Benders'dictionary of nutrition and food technology

Aabalone A shellfish (mollusc), Haliotus splendens, H. rufescens,H. cracherodii, also sometimes called ormer, or sea ear. Foundespecially in waters around Australia, and also California andJapan, the Channel Islands and France.Composition/100 g: water 75 g, 440 kJ (105 kcal), protein 17 g,fat 0.8 g, cholesterol 85 mg, carbohydrate 6 g, ash 1.6 g, Ca 31 mg,Fe 3.2 mg, Mg 48 mg, P 190 mg, K 250 mg, Na 301 mg, Zn 0.8 mg,Cu 0.2mg, Se 45µg, vitamin A 2µg retinol, E 4 mg, K 23 mg,B 1 0.19 mg, B 2 0.1 mg, niacin 1.5 mg, B 6 0.15 mg, folate 5 µg, B 120.7µg, pantothenate 3 mg, C 2 mg. An 85 g serving is a source ofCu, Fe, Mg, vitamin B 1 ,a good source of P, a rich source of Se,vitamin E, B 12 , pantothenate.abscisic acid Plant hormone with growth inhibitory action; thedormancy-inducing hormone, responsible for shedding of leavesby deciduous trees. In herbaceous plants can lead to dwarf orcompact plants with normal or enhanced fruit production. Usedhorticulturally to inhibit growth, and as a defoliant.absinthe A herb liqueur flavoured with wormwood (Artemisiaabsinthium); it is toxic and banned in many countries. Originallyimported from Switzerland (where it was a patent medicine) toFrance in 1797 by Henri Louis Pernod; sale outlawed in USA in1912, and in France and other countries in 1915 because of thetoxicity of α-thujone. Now available in the EU with an upperlimit of 10 ppm thujone.absolute alcohol Pure ethyl alcohol.absorption spectrometry Analytical technique based onabsorbance of light of a specific wavelength by a solute.acarbose The name of a group of complex carbohydrates(oligosaccharides) which inhibit the enzymes of starch and disaccharidedigestion; used experimentally to reduce the digestionof starch and so slow the rate of absorption of carbohydrates. Hasbeen marketed for use in association with weight-reducing dietregimes as a ‘starch blocker’, but there is no evidence of efficacy.acaricides Pesticides used to kill mites and ticks (Acaridae) whichcause animal diseases and the spoilage of flour and other foodsin storage.