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Файл:Ординатура / Хирургия / Библиотека им академика М.И. Перельмана / Книга_5182_Библиотеки_им_академика_М_И_Перельмана
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446 Index
Terpenoids, 111
3,5,7,4'- Tetrahydroxyavonol, 246
TFP additives, 72
TFP powder, ultra- ne grinding, 73
Thiobarbituric acid reactive substances (TBARS),
258
chicken sausages storage, 29
in minced meat, 258
Thixotropic 3ITT test, 73
Threonine (Thr), 359
amino acid composition, 325
black cumin, 87
in red seaweed, 25
Thymohydroquinone, 86, 88, 89
Thymoquinone, 87, 88
from black cumin seeds, 89
essential oil composition, 86
Tiger nut (Cyperus esculentus L.), 59
Tocopherols (vitamin E), 270, 280
Total antioxidant capacity (TAC)
black chokeberry, 211
electrogenerated bromine, 211
Total avonoid compounds (TFC), 144
Total phenolic compounds (TPC), 22, 144, 157,
158, 368, 378
Trametes versicolor (Turkey tail), 401
Tremella fuciformis fungi, polysaccharide TFP, 72
Triacetic acid, synthesis of, 248
Triglycerides, saturated fatty acids, 360
3,4,5- Trihydroxybenzoic acid, 249
Trolox equivalent (TE), 16, 21, 97, 189, 204
Trolox equivalent antioxidant capacity (TEAC), 123
Tryptophan
in mushrooms, 357
in red seaweed, 25
Tsamiya biri, 60, 75
Tumor necrosis factor (TNFα), 368, 370, 372
Turhan, I., 233
Type- 2 diabetes, 143, 171
plant polyphenols, 15
seaweeds (macroalgae), 321
Tyrosine, in mushrooms, 357
Ukaegbu, C. I., 375
Ulva genus, 32
Umami, 10
Undaria pinnatida, 322, 323, 324, 326, 328, 331,
334
amino acid, 325
biomass of, 326
chemical composition, 322
edible seaweed, nutrient composition of, 324
fucoidan, 326
lipids, 327
lipids, polyunsaturated fatty acid, 329
mineral composition of, 333
phenolic acids, 330
polyphenolic compounds, 330
water- soluble extracts of, 327
United States (US)
Environmental Protection Agency, 32, 127– 128
Food and Drug Administration, 189
Unsaturated fatty acids (USFA), 24, 74, 250, 299,
301, 356, 360, 362
Urbańska, B., 233
Urinary tract infections, cranberry supplementation,
172
Ürkek, B., 19
Urtica dioica, 61
US- pH- cycling method, 59
Vaccinium genus, 167
Vaccinium vitis- idaea L. fruits, 161
van Ginneken, V. J., 323
Vascular endothelial growth factor (VEGF), 369
Vaya, J., 229
Vegetable- based raw materials, 231
Vilkickyte, G., 161
Vitamins
Vitamin A, 3, 156, 202, 205, 229
Vitamin B12, 25, 301, 331
Vitamin C, 3, 5– 6, 8, 16– 17, 20, 25– 26, 144, 156,
202, 206, 209, 211, 269, 272, 331, 364
Vitamin D2, 8, 364, 369, 375
Vitamin E
antioxidant activity, 250
fat- soluble vitamin, 244
α- tocopherol, 365
Vitamin K, 202
water- and fat- soluble, 331
Vivid protein (VVD), 404
Vizzini (family Tubariaceae), 366
Wakame (Undaria pinnatida), 24
algae, 335
arsenic content, 334
beef patties, 335
biomass, 322
calcium, 332
consumption of, 334
hydrated, 337
lipids, 338
magnesium, 332
minced meat
functional/ technological properties of, 339
products, 336, 338, 340
proximate composition of, 339
into pasta, 335
sodium- to- potassium ratio, 332
subtle sweetness, 334
Walnut protein isolate nanoparticles (WPINPs), 59
Wang, K., 371, 383
Index 447
Water- alcohol infusions, 131
Water- in- water emulsions, 51
Water- oil interface, stabilization of, 52
Water- soluble B vitamins, 301
Water- soluble polysaccharides, 62
Wei, L., 383
Wheat bread, lamium extraction, 91
dough
fermentation processes of, 92
structural/ mechanical properties of, 93
sensory properties, quality of, 93– 95
Wheat our, 5
baking, characteristic of, 278
goji puree, replacement of, 7
Moringa powder, replacement of, 5
partial replacement of, 305
replacement of, 277
starches, properties of, 281
Wheat gluten, 284
ascorbic acid, 284
CFA changes, 310
rose hip meal, 281
strengthening of, 283
Wheat- rye bread, combined food additive, 308
White Collar- 1 (WC- 1) gene, 404
White Collar (WC) proteins, 404
Wild barberry (Berberis Vulgaris L.), 186– 189
as anti- inammatory agent, 187
application in bakery, 193
in caramel production, 194– 195
effectiveness in marination of fried sardines, 192
food with incorporation of products from, 191
fresh weight (FW), 187
kotsakhuri, 187
largest agricultural producer of, 187
in manufacturing of functional food, 189– 193
minerals in, 188
organic acids in, 187– 188
phenolic compounds in, 188
taste of, 186
therapeutic effects of, 189
used in folk medicine, 187
Wild berries
anthocyanins, percentage of, 168
antioxidants/ antioxidant activities of, 145– 155
phenolic compounds, 160, 161– 166
β- carotene, 157
Wild blackthorn (Prunus spinosa), 170
Wild edible plants, 201
Wild elderberry (Sambucus nigra), 170
Wild- growing shrubs, in food production
blackthorn, 15– 19
hawthorn, 19– 22
Wild mushrooms, in food production
Boletus edulis, 8– 10
Cantharellus cibarius, 10– 15
edible, nutritional value, 7
Wild strawberry (Fragaria vesca), 157
Wine- alcohol infusions, 131
World Food Agencies, 373
World Health Organization (WHO), 25, 28, 53, 169
Wu, F., 383
Xue, Z., 381
Xu, Q., 375
Xylanase, use of, 324
Yamabushitake (mountain monk mushroom), 369
Yang, H., 188, 189
Yao, F., 378
Yeasts
baker’s compressed, 282
Candida albicans, 189
Yogurts, 110
antioxidant activity of, 206
goat milk, 206
microstructure of, 73
sensory evaluation of, 206
sensory properties, 22
Zeaxanthin, 229, 301
Zenasni, L., 121
Zhai, X., 382
Zhang, B., 380
Zhang, W., 383
Zhou, H., 61
Zosterin, 297
Zygomycetes, 404
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