Benders'dictionary of nutrition and food technology

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95CAROTENEScarotenoids A general term for the wide variety of red and yellowcompounds chemically related to carotene that are found inplant foods, some of which are precursors of vitamin a, and henceknown as provitamin A carotenoids.
96carotenols Hydroxylated carotenoids, including xanthophyll.carotinaemia (carotenaemia) Presence of excessive amounts ofcarotene in blood plasma. Also known as xanthaemia.carp Freshwater fish, Cyprinus carpio.Composition/100 g:water 76.3 g,532 kJ (127 kcal),protein 17.8 g,fat 5.6 g (of which 23% saturated, 48% mono-unsaturated, 29%polyunsaturated), cholesterol 66 mg, carbohydrate 0 g, ash 1.5 g,Ca 41mg, Fe 1.2mg, Mg 29mg, P 415mg, K 333mg, Na 49mg, Zn1.5mg, Cu 0.1mg, Se 12.6µg, vitamin A 9µg retinol, E 0.6 mg, K0.1 mg, B 1 0.12 mg, B 2 0.05 mg, niacin 1.6 mg, B 6 0.19 mg, folate15µg, B 12 1.5µg, pantothenate 0.8mg, C 2mg. A 100g serving is asource of Se, pantothenate, a rich source of P, vitamin B 12 .carrageen Edible seaweeds, Chondrus crispus, also known asIberian moss or Irish sea moss, and Gigartina stellata; stewed inmilk to make a jelly or blancmange. A source of carrageenan.carrageenan A polysaccharide extracted from red algae, especiallyChondrus crispus (Irish moss) and Gigartina stellata. Oneof the plant gums, it binds water to form a gel, increases viscosity,and reacts with proteins to form emulsions. It is used as anemulsifier and stabiliser in milk drinks, processed cheese, lowenergyfoods, etc. (E-407).carrot The root of Daucus carota, commonly used as a vegetable.Composition/100 g: water 88.3 g, 172 kJ (41 kcal), protein 0.9 g,fat 0.2 g, carbohydrate 9.6 g (4.5 g sugars), fibre 2.8 g, ash 1 g, Ca33 mg, Fe 0.3 mg, Mg 12 mg, P 35 mg, K 320 mg, Na 69 mg, Zn0.2mg, Mn 0.1mg, Se 0.1µg, vitamin A 600 µg RE (8878µgcarotenoids), E 0.7 mg, K 13.2 mg, B 1 0.07 mg, B 2 0.06 mg, niacin1mg, B 6 0.14 mg, folate 19 µg, pantothenate 0.3 mg, C 6 mg. A60 g serving is a rich source of vitamin A.Carr–Price reaction Colorimetric assay for vitamin a, based onthe development of a blue colour after reaction with antimonytrichloride in chloroform. The Neeld–Pearson method uses trifluoroaceticacid in place of antimony trichloride.carthamin A yellow to red colourant from safflower flowers,Carthemus tinctorius, chemically a chalcone.cartilage The hard connective tissue of the body, composedmainly of collagen, together with chondromucoid (a proteincombined with chondroitin sulphate) and chondroalbuminoid(a protein similar to elastin). New bone growth consists of cartilageon which calcium salts are deposited as it develops.Cartose TM A steam hydrolysate of maize starch, used as a carbohydratemodifier in milk preparations for infant feeding. It consistsof a mixture of dextrin, maltose and glucose.carubin See locust bean.carubinose See mannose.
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WOODHEAD PUBLISHING IN FOOD SCIENCE
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Related titles:Food dehydration: A
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Published by Woodhead Publishing Li
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first edition my main task was to r
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List of figuresThe protein amino ac
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2accelase A mixture of enzymes that
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4achylia Absence of a secretion; e.
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6acute phase proteins A variety of
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8adulteration The addition of subst
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10or benzoyl peroxide may be used t
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12broken onto a flat surface.As the
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14alexanders A herb, black lovage (
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16allergen A compound, commonly a p
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18cooking vessels and as foil for w
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20that protein (chemical score). Mo
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22THE PROTEIN AMINO ACIDS
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24amydon A traditional starchy mate
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26and causes pernicious anaemia. Di
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28anise, star A spice, the seeds of
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30gies) may be due to the productio
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32(E-210-213), propionates (E-280-2
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34sodium and magnesium carbonates,
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36arbute Fruit of the South Europea
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38arteriosclerosis Thickening and c
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40asparagine A non-essential amino
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42nervous system actions, include d
Page 55 and 56: 44other amino acids.These linkages
Page 57 and 58: 46shape: spherical (coccus); rodlik
Page 59 and 60: 48Balade TM Low-cholesterol butter,
Page 61 and 62: 50barbecue Originally native Americ
Page 63 and 64: 52basic foods See acid foods.basic
Page 65 and 66: 54bean, broad Also known as fava or
Page 67 and 68: 56béchamel sauce Also known as whi
Page 69 and 70: 58beet sugar See sugar; sugar beet.
Page 71 and 72: 60beetroot) are red, betaxanthins y
Page 73 and 74: 62bilirubin, biliverdin The bile pi
Page 75 and 76: 64biotinidase See biocytin.Biotrace
Page 77 and 78: 66remove excess salt from preserved
Page 79 and 80: 68After a meal the concentration of
Page 81 and 82: 70Bombay mix See chevda.bomb calori
Page 83 and 84: 72ulinum. At least seven different
Page 85 and 86: 74brawn Made from pig meat, particu
Page 87 and 88: 76breakfast cereal (breakfast food)
Page 89 and 90: 78brown fat See adipose tissue, bro
Page 91 and 92: 80urges to overeat, followed by sel
Page 93 and 94: 82butterbur See fuki.butterine US t
Page 95 and 96: 84bones; the disease occurred in an
Page 97 and 98: 86acid ingredient of baking powder
Page 99 and 100: 88dose 10 3 organisms, onset 3-8 da
Page 101 and 102: 90red blood cells into tissue space
Page 103 and 104: 92carbohydrate by difference It is
Page 105: 94carnauba wax A hard wax from the
Page 109 and 110: 98or maize 1 million. Introduced in
Page 111 and 112: 100cayenne pepper See pepper, chill
Page 113 and 114: 102celtuce Stem lettuce, Lactuca sa
Page 115 and 116: 104southern France. It is reputed t
Page 117 and 118: 106cheese, Schmierkäse and, in USA
Page 119 and 120: 108chenopods Seeds of Chenopodium s
Page 121 and 122: 110Se, Zn, vitamin B 2 ,B 6 ,a good
Page 123 and 124: 112chining To sever the rib bones f
Page 125 and 126: 114cholecystokinin (CCK) Peptide ho
Page 127 and 128: 116loaf, which stales more slowly.
Page 129 and 130: 118cieddu See milk, fermented.cigua
Page 131 and 132: 120clabbered milk Unpasteurised mil
Page 133 and 134: 122(2) A technique used to encapsul
Page 135 and 136: 124cocoa, Dutch Cocoa treated with
Page 137 and 138: 126coffee A beverage produced from
Page 139 and 140: 128169 mg, Na 20 mg, Zn 0.1 mg, Mn
Page 141 and 142: 130conalbumin One of the proteins o
Page 143 and 144: 132cooling agents Compounds that re
Page 145 and 146: 134corticoids (e.g. aldosterone) in
Page 147 and 148: 136crawfish Crustaceans (without cl
Page 149 and 150: 138Cambridge cream. Crème caramel
Page 151 and 152: 140cryogenic freezing Freezing by u
Page 153 and 154: 142custard Sweet sauce, traditional
Page 155 and 156: 144cytochromes haem-containing prot
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146that can be reformed. Measuring
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148from either dehydration or freez
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150devils on horseback Bacon wrappe
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152diabetic foods Loose term for fo
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154formulated for people suffering
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156oxidative phosphorylation; was f
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158DNA Deoxyribonucleic acid, the g
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160drupe Botanical term for a flesh
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162coloured pulp, with a smell cons
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164Edifas TM cellulose derivatives:
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166thin white varies, depending on
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168elver Young eel, about 5 cm in l
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170from the end of the protein chai
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172en papillote French method of co
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174Many enzymes contain non-protein
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176equilibrium moisture content The
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178agent for agricultural chemicals
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180expeller A horizontal barrel, co
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182watercress on which the larval s
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184bonds (e.g. C18:2), followed by
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186fenelar Norwegian; leg of mutton
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188fibrinogen One of the proteins o
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190fish, fatty See fish, oily.fish
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192aromatic oils, and numerous plas
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194fleishig Jewish term for dishes
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196flummery Old English pudding mad
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198tube defects in babies; it is un
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200(2) toxic chemicals, either natu
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202The ice sublimes off as water va
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204frying Cooking foods with oil at
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206galacticol See dulcitol.Galactom
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208secrete insulin.Also known as gl
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210gelatine A soluble protein prepa
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212ghrt See ghee.giardiasis Intesti
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214gliadin A prolamin, one of the p
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216An alternative to part of glycol
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218gluten The protein complex in wh
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220glycosylation Chemical reaction
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222gossypol Yellow toxic pigment fo
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224fruit, or as a hybrid between po
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226chewing gum, a powder to be spri
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228Composition /100 g: water 79.9 g
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230even in the mature adult, and th
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232HarvestPlus International resear
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234into the oesophagus. A common fo
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236impaired) and complete abstinenc
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238Composition /100 g: (edible port
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240the 12th century ceremonial cutt
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242hontarako Japanese; salted and d
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244humidity, absolute (or specific)
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246permits determination of the con
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248hyperthyroidism See thyrotoxicos
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250idi Indian, Sri Lankan; steamed
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252induction period The lag period
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254so unavailable to micro-organism
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256iodopsin See rhodopsin.IoM Insti
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258sufficient blood to heart muscle
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260isopropyl citrate Ester of isopr
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262(2) Table jelly is a dessert mad
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264reagent (sulphur dioxide, pyridi
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266Keshan disease Cardiomyopathy th
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268sor of the croissant, believed t
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270konjac gum derived from tubers o
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272the flavour of fermented milk an
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274lamb’s wool Old English drink
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276Osmotic laxatives include magnes
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278Phaseolus vulgaris Navy, Boston,
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280levans Polymers of fructose (the
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282linoleic acid, conjugated Isomer
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284cron remnants, and cholesterol;
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286serving is a source of Ca, folat
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288made. US legislation sets precis
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290lymphocytes See leucocytes.lymph
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292chlorophyll and so in all green
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294maize starch, waxy starch obtain
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296Composition/100 g: (edible porti
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298marine biotoxins Toxins in shell
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300Matzka process A low-temperature
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302meat speciation Identification o
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304a means of identification, and a
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306metaphysis Growing portion of a
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308is oxidised to methyl pyridone c
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310migration In food packaging, the
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312partial evaporation; fat and tot
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3141.7mg, Cu 0.8mg, Mn 1.6mg, Se 2.
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316and A. sojae to form koji. Salt
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318moniliformin mycotoxin formed by
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320green Penicillium, black Aspergi
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322muscatels Made by drying the lar
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324mycotoxins Compounds produced by
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326729mg, Na 7mg, Zn 3mg, Cu 0.7mg,
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328neuritis Inflammatory disease of
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330nicotinamide adenine dinucleotid
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332nitrogen, metabolic Nitrogen in
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334NON-STARCH POLYSACCHARIDES
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336NSP See non-starch polysaccharid
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338intake, with a more severe restr
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340obstipation Extreme and persiste
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342oleic acid Mono-unsaturated fatt
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344onion Bulb of Allium cepa; many
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346organic (1) Chemically, the term
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348osteoclasts Cells that resorb ca
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350oxycalorimeter Instrument for me
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352palatone See maltol.Palestine be
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354Dietary deficiency is unknown; i
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356when the rice is polished, it co
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358with egg and milk. Spinach, toma
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360niacin 0.3 mg, B 6 0.02 mg, fola
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362acid. The intermediate compounds
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364pentagastrin Synthetic peptide t
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366remove amino acids sequentially
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3682.6 mg, B 1 0.03 mg, B 2 0.02 mg
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370Tyrosinase (monophenol oxidase,
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372saturated fatty acid. The third
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374rate. Calculated from the physic
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376pils Pale type of lager original
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378pizza Originally Italian; savour
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380polarimeter, polariscope Instrum
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382pomegranate The fruit of the sub
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384bottle. White port is made from
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386prahoc Cambodian; fermented fish
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388PRI Population reference intake
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390Pronutro TM Protein-rich baby fo
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392infection may be involved. The n
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394and human milk proteins, which a
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39615-20 °C, but they will grow in
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398PURINESLeuconostoc mesenteroides
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400centiles of expected mid-upper a
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40252% polyunsaturated),carbohydrat
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404Raftiline TM fat replacer made f
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406recombinant DNA Product of ligat
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408refractometer Instrument to meas
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410resistant starch See starch, res
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412rheopectic (rheopexic) A fluid w
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414native to eastern N.America, gro
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416roller mill Pairs of horizontal
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418acids, and whence the food is re
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420from a cereal, although it does
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422salsify (oyster plant, vegetable
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426evidence that the oil (which con
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428when fresh supplies of fruit and
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430sequestrene, sequestrol See edta
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432solera process, rather than by d
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434simnel cake Fruit cake with a la
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436H. pomatia composition/100 g: wa
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438somatotrophin, bovine (BST)A pep
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440vitamin B 1 0.44 mg, B 2 0.17 mg
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442spermyse Medieval English; soft
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444Spore-forming species, especiall
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446serving is a source of I, a good
Page 459 and 460:
448Acid-modified starch (thin boili
Page 461 and 462:
450indefinitely, since they are pro
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452yield desirable flavours in choc
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454testinal tract without being abs
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456sugar maple N. American tree; Ac
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458superoxide dismutase (SOD) coppe
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460provide bulk in the food. Includ
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462iso-syrups, high-fructose syrups
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464largely replaced by the NCHS (US
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466taste The tongue can distinguish
Page 479 and 480:
468tender stretch process Process i
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470theobromine 3,7-Dimethylxanthine
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472thrombin Plasma protein involved
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474perature during storage, which m
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476ton refrigeration A measure of r
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478transferrin The main iron transp
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480trifluoracetyl chloride Used to
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482kynureninase (EC 3.7.1.3) is pyr
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484191 mg, Na 67 mg, Zn 0.3 mg, Cu
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486ugli citrus fruit; cross between
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488uric acid The end-product of pur
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490vasopressin Antidiuretic hormone
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492adhering to epithelial cells in
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494consumers that enhance physical
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496results in central nervous syste
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498dependent enzymes. The abnormali
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500synthesis of noradrenaline, and
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502VITAMIN Eactivity was equal to 1
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504essential). With the exception o
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506wari Indian, Pakistani; dried ba
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508water, Seltzer water or club sod
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510or embryo (rich in nutrients) 2%
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512WIN Weight-control Information N
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514state controlled Marque National
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516work See energy.wormseed See epa
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520ZAG Zinc α2 glycoprotein, secre
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Appendix
Page 537 and 538:
526Table 2 Labelling reference valu
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528Table 4 EU population reference
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530Table 6 Recommended nutrient int
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532Table 7 (continued)E174E175E180S
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534Table 7 (continued)Plant gums (s
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536Table 7 (continued)Phosphoric ac
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538Table 7 (continued)Other compoun
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