Benders'dictionary of nutrition and food technology

111Composition /100 g: (edible portion 89%) water 94.5 g, 71 kJ(17 kcal), protein 0.9 g, fat 0.1 g, carbohydrate 4 g, fibre 3.1 g, ash0.5 g, Ca 19 mg, Fe 0.2 mg, Mg 10 mg, P 26 mg, K 211 mg, Na 2 mg,Zn 0.2mg, Cu 0.1mg, Mn 0.1mg, Se 0.2µg, vitamin A 1µg RE,B 1 0.06 mg, B 2 0.03 mg, niacin 0.2 mg, B 6 0.04 mg, folate 37 µg,pantothenate 0.1 mg, C 3 mg.chief cells Cells in the stomach that secrete pepsinogen, the precursorof the enzyme pepsin.chikuwa Japanese; grilled foods prepared from surimi. See alsokamaboko.chilled foods Foods stored at −1 to +1°C (fresh fish and meats);at 0–5 °C (baked goods, milk, salads); 0–8 °C (cooked meats,butter, margarine, soft fruits). Often combined with controlledgas storage (see packaging, modified atmosphere).chill haze See haze.chilli (chili) See pepper, chilli.chilling Reduction of temperature to between −1 and8°C.chilling, cryogenic Use of solid carbon dioxide or liquid nitrogendirectly in contact with the food to reduce its temperature; thelatent heat of sublimation or vaporization comes from the foodbeing treated.chilling injury The physiological damage to many plants andplant products as a result of exposure to low temperatures (butnot freezing), including surface pitting, poor colour, failure toripen and loss of structure and texture.chillproofing A treatment to prevent the development of hazinessor cloudiness due to precipitation of proteins when beer ischilled.Treatments include the addition of tannins to precipitateproteins, materials such as bentonite (fuller’s earth) to adsorbthem and proteolytic enzymes to hydrolyse them.chimche Korean; fermented cabbage with garlic, red peppers andpimientos.chine A joint of meat containing the whole or part of the backboneof the animal. See also chining.Chinese cabbage (Chinese leaves) See cabbage, chinese.Chinese cherry See lychee.Chinese gooseberry See kiwi.Chinese lantern See cape gooseberry.Chinese restaurant syndrome Flushing, palpitations andnumbness associated at one time with the consumption ofmonosodium glutamate, and then with histamine, but thecause of these symptoms after eating various foods is notknown.