Benders'dictionary of nutrition and food technology

112chining To sever the rib bones from the backbone by sawingthrough the ribs close to the spine.See also chine.chips Chipped potatoes; pieces of potato deep fried in fat or oil.Known in French as pommes frites or just frites; in USA ‘chips’are potato crisps and chips are called French fries or fries. Fatcontent depends on size of chip and the process, commonly about25% but can be 40% in fine-cut chips and as little as 4–8% infrozen oven-baked chips.chitin Poly-N-acetylglucosamine, the organic matrix of theexoskeleton of insects and crustaceans, and present in smallamounts in mushrooms. An insoluble non-starch polysaccharide.Partial deacetylation results in the formation of chitosans,which are used as protein-flocculating agents. Chitosan also hasantibacterial properties, disrupting bacterial cell walls, and isused in active packaging of foods, and as an edible protectivecoating, e.g. on fish. Also marketed, with no evidence of efficacy,as a slimming aid.chitosan See chitin.chitterlings The (usually fried) small intestine of ox, calf or pig.chives Small member of the onion family (Allium schoenoprasum);the leaves are used as a garnish or dried as a herb; mildonion flavour.chlonorchiasis Infestation with the liver fluke Chlonorchis sinensisin the bile ducts.Acquired by eating undercooked fresh-waterfish harbouring the larval stage.chlorella See algae.chlorine An element found in biological tissues as the chlorideion; the body contains about 100 g (3 mol) of chloride and theaverage diet contains 6–7 g (0.17–0.2 mol), mainly as sodiumchloride. Free chlorine is used as a sterilising agent, e.g. for drinkingwater.chlorine dioxide A bread improver. See ageing.chlorophyll The green pigment of leaves, etc; a substituted porphyrinring chelating a Mg 2+ ion. The essential pigment in photosynthesis,responsible for the trapping of light energy for theformation of carbohydrates from carbon dioxide and water.Both α- and β-chlorophylls occur in leaves, together with thecarotenoids xanthophyll and carotene.Chlorophyll has no nutritional value, although it does containmagnesium as part of its molecule. It is used in breath freshenersand toothpaste but there is no evidence that it has any usefulaction.chlorophyllide The dull green pigment found in the water aftercooking some vegetables; it is a water-soluble derivative of