Từ điển công nghệ thực phẩm - T

T
2,4,5-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 under-
cooked beef or pork.
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 pro-
duced from lactose via isomerization of galac-
tose.
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 percep-
tion of off flavour or off odour in a product. Taints
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 Tricho-
comaceae. Anamorphs include Penicillium and Pae-
cilomyces spp. Occur in soil and decaying plant ma-
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 xy-
lan degrading enzymes, T. emersonii produces xy-
lan-degrading enzymes, Į-glucuronidases and
endo-1,3(4)-ȕ-glucanases, and T. thermophilus
produces ȕ-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 pro-
duced as a cooked curd variety that is firmer and simi-
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Tallow Tape

lar 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 monounsaturated 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). Tangerines 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 tan-
gerines and oranges. Similar in flavour to oranges,
but contain many seeds.
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 an-
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.
Tannins Complex polyhydroxybenzoic acid deriva-
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.

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, an-
timutagenicity and antioxidative activity. Also
known as dan shen.
Tansy Common name for Tanacetum vulgare, the
leaves and tops of which are used as herbs with a bit-
ter flavour. Leaves are used in preparation of herb
tea, salads and herb stuffings. Tansy essential
oils and extracts contain significant amounts of the
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 cas-
sava with a combination of starters, and incubating
in airtight containers. Tape (alternatively termed
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Tape ketan Taste panels
tapai) 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 fla-
vour
and are used as spices. The predominant 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 so-
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
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 pow-
ders. Systematic name is 2,3-dihydroxybutanedioic
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 tempera-
tures) and poor stability in the presence of ascorbic
acid. Synonymous with FD&C Yellow 5 and CI
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.
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Taste thresholds Teleme cheese
Taste 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 proteins.
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 pow-
dered dry tea extracts which are reconstituted into tea
beverages on addition of water.
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 Camel-
lia oleifera. Used as salad oils and cooking oils.
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 flavour-
ings, including as a substitute for nutmeg.
Tebuconazole One of the triazole fungicides. Also
known as Folicur. A broad spectrum, systemic fungi-
cide used as a seed treatment for control of fungal in-
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
vegeta-
bles. Considered by the United States Food and Drug
Administration to be safe, but listed as a potential car-
cinogen in the United States Environmental Protection
Agency Office of Pesticide Programs Carcinogen List.
Classified by WHO as slightly hazardous (WHO III).
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.
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Telemetry Teratogenicity
Telemetry 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 during 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: melting of the chocolate; working 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 pound-
ing. Pounders can be made of metal or wood, and can
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 ten-
derness or the stage of maturity of produce, particu-
larly peas, on the basis of the force required to cause
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
recipes.
Tequila Mexican spirits made by distillation of
fermented sap of the agave plant.
Teratogenesis Process leading to developmental
abnormalities in the fetus.
Teratogenicity Capacity of a substance to produce
teratogenic effects, i.e. to cause developmental abnor-
malities in the fetus.
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Terbuthylazine Textured vegetable proteins
Terbuthylazine 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 tetra-
chloride. Organic halogen compound and versatile
organic solvent whose use has diminished since the
discovery that it is carcinogenic. May be used in fu-
migants. Can occur as a contaminant of treated
drinking water.
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 Tet-
ragenococcus halophilus, which is used in the fermen-
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 prod-
uct of the fungicide captan.
Tetrazoles Group of organic nitrogen com-
pounds derived from tetrazole, a synthetic organic
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 neu-

rotoxin found in many species of pufferfish. Pro-
duced by bacteria which colonize the fish. Responsi-
ble for poisoning caused by consumption of contami-
nated pufferfish.
Texture Sensory properties relating to the feel of a
surface or product, or the impression created by a sur-
face structure or the general physical appearance of a
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 formu-
lated with added colorants and flavourings, and
421
Texture profile analysis Thermal stability
used 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 ther-
apy and immunotherapy.
Thermal capacity Thermophysical properties
relating to the extent to which a material can retain
heat.
Thermal conductivity Thermophysical proper-
ties relating to the rate of conduction of heat through a
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 heat-
ing. For liquids, expansivity observed directly is called
the apparent expansivity, as the container holding 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 heating; ohmic heating; microwave
heating; and blanching
.
Thermal processing Application of
heating meth-
ods to the processing of foods. Techniques in the cate-
gory include: HTST processing; LTLT processing;
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 prod-
422
Thermistors Thermus
ucts 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 la-
nuginosus) are used in the production of thermostable
lipases.
Thermophiles Organisms, especially microorgan-
isms, that grow best at relatively high temperatures.

Their optimum growth temperature is generally ac-
cepted as being above 50°C.
Thermophilic bacteria Bacteria that are thermo-
philes.
Thermophysical properties Properties that influ-
ence the heating rate and response to heating of a ma-
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
423
Thiabendazole Thioglycolic acid
range 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 ab-
breviated to TLC.
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 ex-
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
or distillate.
Thiocyanates Alternative term for isothiocy-
anates.
Thiodan Alternative term for the insecticide endo-
sulfan.
Thioesters Esters containing sulfur instead of oxy-

gen. Important aroma compounds often added to
processed foods. Can be prepared by lipase-
catalysed esterification of
fatty acids with short-
and long-chain
thiols.
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 glu-
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
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 thio-
vanic acid.
424
Thioglycosides Thyme
Thioglycosides 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 (NH
2
)
2
CS. 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 oxidases). 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 cer-
tain herbal plants, essential oils and natural fla-
vourings.
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.