Benders'dictionary of nutrition and food technology

catharsis Purging or cleansing out of the bowels by giving alaxative (cathartic) to stimulate intestinal activity.cathepsins (Also kathepsins); a group of intracellular enzymes inanimal tissues that hydrolyse proteins. They are involved in thenormal turnover of tissue protein, and the softening of meatwhen game is hung.CAT scanning Computerised axial tomography, an X-ray techniquethat permits a three-dimensional X-ray image to begenerated. Used nutritionally to determine adipose tissuedistribution and bone mass.catsup See ketchup.caudle Hot spiced wine thickened with eggs. See also mulledwine.caul Membrane enclosing the fetus; that from sheep or pig usedto cover meat while roasting.cauliflower The edible flower of Brassica oleracea botrytis, normallycreamy-white in colour, although some cultivars havegreen or purple flowers. Horticulturally, varieties that mature insummer and autumn are called cauliflower, and those thatmature in winter broccoli, but commonly both are calledcauliflower.Composition/100 g: (edible portion 39%) water 92 g, 105 kJ(25 kcal), protein 2 g, fat 0.1 g, carbohydrate 5.3 g (2.4 g sugars),fibre 2.5g, ash 0.7g, Ca 22mg, Fe 0.4mg, Mg 15mg, P 44mg, K303 mg, Na 30 mg, Zn 0.3 mg, Mn 0.2 mg, Se 0.6 µg, vitamin A 1µgRE (41 µg carotenoids), E 0.1 mg, K 16 mg, B 1 0.06 mg, B 2 0.06 mg,niacin 0.5 mg, B 6 0.22 mg, folate 57 µg, pantothenate 0.7 mg, C46 mg. A 90 g serving is a good source of folate, a rich source ofvitamin C.caviar(e) The salted hard roe of the sturgeon, Acipenser spp.;three main types, sevruga, asetra (ocietre) and beluga, the primevariety. Mock caviare (also known as German, Danish orNorwegian caviare) is the salted hard roe of the lumpfish(Cyclopterus lumpus).Composition/100 g: water 47.5 g, 1055 kJ (252 kcal), protein24.6 g,fat 17.9 g (of which 25% saturated,29% mono-unsaturated,46% polyunsaturated), cholesterol 588 mg, carbohydrate 4 g, ash6.5 g, Ca 275 mg, Fe 11.9 mg, Mg 300 mg, P 356 mg, K 181 mg,Na 1500mg, Zn 0.9mg, Cu 0.1mg, Mn 0.1mg, Se 65.5µg, vitaminA 561µg retinol, E 7 mg, K 0.7 mg, B 1 0.19 mg, B 2 0.62 mg, niacin0.1 mg, B 6 0.32 mg, folate 50 µg, B 12 20µg, pantothenate 3.5 mg. A16 g serving (1 tbsp) is a source of Fe, Mg, Se, vitamin A, E, a richsource of vitamin B 12 .cavitation Production of bubbles in foods by ultrasound andtheir rapid expansion/contraction.99