Benders'dictionary of nutrition and food technology

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List of figuresThe protein amino acids 22Ascorbic acid and dehydroascorbate 39Bile salts 61Biotin 63Carbohydrates: mono- and disaccharides 91Carotenes 95Cholesterol 114Flavonoids 192Folic acid 198The gastrointestinal tract 209dl- and cis–trans isomerism 259Niacin 329Non-starch polysaccharides 334Pantothenic acid and coenzyme A 354Purines 398Pyrimidines 399Starch 447Vitamin A 495Vitamin B 1 496Vitamin B 2 496Vitamin B 6 497Vitamin B 12 499Vitamin D 501Vitamin E 502Vitamin K 503
Page 1 and 2: WOODHEAD PUBLISHING IN FOOD SCIENCE
Page 3 and 4: Related titles:Food dehydration: A
Page 5: Published by Woodhead Publishing Li
Page 8 and 9: first edition my main task was to r
Page 12 and 13: Aabalone A shellfish (mollusc), Hal
Page 14 and 15: 3tearin); monoacetomonoglycerides (
Page 16 and 17: 5and coagulating agents. citric, fu
Page 18 and 19: adipose tissue Body fat, the cells
Page 20 and 21: veniently available whipped cream.
Page 22 and 23: air cycle See heat pump.airfuge Air
Page 24 and 25: 13(e.g. brandy, gin, rum, vodka, wh
Page 26 and 27: alkaline dip Immersion of some frui
Page 28 and 29: 17pepper. The name allspice derives
Page 30 and 31: ambient-stable foods Foods that hav
Page 32 and 33: 21An alternative classification of
Page 34 and 35: 23is not an essential amino acid, i
Page 36 and 37: amylose The straight chain form of
Page 38 and 39: angels on horseback Shelled oysters
Page 40 and 41: anthocyanidins The aglycones of ant
Page 42 and 43: 31present in raw legumes (antitryps
Page 44 and 45: 33action in treating cancer), the d
Page 46 and 47: apple butter Apple that has been bo
Page 48 and 49: arkshell See cockles.armagnac brand
Page 50 and 51: energy, high-protein, low-sodium di
Page 52 and 53: elieved to result from a destructio
Page 54 and 55: 43softening of meat when hung, as a
Page 56 and 57: Azotobacter Genus of free-living so
Page 58 and 59: 47badderlocks Edible seaweed (Alari
Page 60 and 61:
49fibre 2.2g, ash 0.9g, Ca 13mg, Fe
Page 62 and 63:
arm brack Irish; yeast cake made wi
Page 64 and 65:
avarois(e) (1) A hot drink made fro
Page 66 and 67:
ean, mung Whole or split seed of Vi
Page 68 and 69:
57around 3-4% alcohol by volume; st
Page 70 and 71:
59Occurs naturally in a number of f
Page 72 and 73:
igarade (bigaradier) See orange, bi
Page 74 and 75:
iomarkers Metabolic, chemical or fu
Page 76 and 77:
65fibre 5.3g, ash 0.4g, Ca 29mg, Fe
Page 78 and 79:
Average blood volume is 5.3 L (78 m
Page 80 and 81:
serving is a source of P, Se, a goo
Page 82 and 83:
71cheese. Contains potentially toxi
Page 84 and 85:
730.5 mg, vitamin A 181 µg RE (230
Page 86 and 87:
75There is a wide variety of differ
Page 88 and 89:
for produce of other EU countries p
Page 90 and 91:
uckling A hot-smoked herring (the k
Page 92 and 93:
81with nerve damage, observed in se
Page 94 and 95:
83green compact head resembling let
Page 96 and 97:
calandria A heat exchanger consisti
Page 98 and 99:
87cult studies have been performed,
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canning The process of preserving f
Page 102 and 103:
91are not digested, and should be c
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phan to form 5-hydroxytryptamine ca
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95CAROTENEScarotenoids A general te
Page 108 and 109:
CAS Controlled atmosphere storage.c
Page 110 and 111:
catharsis Purging or cleansing out
Page 112 and 113:
1011:4-β-Glucan cellobiohydrolase
Page 114 and 115:
103cervelat Sausage, originally mad
Page 116 and 117:
105Some varieties are regional spec
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1076% polyunsaturated), cholesterol
Page 120 and 121:
1090.9 mg, Mg 30 mg, P 38 mg, K 484
Page 122 and 123:
111Composition /100 g: (edible port
Page 124 and 125:
113chlorophyll, the product of hydr
Page 126 and 127:
115Phosphatidylcholine is also know
Page 128 and 129:
117chuño Traditional dried potato
Page 130 and 131:
119citron A citrus fruit.citronella
Page 132 and 133:
121(2) Clinically, the menopause in
Page 134 and 135:
123cocarcinogen A substance that do
Page 136 and 137:
125vitamins were discovered. An ave
Page 138 and 139:
127cold-shortening (of meat) When t
Page 140 and 141:
129Colostrum is a valuable source o
Page 142 and 143:
131muscle fibres into bundles and s
Page 144 and 145:
133corm The thickened, underground
Page 146 and 147:
135cow-heel Dish made from heel of
Page 148 and 149:
137between the percentage cream lay
Page 150 and 151:
139with age in children, and a redu
Page 152 and 153:
141cumin (cummin) Pungent herb, the
Page 154 and 155:
143cyclitols Cyclic sugar alcohols
Page 156 and 157:
145bacterial fermentation (mainly B
Page 158 and 159:
147DE See dextrose equivalent value
Page 160 and 161:
149deoxycholic acid One of the seco
Page 162 and 163:
151dhool The name given to leaves o
Page 164 and 165:
153dichlorophenolindophenol (DCPIP)
Page 166 and 167:
155intestinal tract, bacteria, resi
Page 168 and 169:
157the intestinal contents, and are
Page 170 and 171:
159dosa Indian; shallow-fried panca
Page 172 and 173:
161vitamin A 24µg retinol, E 0.7 m
Page 174 and 175:
163E See e-numbers and Table 7 of t
Page 176 and 177:
165vitamin A 140 µg RE (139µg ret
Page 178 and 179:
167electrofocusing See isoelectric
Page 180 and 181:
169emulsifying salts Sodium citrate
Page 182 and 183:
171The Rubner conversion factors fo
Page 184 and 185:
173enterolith Stone within the inte
Page 186 and 187:
175the amino acid tryptophan, as a
Page 188 and 189:
177erythroamylose Obsolete name for
Page 190 and 191:
179evaporation, flash A short, rapi
Page 192 and 193:
exudative diathesis Vascular diseas
Page 194 and 195:
183fat replacers Substances that pr
Page 196 and 197:
185favism Acute haemolytic anaemia
Page 198 and 199:
187expands and rises in the water,
Page 200 and 201:
189filtrate The liquid that passes
Page 202 and 203:
191five-spice powder Chinese; a mix
Page 204 and 205:
193Total dietary intake is around 1
Page 206 and 207:
195White, composition/100 g: water
Page 208 and 209:
197fluoxetine An antidepressant act
Page 210 and 211:
Three main categories:199(1) diseas
Page 212 and 213:
201fouling Deposits of food or lime
Page 214 and 215:
203friability The hardness of a foo
Page 216 and 217:
fungi Subdivision of Thallophyta, p
Page 218 and 219:
207game Non-domesticated (i.e. wild
Page 220 and 221:
209GASTROINTESTINAL TRACTThe whole
Page 222 and 223:
211Gentleman’s relish TM A paste
Page 224 and 225:
213ginger paralysis See jamaica gin
Page 226 and 227:
215gluconic acid The acid formed by
Page 228 and 229:
217glucostatic mechanism A theory t
Page 230 and 231:
219glyceryl monostearate See fat, s
Page 232 and 233:
221iodide often prevents the condit
Page 234 and 235:
223that bind to cell surface recept
Page 236 and 237:
225green sickness 17th century name
Page 238 and 239:
227Dextran gums: α-d-glucose polym
Page 240 and 241:
229haemoglobin is glycated, but whe
Page 242 and 243:
231Na 1304mg, Zn 1.4mg, Cu 0.1mg, M
Page 244 and 245:
233163 mg, P 290 mg, K 680 mg, Zn 2
Page 246 and 247:
235through a solid material) and co
Page 248 and 249:
237blood spots) appear on the skin
Page 250 and 251:
239hindle wakes Old English (14th c
Page 252 and 253:
241cation of the lens of the eye. T
Page 254 and 255:
243Hortvet freezing test See milk,
Page 256 and 257:
245hydrogen peroxide Antimicrobial
Page 258 and 259:
247of non-starch polysaccharides, w
Page 260 and 261:
249adults, often with fatal results
Page 262 and 263:
251impingement drying Hot air is bl
Page 264 and 265:
253insulin Peptide hormone secreted
Page 266 and 267:
255invertase Also known as sucrase
Page 268 and 269:
257day. Blood loss leads to a consi
Page 270 and 271:
259isomaltose A disaccharide of glu
Page 272 and 273:
J261jaboticaba Fruit of the tree My
Page 274 and 275:
K263kaffir beer African beer brewed
Page 276 and 277:
265kelor See moringa.kelp Large bro
Page 278 and 279:
267Keys score Method of expressing
Page 280 and 281:
269K m The Michaelis constant of an
Page 282 and 283:
kuru Or trembling disease; progress
Page 284 and 285:
273lactose Milk sugar, the carbohyd
Page 286 and 287:
275lardine See margarine.lard subst
Page 288 and 289:
277lecithin Chemically lecithin is
Page 290 and 291:
279lemon grass Herb, Cymbopogon spp
Page 292 and 293:
281prevent scurvy in the British Na
Page 294 and 295:
283extracted into an aqueous medium
Page 296 and 297:
285women, babies and the elderly ar
Page 298 and 299:
287loperamide See antidiarrhoeal ag
Page 300 and 301:
289lumpfish Large sea fish, Cylopte
Page 302 and 303:
291macassar gum See agar.mace See n
Page 304 and 305:
293maize Grain of Zea mays, also ca
Page 306 and 307:
295maltitol A sugar alcohol produce
Page 308 and 309:
297maple syrup urine disease A rare
Page 310 and 311:
299officinalis), which contains muc
Page 312 and 313:
301in UK as all that is found betwe
Page 314 and 315:
303melangeur Mixing vessel consisti
Page 316 and 317:
305metabolic equivalent (MET) Unit
Page 318 and 319:
307methotrexate 4-Amino-10-methyl f
Page 320 and 321:
309micronutrients vitamins and mine
Page 322 and 323:
311drate 6.9g (6.9g sugars) ash 0.2
Page 324 and 325:
313milk, malted A preparation of mi
Page 326 and 327:
315with caramel. Preserved by the s
Page 328 and 329:
317kuo), 300 times as sweet as sucr
Page 330 and 331:
319Monterey jack American cheddar-t
Page 332 and 333:
321muesli Breakfast cereal; a mixtu
Page 334 and 335:
323286mg, Zn 1.6mg, Cu 0.1mg, Mn 3.
Page 336 and 337:
325from niacin. Involved as hydroge
Page 338 and 339:
327NEFA Non-esterified fatty acids.
Page 340 and 341:
329NIACINniacinamide American name
Page 342 and 343:
331nitric oxide (NO) Synthesised in
Page 344 and 345:
333noggin Traditional measure of li
Page 346 and 347:
335nor- Chemical prefix to the name
Page 348 and 349:
337nutrient enemata See rectal feed
Page 350 and 351:
nutro-macaroni Indian; mixture of 8
Page 352 and 353:
341hexoestrol. These have been used
Page 354 and 355:
343olive oil Pressed from ripe oliv
Page 356 and 357:
345asymmetry of the molecule. If th
Page 358 and 359:
347Oslo breakfast A breakfast requi
Page 360 and 361:
349overweight Excessive accumulatio
Page 362 and 363:
P351P. 4000 A class of synthetic sw
Page 364 and 365:
353Trypsinogen is activated to tryp
Page 366 and 367:
355PAR See physical activity ratio.
Page 368 and 369:
357paromomycin antibiotic used to t
Page 370 and 371:
359pastrami Middle European (especi
Page 372 and 373:
361alone is too oily and the second
Page 374 and 375:
363pedometer Portable device that r
Page 376 and 377:
365pepper dulse Red aromatic seawee
Page 378 and 379:
367periodontal Relating to the tiss
Page 380 and 381:
369phase inversion cream is an emul
Page 382 and 383:
371from continuing dietary restrict
Page 384 and 385:
373photosynthesis Sequence of react
Page 386 and 387:
375phytosterol General name given t
Page 388 and 389:
377pipis Edible mollusc, Plebidonas
Page 390 and 391:
379plasticiser Chemical added to pl
Page 392 and 393:
381polymorphism (1) The ability to
Page 394 and 395:
383pope’s eye The small circle of
Page 396 and 397:
385Composition/100 g: (edible porti
Page 398 and 399:
387pregnancy, nutritional needs Pre
Page 400 and 401:
389processing Any and all processes
Page 402 and 403:
391coagulated by heat. So basic tha
Page 404 and 405:
393Biological value (BV) is the pro
Page 406 and 407:
395provitamin A substance that is c
Page 408 and 409:
397puls (pulmentus) Roman; barley o
Page 410 and 411:
399initial product of protein glyca
Page 412 and 413:
401quebracho Or aspidosperma; obtai
Page 414 and 415:
403(23 kcal), protein 1.4 g, fat 0.
Page 416 and 417:
405low (also called canbra oil); va
Page 418 and 419:
407no claim is made. A food may not
Page 420 and 421:
409renal threshold Concentration of
Page 422 and 423:
411citriol (vitamin d) and thyroid
Page 424 and 425:
413ribozyme An RNA molecule that ca
Page 426 and 427:
415rijstaffel Dutch, Indonesian; me
Page 428 and 429:
417Rothera’s test For ketones in
Page 430 and 431:
419saccharimeter polarimeter used t
Page 432 and 433:
421saliva Secretion of the salivary
Page 434 and 435:
423samphire (1) Rock samphire, St P
Page 436 and 437:
425saturates Commonly used term for
Page 438 and 439:
427Schoenheimer-Sperry reaction A m
Page 440 and 441:
429thyroxine deiodinase (EC 3.8.1.4
Page 442 and 443:
431shaddock See pomelo.shallot Bulb
Page 444 and 445:
4332.6 mg, B 6 0.1 mg, folate 3 µg
Page 446 and 447:
435slivovitz (sliwowitz) E European
Page 448 and 449:
437Fruits and vegetables are relati
Page 450 and 451:
439Fe 4.4 mg, P 287 mg, K 350 mg, N
Page 452 and 453:
441sparging Spraying fine droplets
Page 454 and 455:
443dioxide produced) from which to
Page 456 and 457:
445squalene Acyclic intermediate (t
Page 458 and 459:
447starch A polysaccharide, a polym
Page 460 and 461:
449Sta-Slim TM fat replacer made fr
Page 462 and 463:
451stir frying Chinese method of co
Page 464 and 465:
453substantial equivalence Term use
Page 466 and 467:
455so do not damage teeth, and are
Page 468 and 469:
457sulphuring (sulfuring) Preservat
Page 470 and 471:
459suspensoids See colloid.süssres
Page 472 and 473:
461(36µg retinal), E 0.5 mg, K 0.1
Page 474 and 475:
463tallow, rendered Beef or mutton
Page 476 and 477:
465The name is also used of starch
Page 478 and 479:
467bergamot; lapsang souchong was o
Page 480 and 481:
469tetraenoic acid fatty acid with
Page 482 and 483:
471thermophiles Bacteria that prefe
Page 484 and 485:
473converted to T3 in tissues by th
Page 486 and 487:
475taffy USA (originally the UK nam
Page 488 and 489:
477toxopyrimidine Antimetabolite of
Page 490 and 491:
479treacle First product of refinin
Page 492 and 493:
481tropical oils Suggested term (US
Page 494 and 495:
483turbidimetry Measurement of the
Page 496 and 497:
485tion, 2 = toxin produced in host
Page 498 and 499:
487rylation, so permitting more or
Page 500 and 501:
489The root has traditionally been
Page 502 and 503:
491venison Meat of deer (Odocoileus
Page 504 and 505:
493(6.3g sugars), fibre 11g, ash 1.
Page 506 and 507:
495VITAMIN AThe recommended upper l
Page 508 and 509:
497vitamin B 3 Term once used for p
Page 510 and 511:
499VITAMIN B 12vitamin B T carnitin
Page 512 and 513:
501VITAMIN Dintakes are 10-15µg/da
Page 514 and 515:
503vitamin H See biotin.vitamin K T
Page 516 and 517:
505distribution of subcutaneous and
Page 518 and 519:
507water, demineralised Water that
Page 520 and 521:
509weighting oils See brominated oi
Page 522 and 523:
511whiskey, whisky A grain spirit d
Page 524 and 525:
513The best of DGO and controliran
Page 526 and 527:
515the Champagne region of France m
Page 528 and 529:
xerosis Abnormal dryness of conjunc
Page 530 and 531:
Yestamin TM A variety of preparatio
Page 532:
521Zollinger-Ellison syndrome Exces
Page 536 and 537:
Table 1 Units of physical quantitie
Page 538 and 539:
527Table 3 US/Canadian recommended
Page 540 and 541:
529Table 5 UK reference nutrient in
Page 542 and 543:
Table 7 Food additives permitted in
Page 544 and 545:
Table 7 (continued)533E283E284E285P
Page 546 and 547:
Table 7 (continued)535E491 Sorbitan
Page 548 and 549:
Table 7 (continued)537Other saltsE5
Page 550:
Table 8 Fatty acid nomenclature539T
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