Additivesbleaching agents, 19mutagenicity, 19

Airquality, 387

Alveographstarch damage, 75Canadian wheat, 75

American plaicejellied, 98protein, 98

Astaxanthinshell wastes, 31

Bakingbakeries, 387quality of Brazilian wheat,42

Beanbroad bean, 50ergosterol, 50faba, 50, 260cooker, 9cooking defect, 378

Biotinin fast foods, 173

Browningartichoke, 162enzymatic, 162pear juice, 170

Caffeinefetotoxic effect, 273

CarotenoproteinChinocetes opilio, 31Snow Crab, 31Snow crab waste, 31

Cheeseyields, 372

Chinocetes opilioshell wastes, 31

Coddesorption isotherm, 65heavy salted, 65polyphosphates, 222

Colourartichoke, 162degradation index, 15faba beans, 260reaction kinetics, 15strawberry juice, 15tomatoes, 38

SUBJECT INDEX

Compositioncheese, 372milk,372sausages, 368truffles, 336tofu, 363

Cookingdefect in bean, 378ground pork, 104Mattson Bean Cooker, 9pork, 56time, 9turkey, 89

Cornsyrup solids, 176

Crabshell wastes, 31Snow, 31

Cucumaria frondosautilization, 4

Curingoxidative stability, 246

Denaturationmuscle proteins, 357

Differential ScanningCalorimetry

denaturation, 357

Electrophoresisof American plaice proteins,98

Enzymatic BrowningJerusalem artichoke, 162kinetics, 170rate constants, 170

Ergostrolcontent in broad bean, 50

Extrusionpeanut flour, 148twin-screw extruder, 148

Faba beanstofu manufacture, 260

Fast Foodbiotin, 173microbiological assay, 173pantothenic acid, 173

Fatmilk, 236optical properties, 383sensory preferences, 327

391

Fatty Acidsmilk,236reactions with chlorine, 19volatile, 176

Fiber Opticsfat grading, 383fluorimetry of gelatin, 102tomatoe grading, 38

Flavourcured meat, 246soy protein, 229soup, 229

Fluorimetrygelatin, 102

Formulationsausages, 368

Freeze Dryingcorn syrup solids, 176gelatin, 176

Freezingcalculations, 176, 342cod fillets, 222rate, 176, 342

Frozen storagecod 222pork,25

Fruitsnutritive value, 350Quebec, 350

Fungalspoilage, 50

Gadus morhuamoisture content, 65

Gas-Flushedsteaks, 143

Gelatinfluorimetry, 102freeze drying, 176

Gradingcarcass, 383instrumentation, 38sensory data, 38tomatoes, 38

Heat Transfercalculations, 342model,342

Helianthus tuberosus L.polyphenol oxidase, 162

Hexanalpork, 104

Hippoglossoides platessoidesjellied, 98protein, 98

Iodinein milk, 166

Isothermcod, 65

Jerusalem Artichokeenzymatic browning, 162

Juicepear, 170strawberry, 15

Layer cakesfirming data, 154storage, 154

Meatcuring, 246mechanically separated/53PSE pork, 25quality, 25

Mechanically debonedpork/53

Microbiologicalair quality/ 387assay, 173quality, 94

Microstructurepeanut flour, 148

Microwaveoven, 279temperature sensor, 279

Milkcheese yields, 372fatty acids, 236iodine content, 166Streptoccus thermophilus/ 34triglyceride composition,236

Millingbaking qualities, 42Brazilian wheat, 42

Model solutionsgelatin, 176

Moisture Contentheavy salted cod, 65

Muscledenaturation, 357differential scanningcalorimetry, 357fracture behaviour/56pork/53Sternomandibularis, 56

Mutagenicityoxidizing agents, 19

Nitritefree, 246lipid degradation, 70pork/70

Non-protein NitrogenAmerican plaice, 98

Norepinephrinemetabolism, 331

Nutritionsausages, 368

Obesityenergy balance, 331

Oxidative stabilitycooked ground pork, 104

Packaginggas-flushed, 143steaks, 143

Panthothenic Acidin fast foods, 173

Peanut Flourwater absorption capacity,148extrusion, 148

Pearjuice concentrate, 170

Pectinfreeze drying, 176

Peroxidaseblack bean, 378

PlaiceAmerican, 98jellied, 98

Plank's equationfreezing calculations, 252

PolyphenoI oxidaseinhibitors, 162Jerusalem artichoke, 162

Polyphosphatescod fillets, 222thaw drip, 222

Porkbacterial quality, 94cooked ground pork, 104cuts, 25frozen, 25frozen storage, 25hog cholera, 267mechanical separation, 53protein recovery, 53processing yields, 25residue/53sausages, 368

Processingcod fillets, 222extrusion, 148

392

pork, 25/53/94sea cucumber/ 4wheat, 75

Prosciutto Hamviruses, 267

Proteincheese yield, 372faba bean, 260recovery, 53sea cucumber, 4

Qualityair, 387bacterial, 94nutritional, 368pork, 25sea cucumber, 4steak, 143turkey, 89

Quebeccheese yield, 372foods, 350nutritive value, 350

Ratscaffeine, 273fetotoxic, 273

Response surface metho­dology

peanut flour, 148

Sea cucumberCucumaria frondosa, 4proteins, 4lipids, 4

Sensory Evaluationbeans, 9chicken, 368cured meat, 246fat, 327mutton, 368soup/ 229sugar, 327pork, 104taste preferences, 327tomatoes, 38turkey, 89

Solid fat indexbutterfat, 236

Soupformulation, 229

Soyflavor intensity, 229protein, 229soymilk, 363

SoymilkOntario beans, 363

Spray Drying,wheat flour solubles, 81

Starchdamage, 75

Storageblack beans, 378cod fillets, 222layer cakes, 154strawberry juice, 15

Strawberrycolor, 15juice, 15

Streptococcus thermophilusacidifying activity, 34buffered media, 34

Sugarsensory preferences, 327

Temperaturemeasurement, 279microwave oven, 279

Texturebeans, 9pork, 56

Thermocouplemicrowave oven, 279

Tofufaba bean, 260Ontario soybeans, 363

Tomatoescolor grading, 38instrumentation, 38peelability, 38sensory data, 38

Triglyceridesfractionation, 236

TrufflesSaudi Arabia, 336chemical composition, 336

Turkeyevaluation, 89quality, 89

ADVERTISERS INDEX

Vegetablesnutritive value, 350Quebec,350

Vicia fabafungal spoilage, 50tofu manufacture, 260

Virusesfoot-and-mouth, 267Prosciutto di Parma, 267

Waner-Bratzlerturkey meat, 89

Weightbody, 327

Wheatfunctional properties, 81physiochemical properties,81starch damage, 75wheat flour solubles, 81

Academic PressAECL Industrial, Irradiation DivisionAjinomoto U.S.A., Inc.Amcan Ingredients InternationalAPV Crepaco of Canada Ltd.Beckman CanadaBowes Co. Ltd.Canada Packers Inc.Canadian Food Products Development CentreCardinal Biologicals LimitedContract Testing Inc.Daminco Inc.Dickey-john Inc.Diversified Research Laboratories LimitedDixie Canner Equipment CompanyDragoco, Inc.F & C International, Inc.Felton WorldwideFirmenich of Canada, LimitedFood IngredientsFood Ingredients SpecialitiesFoodpro NationalFritzsche, Dodge & OlcottGivaudanGriffith Laboratories

393

Grindsted Products, Inc.Harold T. Griffin Inc.Hoffmann-LaRoche LimitedIndustrial Laboratories of Canada Inc.1an K. Overweel LimitedL.l. Minor Corp.Macdonald College of McGill UniversityMemorial University of NewfoundlandNacan Products Limited (Starch Div.)Novo (Van Waters & Rogers Ltd.)NutriSource Inc.Ontario Centre for Farm Machinery and Food

Processing TechnologyPolyscience Publications Inc.POSRector Foods Limited ..Richardson Foods LimitedSt. Lawrence Starch Company LimitedSemmons-Taylor Inc.Stange Canada Inc.Tetra Pak Inc.The NutraSweet CompanyThorne Ernst & WhinneyTreloar Product Development Inc.University of Guelph