Appendix: Literature review

As this book was first produced in Dutch, the original Dutch references are included as an Appendix. For futher information on many of the subjects covered, the reader should consult other books in the Ellis Horwood Series in Science and Technology (see the list facing the title page of this book).

Alternatieve Landbouwmethoden, Rapport Commissie onderzoek biologische landbouwmethoden, Pudoc, Wageningen 1977. Alternatieve Land- en Tuinbouw, Infotitel nr.2, Ministerie van Landbouw en Visserij, 's-Gravenhage 1981. Annual Abstract of Statistics, Central Statistical Office, HMSO. Bakkum, A., Kruidenboek, Het Spectrum, Utrecht/Antwerp 1976. Becht, G., Levensmiddelenhygiene, De Tijdstroom B.V., Lochem 1974. Belderok, B., Ontwikkelingen in de Franse Maalindustrie en bakkerij, Voedings- middelentechnology nr. 2, jrg. 19 (1986). Bailey, A., The blessings of bread, Paddington Press Ltd, London 1975. Bothma, F., Het brood in Nederland TNO-project, Institut voor Graan, Meel en Brood 1(9) 343-347,1973. Bouterse, M., Wie doet wat op voedingsgebied, Nederlands Institut voor de Voeding, NIVV, Wageningen 1983. Bij en honing, MellonalAdelshoeve, Santpoort. Brouwer, W., Suikerwerk en drop, Voedingsmiddelentechnologie, nr. 6, jrg. 19 (1986). Buishand, T., Groenten uit aile windstreken, Het Spectrum 1986. Champignonteelt in Nederland, Proefstation voor de Champignoncultuur, Horst. Coenders, A., Spectrum Kruiden en Specerijenatles, Het Spectrum, Utrecht! Antwerp 1979. Compendium Dieetpreparaten en Voedingsmiddelen, de Toorts, Haarlem 1986-1987. 364 Appendix: Literature review

Dairy Handbook, Alfa-Laval, Sweden. Day, A. and Stuckey, L., Groot Kruidenkookboek, ed. Win a Born, Born, N.V., Assen-Amsterdam. Deelen, W. van, Enzymatische winning van groente-en vruchtesappen, Voedings• middelentechnologie, Dr. 22, jrg. 17 (1984). Diepvries, Unilever (3) 1975. Dokkum, W. van, Additieven en contaminanten, Bohn, Scheitema en Holkema, Voeding in de practijk, March 1985. 0001, H. v.d., Aromastoffen, Voedingsinformatie, jrg. 4, Dr. 8 (1981). Dowell, P. and Bailey, A. The Book of Ingredients, Dorling Kindersley Ltd, London 1980. EEG-zoetstoffeDrapport, Committe voor de menselijke voeding, Voedingsmiddel• entechnologie, Dr. 7, jrg. 18 (1985). Eekhof-Stork, N., The World Atlas of , Paddington Press Ltd, New York and London 1976. Fieliettaz Goethart, R. L. de, Zoetstoffen, eigenschappen en toepassingen, Voed• ingsmiddelentechnologie, Dr. 9, jrg. 18 (1985). Franke, W., Nutzplantzenkunde, Thieme Verlag, Stuttgart 1976. Frederiks, A., Verpakt nog aan toe!, Stichting Verpakking en Milieu, 's-Gravenhage. Gabriel, J., Kruidengids, L. J. Veen, Wageningen 1970. Glucose informatie Dr. 1, jrg. 12, Vereniging van Nederlandse Glucose fabrieken. Goede, J. de. et aI., Onze Levensmiddelen, Nijgh & Van Ditmar Educatief, Den Haag 1978. Goock, R., Kruiden en specerijen van A tot Z, Strenghoit, Naarden 1974. Hartog, C. den, et af., Nieuwe Voedingsleer, Het Spectrum, Utrecht/Antwerp 1978. Hawthorn, J., Foundations of Food Science, W. H. Freeman and Company, Oxford 1981. Hempsphill, R., Kruiden, Publisher Gottmer, Haarlem, z.j. Heus, J. de, Koffie en thee, Voedingsmiddelentechnologie, Dr. 3, jrg. 14 (1981). Houwing, H. and Moerman, P. c., Het ontdooien van vis en vlees, Voedingsmiddel- entechnologie, Dr. 6, jrg. 15 (1982). Huizinga, J. et af., Handboek Vlees en Vleesproducten, Agon Elsevier, Amsterdam 1972. Jaarverslag 1982, Institut voor Graan, Meel en Brood TNO, Voedingsmiddelentech- nologie, Dr. 18, jrg. 16 (1983). Jaarverslag, Productschap voor Pluimvee en eieren, Zeist 1982. Jackson, M., Spectrum Bieratlas, Het Spectrum, Utrecht/Antwerp 1978. Jansen, L. A., Boter, Voedingsmiddelentechnologie, Dr. 25, jrg. 16 (1983). Johnson, H. The World Atlas of Wine, Mitchell Beazly, London 1971. Jukes, D. J., Food legislation of the UK-A concise guide, 2nd edn. Butterworths, Guildford, 1987. Katan, M. B. etaf., Vetzuursamenstelling, Voeding Dr. 4, jrg. 15 (1984). Koning, P. J. de, De definitie van UHT melk, product-en/of procesgebonden?, Voedingsmiddelentechnologie, Dr. 9, jrg. 17 (1984). Koorengeval, J., et af., Handboek voor de keuken, Kluwer, Amsterdam, z.j. Appendix: Literature review 365

Kwaliteitsvoorschriften verse groenten en vers fruit, Het Productschap voor Groen• ten en Fruit. Langerak, D. and Stegeman, H. Het effect van bestralen, verpakking en bewaren op de kwaliteit van spacerijen en kruiden, Voedingsmiddelentechnologie, nr. 20, jrg. 16 (1983). Lankhuysen, H. J. van, Veranderingen in de gehaIten aan fytinezuur tijdens broodbakken met gist en met zuurdesem, Voeding nr. 3, jrg. 46 (1985). Leclerq, E., Groente als grondstof voor biotechnologische processen, Voedingsmid• delentechnologie, nr. 8, jrg. 17 (1984) 21. Lord, T., Spectrum Drankatlas, Het Spectrum, Utrecht/Antwerp 1980. Maaker, J. de, Invloed van kleinverpakkingop het kwaliteitsbehoud van groente en fruit tijdens de afzet, Voedingsmiddelentechnologie, nr. 9, jrg. 17 (1984). Man, J. M., Principles of food chemistry, Publishing Company, Inc., Westport, Connecticut. Massart, D. L., Deelstra, H. and Hoogewijs, G., Vreemde stoffen in onze voeding, De Nederlands Boekhandel, Antwerp/Amsterdam 1980. Melkeiwiten: eigenschappen en toepassingen, Nederlands Zuivelbureau, Rijswijk. Melkveehouderij en zuivel, Infotitel nr. 12, Ministerie van Landbouw en Visserij, Den Haag 1985. Melkwegwijzer-van boerderij tot koelmeubel, Het Nederlands Zuilvelbureau, Rijswijk. Meursing, E. H., Cacao, Voedingsmiddelentechnologie, nr. 3, jrg. 14 (1981). Moore, E., , Unilever educational book (3),1980. Nickerson, J., et aI., Elementary Food Science, Westport, Connecticut, USA 1978. Nota Voedingsbeleid, Tweede kamer vergaderjaar 1983-1984,18156 nr. 1-2. Ong, T. L., Margarine, vetten en olien, Voedingsmiddelentechnologie, jrg. 15, mei 1982. Pauli, E., Het complete leerboek voor de keuken, S.V.H., Zoetermeer, 1981. Peterson, S., Encyclopaedia of Food Science, Publishing Company, Inc., Westport Connecticut, USA 1978. Pijpers, D. et at., Fruit uit aIle windstreken, Het Spectrum, 1985. Product gegevens groente en fruit, Mededelingen nr. 30, Sprenger Institut, Wageningen. Reiningh, W. J. c., Vleeskeuringswet en Destructiewet, Edition Schuurmans & Jordens, Tjeenk Willink, ZwoIle, 1973. Rombouts, F. M. and Kampelmacher, E. H., Voedselvergiftiging, from: Natuuren Techniek cat. nr. 280, nr. 10 (1973). SamensteIling van melk en zuivelproducten, Wetenschappelijke notities op voed• ingsgebied, nr. 1, jrg. 12 (1985). Schild, H. van de, Frites en puree, Landbouwkundig Tijdschrift nr. 11 (1985). Sluimer, P., Deegbereiding met zes verschillende snelkneders, Voedingsmiddelen• technologie, nr. 24, jrg. 18 (1985). Smak, C., Broodbereiding in Nederland, Voedingsmiddelentechno\ogie, nr. 8, jrg. 5 (1972). Staarink, T. and Hakkenbrak, P., Het Additievenboekje, Staatsuitgeverij, Den Haag 1984. 366 Appendix: Literature review

Staarink, T. and Hakkenbrak, P., Het Contaminantenboekje, Staatsuitgeverij, Den Haag 1984. Steward, G. T., Introduction to Food Science and Technology, Academic Press, London 1973. Vletter, R. de, De Suikerindustrie, Voedingsmiddelentechnologie, or. 25, jrg. 15 (1982). Vliet, C. B. van, Verpakking en distributie van lang houdbare bakkerijproducten, Voedingsmiddelentechnologie, or. 24, jrg. 18 (1985). Voedingsmiddelenjaarboek 1986-1987, Uitgave van Postbus 268,3700 AG Zeist, Nederland. Voedingsmiddelentechnologie (VMT), jrg. 13 (1980) until jrg. 20 (1987). Voedingsmiddelentabel, Voorlichtingsbureau voorde Voeding, 's-Gravenhage (34) 1983. Voedingsinformatie, Voorlichtingsbureau voor de Voeding, 's-Gravenhage, or. 1, jrg. 3 (1980) until or. 3, jrg. 10 (1987). Voedsel, gezondheid en kwaliteit, Infotitel or. 6, Ministerie van Landbouw en Visserij (3) 1978. Voedselconservering door straling, Cahiers Bio-Wetenschappen en Maatschappij, Leiden, or. 2, jrg. 10 (1985). Waard, H. de, etal., Het metabolisme van D( - )melkzuur, Voedingsmiddelentech- nologie, jrg. 16 (1983). Warenwet, Koninklijke Vermande B.V., Lelystad. Werkgroep, Voedsel (V.W.M.), Voedsel, van Gennep, Amsterdam 1983. Winkler Prins Cullinaire Encyclopedie, B.V. Uitgeversmaatschappij, Amsterdam! Brussels 1984. Zuivel en Voeding, Nederlands zuivelbureau, Rijswijk, jrg. 4 (1982) until jrg. 8 (1986). Index

acacia honey, 319 angelica root, 296 acceptable daily intake (ADI), 63 angelica stalk, 281 acetic acid, 60, 361 Anisakis marina, 40, 110 acetic acid bacteria, 37 aniseed, 296 acid inoculum in cheese, 153 annatto, 153 acid rigor, 83 Anog-agriculture, 19 acrolein formation in fats, 33 anthocyanins, 255 additives, 17, 58-62 antibiotics, 64, 70 in bread, 216-17 anti-coagulants, 62 Icgislation, 27, 62-3 anti-foam compounds, 62 aduki beans, 227 anti-oxidants, 59-60 adzukibeans,227 ants, 41 aflatoxin B I, 66 aperitif wine, 347 aflatoxin M I, 66 apple banana, 275 agar-agar, 60, 205, 208 apple sauce, canned, 23 Akwarius, 22 apple snail, 131 albumen, 170 apple vinegar, 361 alcohol apples, 46, 262-3, 266 as preservatives, 52, 53-4 apples, dried, 279 in , 37 apricots, 271 alcohol-free fruit wine, 353 apricots, dried, 279 alcohol-free liqueur, 339 arabica coffee, 321 alcholic drink Ardennes ham, 89, 90 composition, 342 armagnac, 356 consumption, 341 aromatic salt, 303 legislation, 358-9 arrow squid, 132 aldehyde rancidity, 33 arrowfoot, 207 algae, 22 arscnic, 64, 65 algi nates, 207-8 artichoke, 250 alginic acid, 207-8 ascorbic acid, 54, 59, 62 alkaline rigor, 83 asparagus,24,241,252 Allison's bread, 220, 221 aspartame, 313-14 allspice, 297 Aspergillus flavue, 39 almonds, 276 , 95 Alsace wines, 349 aubergine, 250, 259 alternative agriculture, 18 Austrian wine, 352 Alto Adige, 350 autolysis, 84 am choi, 248 Amsterdammer, 158 Babassu oiL 180 amylopectin, 199,205,206 baby Gouda, 158 amylose, 205, 206 baby milk food, 143 anabolic steroids, 70 Bacillus cereus, 38 anchovy, 113, 120 bacon, 90 angel root, 281 salted, 87 368 Index bacon pigs, 76 Boerhaavese candy, 309 bacteria, 37, 84 boiling chickens, 104 bacteriological blowing, 34, 38 Bold cheese, 158 bactofugation, 45 boletus, 286 bakcr's yeast, 211,215 borage, 293 bakers' products, 221-2 Bordcaux whines, 347 baking and frying buttcr, 149 borlotti beans, 227 Balkenbrij,89 bottling, 38 bamboo shoots, 252 botulinum, 84 bananas, 273-4 botulinum cook, 38, 56 Bantu, 202 botulism, 37 barley, 186, 188, 189, 196--8 Bourbon, 356 basil, 293 Boursin, 156, 164 bavarois, 141 Brabants ryebread, 220 bay leaves, 298 brains, 80 beans, 226--8, 241 bran, 193 becf. 73-5, 76 brandy, 357 smoked, 89, 90 brawn, 89 beef tomato, 251 brazil nuts, 277 bcer,60,342-5 bread bccr foam, 208 composition, 212-13 beeswax, 317 consumption, 211-12 beet sugar, production of, 306--8 health hazards, 213 bectles, 41, 204 improvers, 216--17 beetroot, 245, 246 introduction, 211-13 beetroot red, 60 iodine in, 63 Benedictine, 358 kinds of. 218-21 bent beaks, 226 legislation, 224 benzoic acid, 35, 54, 59, 256 production and distribution, 213-17 benzopyrenes, 53 production process based on yeast dough, Bergumer, 157, 159 217-18 Berlin liver sausage, 92 quality deterioration, spoilage and storage, 222 beschuit, 221 retrogradation of. 32 BHT,59 staleness, 222-3 Bicheka cheese, 153 bread salt, 212, 303 bigarrcaux,281 bread wheat, 193 biological-dynamic agriculturc, 19,22 breadcrumbs,221 biphcnyL 59 bacon, 90 biscuits, 32, 221, 222 Bresse poularde, 104 bitter orangcs, 267 Bric, 156, 157 bitters, 357 brill, 113 black beans, 228 brining of fish, 119 black bilberry, 272 broad beans, 254 black candy, 309 broccoli, 251 black currant, 272 broilers, 104 black grouse, 101 broken rice, 200 black pepper, 297 broken tea, 328 , 87,92,93 brown beans, 225, 226 black rice, 186 brown bread, 219 black Spanish radish, 245 brown shrimp, 126 black tea, 326--7, 328 Brunswijker spreading liver sausage, 92, 93 blackberries, 273 Brussels sprouts, 241, 248 bladder worms, 70 buckwheat, 186,202-3 blast-freezing, 47 buckwheat flour, 203 blewit,286 Bulgarian yoghurt, 141-2 blood oranges, 267 bulgur, 194 blood sausagc, 92 Burgundy wines, 347 blowfly, 83 butter canon, 147 blue moulds, 157 butter Blue Stilton, 157 consumption, 145 Bo( c)k beer. 344 kinds of, 148-50 boar, wild, 99, 100 legislation, 150 Index 369

price management, 147 cep, 286 production and distribution, 146-8 cereals quality deterioration, spoilage and storage, 150 composition, 187 tcsting, 149-50 consumption, 186 buttermilk, 60, 140, 142 fruit, structure of, 188--9 butylated-hydroxytoluene (BHT), 59 health hazards, 187 butyric acid, 176 kinds of, 191-203 legislation, 204 CA method (Conditioned Atmosphere or production and distribution, 189-91 Controlled Atmosphere), 52 quality deterioration, spoilage and storage, cabbage lettuce, 248 203-4 cabbage seed oil, 177, 180 cervelet sausage, 93, 94 cadmium, 64, 65 Champagne, 347-9 caffeine, 321 chanterelle, 285, 287 caffeine-free tea, 328 chard, 248 calamari, 132 Chartreuse, 358 calcium chloride in cheese, 154 Cheddar cheese, 156, 157 calvados, 357 cheese Camellia assamica, 327 carotenoids in, 60 Camellia sinensis, 326 cheese-making, 45 Camembert, 157 cheese mark, Government, 166-7 camping margarine, 184 classification of, 155-8 Campylobacter, 84, 105 composition, 152 Campylobacter jejuni, 37 consumption, 151-2 candy sugar, 309 Dutch, production of, 153-5 candy syrup, 3 \0 fresh, 162-4 can sugar production of 308-9 kinds of, 158--60, 160-2 canned pommes parisiennes, 236 legislation, 166 Cantaloupe melons, 270 maturing and maturation times, 155 capers, 297 processed, 164-6 caramel, 60, 61, 62 quality deterioration, spoilage and storage, caramel custard, 60 160-2 caramelization. 33 soft, food poisoning, 39 carbohydrates cheese powder, 160 in lish. 110 cheesc spread, 165 in meat. 69 chcmical blowing, 34 products based on. 205-9 chcmical preservatives, 52, 54, 256 carbon dioxide. 62 chemothcrapeutics, 64 carbonates, 62 cherries, 270-1 cardamon, 297 cherry tomatoes, 252 cardoon, 253 cherviL 291, 292, 293 carob, 334 chestnuts, 275, 276 carob seed flour, 208 chcvre, 155 B-carotene, 153 Chianti,350 carotenoids, 60, 255 chick peas, 228 carp, Ill, 116 chicken croqucttes, 106 carrageen, 205, 208 chickcn eggs, 172 carraway seed, 296 chickcn roularde, 107 carrots, 239, 241,244 chicken schnitzels, 106 casein, 209 chickens, 47, 57.101,103-4 cash-and-carry stores, 23 chicory, 239, 241, 248, 250 cashew nuts, 276 chilli pepper, 298 casino bread, 220 chilli powder, 298 Casscler rib, 89, 90 chilling. 45-6 caster sugar, 309 Chinese cabbage. 248 cauliflower, 239, 241, 251 Chinese restaurant syndrome, 35 caviar, 120 Chinese shrimp, 126 Cayenne pepper, 298 Chinese vcrmicelli, 201 celeriac, 245 chip sauce. 181 celery, 252, 291, 292, 296 chips, 236 cellulose compounds, 60 chives, 245, 291,293 centrifuge honey, 317 chlaza. 170 370 Index chlorogenic acid, 321 cold-store butter, 149 chocolate bonbons, 333 coleslaw, spoilage in, 39 chocolate butter, 334 coley, 114 chocolate couverture, 333 colouring, 17 chocolate milk, 140 comb honey, 317 chocolate spread, 334 commercial sterility, 55 chocolate, 32, 333 composite meat products, 86 see also cocoa condensed milk with sugar, 139-40 bread, 220 confectionery, 310 Christmas butter, 148 confectionery shops, 22 cider. 353 conger eel, 116 cinnamon, 298 consomme, 132 citric acid, 60 Consumer's Association, 30 citrons, 269 consumerism, 30 clarification of milk, 137 contact-freezing, 47 Clostridium botulillum, 27, 37-8, 56, 59, 110 contaminants, 27, 63-6 Clostridium perfringens, 38, 84, 110 cooked meat products, 94-5 clover honey, 318 cookies, 221, 222 cloves, 297 cooking/frying fat, 181 coarse sliced sausage, 93 cooking/frying oil, 180 coastal fishing, 111 cooking sausages, 92 Coburg ham. 90 coquettes, pre-fried, 24 cochineal, 60 Coquilles Saint Jacques, 130 cockles. 124. 131 coriander, 296 cockroaches, 41 corn, 186 cocktail cherries, 281 corn flakes, 195 cocoa, 50 corn oil, 180 cocoa and chocolate, 50 corn salad, 248 composition. 331 corn weevil, 204 consumption, 330 corned beef, 89,90 legislation, 334 cornflour, 195,205,206 production and distribution, 331-3 cornseed oil, 180 products, 333-4 CorYllebacteria, 157 quality deterioration, spoilage and storage, 334 cottage cheese, 162, 164 cocoa butter, 333 country minced sausage, 93 cocoa fantasy, 333 courgette, 250 cocoa fat, 331 couscous, 194 cocoa powder. 332, 333 cowberry, 272 coconut. 276-6 crabs, 124, 126-7 coconut oil. 180 cracked rice, 200 cod,114 crackers, 221 cod liver oil. 114 cranberry, 272 Codex Alimentarius, 28 crawfish, 128 coeliac disease, 187 crayfish, 128 coffee cream, 139 composition, 320-1 , 158 consumption, 320 cream sherry, 351 legislation, 324 creatine, 69 production and distribution, 321-3 creatinine, 69 products 323-4 creme fraiche, 139 quality deterioration, spoilage and storage, 324 cress. 296 coffee extract, 324 Creuses de Zelande, 130 coffee milk. 139 crevette grise, 126 coffee powder, 324 crisp bread, 220 coffee substitute, 324 crisps, 52, 236, 238 coffee syrup. 324 croissan ts, 220 coffee whiteners. 140 , 95 cognac, 354-5 crust margarine, 184 Cointreau, 358 crustaceans cold-air drying. 49 consumption, 124 cold shortening, 82 composition, 124-5 cold shrinkage. 82 definition. 124 Index 371

health hazards. 125 dry wine. 347 kinds of. 125-8 drying products of. 133 offish. 120 quality deterioration. spoilage and storage. 133 of meat products. 89 crystal sugar. 309 preservation by. 48-50 crystallized fruit. 280--1 with hot air. 49 crystallization. 32 Dublin Bay Prawn. 128 cucumber herb. 293 duck. 98. 101. 103. 104 cucumbers. 239. 241. 250. 259 duck eggs. 168. 172 cumin. 296 durum wheat. 193 curdling of cheese. 153 Dutch cheese. production of 153-5 curds. 153 Dutch process. 333 currants. 278 Dutch rusks. 221 custard. 141 Dutch shrimp. 126 custard powder. 206 Dutching. 333 cut koek. 221. 222 dyestuffs. 60 cuttle-fish. 132 cyclamate. 313 E-number.62 Earl Grey tea. 328 dab. III. 114 ecological agriculture. 18.22 dairy ice-cream. 142 ecological bread. 220--1 Danish Blue. 157 economy meat products, 86 dates. 265. 279 . 154 decaffeinated coffee. 17. 324 EDTA,256 deep-freezing. 45. 46--8 eel, III. 117 of fish. 119 eel sausage, 92 of meat. 84 effervescent wine, 346 deep-litter system. 170. 171 egg deep-sea fishing. III composition. 169 dehydration. 32 consumption. 169 delicatessens. 22 introduction. 168-9 Demeter bread. 220, 221 legislation. 174-5 . department stores. 23 production and distribution • .170-2 depot fat. 69 products. 172-3 dessert . 164 quality deterioration, spoilage and storage, deterioration of meat products, 94 173-4 dextrin-maltose. 313 structure of, 169-70 dextrose. 312 egg yolk, 209 diet . 160 eggshell, 170 diet margarine. 185 einkorn, 186, 191 diet products Emmental cheese, 156, 157 fish,122 emmer, 186, 191, 193 meat. 94 emulsifiers, 60 milk. 143 endive, 57. 239. 247 diet salt. 304 enzymatic browning, 33 diethylstilboestrol, 70 ergot, 203 dill. 291, 293 ergotine. 187 dimentylpolysiloxane, 62 ergotism, 66 diphenyl.260 erucic acid, 177 distilled liquors, 354-8 escargot, 131 dogfish,1I3 espresso, 324 Dortmund beer. 344 esterification, 179 Double Gloucester. 158 extracellular proteins, 68 double vinegar. 361 extramuscular fat, 69 dough products. 193-4 dragees.310 faggots, 23 drain honey, 317 farmers' girls, 282 Dremts.220 farmers' minced sausage, 93 dried fruit, 278-9 farmhouse butter, 147, 149 drum-drying. 49 farmhouse cheese, 155 dry cooking rice, 199 Farmhouse Leiden, 158 dry· of fish, 119 Farmhouse-Gouda, 158 372 Index fascine. 226. 240 food infection, 35 fats and oil food legislation. 26-30 acrolein formation in, 33 food poisoning, 27, 35. 39 auto-oxidation of. 32 food production, 18-19 in cheese, 156 foot and mouth bacteria. 136 in flsh, 110 fortified wine, 347 hydrolysis of, 33 fowl, see poultry in meat, 69 fractionation, 179 oxidation, 33 free-range pigs, 77 polymerization of, 33 freeze-drying, 49 products based on, 209 freeze-dried coffee, 17 quality deterioration, spoilage and storage, freezing and spoilage, 27,32 181, 185 French beans, 253 types. 179-80 French oyster, 130 fatty acids, 33 French quark, 164 fennel. 296 French wines, 347-9 fertilizers, 18 fresh cheese, see quark fcta cheese, 159 fresh cream cheese, 162, 164 field mushroom, 284 fresh-water fish, 116-17, 118 flgs, 279 fresh-water fishing, III filet Amcricain, 86 fricandeau, 89 filled chocolate, 333 fried herring, 121 flre-blast mould. 203 fried liver sausage, 92, 93 fish, 1O~23 fried mince meat, 89 composition, 109-10 fried roastbeef, 89 consumption, 109 Friesian, 157 families, 109 Friesian clove cheese, 156, 158-9 fat content, 109 frogs' legs, 131, 132 gutting, 112 frozen meals, 23 heading, 112 fructose, 312 health hazards, 110 fruit bread, 220 kinds of, 112-17 fruit legislation, 123 canned,55 preservation by chilling, 46 composition, 259-60 production and distribution, 111-12 consumption, 259 products, 117-22 enzymatic browning, 33 quality deterioration, spoilage and storage, health hazards, 260 122-3 kinds, 261-75 salt-water, 113-16 legislation, 282 stripping, washing and cooling, 111-12 pectinase in, 33 fishing, III price, 24 fishmeal, 120 production and distribution, 260--1 flageolets, 227 quality deterioration, spoilage and storage, flakes, 193, 195 274-5 flash-heating of milk, 137 fruit juices, 50, 337-8 flatfish,109 filtered, 45 flavonoids, 255 legislation, 340 flavour precursors, 50 quality deterioration, spoilage and storage, flavours, 61, 95-6 339-40 flies, 41 fruit lemonade, 338 floorbread,218 fruit lemonade syrup, 339 Florence fennel, 244-5 fruit preserves, 278-82 flounder, III, 113 fruit quark, 164 flour, 159, 190, 191,213-14 fruit vinegar, 361 flour improvers, 62, 217 fruit wine, 353 flour mite, 203 frying blood sausage, 92, 93 flour moth, 204 fungi flower honey, 318 composition, 283-4 fluidized bed-drying, 49 consumption, 283 Food and Agriculture Organization (FAO), 28 health hazards, 284 food colours, 62 kinds, 284-8 food contamination, 35 legislation, 289 Index 373

preserved, 288 grape sugar, 311 lJuality deterioration, spoilage and storage, grapefruit, 269 288-9 grapes, 272-3 fungicides, 18,64 grated cheese, 159-60 , 96 Gamba, 126 gravy cubes, 96 ganlc gravy granules, 96 composition, 98 gravy tablets, 96 consumption, 97 Greek wine, 351-2 feathered, IOn-1 green chicory, 248 furred,98 green consumers, 30 hanging and gaminess, 98, 99 green movement, 27 high,98 green peas, 228 kinds of, 98-101 green pepper, 297 legislation, 107 green tea, 328 paunehing, 98 grits, 197,200,203 prod ucts, 105-7 groats, 197 game galantine, 107 ground cheese, 159-60 game pilte, 107 ground coffee, 323-4 gammon, cooked, 90 groundnut oil, 179, 180 garden cress, 248 grouse, black, 101 garlic, 245, 247, 297 growth regulators, 261 gas-packaging, 51, 52, 85 Gruyere, 156, 157 gases, storage, 62 guar seed flour, 208 gateaux, 47 Gueuze,344 geese, 10 I, 103, 104 gueuze-Iambic beer, 344 gclatinc, 60, 95, 205, 209 guinea fowL 101, 103, 104-5 Gcldcrland smoked sausage, 55 gum arabic, 208 gclling aids, 60 gum xanthan, 208 Gcnevcr,356 gums, 60 Gcrman millet, 201 German lJuark, 164 Haagse liver sausage, 92, 93 German wines, 349 haddock, 114 gherkins, 250, 256 haddock liver, 121 giant crab, 127 hake, Ill, 117 gin, 356 half cream, 139 ginger, 281, 298-9 halibut, Ill, 113 ginger root, 281 halvarine, 135 gliadin, 213 ham, 86 glucosc,311 canned,89 glucose syrup, 312 raw, 87, 89, 90 glutamates,61 shoulder, 90 glutcn, 193,213 , 23 gluten-free bread, 221 hare, 98, 99-100 gluten protein, 187 haricots verts, 253 glutenin, 213 Hausmacher sausage, 92, 93 glycerol, 33 hazelnuts, 275, 276 goat milk, 134 heart, 80 goats' milk, 80 heather honey, 318 goats' milk cheese, 151, 155 heavy metal contaminants, 64, 65, 240, 260 Goela djawa, 309 heavy salting of herring, 119 goitrogens, 226, 240 hepatitis-A, 39 Golden Syrup, 310 herb and spice mixtures, 299-300 gomasio, 303 herb butter, 149 goose eggs, 168, 172 herb extracts, 299 goose liver plite, 107 herb salt, 303 gooseberry, 272, 273 herb vinegar, 361 Gorgonzola, 157 herbicides, 64, 70, 240, 260 Gouda, 152, 153, 154, 156, 158, 164 herbs Gouwetaler, 149 flavour compounds in, 292-3 Graminaea,201 introduction, 290--2 Grand Marnier, 358 legislation, 30 I 374 Index

quality deterioration. spoilage and storage. kaffir corn, 201 300-1 kale, 248 types 293-7 Kantercheese, 159 herring. 109. 113. 121 Kapucijners, 228, 254 herring fillets. 121 kasha,203 herringworm. 40. 110 Katenspeck, 90 Hickory Salt, 303 Katjang idjoc, 228 homogenized vegetables, 256 keeping sausages, 90, 93-4 homogenizing of milk, 138 kefir,140-5 honey Kernhemmer cheese, 156. 159 composition, 315-16 ketan, 199 consumption. 315 ketone rancidity. 33 kindsof,31R-19 kidney loaf, 93 production and distribution, 316-18 kidneys, 81 quality deterioration. spoilage and storage, 319 king crab. 127 Hoofdkaas. 89 kitchen salt, 303 hormones, 64 kitchen syrup, 310 horse meat. 69, 80, 90 Knakworst.92 horseradish, 297 koek,221,222 household syrup, 310 kohlrabi, 244 hunt sausage. 92 Kollumer, 159 Huttenkase. 164 kosher cheese. 153 hydrogenation, 179 Kotta.l64 hygiene and health, legislation, 27 Kriek-Lambic beer, 344 hyssop. 293 Kriel potatoes, 234 kummel,355 icc chocolate. 334 kumquats, 264, 269 ice-cream, 60. 142-3,208 storage, 48 Laaglander, 159 viruses in. 39 labelling. legislation, 27 Iceberg lettuce. 248 Lachsschinken, 90 icing sugar, 62, 309 lactic acid, 60 imitation marzipan, 229 lactic acid bacteria, 37,44, 157,203 imitation whipping cream, 139 lactitol,314 infant milk, 143 Lactobacillus acidophilus. 142 inkflsh. 132 Lactobacillus bifidus, 142 inland fishing, III Lactobacillus bulgaricus, 141 inosinates, 61 lactose, 135-6 insecticides, 64 lamb,7R-80 insects, spoilage by, 40-1, 204--5 Lambic beer, 344 instant coffee, 62 laminates as packaging, 26 instant pudding powder, 210 land wine, 352 instant tea, 329 langouste, 128 Intervention butter, 149 langoustine, 128 intramuscular fat, 69 Lapsang Souchong, 328 inulin, 205 large Asiatic shrimp, 126 invert sugar, 312-13 large fishing, 111 iodine, 63 laying battery, 170, 171 Irish whiskey, 356 lead, 64. 65 iron, reactions of foodstuffs with, 34 leaf beet, 248 irradiation, 54, 56-7,122 leavening agents, 62, 215 Italian wines, 350 lecithin, 60, 209 lectins, 226 jams, 60, 281-2 leek, 245, 249 Japanese radish, 245 , 157, 159 Java sugar, 309 legislation jellied eel, 117. 121 additives, 62-3 jellies, 95, 281-2 contaminants, 66 jelly powder, 210 food, 26-30 Jerusalem artichoke, 242-3 Leiden cheese, 158 jugged hare, 99 Leiden cheese with cumin, 157-8 juniper berries, 296 Lemaire-Boucher agriculture, 19 Index 375

Lemaire-Boucher flour, 221 maltose, 313 lemon balm, 293 mandarins, 267-9 lemonade syrup, 339 mange tout , 253 lemonades, 60, 62, 338 manna, 198 lemons, 269 manna bread, 220, 221 lentils, 228 mannitol,313 lettuce, 45, 239, 241, 248 manzanilla, 351 leveret, 99 maple peas, 228 Leyden farmhouse cheese, 154 maple syrup, 310 Liberica coffee bean, 322 Maraschino cherries, 281 lima beans, 228 margarine, 17, 60 cheese, 157, 159 carotenoids in, 60 Limburgs, 220 composition, 183-4 lime, 269 consumption, 183 lime honey, 319 kinds of, 184-5 limequats, 269 low fat, 60 linoleic acid, 17, 110, 146, 176 manufacture, 184 linoleic-acid-enriched diet, 185 vitamins in, 63 liquer, 357 marinating liquid yoghurt, 141 of fish, 121 liquorice, 31{}-1l meat products, 89 liquors, distilled, 354-8 marjoram, 291, 296 Listeria monocytogenes, 39 markets, street, 23 litchis, 264 marmalade, 282 liver, 8{}-1, 89 Marnier jaune, 358 liver cheese, 92-3 marrons glaces, 281 liver of haddock, 114, 121 marzipan, 230 liver sausage, 86, 92, 93 mashed potato powder, 236, 238 loaded bran, 191 mate tea, 329 loaf cheese, 159 matjes herring, 113, 120, 121 lobsters, 124, 127-8 matzos, 221 loempia, 95 mayonnaise, 59, 60, 181 logos, agricultural, 20, 21 meat and meat products Loire wines, 349 colour formation and colour preservation, 85-6 Lombok-peppers, 298 composition, 689 lovage, 291, 296 consumption, 67-8, 69 low-alcohol beer, 344 legislation, 96 low-fat diet, 94 drying out, 83 low far margarine, 185 freezing, 72 low fat mayonnaise, 181 hanging and maturation, 81-3 low-salt bread, 221 health hazards, 70 low-sodium diet, 94 inspection, 71 low-sodium/low fat diet, 94 kinds, 73-80 low-tannic-acid tea, 329 minced or chopped, 86 luncheon sausage, 92 organs,8{}-1 lungs, 81 preservation by chilling, 46 Lysteria, 27 quality, 83-5 quality spoilage and storage, 83-5 , 159, 160 refrigeration, 84 macaroni, 193 rigor mortis in, 82 mace, 297 slaughter process, 7{}-3 mackerel, 109, 114, 121 meat extracts, 95-6 macrobiotic agriculture, 19 meat flavours, 95-6 macrobiotic products, 22 meat products, 86-94 madeira, 351 prepared and preserved, 87-90 maggiplant, 296 weight of fat per 100 g, 88 Maillard Reaction, 33, 136 see also meat and meat products maize, 188, 194-5 meatsausages,90,91 maize oil, 180 meat stock cubes, 60 maizena, 206 melba toast, 221 malt bread, 219 melons, 269-70 malt sugar, 313 melt honey, 318 376 Index mercury. 64. 65 mutton, 78-80 mice. 204 mycotoxins, 27, 59, 65, 66 microorganisms. killing, 54-7 myoglobin, 85 migration of plastic packaging, 26 migration residues. 64 nasibal,95 mihoen, 201 natamycine, 154 milk. 142 natural vinegar, 361 composition. 135 nectarine, 271 consumption. 135 nee ted melons, 270 control. 144 nigger corn, 201 health hazards, 136 nitrates. 64, 65, 240 introduction. 134-5 nitrites, 64. 65, 85 legislation, 144 nitrogen gas, 62 pasteurized, 55. 138 nitrogen monoxide, 85, 86 production and processing. 136-8 nitrosamines, 64 proteins. 209 nitrosomyochromogen, 85 quality deterioration. spoilage and storage. NIZO method. 147 143-4 non-enzymic browning, 33 spoilage of, 35 noodles. 194 sterilized, 138 norbixin, 153 milk chocolate, 333 North Atlantic shrimp. 126 milk fat. 164 North Sea crab, 127 milk food for infants, 143 North Sea shrimp, 126 milk ice-cream, 142 Norwegian shrimp, 126 milk powder. 143. 144 nutmeg, 297 milk sugar, 135 nuts and seeds, 259 milkfat. 135 consumption. 275-6 millet. 186. 188,201-2 composition. 276 millet honey. 318 kinds of. 276-7 mimosa. 281 quality deterioration, spoilage and storage, 277 minced meat. 86 mineola. 269 oakleaf lettuce. 248 mineral salt. 303 oats. 186. 188. 189. 195-6 mineral water and beverages oblong cheese, 159 consumption. 335-6 octopus, 132 legislation. 340 oedang, 126 natural. 336-7 ogen melons. 270 mini tomatoes. 252 oils and fats mint. 293 composition. 176-7 mint sprays. 281 consumption, 176 miso.229 health hazards. 177 mitcs.41 legislation, 181-2, 185 mobile shops. 23-4 production of, 177-9 mocha. 324 products containing. 180-1 modified starches. 60 okra. 251 moisture, absorption of. 32 old brown beer, 344 molasses. 3 [() oleic acid, 164. 176 Mon Chou. 164 olive oil, 180 monastery liqueurs, 357 onions. 57,239. 241,245,247. 256,297 morel. 286-7 Oolong tea. 328 morcllos.271 oranges, 267 Mosclle wines. 349 organic agriculture. 18 moths. 41 organic-biological agriculture. 19 moulds. 39. 203. 223 Oryza.199 mousse. 141 oxalic acid. 240 mousse powder. 2 [() oyster mushroom. 283. 286. 287 mozzarella cheese. 151 oysters. 124. 125. 129-30 Mung beans, 227. 228 Miinich beer. 344 packaging. 24-6 mushrooms. 251. 283 reactions of foodstuffs with. 33 mussels. 124. 125. 128-9 residues. 64 mustard. 59. 296. 299 packaging materials. 24-6 Index 377 pak choi, 248 plums, 271 palm oil, 180 pointed cabbage, 248 palm-kernel fats, ISO poliomyelitis virus, 39 palmitic acid, 176 polony sausage, 93 pan-ready fresh vegetables, 254 polyalcohols, 313 pancakes, 193 polychlorobiphenyls (PCBs), 64, 65-6, 260 paprika, 298 polycyclic aromatic hydrocarbons (PAHs), 65, 66 par-boiled rice, 200 polycyclic compounds, 240 paratyphoid bacteria, 136 polyunsaturated margarine, 184 Parma ham, 90 pomegranates, 265 parsley, 291, 296 pomelos, 269 parsnip, 244 Pompadour, 159 partridge, 10 I popcorn, 195 passion fruit, 265 popped rice, 201 pasta, 193 pork, 76--8, 79 , 27, 54-5 porridge, 141 of meat products, 89-90 port, 351 of milk, 137 Port Salut, 157 pasty, 95 Portuguese oyster, 130 pate, 39, 86, 92 Portuguese wines, 351 patent flour, 193 positive list, 62 pathogens, 35 potassium carbonate, 62 patna rice, 199 potassium nitrate in cheese, 154 Paturain, 164 potato croquettes, 236 peaches, 271 potato starch, 205, 206 peaches, dried, 279 potatoes peanuts, 39,52, 66, 179,275,277 composition, 232 pears, 263-7, 268 consumption, 232 pears, dried, 279 cultivation, 232-4 peas, 228,253-4 introduction, 231-2 peas, dried, 225 irradiation of, 57 pecan nut, 277 legislation, 238 pectin, 33, 60, 209 pre-peeled, 23 pectinase, 33, 256 preservation, 46 Penicillin, 157 preservatives in, 59 pentachlorophenol, 53 products, 234-6 pepper, 297 quality deterioration, spoilage and storage, peppermint, 296, 310 236--8 perch, 116 varieties, 233-4 perfumed tea, 328 poularde, 104 perishable sausages, 90-3 Poularde de Stiermarken, 104 peroxidase test, 136 Poularde Den Dungen, 104 persimmons, 264 poultry, 101-7 pesticides, 27, 64, 70, 240, 260 composition, 101-2 pH, changing, 48 consumption, 101 pheasant, 100 kinds of, 103-5 phosphatase test, 136 meat, inspection of, 102 phytic acid, 187,213 quality deterioration, spoilage and storage, 105 salt, 303 slaughtering, 102 pigeon, 101, 103, 104 pouring syrup, 309 pilchards, 114 powdered tea, 329 pimaricine,93, 154 praline, 333 pine kernels, 276, 277 pre-baked bread, 220 pintail, 100 preservation Pilsner (pils), 343 by stimulation of enzymes and microorganisms, pistachio nuts, 276, 277 44 plaice, III, 114 importance of, 42-3 plant extracts, 96 methods of, 43-4 plantains, 273 removal of pathogeniclspoilage plate-freezing, 47 microorganisms, 44-5 platebread,218 retarding enzymes and microorganisms, 45-54 plum tomatoes, 252 preservatives, 17,59 378 Index preserving sugar, 309 retrogradation, 32 Preskop,89 Rhine wines, 349 press honey, 317 Rhone wines, 349 Procureurspek, 90 rhubarb, 252 propionic acid bacteria, 157 rice, 186, 188, 189, 198-201 Proserpina, 22 rice banana, 275 proteins, productts based on, 209 rice crackers, 201 proteolytic bacteria, 37 Rioja wines, 350 proving compounds, 62 robusta coffee, 321-2 provitamin A, 60 rodenticides, 64 prunes, 279 rodents, gnawing by, 40 pudding powders, 210 roe deer, 99 puddings, 47, 95, 141 roe, salted, 120 puffed wheat, 193 rollmop herrings, 121 pulpo,132 rolls, 220 pulses rolpens, 89, 90 composition, 226 ropoe in bread, 223 consumption, 225 Roquefort, 155, 156, 157 health hazards, 226 rose petals, 281 kinds of, 226-8 rose wine, 346 legislation, 230 rosemary, 291, 296 production and distribution, 226 rosti,236 products, 228-30 rotting of meat, 84 quality deterioration, spoilage and storage, 230 roulade, 89 pumpkins, 250 roundfish, 109 purchasing, 22-4 ruby port, 351 purslane, 248 rum, 357 runner beans, 253 quail, 101, 103, 105 rusks, 221 quails' eggs, 168, 173 rye, 186, 188, 196 quality, concept of, 31 rye bread, 213-214, 220 quality of product, 24 rye meal, 213-14 quark, 153, 156, 162, 163-4 quick flour, 193 saccharides, 311 quick-cooking rice, 200 saccharin, 313 Saccharomyces cerevisiae, 215, 345 rabbit, 97, 98, 100 safflower oil, 180 radioactive particles, 27, 66 saffron, 297-8 radishes, 245, 246 sage, 296 raisin bread, 220 sage Derby, 158 raisins, 278 sago, 207 rape seed oil, 177, 180 St. Anthony's fire, 66 raspberries, 273 Saint Paulin, 157 rats, 204 saithe, 114 rattle, 172 Saksische spreading liver sausage, 92, 93 raw ham, 89 salad burnet, 296 raw milk dairy cheese, 154 salad cream, 60, 181 red bacteria, 157 salad oil, 181 red cabbage, 248 salad onions, 247 red chicory, 248 salami, 94 red currant, 272 salmon, 111, 117, 119, 121 red deer, 98-9 salmon trout, 117 red gurnard, 114 Salmonella, 27, 37, 84,105,110,136,172 red kidney beans, 228 salt beef meat, 90 red sturgeon shrimp, 126 salt herring, 120 red wine, 346 salt Reform Movement, 21 consumption, 302 reform products, 19-22 kinds of, 303-4 refrigeration of meat, 84 legislation, 304 reindeer cheese, 151 preservation by, 51 rennet, 153 production and distribution, 302-3 retail businesses, 22 quality deterioration, spoilage and storage, 304 Index 379 salt syrup, 310 slaughter pigs, 77 salt-restricted diet, 185 sliced bread, 220 salted butter, 149 sliced meat products, storage times, 95 salted roe, 120 slicing sausage, 93 , 299 sloe gin, 282 samphire, 249 small Asiatic fresh-water shrimp. 126 sandwich sausage, 89, 92 small Asiatic shrimp, 126 sardine, 109, 114, 121 small fishing, III sauces, 95-6 smoke salt, 303 , 44, 255 smoked eel, 121 sausage, kinds of, 90-4 smoked meat products, 53 sausage meat, spiced minced, 86 smoked sausage, 92 , 94, 95 , 52-3. 89,120-2 saveloys, 89 snails, 124, 131 savory, 293 snipe, 100 savoy cabbage, 248 sodium bicarbonate, 62 sawah rice, 198 sodium carboxymethylcellulose, 209 scad, 113 sodium nitrite, 59 scallops, 124, 130 soft drinks, 338-9, 340 scampi,128 soft gums, 311 Schaumwein wines, 349 soft ice-cream, 142-3 scorzonera, 245, 247 soft scoop ice-cream, 143 Scotch whisky, 356 sole, III, ll6 sea fishing, III sorbic acid, 35, 54, 59 sea kale, 249 sorbitol,313 sea lobster, 127-8 sorghum, 201 sea salt, 303 sorrel,248 sea spinach, 249 soups, 61, 95-6 sea vegetables, 249 sour cream, 60, 139 seacat, 132 sour half-cream, 139 seaweed, 249 sour whipping cream, 139 seeds, 259 sourdough,211,215-16,221 seitan, 194 soy bread, 220 Sckt wines, 349 soy flour, 229 selenium, 65 soy milk, 229 self-raising flour, 193 soy oil, 180,229 semolina, 191, 193, 195 soy sauce, 96, 229 sepia, 132 soy wholemeal bread, 221 serotine, 260 soya, 22 sesame oil, 180 soya beans, 228 Seville oranges, 267 spaghetti, 194 shaggy ink cap, 286, 288 Spanish wines, 350-1 shallots, 247 sparkling wine, 346 sheatfish, 116-17 specialist shops, 22 sheep milk, 134 spelt, 191, 194 sheep's milk cheese, 151, 155 spiced minced sausage meat, 86 shellfish spices, 58, 297-9 composition, 124-5 flavour compounds in, 292-3 consumption, 124 introduction, 290-2 definition, 124 legislation, 301 health hazards, 125 quality deterioration, spoilage and storage, kinds of, 128-33 300-1 products of. 133 types, 294 quality deterioration, spoilage and storage, 133 spicy sauces, 96 sherry, 350 spinach,248 Shigella, 37 spine lobster, 128 shii-take, 286, 288 spleen, 81 shoulder ham, 90 split peas, 225 shoveller duck, 100 split tin, 220 shrimps, 57, 59, lll, 124, 125-6 spoilage, 31 silverskin onion, 247 by parasites, 39-40 slaughter, 70-3 by vermin, 40-1 380 Index

chcmical. biochemical or enzymatic. 32-4 sultanas, 278 forms of. 32 summer onions, 247 microbial. 34-9 sunflower oil, 180 physical. 32 sunflower seeds, 277 sprat. 114 Super pils, 343 spray-drying. 49 supermarkets, 22-3 spring chickens. 103. 104 sweating of foods, 32 spring onions. 247 swede, 244 square cheese. 159 sweet butter, 147 squid. 132-3 sweet corn, 251 stabilizers. 60 sweet peppers, 251,259,298 stand yoghurt. 141 sweet spidercrab, 127 standardizing of milk, 138 sweet wine, 347 Sltlphy/ococci, 84 sweetbread,81 Sltlphy/ococcus aureus, 37,110 sweeteners. 61, 63, 311-14 starch, 195,205,206 syneresis, 154 starwort, 249 synergism, 60 steric acid, 176 syrup, 281-2 sterilization, 27, 54, 55-6 kinds of, 309-10 of fish, 121 of meat products, 89-90 tabasco, 96, 299 of milk, 143 table beer, 343 steroids, anabolic. 70 table salt, 303 stick bread, 220 table sugar, 309 sticky rice, 199 table wine, 352 still wine, 346 tangelo, 269 stinging nettle, 248 tapeworm infection, 39-40, 70 stir yoghurt, 141 tapioca, 207 stock cubes, 61 tarragon, 293 stock protection, 64 tartrazine (E3102), 63 stockfish,49 tawny port, 351 stocks, 95-6 TB bacillus, 136 stomach-friendly coffee, 324 tea storage and storage time, 50 composition, 325-6 storage onions, 247 consumption, 325 stout, 344 kinds of, 327-9 strawberries, 24, 57, 273 legislation, 329 street markets, 23 production and distribution, 326-7 Streptococcus thermophi/us, 141 quality deterioration, spoilage and storage, 329 strong flour, 193 tea crackers, 221 sturgeon, 117 tea sausage, 92 Subenhara, 159 tea substitute, 329 sublimation, 49 teal, 100 suckling lamb, 79 ,229 suckling pigs, 76 Terpcheese, 159 sugar beet, 305 Texelaar, 159 sugar cane, 305 textured soy protein (TSP), 229 sugar theobromin, 331 composition, 305-6 thermization of milk, 137 consumption, 305 thick yoghurt, 141 kinds of, 309 thickened yoghurt, 141-2 legislation, 314 thickeners, 60, 210 preservation by, 50 three-year tea, 328 price, 306 thyme, 291, 296 quality deterioration, spoilage and storage, 314 tiger bread, 219 sugar syrup, 309 tin, reactions of foodstuffs with, 34 sugar water, 339 toadstools, 283 sugar-free lemonade, 339 toatjo,229 sukade, 281 tocopherol, 54, 59 sulphite, 54, 59 , 229 sulphur dioxide, 50 tomato ketchup, 60, 96 sulphurous acid, 59 tomato paste, chemical blowing of, 34 Index 381 tomatoes, 239, 241, 251, 259 wastage factor in, 24 tongue, 81 vermicelli, 194 pressed, 89 Verona wines, 350 smoked,86 veterinary medicines, residues of, 64 tongue pate, 93 vieux, 357 toungue sausage, 92, 93 viili,142 tortue clair, 132 vin de goutte, 345 toxins, 35 vin de presse, 345 toxoplasmoses, 40 vine snail, 131 tragacanth, 208 vinegar, 44, 60 tranquillizers, 64 kinds of, 361 Trappist hcer, 344 legislation, 362 trichiniasis (muscle infection), 40 production, 360-1 triglycerides, 33, 176 quality deterioration, spoilage and storage, Triticum aestivum, 193 361-2 Triticum dicoccum, 186 vinegar essence, 361 Triticum monococcum, 186 vinnig,39 tropical shrimp, 126 Vintage Port, 351 trout, Ill, 116,119 violets, 281 truffles, 286, 289 viruses, 39 tuna, 116, 121 vitamin A, 63, 110 tunny fish, 116 in cheese, 152 turhot, 116 in meat, 69 turkcy ham, 107 vitamin B-complex, 110 turkey in aspic, 107 in cereals, 188 turkey roulade, 107 in cheese, 153, 164 turkeys, WI, 103, 104 in meat, 69 turmeric, 298 in milk, 143 turnip, 244, 248 in rice, 200 turtle soup, 132,207 vitamin C, 59, 110 turtles, 131, 132 in meat, 69 tutti frutti, 279 vitamin D, 63, 110 twocorn, 186 in cheese, 152 in oils and fats, 177 ugli fruit, 269 vitamin E, 59 UHT milk, 144 in cereals, 187, 188 UHT sterilization, 55, 138 in oils and fats, 177 Uner. 142 Vitamin K in oils and fats, 177 unsalted hutter, 149 vitamins, 63 utensils, residues of, 64 in fish, 110 in meat, 69 vacuum-packaging, 51 in oils and fats, 177 vanilla, 298 vodka, 357 vanilla sugar, 309 vanillin, 61 Walcherse beans, 226 vea!, 75-6, 77 walnuts, 275, 277 vegan agriculture, 19 water ice, 142 vegetahle oils and fats, 179-80 watercress, 248, 291 vegetable preserves, 254-5 watermelons, 269, 270 vegetahles waxy rice, 199 consumption, 239 weevils, 41 composition, 239-40 weights and measures, legislation, 28 enzymatic browning in, 33 Weinhrand, 357 health hazards, 240 Westberg, 157, 159 kinds, 242-54 wet cooking rice, 199 legislation, 258 wet rice, 198 pectinase in, 33 wet-salting of fish, 119 price, 24 wheat, 186, 188, 191-4 production and distribution, 240--2 wheatftour,213-14 products, 254-6 wheat grains, 193 quality deterioration, spoilage and storage, wheat starch, 206 256--8 wheatgerm, 193 382 Index wheatmeal bread, 219 wine gums, 311 whelk, 131 wine vinegar, 361 whey, 153 winkle, 131 whey butter. 149 winter asparagus, 245 whipped cream, 17, 139,208 winter melons, 270 whipping cream, 139 woodcock, 100 whisky, 356 Worcestershire sauce, 96 white beans. 226 World Health Organization, 28 white bread, 219 white cabbage, 248 xylitol,313 white cheese, 153 white chocolate, 333 white currant. 272 yard-long beans, 253 White Maycheese, 159 yeasts, 39 white moulds, 157 yellow jaundice. 39 white pepper. 297 yellow peas, 228 white rice. 200 yoghurt, 44,141-2 white wine, 346 spoilage of. 35, 39 whiting, 116 yoghurt and buttermilk ice-cream, 142 wholemeal bread, 218 yolk,170 wholemeal flour, 190, 193 Yssel cheese, 159 widgeon, 100 wild boar. 99 Zeeland oyster, 130 wine. 44. 345-54 Zeeuwse Imperialen, 130 wine quality labelling, 352-3 Zinzania aquatica, 200