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 are tetraterpenes.
Major components of the essential oils of citrus fruits,but not responsible for the characteristic flavour, and since they readily oxidise and polymerise to produce unpleasant flavours, removed from 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 aleu-
rone layer of a cereal grain. 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 and feet. Caused by low plasma ionised calcium and may occur in rickets.
tetracyclines A group of closely related antibiotics including tetracycline, oxytetracycline (terramycin) and aureomycin. The last two are used in some countries for preserving food and as growth improvers, added to animal feed at the rate of a few milligrams per tonne (prohibited in the EU).
tetraenoic acid fatty acid with four double bonds, e.g. arachi-donic acid.
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 of the 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 the extremities (larger doses cause respiratory failure). The toxin is acquired via the food chain from bacteria in the coral reef, rather than synthesised by the fish. Lethal dose 10 |J.g/kg body weight.
tetrodotoxin See tetrodontin poisoning. tewfikose Name given to a sugar isolated from a sample of buffalo milk obtained from Egypt in 1892, later found to be an artefact; named after Tewfik Bey Pasha, Governor of Egypt. Texatrein™, Texgran™ Textured vegetable proteins. texture Combination of physical properties perceived by senses of kinaesthesis (muscle-nerve endings), touch (including mouth-feel), sight and hearing. Physical properties may include shape, size, number and conformation of constituent structural elements.
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 they appear 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 the same as miracle berry). theaflavins Reddish-orange pigments formed in tea during fermentation; responsible for the colour of tea extracts and part of the astringent flavour. theanine y-N-Ethylglutamine, the major free amino acid in tea,
1-2% dry weight of leaf. thearubigen Poorly characterised red-brown complex of catechin derivatives in black tea. theine Alternative name for caffeine, when found in tea.
theobromine 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 metabolic disorders.
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 x 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 an organism, enzyme or chemical component at a particular temperature, usually 121 °C. Also known as F-value. thermal diffusivity The ratio of thermal conductivity of a material to its (specific heat capacity x density). thermal efficiency In drying of foods, the ratio of heat used in evaporation to total heat supplied in the process. ThermamylTM Heat-stable a-AMYLASE from Bacillus licheni-formis, active up to 100°C; used in manufacture of glucose syrup from starch.
thermic effect of food See diet-induced thermogenesis. thermisation Heat treatment to reduce the number of microorganisms; less severe than pasteurisation; used e.g. in cheese-making.
thermoduric Bacteria that are heat resistant but not thermophilic (see thermophiles), i.e. they survive, but do not develop, at pasteurisation 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 non-shivering thermogenesis) or in response to food intake (diet-induced thermogenesis).
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 heat output by regions of the body, using a film or detector sensitive to infrared radiation. thermopeeling A method of peeling tough-skinned fruits in which the fruit is rapidly passed through an electric furnace at about 900 °C, then sprayed with water.
thermophiles Bacteria that prefer temperatures above 55°C and can tolerate temperatures up to 75-80 °C. Extreme thermophiles can live in boiling water, and have been isolated from hot springs. thiamin See vitamin b1.
thiaminases Enzymes that cleave thiamin (vitamin b1). Thiami-nase I (EC 18.104.22.168) is found in freshwater fish, ferns and some bacteria; it catalyses an exchange reaction between the thiazole ring and a variety of bases. Thiaminase II (EC 22.214.171.124) occurs in a small number of micro-organisms; it catalyses hydrolysis of the methylene-thiazole bond, releasing toxopyrimidine. thiazoles Derivatives of five-membered heterocyclic compounds containing both N and S in the ring (C3H3NS) that impart green, roasted or nutty flavours to foods. May be naturally present in foods or formed by the maillard reaction. thiazolindinediones Group of oral hypoglycaemic agents used in treatment of type II diabetes mellitus; they increase insulin sensitivity of tissues, and activate the PPARy receptor and repress the synthesis of 11P-hydroxysteroid dehydrogenase in adipocytes, so reducing the formation of cortisol in adipose tissue.
thiobarbituric acid reactive substances See tbars. thiobarbituric acid (TBA) value See tba value. thiobendazole Drug used to treat intestinal infestation with strongyloides spp., and, as an antifungal agent, for surface treatment of bananas. thiochrome Fluorescent product of the oxidation of thiamin (vitamin b1) in alkaline solution; the basis of an assay of the vitamin. thioctic acid See lipoic acid.
thiophenes Derivatives of five-membered heterocyclic compounds (C4H4S), sulphur analogues of furans that impart pungent or sweet flavours to foods. thirst See water balance.
thixotropic A fluid whose structure breaks down with continued shear stress, so that viscosity decreases, as is the case with most creams.
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 into the left innominate vein. The main point of entry of chylomicrons into the bloodstream. threonine An essential amino acid, abbr Thr (T), Mr 119.1, pKa 2.09, 9.10, codons ACNu.
thrombin 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 the circulation becomes detached and lodges elsewhere. thrombokinase (thromboplastin) An enzyme (clotting factor Xa, EC 126.96.36.199) 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 blood vessels. Antagonists of vitamin k, including warfarin, are commonly 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 destroy pests 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, as distinct from gut sweetbread or pancreas.
Composition/100g: water 74g, 636kJ (152kcal), protein 14.8 g, fat 9.8 g (of which 52% saturated, 42% mono-unsaturated, 6% polyunsaturated), cholesterol 260mg, carbohydrate 0g, ash 1.4g, Ca 8mg, Fe 2.3 mg, Mg 21 mg, P 400mg, K 420mg, Na 75 mg, Zn 1.9 mg, Cu 0.1 mg, Se 34.3 |jg, vitamin B1 0.03mg, B2 0.25mg, niacin 3.7mg, B6 0.07mg, folate 13 |j.g, B12 6|j.g, pantothenate 1mg, C 18mg. A 100g 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 precursor for the synthesis of the thyroid hormones as a result of iodination of tyrosine residues. The thyroid-stimulating hormone (thyrotropin) stimulates hydrolysis of thyroglobulin and secretion of the hormones into the bloodstream. thyroid hormones The thyroid is an endocrine gland situated in the 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 is converted to T3 in tissues by the action of a sELENiuM-dependent de-iodinase (EC 188.8.131.52). T3 controls the basal metabolic rate.
Enlargement of the thyroid gland is goitre; it may be associated with under- or overproduction of the thyroid hormones. Severe iodine deficiency in children leads to goitrous cretinism.
See also hypothyroidism; iodine, protein-bound; thyrotoxicosis; transthyretin. thyroid-releasing hormone (TRH) See thyrotropin. thyrotoxicosis Overactivity of the thyroid gland, leading to excessive secretion of thyroid hormones and resulting in increased basal metabolic rate. Hyperthyroid subjects are lean and have tense nervous activity. May be due to overstimulation of the thyroid gland. Iodine-induced thyrotoxicosis affects mostly elderly people who have lived for a long time in iodine-deficient areas, have a long-standing goitre, and have then been given extra iodine. Also known as Jodbasedow, Basedow's disease and Graves' disease.
thyrotropin Thyroid-stimulating hormone secreted by the anterior pituitary; stimulates hydrolysis of thyroglobulin and secretion of the thyroid hormones. 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 160L (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, 5-20mm long, usually sold partly dried. tikka Indian; marinated chicken (or other meat) threaded on skewers and grilled. til See sesame.
tilsit Originally Dutch/German, firm textured cheese. timbale Round fireproof china or tinned copper mould, used for moulding meat or fish mixtures; also the dishes cooked in the mould. For hot timbales the mould is lined with potato, pastry or pasta; for cold the lining is aspic. time-temperature indicator Chemical, enzymic or microbiological system that undergoes an irreversible change (e.g. a change in colour) that is temperature dependent, used in food packaging to indicate cumulative exposure to high temperatures. It gives a continuous, temperature-dependent response throughout the product's history, and can be used to indicate an 'average' tem perature during storage, which may be correlated with continuous, temperature-dependent loss of quality. Critical temperature indicators (CTI) show only exposure above (or below) a reference temperature, without the time-dependence.
See also packaging, intelligent. tin A metal; a dietary essential for experimental animals, but so widely distributed in foods that human deficiency has not been reported, and its function, is not known. In the absence of oxygen, metallic tin is resistant to corrosion, and is widely used in tinned cans for food. tipsy cake Sponge cake soaked in wine and fruit juice, made into a trifle and reassembled into the original tall shape. The wine and fruit juice may cause the cake to topple sideways in drunken (tipsy) fashion.
tiramisu Italian; dessert made from coffee-flavoured sponge or biscuit filled with sweetened cream cheese (mascarpone) and cream, doused with syrup. tisane French term for an infusion made from herbs, fruits or flowers (camomile, lime blossoms, fennel seeds, etc.), believed to have medicinal properties. Also known as herb or herbal tea. Medicinal or health claims are sometimes made, largely on traditional rather than scientific grounds. titre A measure of the amount of antibody in an antiserum, the extent to which the antiserum can be diluted and still retain the ability to cause agglutination of the antigen. TKac Transketolase activation coefficient, the result of the trans-ketolase test for vitamin b1 nutritional status, an enzyme activation assay. TMA See trimethylamine. TNF See tumour necrosis factor. toad skin See phrynoderma. TOBEC See total body electrical conductivity. tocol See vitamin e. tocopherol See vitamin e.
tocopheronic acid Water-soluble metabolite isolated from the urine of animals fed tocopherol; has vitamin e activity. tocotrienol See vitamin e.
toddy palm (kitul) Caryota urens, the source of palm sugar and sago; the sap is fermented to yield an alcoholic beverage. Young leaves are edible. toenail analysis Measurement of various minerals (including zinc) in toenails has been proposed as an index of status. Adsorption of minerals from sweat confounds the results. toffee A sweet made from butter or other fat, milk and sugar boiled at a higher temperature than caramels. Called candy or taffy USA (originally the UK name). Variants include butterscotch and glessie (Scots). Toffee apples are apples coated with hardened syrup (called caramel apples in USA). tofu Originally Japanese; soybean curd precipitated from the aqueous extract of the soya bean.
Composition/100g: water 85g, 293kJ (70kcal), protein 8.2g,fat 4.2g (of which 23% saturated, 31% mono-unsaturated, 46% polyunsaturated), carbohydrate 1.7g (0.6g sugars), fibre 0.9g, ash 1 g, Ca 201 mg, Fe 1.6mg, Mg 37mg, P 121 mg, K 148 mg, Na 12mg, Zn 0.8 mg, Cu 0.2mg, Mn 0.6mg, Se 9.9 |g, vitamin B1 0.06 mg, B2 0.06 mg, niacin 0.1 mg, B6 0.07 mg, folate 19 |g, pantothenate 0.1 mg. An 80g serving is a source of Cu, P, a good source of Ca, Mn. tolazamide, tolbutamide See hypoglycaemic agents. tomatillo Or ground tomato; husk-covered fruit of Physalis ixo-carpa; resembles a small, green tomato.
Composition/100g: water 92g, 134kJ (32kcal), protein 1g, fat 1g, carbohydrate 5.8g (3.9g sugars), fibre 1.9g, ash 0.6g, Ca 7mg, Fe 0.6mg, Mg 20mg, P 39mg, K 268mg, Na 1 mg, Zn 0.2 mg, Cu 0.1 mg, Mn 0.2mg, Se 0.5|g, vitamin A 6|g RE (568|g carotenoids), E 0.4mg, K 9.8mg, B1 0.04mg, B2 0.04mg, niacin 1.9 mg, B6 0.06mg, folate 7 |g, pantothenate 0.2 mg, C 12 mg. tomato The fruit of Lycopersicon esculentum.
Composition/100g: (edible portion 91%) water 94.5 g, 75 kJ (18kcal), protein 0.9g, fat 0.2g, carbohydrate 3.9g (2.6g sugars), fibre 1.2g, ash 0.5g, Ca 10mg, Fe 0.3mg, Mg 11mg, P 24mg, K 237 mg, Na 5mg, Zn 0.2 mg, Cu 0.1 mg, Mn 0.1 mg, vitamin A 42|g RE (3246|g carotenoids), E 0.5mg, K 7.9mg, B1 0.04mg, B2 0.02mg, niacin 0.6mg, B6 0.08 mg, folate 15 |g, pantothenate 0.1 mg, C 13 mg. An 85 g serving (1 medium) is a source of vitamin C.
tomato, English or tree See kiwano; tamarillo. tomme au raisin French soft cheese covered with grape pulp, skin and pips.
tomography Technique for visualisation of organs and generation of a three-dimensional image, by analysis of successive images produced using X-rays or ultrasound sharply focused at a given depth within the body.
See also cat scanning; pet scanning. tonic water (Indian tonic water) A sweetened carbonated beverage flavoured with quinine, commonly used as a mixer with gin or vodka. Originally invented by the British in India as a pleasant way of taking a daily dose of quinine to prevent malaria. tonka bean Seed of the S. American tree Dipteryx odorata with a sweet pungent smell, used like vanilla for flavouring.
ton refrigeration A measure of refrigeration plant performance; the rate of cooling produced when a (US) ton (2000 lb) of ice melts during a 24h period. 1 ton refrigeration is 3.54kW. toothfriendly sweets Name given to sugar confectionery made with sugar alcohols and/or bulk sweeteners which are not fermented in the mouth and so do not damage teeth. topepo Hybrid between tomato and sweet pepper. tophus (plural tophi) Hard deposit of uric acid under skin, in cartilage or joints, as occurs in gout. toppings See wheatfeed.
topside Boneless joint of beef from the top of the hind leg. Torrymeter See fish tester.
torte Open tart or rich cake mixture baked in a pastry case, filled with fruit, nuts, chocolate, cream, etc. tortilla (1) Mexican; thin maize pancake. Traditionally prepared by soaking the grain in alkali and pressing it to form a dough, which is then baked on a griddle. Tortillas filled with meat, beans and spicy sauce are tacos. tamales are similar, but made with fat.
(2) In Spain, an omelette made by frying potatoes and onions with eggs; may be served hot or cold; also used for a variety of filled omelettes. torulitine See vitamin t.
Torulopsis Genus of yeasts that cause spoilage in various foods. total body electrical conductivity (TOBEC) A method of measuring the proportion of fat in the body by the difference in the electrical conductivity between fat and lean tissue. Depends on the induction of a magnetic field by a high-frequency (5 MHz) alternating current in a solenoid above the body, and detection of the evoked field by a secondary coil.
See also bioelectrical impedance. total iron binding capacity See transferrin. total parenteral nutrition (TPN) See parenteral nutrition. total polar materials An index of degradation of oil used in frying by measuring free fatty acids due to lipolysis. tourte (trete, treet) Medieval English; whole wheat bread containing both flour and husk. Often used to form the trencher. toxic oil syndrome See spanish toxic oil syndrome. Toxocara Genus of intestinal parasitic nematode worms, especially in domestic cats and dogs; human beings can become infected by larvae from eggs in the faeces of pets (toxocariasis). toxocariasis See toxocara.
toxoid Chemically inactivated derivative of the toxin produced by a pathogenic organism; harmless, but stimulates the synthesis of antibodies; used in vaccines.
toxopyrimidine Antimetabolite of vitamin B6 released by the action of thiaminase ii on thiamin. TPM See total polar materials. TPN Total parenteral nutrition. TQM Total quality management.
trabecular bone Thin bars of bony tissue in spongy bone. traceability Of foods, the ability to relate each batch of product both back to the individual ingredients, their suppliers and the delivery dates, and forward to the packages supplied and their distribution to shops and final consumers. trace elements See minerals, trace; minerals, ultratrace. tracers See isotopes.
traife Foods that do not conform to Jewish dietary laws; the opposite of kosher. Trailblazer™ fat replacer made from protein. trans- See isomers (3).
transaminase Enzymes (EC 2.6.1.x, also known as aminotransferases) that catalyse the reaction of transamination; the transfer of the amino group from an amino acid donor onto a keto-acid (oxo-acid) acceptor, yielding the keto-acid (oxo-acid) carbon skeleton of the donor and the amino acid corresponding to the acceptor. The enzymes are pyridoxal phosphate (vitamin B6)-dependent, and the activation of either alanine (EC 184.108.40.206) or aspartate (EC 220.127.116.11) aminotransferase apo-enzyme in red blood cells by pyridoxal phosphate added in vitro provides an index of vitamin B6 status. An activation coefficient above 1.25 (alanine aminotransferase) or 1.8 (aspartate aminotransferase) is indicative of deficiency. transcription The process whereby one strand of the region of DNA containing the information for one or more proteins is copied to yield RNA, catalysed by RNA polymerase (EC 18.104.22.168).
transcription factors The various proteins in addition to RNA polymerase that are required for transcription of DNA to form mRNA.
See also transcriptomics; translation. transcriptomics The genome of an organism is, subject to mutation, constant, and analysis of a genome does not tell us which genes are expressed in which tissue, at what stage in development, or in response to environmental, nutritional and hormonal stimuli. This is the science of transcriptomics -identification of which genes are active (i.e. being transcribed) in the organism, tissue or cell at different times and under different conditions.
See also genomics; metabolomics; proteomics; transcription.
transferrin The main iron transport protein in plasma. Fractional saturation of transferrin with iron provides a sensitive index of iron status, but transferrin synthesis is impaired in some chronic diseases, so fractional saturation may be inappropriately high. This also limits the usefulness of transferrin measurement as an index of protein-energy nutrition. Total iron binding capacity of plasma is the sum of free plus iron-containing transferrin. transferrin receptor A transmembrane protein for uptake of transferrin (and hence iron) into cells. The extracellular region is cleaved and enters the circulation, where it can be measured by immunoassay. In early iron deficiency there is induction of the transferrin receptor, and an elevated plasma concentration of the extracellular fragment provides a sensitive index of iron status.
transgenic A micro-organism, plant or animal genetically engineered to contain a gene from another species. See also agrobac-terium tumefaciens; biolistics; genetic modification; electroporation. transient ischaemic attack (TIA) Temporary disruption of the blood supply to part of the brain, due to embolism, thrombosis or a spasm of the arterial wall. transit time The time taken between ingestion of a food and its elimination in faeces, commonly measured by including radio-opaque plastic markers in the test food, followed by X-ray examination of faeces. transketolase Enzyme (EC 22.214.171.124) in the pentose phosphate pathway of glucose metabolism; requires thiamin diphosphate as cofactor, so activation of apo-transketolase in red blood cells by thiamin diphosphate added in vitro provides an index of vitamin B1 status. An activation coefficient above 1.25 indicates deficiency.
translation The process of synthesising protein on the ribosome, by translating the information in mRNA into the amino acid sequence.
See also transcription. transthyretin thyroid hormone binding protein in plasma, formerly known as pre-albumin. Also forms a complex with the small plasma retinol binding protein to prevent loss of bound vitamin a by renal filtration. It has a half-life of 2-3 days, and may provide an index of nutritional status because synthesis decreases rapidly in protein-energy malnutrition; however, synthesis is also affected by trauma and sepsis. trassi (trassi udang) Sumatran; cured salted shrimp paste; may contain potato peelings or rice bran. Cooked with chilli peppers to make the condiment sambal goring.
treacle First product of refining of molasses from beet or sugar cane extract is black treacle, slightly less bitter; will not crystallise.
trehalose Mushroom sugar, or mycose, a disaccharide of glucose. Found in some fungi (Amanita spp.), manna and some insects. trematode See fluke.
tremorgens A group of neurotoxins produced by various moulds (Penicillium spp., Aspergillus spp., Claviceps spp.) which cause sustained whole body tremors leading to convulsive seizures which may be fatal. Possible cause of endemic afflictions in human beings in Nigeria and India (alfatrem from A. flavus, pen-itrem from Penicillium spp.). trencher Medieval English; thick slices of (normally stale) bread, party hollowed out and used as a plate, commonly given to the poor after the meal. Later replaced by a wooden trencher. trepang See beche-de-mer.
tretinoin Synthetic retinoid used in treatment of acne. TRH Thyroid-releasing hormone, see thyrotropin. triacetin Glyceryl triacetate.
triacylglycerols Sometimes called triglycerides, simple fats or lipids consisting of glycerol esterified to three fatty acids (chemically acyl groups). The major component of dietary and tissue fat. Also known as saponifiable fats, since on reaction with sodium hydroxide they yield glycerol and the sodium salts (or soaps) of the fatty acids. trichinosis (trichinellosis, trichiniasis) Disease that can arise from eating undercooked pork or pork sausage meat; due to Trichinella spiralis, a worm that is a parasite in pork muscle; destroyed by heat and by freezing. Adult worms live in the small intestine; larvae bore through the intestinal wall and migrate around the body, causing fever, delirium and limb pain. trichlorogalactosucrose See sucralose.
trichobezoar Or hairball. A mass of swallowed hair in the stomach.
See also bezoar. trichology Study of hair; see hair analysis. Trichomonas Genus of parasitic flagellate protozoans. T. hominis infests the large intestine, T. tenax the mouth. trichuriasis Infestation of the large intestine by the whipworm,
Trichuris trichiura. tricothecenes mycotoxins produced by Fusarium sporotrichioides and F. graminearum growing on cereals. trientine Chelating agent used to enhance the excretion of copper in wilson's disease.
trifluoracetyl chloride Used to prepare volatile trifluoracetyl derivatives of amino acids for gas-liquid chromatography. Trifyba™ Processed wheat bran from husk of Testa triticum tricum containing 80g dietary fibre/100g with reduced content of phytic acd. triglycerides See triacylglycerols.
trigonelline N-Methyl nicotinic acid, a urinary metabolite of nicotinic AciD.There is a relatively large amount in green coffee beans, much of which is demethylated during roasting, so coffee is a significant source of niacin. tri-iodothyronine One of the thyroid hormones. trimethylamine (CH3)3N Formed by bacterial reduction of trimethylamine oxide in marine fish as they become stale; measured as an index of freshness. People with a genetic deficiency of trimethylamine oxidase (EC 126.96.36.199) excrete trimethylamine in sweat - the so-called fish odour syndrome. tripe Lining of the first three stomachs of ruminants, usually calf or ox. Sold 'dressed', i.e. cleaned and treated with lime. According to the part of the stomach there are various kinds such as blanket, honeycomb, book, monk's hood and reed tripe. Contains a large amount of connective tissue which forms gelatine on boiling.
Composition/100g: water 84g, 356kJ (85kcal), protein 12.1 g, fat 3.7g (of which 43% saturated, 50% mono-unsaturated, 7% polyunsaturated), cholesterol 122mg, carbohydrate 0g, ash 0.6g, Ca 69mg, Fe 0.6mg, Mg 13mg, P 64mg, K 67mg, Na 97 mg, Zn 1.4 mg, Cu 0.1 mg, Mn 0.1 mg, Se 12.5 |g, vitamin E 0.1 mg, B2 0.06 mg, niacin 0.9 mg, B6 0.01 mg, folate 5 |g, B12 1.4 |g, pantothenate 0.2mg. triticale Polyploid hybrid of wheat (Triticum spp.) and rye (Secale spp.) which combines the winter hardiness of the rye with the special baking properties of wheat.
Composition/100g: water 10.5g, 1406kJ (336kcal), protein 13.1 g, fat 2.1 g (of which 27% saturated, 13% mono-unsaturated, 60% polyunsaturated), carbohydrate 72.1g, ash 2.2g, Ca 37mg, Fe 2.6mg, Mg 130mg, P 358mg, K 332mg, Na 5mg, Zn 3.5mg, Cu 0.5mg, Mn 3.2mg, vitamin E 0.9mg, B1 0.42mg, B2 0.13mg, niacin 1.4mg, B6 0.14mg, folate 73|g, pantothenate 1.3mg. tRNA (transfer RNA) The family of small RNA species that have both an anticodon region which binds to the codon on mRNA on the ribosome and also a specific amino acid binding site, so that the appropriate amino acid is brought to the ribosome for protein synthesis (see translation). TroloxTM A water-soluble vitamin e analogue, 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid.
tropical oils Suggested term (USA) for vegetable oils that contain saturated, but little polyunsaturated, fatty acids, such as coconut and palm oils.
trout Freshwater oily fish, brown trout is Salmo trutta, rainbow trout is S. gairdneri.
Composition/100g: water 71 g, 620kJ (148kcal), protein 20.8 g, fat 6.6g (of which 19% saturated, 56% mono-unsaturated, 25% polyunsaturated), cholesterol 58mg, carbohydrate 0g, ash 1.2g, Ca 43 mg, Fe 1.5 mg, Mg 22 mg, P 245 mg, K 361mg, Na 52 mg, Zn 0.7mg, Cu 0.2mg, Mn 0.9mg, Se 12.6 |g, I 13 |g, vitamin A 17 |g retinol, E 0.2mg, K 0.1mg, B1 0.35 mg, B2 0.33mg, niacin 4.5 mg, B6 0.2mg, folate 13 |g, B127.8 |g, pantothenate 1.9 mg, C 1mg. A 100g serving is a source of Cu, Se, a good source of vitamin B1, B2, niacin, a rich source of Mn, P, vitamin B12, pantothenate. trub See hot break.
truffles (1) Edible fungi (see mushrooms) growing underground, associated with roots of oak trees; very highly prized for their aroma and flavour. Most highly prized is French, black or Perig-ord truffle, Tuber melanosporum, added to pâté de foie gras. Others include: white Piedmontese truffle, T. magnatum; summer truffle, T. aestivum; and violet truffle, T. brumale.
(2) Chocolate truffles; mixture of chocolate, sugar, cream and often rum, covered with chocolate strands or cocoa powder. TrusoyTM Heat-treated full-fat soya flour. trypsin A proteolytic enzyme (EC 188.8.131.52) in pancreatic juice, an endopeptidase. Active at pH 8-11. Secreted as the inactive precursor, trypsinogen, which is activated by enteropeptidase. trypsin inhibitors Low molecular weight proteins in raw soya beans and other legumes that inhibit trypsin and thus impair the digestion of proteins. Inactivated by heat, but the nutritional quality of some animal feeds containing trypsin inhibitors is not improved by heating. trypsinogen See trypsin.
tryptophan An essential amino acid, abbr Trp (W), Mr 204.2, pKa 2.43 , 9.44, codon UGG. In addition to its role in protein synthesis, it is the precursor of the neurotransmitter 5-hydroxytryptamine (serotonin) and of niacin. Average intakes of tryptophan are more than adequate to meet niacin requirements without the need for any preformed niacin in the diet.
Destroyed by acid, and therefore not measured when proteins are hydrolysed by acid before analysis; determination of trypto-phan requires alkaline or enzymic hydrolysis of the protein. tryptophan load test For assessment of vitamin b6 status; measurement of urinary excretion of xanthurenic and kynurenic acids after a test dose of 2 or 5 g of tryptophan. The enzyme kynureninase (EC 184.108.40.206) is pyridoxal phosphate-dependent, and especially sensitive to deficiency. Tshugaeff reaction Colorimetric reaction for cholesterol; the development of a cherry red colour on reaction with zinc chloride and acetyl chloride. TSP Textured soya protein, prepared by extrusion through fine pores to give a fibrous, meat-like, texture to the final product. tTi See time-temperature indicator. TTT Time-temperature tolerance.
tubby mouse Genetically obese mouse that develops insulin resistance; it is also deaf and blind owing to apoptosis in sensory neurons in the retina and hair cells in the cochlear organ of Corti. The role of the tub gene product in the development of obesity is not known. tube feeding See enteral nutrition.
tuber Botanical term for underground storage organ of some plants, e.g. potato, Jerusalem artichoke, sweet potato, yam. tuberin The major protein of potato, a globulin. tumour necrosis factor Two cytokines produced by monocytes and macrophages (cachectin, TNF-a), and lymphocytes (lym-photoxin, TNF-P); cytotoxic to a variety of cancer cells, but also act on other cells. TNF action is responsible for much of the hypermetabolism seen in cachexia. TNF-a, secreted by macrophages in adipose tissue stimulates pre-ADiPOCYTES and endothelial cells to secrete macrophage attractants, and impairs insulin receptor signalling. tun Obsolete measure; large cask holding 216 Imperial gallons
(972L) of ale; 252gallons (1134L) of wine. tuna (tunny) Species of Thunnus and Neothunnus, oily fish. (Tuna is also an alternative name for prickly pear.)
Composition/100g: water 68g, 603 kJ (144kcal), protein 23.3 g, fat 4.9g (of which 30% saturated, 37% mono-unsaturated, 33% polyunsaturated), cholesterol 38mg, carbohydrate 0g, ash 1.2g, Ca 8mg, Fe 1mg, Mg 50mg, P 254mg, K 252mg, Na 39 mg, Zn 0.6mg, Cu 0.1 mg, Se 36.5 |g, I 30 |g, vitamin A 655 |g retinol, E 1mg, B1 0.24mg, B2 0.25mg, niacin 8.7mg, B6 0.46mg, folate 2 |g, B12 9.4 |g, pantothenate 1.1mg.A 100g serving is a source of Mg, vitamin B1, B2, pantothenate, a good source of I, vitamin B6, a rich source of P, Se, vitamin A, niacin, B12. tuo zaafi African; sorghum or millet gruel left overnight to undergo a lactic acid fermentation. TupperwareTM Plastic bowls and canisters with seal that permits them to be stored on the side or upside down, introduced by American chemist Earl Tupper in 1945. turanose A disaccharide, a-1,3-glucosyl-fructose.
turbidimetry Measurement of the turbidity (or optical density) of a culture as an index of growth in microbiological assays. turbidity See tyndall effect. turbot A flatfish, Psetta maxima.
Composition/100g: water 77g, 398kJ (95kcal), protein 16g, fat 3g (of which 35% saturated, 26% mono-unsaturated, 39% polyunsaturated), cholesterol 48mg, carbohydrate 0g, ash 2.1 g, Ca 18 mg, Fe 0.4mg, Mg 51mg, P 129mg, K 238mg, Na 150mg, Zn 0.2mg, Se 36.5|g, vitamin A 11 |g retinol, B1 0.07mg, B2 0.08 mg, niacin 2.2 mg, B6 0.21 mg, folate 8 |g, B12 2.2 |g, pantothenate 0.6 mg, C 2mg. A 100 g serving is a source of Mg, P, niacin, a rich source of Se, vitamin B12. turkey A poultry bird, Meleagris gallopavo.
Dark meat, composition/100g: (edible portion 64%) water 75g, 523kJ (125kcal), protein 20.1g,fat 4.4g (of which 39% saturated, 26% mono-unsaturated, 34% polyunsaturated), cholesterol 69 mg, carbohydrate 0g, ash 0.9 g, Ca 17mg, Fe 1.8mg, Mg 22mg, P 184mg, K 286mg, Na 77mg, Zn 3.2mg, Cu 0.1mg, Se 28.6|g, I 8|g, vitamin B1 0.08mg, B2 0.22mg, niacin 3.1 mg, B6 0.36mg, folate 11 |g, B12 0.4|g, pantothenate 1.2mg. A 100g serving is a source of Fe, vitamin B2, niacin, B6, a good source of P, Zn, pantothenate, a rich source of Se, vitamin B12.
Light meat, composition/100g: (edible portion 71%) water 74g, 481kJ (115kcal), protein 23.6g,fat 1.6g (of which 42% saturated, 25% mono-unsaturated, 33% polyunsaturated), cholesterol 60mg, carbohydrate 0g, ash 1g, Ca 12mg, Fe 1.2mg, Mg 27 mg, P 204 mg, K 305mg, Na 63mg, Zn 1.6mg, Cu 0.1mg, Se 24.4|g, I 8 |g, vitamin B1 0.06 mg, B2 0.12mg, niacin 5.8 mg, B6 0.56 mg, folate 8 |g, B12 0.4 |g, pantothenate 0.7 mg. A 100 g serving is a source of pantothenate, a good source of P, vitamin B6, a rich source of Se, niacin, vitamin B12. turkey X disease See aflatoxins.
Turkish delight Confectionery made from gelatine and concentrated grape juice (pekmez), flavoured with rose water. Also sometimes made with marshmallow (Turkish rahat lokum). Turkish taffy American name for Turkish delight. turmeric Dried rhizome of Curcuma longa (ginger family), grown in India and S Asia. Deep yellow and used both as condiment and food colour; used in curry powder and in prepared mustard. Its pigment is used as a dye under the name curcumin or Indian saffron (E-100).
turnip Root of Brassica campestris eaten as a cooked vegetable.
Composition/100 g: (edible portion 81%) water 92 g, 117 kJ (28kcal), protein 0.9g, fat 0.1g, carbohydrate 6.4g (3.8g sugars), fibre 1.8 g, ash 0.7g, Ca 30mg, Fe 0.3mg, Mg 11 mg, P 27mg, K
191mg, Na 67 mg, Zn 0.3 mg, Cu 0.1mg, Mn 0.1mg, Se 0.7 |g, vitamin K 0.1mg, B1 0.04 mg, B2 0.03 mg, niacin 0.4 mg, B6 0.09 mg, folate 15 |g, pantothenate 0.2 mg, C 21 mg. A 60 g serving is a good source of vitamin C.
Turnip leaves (greens) are also eaten; composition/100g: (edible portion 70%) water 90g,134kJ (32kcal), protein 1.5 g, fat 0.3g, carbohydrate 7.1 g (0.8g sugars), fibre 3.2g, ash 1.4g, Ca 190 mg, Fe 1.1mg, Mg 31mg, P 42mg, K 296mg, Na 40mg, Zn 0.2 mg, Cu 0.3 mg, Mn 0.5 mg, Se 1.2 |g, vitamin E 2.9 mg, K 251mg, B1 0.07mg, B2 0.1 mg, niacin 0.6mg, B6 0.26mg, folate 194 |g, pantothenate 0.4 mg, C 60mg. A 95g serving is a source of vitamin B6, a good source of Ca, Cu, Mn, vitamin E, a rich source of folate, vitamin C.
See also parsley, Hamburg; swede.
turtle Marine reptile; the main species for food is the green turtle, Chelonia mydas, so-called because of the greenish tinge of its fat. Farmed to a small extent, but mainly caught in the wild.
Composition/100g: water 79g, 373kJ (89kcal), protein 19.8g, fat 0.5 g, cholesterol 50mg, carbohydrate 0g, ash 1.2 g, Ca 118 mg, Fe 1.4 mg, Mg 20 mg, P 180mg, K 230mg, Na 68mg, Zn 1 mg, Cu 0.3mg, Se 16.8 |g, vitamin A 30 |g retinol, E 0.5 mg, K 0.1 mg, B1 0.12 mg, B2 0.15 mg, niacin 1.1 mg, B6 0.12 mg, folate 15 |g, B12 1 | g.
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