Benders'dictionary of nutrition and food technology

117chuño Traditional dried potato prepared in the highlands of Peruand Bolivia. The tubers are crushed, pressed, frozen during thenight then dried in the sunshine during the day.chutney Originally Hindi; a strong, sweet relish. It is a type ofpickle with a lower acidity and higher sugar content.chyle See lymph.chylomicrons Large plasma lipoproteins, assembled in the smallintestinal mucosa, and containing mainly triacylglycerol synthesisedfrom the products of intestinal lipid hydrolysis. They areabsorbed into the lymphatic system, then enter the bloodstreamat the thoracic duct. Tissues take up triacylglycerol by the actionof lipoprotein lipase, and chylomicron remnants are cleared bythe liver.See also lipoproteins, plasma.chymase Alternative name for chymosin.chyme The partly digested mass of food as it exists in thestomach.chymosin Also known as rennin, an enzyme (EC 3.4.23.4), in theabomasum of calves and the stomach of human infants, that clotsmilk; it hydrolyses the κ-casein surrounding the casein micelles,so permitting coagulation and precipitation. No evidence that isimportant in digestion in adults. Biosynthetic chymosin is usedin cheese-making (vegetable rennet).See also cheese; rennet.chymotrypsin An enzyme (EC 3.4.21.1) involved in the digestionof proteins; secreted as the inactive precursor chymotrypsinogenin the pancreatic juice. It is activated by trypsin, and is anendopeptidase, with specificity for esters of aromatic aminoacids.See also elastase; pepsin; trypsin.chytridiomycetes Anaerobic fungi with a motile zoospore phaseresembling the flagellate protozoa of the rumen flora; they makea significant contribution to ruminant digestion of lignocellulose.The vegetative phase colonises lignified regions of the leaves ofa variety of tropical grasses.ciabatta See bread.cibophobia Dislike of food.cider, cyder An alcoholic beverage; fermented apple juice (inUK may include not more than 25% pear juice). In USA theterm cider or fresh cider is used for unfermented apple juice; thefermented product is hard or fermented cider.Composition: Dry cider, 2.6% sugars, 3.8% alcohol, 460 kJ(110 kcal);. sweet cider, 4.3% sugars, 525 kJ (125 kcal); vintagecider 7.3% sugars, 10.5% alcohol, 1260 kJ (300 kcal)/300 mL (halfpint).