measurements by radio or a
telecommuni-cations link
TEM Abbreviation for transmission electron
mi-croscopy.
Temephos Non-systemic insecticide used primarily
for control of mosquito and midge larvae and certain
aquatic insects in urban and agricultural
environ-ments Also used for controlling lice on animals
(in-cluding humans) Residues may contaminate water
supplies Classified by WHO as unlikely to present
acute hazard in normal use Also known as abate
Temik Alternative term for the insecticide aldicarb.
Temp abuse indicators Devices used to give an
indication of whether products have been exposed to
inappropriate temperatures that could cause damage
during transport, distribution or storage For example,
indicators can be used to show whether frozen foods
have been thawed during handling or storage;
thaw-ing durthaw-ing distribution can potentially affect quality
and safety Indicator devices often produce a visible,
irreversible colour change to show when temperature
abuse has occurred Microbial indicators may also be
used to detect exposure to temperature abuse,
espe-cially in animal carcasses For example, poultry
products that have been maintained at the correct
tem-perature will have fairly constant counts of coliforms,
while those that have been warmed will have higher
counts
Tempe Alternative term for tempeh.
Tempeh Product generally made by fermentation of
soybeans, sometimes mixed with cereals Used as
meat extenders or meat substitutes Cooked in a
variety of ways or added to dishes such as sauces,
soups and casseroles Some types of tempeh are
made from other materials, e.g bongkrek is made by
fermentation of presscake of coconuts or coconut
milk residue
Temper Measure of the degree of crystallization of
cocoa butter in chocolate and the type of crystals
present
Temperature Degree or intensity of heat present in a
substance or object or its surroundings, usually
meas-ured using thermometers.
Tempering Stabilization of chocolate by application
of a melting and cooling process Chocolate is
tem-pered to stabilize the cocoa butter, a fat that can
form crystals and cause bloom in the finished
prod-uct The classic tempering method includes the
follow-ing stages: meltfollow-ing of the chocolate; workfollow-ing
two-thirds of the melted chocolate on a marble slab with a
metal spatula until it becomes thick; transferring the
thickened chocolate back into the remaining melted chocolate; and reheating the product
Tempura Japanese dish prepared from vegetables, fish or shellfish, fried in batters.
Tench Freshwater fish species (Tinca tinca) from
the carp family (Cyprinidae); distributed across Europe and western Asia Marketed fresh and frozen and as a
canned product Also known as lin.
Tenderization Mechanical or chemical processes by which meat can be made easier to cut or chew, so im- proving its tenderness Mechanical methods break
down tough fibres in the meat, usually through ing Pounders can be made of metal or wood, and can
pound-be a variety of shapes and sizes Chemical methods that can also be applied to soften meat fibres include
application of long, slow cooking, marination in acidic marinades and use of commercial meat ten-
derizers Most meat tenderizers are composed
primar-ily of papain, an enzyme extracted from papayas; they can also contain salt, sugar (usually glucose) and anticaking agents (usually calcium stearate) Tenderness Sensory properties related to the extent to which a product, such as meat, is tender, i.e
soft, palatable and chewable Tenderness can be
meas-ured using tenderometers.
Tenderometers Instruments used to measure derness or the stage of maturity of produce, particu- larly peas, on the basis of the force required to cause
ten-shearing
Tenjan Alternative term for doenjang.
Tenox Registered trade name for a series of natural and synthetic antioxidants manufactured by Eastman
Chemical
Tensile strength Measure of the resistance that a material produces to a pulling stress (tensile stress);
measured in Newtons per square metre
Tensiometry Measurement of surface tension Tenuazonic acid Mycotoxin produced mainly by
Alternaria alternata growing on foods (e.g fruits,
vegetables and cereals).
Tepary beans Seeds produced by Phaseolus
acuti-folius, a plant that grows well under drought
condi-tions Vary greatly in shape and colour Dried seeds are soaked before cooking or are ground into meal Pinto beans may be substituted for tepary beans in
Trang 6Terbuthylazine Broad-spectrum triazine herbicide
used for pre- or post-emergence control of weeds
around a range of food plants Classified by WHO as
unlikely to present acute hazard in normal use
Terfezia Genus of edible fungi including desert
truf-fles and the poor man's truffle
Termitomyces Genus of edible fungi.
Terpenes Unsaturated hydrocarbons consisting of
isoprene units found in many higher plants and
es-sential oils Typically, volatile compounds with
pleasant odours used as flavourings Terpenes are
major components of citrus essential oils but, since
they are not responsible for the characteristic flavour
and readily oxidize and polymerize to produce
un-pleasant flavours, they are generally removed by
distil-lation or solvent extraction
Terpenoids Volatile compounds found in plants
and essential oils which are important for flavour.
Certain terpenoids exhibit antioxidative activity,
anticarcinogenicity and antimutagenicity.
Terpinene Flavour compounds found in plants
and essential oils that have been found to inhibit
food spoilage yeasts.
Terpineol Monocyclic monoterpene alcohol used in
flavourings Found naturally in essential oils, citrus
juices and wines, and can be produced by microbial
transformation of limonene.
Terpinyl acetate Flavour compound with antifungal
activity that is found in essential oils.
Terramycin Synonymous with oxytetracycline.
Terrines Foods, particularly pates, which are cooked
and served in earthenware tureens (or terrines) A pate
made in this way is also referred to as pate en terrine
Terroir Total environment in which a grapevine is
grown for the purpose of producing winemaking
grapes Includes a great many factors, including soil,
climate, location and cultivation conditions
tert-Butylhydroquinone Commonly abbreviated to
TBHQ An antioxidant used in foods, including meat
products, vegetable oils, potato crisps and
ce-real products.
Testosterone Male sex hormone produced by the
interstitial cells of the testis of mammals Used to
pro-mote muscular development in certain animals
Tetilla cheese Spanish semi-soft cheese made from
cow milk Rind is pale yellow and ridged The cheese
has a fresh lemony flavour and a creamy
consis-tency; fat content is 25% Ripening is completed in
2-3 weeks
Tetrachlorodibenzo-p-dioxins Potent toxins
re-leased into the environment from, for example,
indus-trial sources that can then find their way as
contami-nants into the food chain
Tetrachloroisophthalonitrile Alternative term for the fungicide chlorothalonil.
Tetrachloromethane Synonym for carbon chloride Organic halogen compound and versatile
tetra-organic solvent whose use has diminished since the
discovery that it is carcinogenic May be used in migants Can occur as a contaminant of treated drinking water.
fu-Tetracyclines Broad-spectrum antibiotics widely
used in animals both for prevention and treatment of disease, and as feed additives to promote growth Dis-tribution is rapid and wide following administration,
and residues may persist in some tissues Tolerance
values are specified for meat, livers, kidneys, animal fats, milk and eggs Commonly used examples include
chlortetracycline and oxytetracycline.
Tetradifon Non-systemic contact acaricide used to
control plant eating mites on a wide range of fruits and vegetables, hops and tea Classified by WHO
as unlikely to present acute hazard in normal use
Tetragenococcus Genus of lactic acid bacteria of
the family Enterococcaceae Includes the species ragenococcus halophilus, which is used in the fermen-
Tet-tation of soy sauces and miso.
Tetrahydrofolate Biochemically active form of folic acid Coenzyme of various reactions involved in the metabolism of amino acids, purines and pyrimidines Many foods are rich in folates, includ- ing green leafy vegetables, livers, fruits and yeast extracts.
Tetrahydrophthalimide Primary degradation uct of the fungicide captan.
prod-Tetrazoles Group of organic nitrogen pounds derived from tetrazole, a synthetic organic
com-heterocyclic compound comprising four nitrogen
at-oms and a single carbon atom
Dihydroxyphenoxy-1H-tetrazoles and their salts have been investigated as
non-nutritive artificial sweeteners.
Tetrodotoxin Highly toxic and potentially lethal rotoxin found in many species of pufferfish Pro- duced by bacteria which colonize the fish Responsi-
neu-ble for poisoning caused by consumption of nated pufferfish
contami-Texture Sensory properties relating to the feel of a
surface or product, or the impression created by a face structure or the general physical appearance of a
sur-surface A major factor affecting the mouthfeel and
quality of a food
Textured vegetable proteins Plant protein products
that are shaped and textured to form particles, or shaped pieces, such as chunks and strips, usually by
spinning or extrusion technology Typically lated with added colorants and flavourings, and
Trang 7used as meat substitutes Soy proteins are most
commonly used, although other proteins, such as
wheat gluten, can also be used Commonly
abbrevi-ated to TVP
Texture profile analysis Analysis of the texture of a
food in terms of mechanical properties, geometrical
characteristics, and fat and moisture contents, at
spe-cific points during the mastication process
Texturization Process by which sensory
proper-ties of a substance are altered, e.g to produce a
par-ticular feel, appearance or consistency.
Texturizers Additives that improve the texture of
foods Examples include gums, hydrocolloids and
polydextrose, used as fat substitutes to add body
to low fat foods and calcium chloride, which is
added to canned fruits and vegetables to maintain
firmness of the product
Texturizing agents Substances which act as
textur-izers, improving the texture of foods
Texturometers Devices used to measure texture
properties of foods, by analysis of physical attributes
such as hardness, cohesiveness and crush resistance
Thaumatin Non-nutritive natural sweeteners
iso-lated from fruits of Thaumatococcus daniellii, a plant
native to West Africa The sweet flavour of T
daniel-lii fruits is attributed to two sweet proteins of
ap-proximately 22 kDa, designated thaumatin I and II
Both thaumatin proteins are approximately 1000-2000
times as sweet as sucrose (weight for weight)
Com-mercial thaumatin preparations are complexed with
aluminium to improve their stability Thaumatin is
soluble in water and alcohols and is synergistic with
acesulfame K and saccharin Aqueous solutions of the
sweetener have high thermal stability and are stable
over the pH range 2-10 However, factors which
influ-ence thaumatin structure, e.g reducing agents, affect
its sweetness Although used as a sweetener, thaumatin
has a liquorice-like aftertaste It is commonly used in
flavour enhancers, e.g in chewing gums
Syn-onymous with katemfe and sold under the trade name
Talin
Thawing Transition of an item from a frozen to an
unfrozen state
Theaflavins Flavonoids which contribute
signifi-cantly to the colour and flavour of black tea, and
are used as markers of quality Possess antitumour
activity and antioxidative activity.
Theanine Amino acid found in tea As well as
im-proving the flavour of tea, theanine has a relaxing
ef-fect, improves learning ability and lowers blood
pres-sure Has also been found to help prevent D
-galactosamine-induced liver injury in rats
Thearubigins Flavonoid pigments found in tea which contribute to the flavour, depth of colour and body.
Theobromine Purine alkaloid similar to caffeine that
is found in cocoa, chocolate, soft drinks and tea.
Acts as a stimulant and may be toxic
Theophylline Purine alkaloid that contributes to the flavour of and is used as a marker of quality in tea, coffee, soft drinks and chocolate Acts as a stimu-
lant
Therapy Treatment of diseases Includes diet apy and immunotherapy.
ther-Thermal capacity Thermophysical properties
relating to the extent to which a material can retain heat
Thermal conductivity Thermophysical ties relating to the rate of conduction of heat through a
proper-material, measured in Joules per second per metre per Kelvin
Thermal diffusivity Thermophysical properties
relating to the extent to which an item diffuses or spreads heat throughout its mass
Thermal expansion Increase in size (e.g length,
volume, surface area) of a body in response to ing For liquids, expansivity observed directly is called
heat-the apparent expansivity, as heat-the container holding heat-the liquid will have expanded also with the rise in tem-perature Absolute expansivity is the apparent expan-sivity plus the volume expansivity of the container
Thermal processes Processes involving heating
that are used to produce desirable changes in products, such as protein coagulation, starch swelling, textural
softening and formation of aroma compounds
Un-desirable changes can also occur with application of
thermal processes, such as losses of vitamins and minerals, and loss of fresh appearance, flavour and texture Examples of thermal processes used in the
food industry are: HTST processing; LTLT
process-ing; electric heatprocess-ing; ohmic heatprocess-ing; microwave heating; and blanching.
Thermal processing Application of heating
meth-ods to the processing of fometh-ods Techniques in the gory include: HTST processing; LTLT processing;
cate-electric heating; ohmic heating; microwave heating; and blanching.
Thermal properties Properties that influence the
heating rate and response to heating of a material Thermal stability Thermophysical properties
relating to the ability of materials to maintain stability when subjected to various temperatures of applied
heat If food ingredients or additives are heat stable,
it is possible for them to be used successfully in
Trang 8ucts which have to be thermally processed
Synony-mous with heat stability.
Thermistors Semiconductors used for measuring
temperature on the basis that their electrical resistance
decreases with increasing temperature
Thermization Heat treatment of foods at a temp
lower than that used for pasteurization, with an
up-per limit of about 65°C for 20 s Thermization is less
severe for the product and associated
microorgan-isms than pasteurization
Thermoanaerobacter Genus of anaerobic,
rod-shaped, thermophilic Gram positive bacteria of the
Thermoanaerobacteraceae family Some species are
used in the production of thermostable proteinases
and other enzymes.
Thermoanaerobacterium Genus of anaerobic,
rod-shaped, thermophilic Gram positive bacteria
be-longing to the Thermoanaerobacteraceae family Some
species (e.g Thermoanaerobacterium
thermosac-charolyticum) are used in the production of
thermosta-ble proteinases and other enzymes.
Thermoascus Genus of thermophilic filamentous
fungi of the family Trichocomaceae Thermoascus
au-rantiacus shows strong cellulose degrading activity
and is a source of a number of glycosidases,
includ-ing xylan endo-1,3-ȕ-xylosidases and
cellu-lolytic enzymes.
Thermococcus Genus of archaea of the
Thermo-coccaceae family These hyper-thermophiles have
biotechnological potential for production of enzymes
with good thermal stability, including
glycosi-dases and proteinases.
Thermocouples Devices for measuring or sensing a
temperature difference, consisting of two wires of
dif-ferent metals connected at two points, between which a
voltage is developed in proportion to any temperature
difference
Thermodynamic properties Thermophysical
properties which relate to the response of systems to
changes in temperature, pressure and volume
Thermogenesis The production of heat, particularly
within the body by physiological processes Can be
classified into exercise-associated thermogenesis and
non-exercise-associated thermogenesis May occur
through the uncoupled oxidation of fatty acids by
brown adipose tissues or shivering
Thermogravimetric analysis Alternative term for
gravimetry.
Thermoluminescence Luminescence produced
by heating a solid substance Caused by emission of
photons of light by free electrons and holes trapped in
the solid
Thermolysins EC 3.4.24.27, formerly 3.4.24.4
Neu-tral, heat-stable metalloendopeptidases produced by
Bacillus thermoproteolyticus, containing 1 zinc ion
and 4 calcium ions Most heat-stable proteinases
available commercially, remaining active at temp up
to 80qC
Thermometers Instruments for measuring and
indi-cating temperature, typically consisting of a graduated glass tube containing mercury or alcohol which ex-pands when heated and contracts when the temperature falls Thermometers are tailored for different purposes For example, specific instruments are available for use
during the manufacture of sugar confectionery or cooking of meat (to ascertain that the meat has
reached the desired degree of doneness), and also for
temperature monitoring in freezers, refrigerators and ovens.
Thermomonospora Genus of aerobic, thermophilic,
filamentous Gram positive bacteria of the family
Thermomonosporaceae Occur in soil and compost Some species may be used in the production of ther-
mostable proteinases.
Thermomyces Genus of mitosporic fungi of the
Ascomycota phylum Species (e.g Thermomyces nuginosus) are used in the production of thermostable
influ-terial Examples of thermophysical properties are
thermal conductivity (the ability of a material to conduct heat) and specific heat (the ability of a ma-
terial to store heat)
Thermostats Devices that automatically regulate temperature to a specified value or range, or activate devices at a set temperature
Thermotoga Genus of rod-shaped, hyperthermophilic
bacteria belonging to the family Thermotogaceae
Thermotoga maritima and T neapolitana metabolize
many simple and complex carbohydrates and are a source of a number of enzymes including glycosi- dases.
Thermus Genus of aerobic, rod-shaped or
filamen-tous, thermophilic Gram negative bacteria Occur
in hot springs, hot water tanks and thermally polluted
rivers Thermus thermophilus is used in the production
of thermostable proteinases T aquaticus is an
ex-treme thermophile used in the production of a wide
Trang 9range of thermostable enzymes, such as
fructose-bisphosphate aldolases, DNA-directed RNA
polymerases, DNA-directed DNA polymerases,
alkaline phosphatases and isocitrate
dehydro-genases.
Thiabendazole A systemic benzimidazole fungicide
with curative and protective action used to control
fun-gal diseases in fruits, vegetables and cereals
Em-ployed in food preservation, such as in dips for
im-proving the postharvest freshness of fruits Also used
as a broad-spectrum anthelmintic to treat a range of
roundworm and cestode infections in livestock
Classi-fied by WHO as unlikely to present acute hazard in
normal use Also known as tecto
Thiamin Synonym for vitamin B 1 and vitamin F.
Member of the water soluble vitamin B group
Ac-tive in the form thiamin pyrophosphate, a coenzyme
for decarboxylation reactions in carbohydrate
metabo-lism Helps to maintain normal nervous system activity
and regulates muscle tone of the gastrointestinal tract
Severe deficiency is clinically recognized as beriberi
Thiamin is found in unrefined cereals, beans, meat
(especially livers, kidneys, hearts and pork),
yeasts, potatoes, peas and nuts Cooking losses
can be as much as 50%
Thiamine Alternative spelling for thiamin.
Thiamphenicol Synthetic, broad-spectrum antibiotic
(chloramphenicol analogue) used for treatment and
control of respiratory and intestinal diseases in
live-stock, excluding animals producing eggs for human
consumption May also be used in aquaculture
Par-ticularly effective against anaerobes.
Thiazoles Volatile flavour compounds found, for
example, in cooked meat and beer May also cause
off flavour.
Thickeners Additives that increase the viscosity of
foods Unlike gelling agents, do not promote the
formation of gels Gums and starch are important
thickeners in the food industry
Thickening Process of making or becoming thicker
and usually more viscous For example, sauces are
thickened using corn starch.
Thickness As well as relating to consistency and
viscosity, this term relates to measurement of the
depth of a substance such as backfat on animal
car-casses
Thidiazuron Plant growth regulator with defoliation
activity; used to stimulate fruit growth in a range of
fruits, including apples, grapes and kiwifruit.
Thielaviopsis Genus of fungi of the order
Microas-cales, which includes several agricultural pathogens.
Species may cause spoilage of fruits and
vegeta-bles Carrots, for example, commonly harbour
spores of Thielaviopsis basicola and T thielavioides
on their surface T basicola also causes black root rot
of carrots
Thin layer chromatography Chromatography
technique in which sample components are separated
as the sample travels, under the influence of a solvent,
up an inert plate coated with a sorbant Commonly breviated to TLC
ab-Thin layer drying A drying technique that involves
arrangement of the products to be dried in thin layers
in order to optimize moisture transfer Applied to a range of food particles or slices, particularly plant foods.
Thinning In plant cultivation, removal of young plants to allow remaining plants more room to grow,
or removal of selected fruits from a plant so that the
other fruits can increase in size
Thiobarbituric acid values Values (commonly abbreviated to TBA values) used for assessing oxida- tion of lipids in foods and other biological systems,
using thiobarbituric acid (TBA) Two molecules of
TBA react with one molecule of malonaldehyde to
produce a red pigment; the amount of pigment
pro-duced is measured using spectroscopy Extent of
lipid oxidation, reported as the TBA value, is pressed as milligrams of malonaldehyde equivalents per kilogram of sample, or as micromoles of malonal-dehyde equivalents per gram of sample The TBA test may be performed directly on the sample, its extracts
oxy-Thioglucosidases EC 3.2.1.147, formerly 3.2.3.1
Glycosidases that hydrolyse S-glycosyl compounds
Have a wide specificity for thioglycosides, forming
a thiol and a sugar Responsible for hydrolysis of cosinolates in cruciferous vegetables, producing organic sulfur compounds including isothiocy- anates, some of which display anticarcinogenic- ity, but which also impart an undesirable flavour and
glu-which may also be toxic Also known as myrosinases, sinigrinases and sinigrases
Thioglycolic acid Toxic organic acid also known as
2-mercaptoacetic acid, Į-mercaptoacetic acid and vanic acid
Trang 10Thioglycosides Sulfur-containing glycosides
found in cruciferous vegetables that show
anticar-cinogenicity They are useful as glycosyl donors in
the synthesis of complex carbohydrates.
Thiols Compounds containing sulfhydryl groups,
i.e in which the oxygen of an alcohol is replaced with
sulfur These compounds have extremely unpleasant
odours
Thionins Low molecular weight proteins which
occur in seeds of several plant species and show
an-timicrobial activity.
Thiophanate-methyl Systemic fungicide used for
control of a wide range of fungal diseases on fruits,
vegetables and cereals Classified by WHO as
unlikely to present acute hazard in normal use Also
known as methylthiophanate and Pelt 44
Thiophenes Sulfur-containing volatile
com-pounds that contribute to the flavour of many foods
and beverages
Thioredoxin Small, widely distributed, dithiol protein
with antioxidative activity Facilitates reduction of
disulfide bonds in food proteins to sulfhydryl
groups, reducing their allergenicity and increasing
their digestibility by trypsin and pepsins Used as
an ingredient in functional foods Ingestion of
isothiocyanates from cruciferous vegetables can
increase thioredoxin expression in mammals, leading
to reduced oxidative stress.
Thiouracil Drug which inhibits production of thyroid
hormones and results in increased water retention in
muscle tissue Sometimes used illegally to increase
meat yield in animals
Thiourea Organic nitrogen- and sulfur-containing
compound, molecular formula (NH2)2CS Structurally
similar to urea, with S replacing the O atom
Widely-used industrially, and can occur as an environmental
contaminant in water supplies Used in the food
in-dustry as an analytical reagent and an enzyme
inhibi-tor, particularly with regard to polyphenol
oxi-dases (catechol oxioxi-dases) Has moderate radical
scavenging activity.
Thiram Protective dithiocarbamate fungicide applied
to foliage or as seed treatments in order to control
fun-gal diseases on a wide range of crops Classified by
WHO as slightly hazardous (WHO III) Also known as
TMTD
Thirst A desire or need to drink that is often
accompa-nied by a sensation of dryness in the mouth and throat
Commonly caused by an insufficient intake of fluids.
Thistles Group of plants including many species
used as vegetables Such types include globe
arti-chokes (Cynara scolymus), cardoons (C
carduncu-lus) and milk thistles (Silybum marianum) Parts which
are eaten include flowers, leaves, stems and seeds
Ex-tracts of dried cardoon flowers are used as vegetable rennets in cheesemaking.
Thixotropy Property of a material that enables it to
stiffen in a relatively short time on standing, while,
upon agitation or manipulation, it can change to a very soft consistency or to a fluid of high viscos- ity, the process being completely reversible
Thomsons gazelles Swift-running, graceful African antelopes that may be shot or snared for food use
Thomson's gazelles (Gazella thomsoni) are similar in
appearance to Grant's gazelles, but are smaller and
yield less meat when dressed
Thraustochytrium Genus of filamentous fungi-like
microorganisms of the family Thraustochytriidae in the stramenopile taxonomic group Fermentation products obtained from this organism include Ȧ-3 fatty acids, such as docosahexaenoic acid and eicosapentaenoic acid, and carotenoids Its cofermentation with other stramenopiles of the ge-
nus Schizochytrium is also used for production of
PUFA.
Threadfin bream Any of several marine fish
spe-cies in the genus Nemipterus; distributed across the
Indo-Pacific Commercially important species include
Nemipterus japonicus (Japanese threadfin bream) and
N virgatus (golde threadfin bream) Marketed mainly
fresh, but also frozen, steamed, dried-salted,
dry-smoked, fermented or made into fish balls and fish meal.
Threonine Aminohydroxybutyric acid One of the essential amino acids.
Threshers Machines that separate grain from other
debris
Thrips Common name for members of the insect order Thysanoptera Pests of a wide variety of crops (e.g citrus fruits, vegetables and cereals) Some spe- cies are important vectors of fungi and viruses re- sponsible for plant diseases.
Thromboelastographs Instruments used in the food industry to monitor gelation, e.g milk coagulation,
by measuring gel firmness.
Thujone Toxic ketone present in absinthe, and tain herbal plants, essential oils and natural fla- vourings.
cer-Thyme Common name for plants native to
Mediterra-nean countries of the genus Thymus, leaves and
flower-ing tops of which are used as spices The most
com-monly used variety is T vulgaris; other spice varieties include T citriodorus (lemon thyme), T zygis and T.
serpyllum (wild thyme) The predominant flavour
compounds of thyme are thymol and carvacrol.
Trang 11Thyme extracts and essential oils are used as
fla-vourings in the food industry
Thyme oils Essential oils obtained from thyme
(Thymus spp.) In addition to their use in flavourings,
these spice oils possess antimicrobial activity and
antioxidative activity and hence may be used as
natural preservatives and antioxidants The
fla-vour compound thymol is at least partially responsible
for the antimicrobial activity of thyme oils
Thymine Pyrimidine base that pairs with adenine in
DNA In RNA, it is replaced by uracil.
Thymol Phenolic derivative of cymene that is
iso-meric with carvacrol Present in essential oils, and
exhibits antioxidative activity and antimicrobial
activity.
Thyristors Process control charging units used to
convert three-phase power to direct current
Thyroxine Iodine-containing hormone derived from
tyrosine that is produced by the thyroid gland
Tigernuts Stem tubers of Cyperus esculentus,
culti-vated in West Africa Eaten raw or roasted, and used to
make alcoholic and non-alcoholic beverages Also a
source of oils of potential food use Alternatively
known as chufa nuts; also spelt tiger nuts
Tiger shrimps Species of shellfish (Penaeus
mono-don) which is the largest of the commercially available
types of shrimps As well as being widely distributed
in the seas around Asia, Australia and the eastern coast
of Africa, tiger shrimps are major aquaculture
prod-ucts of Australia and south east Asia Characterized by
grey/blue shells with black stripes and also stripes on
the peeled meat Shell turns red when cooked White
flesh is tinged orange or red depending on whether it is
cooked in or out of the shell Also known as black tiger
shrimps and giant tiger shrimps
Tilapia Any of a number of freshwater fish in the
family Cichlidae, particularly those within the genus
Oreochromis Occur in lakes and rivers across Africa;
introduced for aquacultural purposes in many other
parts of the world Commercially important species
in-clude Oreochromis niloticus (Nile tilapia) and O.
mossambicus (Mozambique tilapia) Flesh tends to be
white or light pink in colour and firm, with a sweet
and mild flavour Marketed fresh and frozen
Tilmicosin Macrolide antibiotic used as a veterinary
antibacterial agent in food-producing animals Major
residues in treated animals are of the parent
com-pound, and are most persistent in kidneys and livers.
In muscle, residues persist at the injection site Due to
persistence in milk, tilmicosin is not recommended for
treatment of lactating cattle Neither is it used to treat
animals producing eggs for human consumption
Til oils Alternative term for sesame oils.
Tilsit cheese German semi-hard cheese made from cow milk Buttery and fruity flavour with a spicy tinge, and mildly pungent aroma Rind is crusty and yellow-beige in colour Interior is supple with small
irregular holes Tilsit is considered an excellent wich cheese
sand-Time intensity Sensory analysis techniques used
to measure the intensity of a specific food attribute as a function of time Usually used to investigate the tem-
poral behaviour of flavour compounds, such as sweet and bitter molecules, and the release of volatile compounds from foods Such techniques are impor-
tant in the reformulation of foods that results in tural modification
struc-Time temp indicators Devices designed to monitor and register accumulated temperature exposure of
foods over time Used to alert the distributor or sumer to conditions which may render a particular food hazardous Usually fixed to the product at the point of distribution and read by the receiving estab-lishment Time temp indicators have been used on food rations employed in the armed services, as such
con-army rations may be subjected to high temperatures
during transit and may also be stored and used in heat locations On rations, each time temp indicator consists of an outer reference ring and an inner circle The inner circle darkens with time, and darkens more quickly as the temperature increases; therefore, the darker the circle, the less fresh the food
high-Time temp integrators Simple quality control
devices and process evaluation tools that monitor food
temperature exposure history and relate it to shelf life
behaviour Time temp integrators should give accurate information and be easy to use, should be incorporated into food without disturbing heat transfer and should quantify the impact of the process on a target attribute that results in a specific kinetic requirement Time temp integrators are classified according to working principle, type of response, origin, and application and location in food, and can be biological (microbiologi-cal and enzymic), chemical or physical systems
Tin Silvery-white metal, with the chemical symbol Sn Also refers to various metal containers used for food
storage or preparation Examples include lidded
air-tight storage containers made of tin plate or ium, open-topped metal containers used for baking food, e.g cakes, and sealed containers made from tin
alumin-plate or aluminium used for preserving foods In the
UK, the term is often used as being synonymous with
the term cans.
Tin plate Iron or sheet steel which is coated with the chemical element tin Used to make containers and cans for food storage and preservation.
Trang 12Tipburn Necrosis of plant apical or marginal tissues,
affecting only a small part of the leaf Possibly caused
by internal water stress induced by salt or wind
des-iccation
Titin Family of very large proteins found in the
sar-comere of striated muscle Degradation of titin
im-proves the tenderness of meat during post mortem
storage
Titratable acidity Measure of the total acidity in a
sample, both as free hydrogen ions and as hydrogen
ions still bound to undissociated acids Determined by
addition of a standardized base to the sample until a
predetermined endpoint is reached The endpoint may
be assessed by a change in the colour of an indicator at
a particular pH This test can be used to determine
milk quality and to monitor the progress of
fermenta-tion in cheese and fermented milk.
Titration Technique in which reagent solution is added
to the analyte until the reaction is complete
Com-monly based on oxidation-reduction or acid-base
reac-tions, complex formation or precipitation The end
point of the reaction may be measured by a range of
methods, including spectroscopy, change in colour
of an indicator or changes in voltage or current passing
between a pair of electrodes in the reaction solution
Titrimetry Alternative term for titration.
TLC Abbreviation for thin layer chromatography.
TMTD Alternative term for the fungicide thiram.
Toast Sliced bread which has been cooked by
toast-ing, i.e placed in a toaster, or near a fire or a grill, so
that it becomes brown and crisp
Toast bread Bread suitable for making toast.
Toasting Cooking or browning of a food, e.g
bread, almonds or other nuts, by exposure to
radi-ant heat
Tobacco Plants of the genus Nicotiana Includes N.
tabacum, a plant widely cultivated for its leaves
which are used primarily for smoking (e.g in
ciga-rettes, cigars and pipes) Contains the alkaloid
nico-tine, which is known for its addictive properties
Long-term use is associated with increased risks of
de-veloping certain diseases, including cancer,
espe-cially lung cancer, cardiovascular diseases and
respiratory diseases
Tochu tea Aqueous extract of Eucommia ulmoides
leaves which is drunk as a herb tea in Japan Displays
antimutagenicity.
Tocols Complex alcohols of the chromanol type
Tocols are generically termed tocopherols Several
tocopherols have been isolated, but only four have
vi-tamin E activity
Į-Tocopherol The major contributor to vitamin E
activity in foods Rich sources of this fat-soluble
vita-min include vegetable oils, margarines, wheat germ, nuts, seeds, sea foods, beef, eggs, fruits and vegetables.Į-Tocopherol is a powerful antioxi-
dant that protects polyunsaturated fats and min A from oxidation in the gastrointestinal tract.Į-Tocopherol also prolongs the life of red blood cells and protects lung tissue from the adverse effects
vita-of pollution Į-Tocopherol is included among GRAS
substances and is one of the antioxidants used in the food industry to retard rancidity in foods contain-
ing polyunsaturated fats
Į-Tocopherol acetate Alternative term for vitamin
E acetate.
Tocopherols Members of the vitamin E group that are fat-soluble and have antioxidative activity In chemical terms, tocopherols are terpenoids Four
isomers exist that have vitamin E activity - Į-, ȕ-, andį-tocopherols, the most important of which is Į-
Ȗ-tocopherol Tocopherols are found in wheat germ oils, butter, egg yolks and leafy vegetables, and
are important in the stabilization of cell membranes by protecting them from the damaging effects of oxygen
free radicals, which are produced by various disease
processes and toxic substances
Tocopheryl acetate Alternative term for tocopherol acetate/vitamin E acetate.
Į-Tocotrienol One of the main groups of compounds with vitamin E activity (the other being toco- pherols) Four isomers exist - Į-, ȕ-, Ȗ- and į- tocotrienols Tocotrienols are found in vegetable oils, seeds and leafy vegetables These com- pounds function primarily as antioxidants in cell membranes, protecting unsaturated fatty acids
from oxidative damage
Toddy Type of palm wine made in Southeast Asia by
fermentation of sap of coconut palms (Cocos
nucifera) or other palm species
Toffees Hard sugar confectionery products made from boiling together butter or vegetable oils, milk and sugar Similar to caramels, although the tem-
perature used to boil the ingredients is higher than that used for caramels
Tofu Soy curd product with a texture similar to that
of compressed cottage cheese Made like cheese
by coagulation of soymilk and draining of the curd
A good source of proteins and B vitamins Available
in firm, soft and silken forms that have different uses
Firm tofu is cubed and cooked or added to a variety of dishes Other forms are used as substitutes for sour cream or yoghurt.
Tolerance Maximum level of a given, potentially harmful, substance (e.g mycotoxins, heavy met- als, pesticides) permitted in foods or beverages