tagatose d-Lyxo-2-hexulose an isomer of fructose obtained by hydrolysis of plant gums and used as a bulk sweetener see sweeteners, bulk; 14-times as sweet as sucrose.. tahini tahina Midd
Trang 1iso-syrups, high-fructose syrups (HFS), high-fructose corn syrups(HFCS).
See also glucose isomerase.
syrup, hydrogenated Syrups produced by partial hydrolysis ofstarch followed by hydrogenation to yield a mixture of sorbitol,maltitol and other polyols Also known as hydrogenated starch
hydrolysates Used as bulk sweeteners (see sweeteners, bulk),
viscosity or bodying agents, humectants, crystallisation modifiers
(see retrogradation) and rehydration aids.
syrup, maltose Made from starch by hydrolysis with acid or bacterial maltase and a maltogenic enzyme, containing up to75% maltose with little glucose
T T3, T4 Tri-iodothyronine and thyroxine (tetra-iodothyronine),the thyroid hormones
TabTM Sugar-free cola drink sweetened with cyclamate, duced 1963
intro-tabasco A thin piquant sauce prepared by fermentation of
pow-dered dried fruits of chilli pepper (see pepper, chilli), mixed with
spirit vinegar and salt
tachycardia Rapid heartbeat, as occurs after exercise; may alsooccur, without undue exertion, as a result of anxiety and inanaemia and vitamin b1deficiency
tachyphagia Rapid eating
taeniasis Infection with tapeworms of the genus Taenia.
taette See milk, fermented.
tagatose d-Lyxo-2-hexulose an isomer of fructose obtained by
hydrolysis of plant gums and used as a bulk sweetener (see
sweeteners, bulk); 14-times as sweet as sucrose Notmetabolised to any significant extent, so does not affect bloodglucose, and has zero energy yield
tagliatelle See pasta.
tahini (tahina) Middle East; paste made from sesame seeds,usually eaten as a dip; also used in preparation of hummus
takadiastase Or koji; an enzyme preparation produced by
growing the fungus Aspergillus oryzae on bran, leaching the
culture mass with water and precipitating with alcohol Contains
a mixture of enzymes, largely diastatic (i.e amylase), used forthe preparation of starch hydrolysates
TalinTM Thaumatin, an extract of the berry Thaumatococcus danielli, about 3000 times as sweet as sucrose.
See also katemfe.
462
Trang 2tallow, rendered Beef or mutton fat other than that from aroundthe kidney (which gives rise to premier jus), prepared by heatingwith water in an autoclave When pressed, separates to a liquidfraction, oleo oil, used in margarine, and a solid fraction,oleostearin, used for soap and candles.
tamal (tamales) Mexican; maize meal pancake, similar to tilla, but made with fat Traditionally cooked inside the softhusks of maize
tor-tamarillo Reddish yellow or purple fruit of Cyphomandra betacea, also called tree or English tomato.
tamarind Leguminous tree, Tamarindus indica, with pods
con-taining seeds embedded in brown pulp, eaten fresh, and used toprepare beverages and seasonings in oriental cuisine (e.g theIndian sauce, imli)
Composition/100 g: (edible portion 34%) water 31 g, 1000 kJ(239 kcal), protein 2.8 g, fat 0.6 g, carbohydrate 62.5 g (57.4 gsugars), fibre 5.1 g, ash 2.7 g, Ca 74 mg, Fe 2.8 mg, Mg 92 mg, P
113 mg, K 628 mg, Na 28 mg, Zn 0.1 mg, Cu 0.1 mg, Se 1.3µg,vitamin A 2µg RE (18µg carotenoids), E 0.1mg, K 2.8mg,
B1 0.43 mg, B2 0.15 mg, niacin 1.9 mg, B6 0.07 mg, folate 14µg,pantothenate 0.1 mg, C 4 mg
tammy To squeeze a sauce through a fine woollen cloth (a tammycloth) to strain it
tandoori (tanduri) Indian term for food cooked in a clay oven(tandoor) The meat is marinated with aromatic herbs and spicesbefore cooking
tangelo A citrus fruit, cross between tangerine and pomelo
tangerine A citrus fruit, Citrus reticulata, also called mandarin;
satsuma is a variety of tangerine
Composition/100 g: (edible portion 72%) water 85.2 g, 222 kJ(53 kcal), protein 0.8 g, fat 0.3 g, carbohydrate 13.3 g (10.6 gsugars), fibre 1.8 g, ash 0.4 g, Ca 37 mg, Fe 0.2 mg, Mg 12 mg,
P 20 mg, K 166 mg, Na 2 mg, Zn 0.1 mg, Se 0.1µg, vitamin A
34µg RE (801µg carotenoids), E 0.2mg, B10.06 mg, B20.04 mg,niacin 0.4 mg, B6 0.08 mg, folate 16µg, pantothenate 0.2mg,
C 27 mg A 95 g serving (1 medium) is a rich source of vitamin C
tangleberry Wild bilberry, Gaylusacia frondosa.
tangors See citrus.
tanier See tannia.
tankage Residue from slaughterhouse excluding all the usefultissues; used as fertiliser or (formerly) animal feed
Tanner standards Tables of height and weight for age used as erence values for the assessment of growth and nutritional status
ref-in children, based on data collected ref-in Britaref-in ref-in the 1960s Now
463
Trang 3largely replaced by the NCHS (US National Center for HealthStatistics) standards.
See also anthropometry; harvard standards; nchs standards
tannia (tanier) The corm of Xanthosoma sagittifolium; known as
new cocoyam or yautia in W Africa; same family as taro.Composition/100 g: (edible portion 86%) water 73 g, 410 kJ (98 kcal), protein 1.5 g, fat 0.4 g, carbohydrate 23.6 g, fibre 1.5 g,ash 1.5 g, Ca 9 mg, Fe 1 mg, Mg 24 mg, P 51 mg, K 598 mg, Na
21 mg, Zn 0.5 mg, Cu 0.3 mg, Mn 0.2 mg, Se 0.7µg, 5µgcarotenoids, vitamin B1 0.1 mg, B2 0.04 mg, niacin 0.7 mg, B60.24 mg, folate 17µg, pantothenate 0.2mg, C 5mg.A 100g serving
is a source of vitamin B6, a good source of Cu
tannic acid See tannins.
tannins Also called tannic acid and gallotannin Water-solublepolyphenolic compounds (from a variety of plants, includingsorghum, carob bean, unripe fruits, tea), so-called because theywere originally used in leather tanning They have an astringenteffect in the mouth, precipitate proteins and are used to clarifybeer and wines Two main types: proanthocyanidins (condensedtannins) and glucose polyesters of gallic or hexahydroxydiphenicacids (hydrolysable tannins) They are potentially protectiveantioxidants, but also have potential antinutritional effects,reducing protein digestibility and impairing absorption of someminerals
tanrogan Manx name for scallops
tansy A herb, Tanacetum vulgare Leaves and young shoots used
for flavouring puddings and omelettes Tansy cakes made witheggs and young leaves used to be eaten at Easter Tansy tea (an infusion) was formerly used as tonic and to treat intestinalworms Root, preserved in honey or sugar, was used to treat gout
tapas Spanish; small savoury dishes served with wine in bars
tapé Indonesian; sweet-sour alcoholic paste made from mented cassava, millet or maize, using a ragi starter Either sun-dried and used in soups and stews or deep fried as a snack
fer-tapeworm Parasitic intestinal worms; infection is acquired by
eating raw or undercooked infected pork (Taenia solium), beef (T saginata) or fish (Diphyllobothrium latum) Eggs are shed in
the faeces and infect the animal host Cysticercosis is infection
of human beings with the larval stage by ingestion of eggs fromfaecal contamination of food and water
tapioca Starch prepared from the root of the cassava plant
(Manihot utilissima) The starch paste is heated to burst the
gran-ules, then dried either in globules resembling sago or in flakes.464
Trang 4The name is also used of starch in general, as in manioc tapiocaand potato flour tapioca.
Composition/100 g: water 11 g, 1499 kJ (358 kcal), protein 0.2 g,fat 0 g, carbohydrate 88.7 g (3.3 g sugars), fibre 0.9 g, ash 0.1 g, Ca
tares Traditional English name for the vetches (Lathyrus and Vicia spp.), which are pulses.
taro Corm of Colocasia esculenta and C antiquorum; called eddo
or dasheen in Caribbean, old cocoyam in W Africa
Composition/100 g: (edible portion 86%) water 71 g, 469 kJ(112 kcal), protein 1.5 g, fat 0.2 g, carbohydrate 26.5 g (0.4 gsugars), fibre 4.1 g, ash 1.2 g, Ca 43 mg, Fe 0.6 mg, Mg 33 mg,
accumu-tartar emetic Potassium antimonyl tartrate; produces tion of the gastrointestinal mucosa; formerly used as an emetic
inflamma-tartaric acid Dihydroxysuccinic acid, a dibasic acid Occurs infruits, the chief source is grapes; used in preparing lemonade,added to jams when the fruit is not sufficiently acidic (citric acid
is also used) and in baking powder (E-334) Wine lees is amixture of tartrates Rochelle salt is potassium sodium tartrate(E-337)
See also cream of tartar; tartar emetic.
tartrazine A yellow colour (E-102), called Yellow No 5 in theUSA
465
Trang 5taste The tongue can distinguish five separate tastes: sweet, salt,sour (or acid), bitter and savoury (sometimes called umami, fromthe Japanese word for a savoury flavour), owing to stimulation
of the taste buds The overall taste or flavour of foods is due tothese tastes, together with astringency in the mouth, texture andaroma
The tongue can also detect polyunsaturated fatty acidsreleased from dietary triacylglycerol by lipase secreted by thetongue
taste buds Situated mostly on the tongue; about 9000 elongatedcells ending in minute hair-like processes, the gustatory hairs.Taste buds for salt have a sodium ion channel in the cell mem-brane, for sourness a proton channel and for umami a glutamatechannel; taste buds for sweetness and bitterness have cell sur-face receptors that lead to production of intracellular secondmessengers
tatare (steak tatare) Dish prepared from minced beef or othermeat, eaten uncooked
taurine Aminoethane sulphonic acid, derived from cysteine byoxidation of the sulphydryl group and decarboxylation Known
to be a dietary essential for cats (deficient kittens are blind) andpossibly essential for human beings, since the capacity for syn-thesis is limited, although deficiency has never been observed Itsmain functions are in conjugation of bile acids, and maintenance
of osmotic integrity in tissues, especially the retina
taurochenodeoxycholic acid The taurine conjugate of
cheno-deoxycholic acid, see bile.
taurocholic acid The taurine conjugate of cholic acid, see bile.
TBARS (thiobarbituric acid reactive substances) Colorimetricmethod of determination of dialdehydes formed by breakdown
of lipid peroxides, by reaction with thiobarbituric acid; used as
an index of radical attack on unsaturated fatty acids, and hence
as an inverse index of antioxidant status
TBA value A measure of oxidative rancidity in fats turic acid reacts with malondialdehyde formed by oxidation ofpolyunsaturated fatty acids to form a coloured product
Thiobarbi-TDT thermal death time
tea A beverage prepared by infusion of the young leaves, leaf
buds and internodes of varieties of Camellia sinensis and C assamica, originating from China Green tea is dried without
further treatment Black tea is fermented (actually an oxidation)before drying; Oolong tea is lightly fermented Among the blackteas, flowering Pekoe is made from the top leaf buds, orangePekoe from first opened leaf, Pekoe from third leaves, and Souchong from next leaves Earl Grey is flavoured with 466
Trang 6bergamot; lapsang souchong was originally produced by burningtarry ropes near the tea during processing Up to 30% of the dryweight may be various polyphenols that have been associatedwith protection against cardiovascular disease.
See also caffeine; tisane; xanthines.
tea, Brazilian (Paraguayan) See maté.
tea, Mexican See epazote.
teaseed oil Oil from the seed of Thea sasangua, cultivated in
China; used as salad oil and for frying
teetotal Total abstinence from alcohol, advocated by RichardTurner in a speech in Preston (Lancs) in 1833; he stammered overthe word ‘total’
TEF Thermic effect of food, see diet-induced thermogenesis.
teff A tropical millet, Eragrostis abyssinica, the dietary staple in
Ethiopia; little grown elsewhere
TeflonTM See ptfe.
teg Two-year-old sheep, see lamb.
tempeh soya bean cake fermented by Rhizopus spp mould.
Composition/100 g: water 60 g, 808 kJ (193 kcal), protein 18.5 g,fat 10.8 g (of which 24% saturated, 33% mono-unsaturated,42% polyunsaturated), carbohydrate 9.4 g, ash 1.6 g, Ca 111 mg,
Fe 2.7 mg, Mg 81 mg, P 266 mg, K 412 mg, Na 9 mg, Zn 1.1 mg, Cu0.6 mg, Mn 1.3 mg, vitamin B10.08 mg, B20.36 mg, niacin 2.6 mg,
B60.22 mg, folate 24µg, B120.1µg, pantothenate 0.3mg
temperature, absolute A temperature scale starting from
absolute zero In the kelvin scale (K) this is −273°C; in the
stir-TempleinTM Textured vegetable protein
tenderiser proteinases (endopeptidases) used to hydrolyse lagen and elastin in the sarcolemma, and so tenderise meat.Enzymes used include: actinidain (EC 3.4.22.14) from kiwi fruit,bromelain (EC 3.4.22.33) from pineapple, ficin (EC 3.4.22.3)from figs, papain (EC 3.4.22.2) from pawpaw, and proteases from
col-Aspergillus oryzae and Bacillus subtilis.
tenderometer Instrument to measure the stage of maturity ofpeas to determine whether they are ready for cropping, or thetenderness of meat Measures the force required to effect ashearing action
467
Trang 7tender stretch process Process involving keeping the beef carcasestretched to prevent cold-shortening.
tenesmus Persistent ineffective spasms of bladder or rectum;intestinal tenesmus commonly occurs in irritable bowel syndrome
tensile elongation A measure of the ability of a material tostretch
tensile strength The force needed to stretch a material
tensiometer Instrument for measuring the surface tension of aliquid
tenuate Anorectic (appetite suppressing, see appetite control)
drug, formerly used in the treatment of obesity
tepary bean See frijole bean.
tequila Mexican; spirit (40–50% alcohol by volume) prepared bydouble distillation of fermented sap of the cultivated agave or
maguey, Agave tequilana Mescal and pulque are similar, made
from various species of wild agave, and have a stronger flavour
teratogen A compound that is capable of causing developmental
defects in the fetus in utero, and hence non-genetic congenital
defects
terpeneless oil See terpenes.
terpenes Chemically consist of multiple isoprenoid (five-carbon)units Monoterpenes consist of two isoprenoids; sesquiterpenes
of three, diterpenes of four, triterpenes of six, and tetraterpenes
of eight Phytol and retinol are diterpenes; carotenes aretetraterpenes
Major components of the essential oils of citrus fruits, but notresponsible for the characteristic flavour, and since they readilyoxidise and polymerise to produce unpleasant flavours, removedfrom citrus oils by distillation or solvent extraction, leaving the so-called terpeneless oils for flavouring foods and drinks
terramycin antibiotic, also known as oxytetracycline, see
tetracyclines
testa The fibrous layer between the pericarp and the inner rone layer of a cereal grain
aleu-test meal See fractional test meal.
tetany Spasm of twitching of muscles, caused by over-sensitivity
of motor nerves to stimuli; particularly affects face, hands andfeet Caused by low plasma ionised calcium and may occur inrickets
tetracyclines A group of closely related antibiotics includingtetracycline, oxytetracycline (terramycin) and aureomycin Thelast two are used in some countries for preserving food and asgrowth improvers, added to animal feed at the rate of a few mil-ligrams per tonne (prohibited in the EU)
468
Trang 8tetraenoic acid fatty acid with four double bonds, e.g donic acid.
arachi-tetramine poisoning Paralysis similar to that caused by curare,caused by a toxin in the salivary glands of the red whelk,
Neptunea antiqua (distinct from the edible whelk Buccinum undatum).
tetrodontin poisoning Caused by a toxin, tetrodotoxin, in fish ofthe Tetrodontidae family (puffer fish) and amphibia of the Sala-mandridae family Occurs in Japan from Japanese puffer fish or
fugu (Fuga rubripes), eaten for its gustatory and tactile pleasure
since traces of the poison cause a tingling sensation in theextremities (larger doses cause respiratory failure) The toxin isacquired via the food chain from bacteria in the coral reef,rather than synthesised by the fish Lethal dose 10µg/kg bodyweight
tetrodotoxin See tetrodontin poisoning.
tewfikose Name given to a sugar isolated from a sample of buffalomilk obtained from Egypt in 1892, later found to be an artefact;named after Tewfik Bey Pasha, Governor of Egypt
TexatreinTM, TexgranTM Textured vegetable proteins
texture Combination of physical properties perceived by senses
of kinaesthesis (muscle–nerve endings), touch (including feel), sight and hearing Physical properties may include shape,size, number and conformation of constituent structural elements
mouth-The texture profile is an organoleptic analysis of the complex
of food in terms of mechanical and geometrical characteristics,fat and moisture content, including the order in which theyappear from the first bite to complete mastication
textured vegetable protein Spun or extruded vegetable protein,usually made to simulate meat
Tg See glass transition temperature.
TGS Trichlorogalactosucrose, see sucralose.
thaumatin The intensely sweet protein of the African fruit,
Thaumatococus danielli, 1600 times as sweet as sucrose Called
katemfe in Sierra Leone and miracle fruit in the Sudan (not thesame as miracle berry)
theaflavins Reddish-orange pigments formed in tea during mentation; responsible for the colour of tea extracts and part ofthe astringent flavour
fer-theanine γ-N-Ethylglutamine, the major free amino acid in tea,
1–2% dry weight of leaf
thearubigen Poorly characterised red-brown complex of catechinderivatives in black tea
theine Alternative name for caffeine, when found in tea
469
Trang 9theobromine 3,7-Dimethylxanthine, an alkaloid found in cocoa,chemically related to caffeine, and with similar effects.
theophylline 1,3-Dimethylxanthine, an alkaloid found in tea,chemically related to caffeine, and with similar effects
therapeutic diets Those formulated to treat disease or metabolicdisorders
therapeutic index Ratio of the dose of a drug that causes tissue
or cell damage to that required to have a therapeutic effect
therm Obsolete unit of heat = 1.055 × 108J
thermal centre The point in a food that heats or cools most slowly
thermal conductivity The rate at which heat moves through a substance
thermal death time (TDT) Measure of heat resistance of anorganism, enzyme or chemical component at a particular tem-
perature, usually 121 °C Also known as F-value.
thermal diffusivity The ratio of thermal conductivity of a rial to its (specific heat capacity× density)
mate-thermal efficiency In drying of foods, the ratio of heat used inevaporation to total heat supplied in the process
ThermamylTM Heat-stable α-amylase from Bacillus formis, active up to 100 °C; used in manufacture of glucose syrup
licheni-from starch
thermic effect of food See diet-induced thermogenesis.
thermisation Heat treatment to reduce the number of organisms; less severe than pasteurisation; used e.g in cheese-making
micro-thermoduric Bacteria that are heat resistant but not thermophilic
(see thermophiles), i.e they survive, but do not develop, at
pas-teurisation temperatures Usually not pathogens but indicative
of unsanitary conditions
thermogenesis Increased heat production by the body, either
to maintain body temperature (by either shivering or shivering thermogenesis) or in response to food intake (diet-induced thermogenesis)
non-See also adipose tissue, brown; uncoupling proteins.
thermogenic drugs Compounds that stimulate body heat output,and thus of potential interest in ‘slimming’
thermogenin See uncoupling proteins.
thermography Technique for measuring and recording heatoutput by regions of the body, using a film or detector sensitive
to infrared radiation
thermopeeling A method of peeling tough-skinned fruits inwhich the fruit is rapidly passed through an electric furnace atabout 900 °C, then sprayed with water
470
Trang 10thermophiles Bacteria that prefer temperatures above 55 °C andcan tolerate temperatures up to 75–80 °C Extreme thermophilescan live in boiling water, and have been isolated from hot springs.
thiamin See vitamin b1
thiaminases Enzymes that cleave thiamin (vitamin b1) nase I (EC 2.5.1.2) is found in freshwater fish, ferns and somebacteria; it catalyses an exchange reaction between the thiazolering and a variety of bases Thiaminase II (EC 3.5.99.2) occurs in
Thiami-a smThiami-all number of micro-orgThiami-anisms; it cThiami-atThiami-alyses hydrolysis of themethylene–thiazole bond, releasing toxopyrimidine
thiazoles Derivatives of five-membered heterocyclic compoundscontaining both N and S in the ring (C3H3NS) that impart green,roasted or nutty flavours to foods May be naturally present infoods or formed by the maillard reaction
thiazolindinediones Group of oral hypoglycaemic agents used
in treatment of type II diabetes mellitus; they increase insulinsensitivity of tissues, and activate the PPARγ receptor andrepress the synthesis of 11β-hydroxysteroid dehydrogenase inadipocytes, so reducing the formation of cortisol in adiposetissue
thiobarbituric acid reactive substances See tbars.
thiobarbituric acid (TBA) value See tba value.
thiobendazole Drug used to treat intestinal infestation with
STRONGYLOIDESspp., and, as an antifungal agent, for surface ment of bananas
treat-thiochrome Fluorescent product of the oxidation of thiamin(vitamin b1) in alkaline solution; the basis of an assay of thevitamin
thioctic acid See lipoic acid.
thiophenes Derivatives of five-membered heterocyclic pounds (C4H4S), sulphur analogues of furans that impartpungent or sweet flavours to foods
com-thirst See water balance.
thixotropic A fluid whose structure breaks down with continuedshear stress, so that viscosity decreases, as is the case with mostcreams
See also dilatant; pseudoplastic; rheopectic.
thoracic duct One of two main trunks of the lymphatic system;receives lymph from the legs and lower abdomen, and drains intothe left innominate vein The main point of entry of chylomi-crons into the bloodstream
threonine An essential amino acid, abbr Thr (T), Mr119.1, pKa
2.09, 9.10, codons ACNu
471
Trang 11thrombin Plasma protein involved in the coagulation of blood,formed in the circulation by partial proteolysis of prothrombin.
See also vitamin k.
thromboembolism Condition in which a blood clot formed in thecirculation becomes detached and lodges elsewhere
thrombokinase (thromboplastin) An enzyme (clotting factor Xa,
EC 3.4.21.6) liberated from damaged tissue and blood platelets;converts prothrombin to thrombin in the coagulation of blood
thrombolysis Dissolution of blood clots
thromboplastin See thrombokinase.
thrombosis Inappropriate formation of blood clots in bloodvessels Antagonists of vitamin k, including warfarin, are com-monly used to reduce clotting in people at risk of thrombosis
thrombus Blood clot that remains stationary in a blood vessel
See also embolism.
thuricide A microbial insecticide; a living culture of Bacillus thuringiensis which is harmless to human beings but kills insect
pests Used to treat certain foods and fodder crops to destroypests such as corn earworm, flour moth, tomato fruit worm,cabbage looper, etc
thyme The aromatic leaves and flowering tops of Thymus vulgaris
used as flavouring
thymidine, thymine A pyrimidine; see nucleic acids.
thymonucleic acid Obsolete name for dna
thymus Chest (neck) sweetbread; a ductless gland in the chest, asdistinct from gut sweetbread or pancreas
Composition/100 g: water 74 g, 636 kJ (152 kcal), protein 14.8 g,fat 9.8 g (of which 52% saturated, 42% mono-unsaturated, 6%polyunsaturated), cholesterol 260 mg, carbohydrate 0 g, ash 1.4 g,
Ca 8 mg, Fe 2.3 mg, Mg 21 mg, P 400 mg, K 420 mg, Na 75 mg, Zn1.9 mg, Cu 0.1 mg, Se 34.3µg, vitamin B1 0.03 mg, B2 0.25 mg,niacin 3.7 mg, B6 0.07 mg, folate 13µg, B12 6µg, pantothenate
1 mg, C 18 mg A 100 g serving is a source of Fe, Zn, vitamin B2,pantothenate, a good source of niacin, a rich source of P, Se,vitamin B12, C
thyrocalcitonin See calcitonin.
thyroglobulin The protein in the thyroid gland which is the cursor for the synthesis of the thyroid hormones as a result ofiodination of tyrosine residues The thyroid-stimulating hormone(thyrotropin) stimulates hydrolysis of thyroglobulin and secre-tion of the hormones into the bloodstream
pre-thyroid hormones The thyroid is an endocrine gland situated inthe neck, which takes up iodine from the bloodstream and syn-thesises two hormones, tri-iodothyronine (T3) and thyroxine(T4, tetra-iodothyronine) The active hormone is T3; thyroxine is472
Trang 12converted to T3 in tissues by the action of a selenium-dependentde-iodinase (EC 3.8.1.4) T3 controls the basal metabolic rate.
Enlargement of the thyroid gland is goitre; it may be ated with under- or overproduction of the thyroid hormones.Severe iodine deficiency in children leads to goitrous cretinism
associ-See also hypothyroidism; iodine, protein-bound;
thyrotoxi-cosis; transthyretin
thyroid-releasing hormone (TRH) See thyrotropin.
thyrotoxicosis Overactivity of the thyroid gland, leading to sive secretion of thyroid hormones and resulting in increasedbasal metabolic rate Hyperthyroid subjects are lean and havetense nervous activity May be due to overstimulation of thethyroid gland Iodine-induced thyrotoxicosis affects mostlyelderly people who have lived for a long time in iodine-deficientareas, have a long-standing goitre, and have then been givenextra iodine Also known as Jodbasedow, Basedow’s disease andGraves’ disease
exces-thyrotropin Thyroid-stimulating hormone secreted by the rior pituitary; stimulates hydrolysis of thyroglobulin and secre-tion of the thyroid hormones
ante-thyroxine One of the thyroid hormones
thyroxine binding pre-albumin See transthyretin.
TIA See transient ischaemic attack.
TIBC Total iron binding capacity, see transferrin.
tierce Obsolete measure of wine cask; one-third of a pipe, i.e.about 160 L (35 Imperial gallons)
tiffin Anglo-Indian name for a light midday meal
tiger nut Tuber of grass-like sedge, Cyperus esculentus; also earth
or ground almond, chufa nut, rush nut, nut sedge, 5–20 mm long,usually sold partly dried
tikka Indian; marinated chicken (or other meat) threaded onskewers and grilled
til See sesame.
tilsit Originally Dutch/German, firm textured cheese
timbale Round fireproof china or tinned copper mould, used formoulding meat or fish mixtures; also the dishes cooked in themould For hot timbales the mould is lined with potato, pastry orpasta; for cold the lining is aspic
time–temperature indicator Chemical, enzymic or cal system that undergoes an irreversible change (e.g a change
microbiologi-in colour) that is temperature dependent, used microbiologi-in food ing to indicate cumulative exposure to high temperatures It gives
packag-a continuous, temperpackag-ature-dependent response throughout theproduct’s history, and can be used to indicate an ‘average’ tem-
473