Benders'dictionary of nutrition and food technology

127cold-shortening (of meat) When the temperature of muscle isreduced below 10 °C while the pH remains above 6–6.2 (early inthe post-mortem conversion of glycogen to lactic acid) themuscle contracts in reaction to cold and, when cooked, the meatis tough.cold sterilisation See irradiation; sterilisation, cold.cold store bacteria See psychrophiles.cole, coleseed See rapeseed.colectomy Surgical removal of all or part of the colon, to treatcancer or severe ulcerative colitis.colestipol Drug used to treat hypercholesterolaemia; it binds bilesalts in the gut, preventing their reabsorption and reutilisation,so forcing de novo synthesis from cholesterol.coley See saithe.colic Severe abdominal pain, of fluctuating severity, with waves ofpain a few minutes apart.coliform bacteria A group of aerobic, lactose-fermenting bacteria;Escherichia coli is the most important member. Many coliformsare not harmful, but since they arise from faeces, they areuseful as a test of faecal contamination particularly as a test forwater pollution. Some strains of E. COLI produce toxins, or areotherwise pathogenic, and are associated with food poisoning.colipase Small protein secreted in pancreatic juice; obligatoryactivator of pancreatic lipase (EC 3.1.1.3).colitis Inflammation of the large intestine, with pain, diarrhoeaand weight loss; there may be ulceration of the large intestine(ulcerative colitis).See also crohn’s disease; gastrointestinal tract; irritablebowel syndrome.collagen Insoluble protein in connective tissue, bones, tendonsand skin of animals and fish; converted into soluble gelatine bymoist heat. The quantity and quality of collagen in meat affectsits texture, and hence toughness.See also muscle.collagen sugar Old name for glycine.collapse temperature In freeze drying, the maximum temperaturethe food can reach before its structure collapses, preventingmovement of water vapour.collard (collard greens) American name for varieties of cabbage(Brassica oleracea) that do not form a compact head. Generallyknown in UK as greens or spring greens.Composition/100 g: (edible portion 57%) water 91 g, 126 kJ(30 kcal), protein 2.5 g, fat 0.4 g, carbohydrate 5.7 g (0.5 g sugars),fibre 3.6g, ash 0.9g, Ca 145mg, Fe 0.2mg, Mg 9mg, P 10mg, K