Benders'dictionary of nutrition and food technology

130conalbumin One of the proteins of egg white, constituting 12%of the total solids. It binds iron in a pink-coloured complex; thisaccounts for the pinkish colour resulting when eggs are stored inrusty containers.conching Part of the process of making chocolate in which themixture is subjected to severe mechanical treatment with heavyrollers to produce a uniform smooth consistency.conditioning (of meat) After slaughter, muscle glycogen isbroken down to lactic acid, and this acidity gradually improvesthe texture and keeping qualities of the meat. When all thechanges have occurred, the meat is ‘conditioned’.See also rigor mortis.confabulation Invention of circumstantial fictitious detail aboutevents supposed to have occurred. May occur with any form ofmemory loss, but especially associated with korsakoff’s psychosisin vitamin b 1 deficiency.confectioner’s glucose See syrup.congee (1) Chinese soft rice soup or gruel; may be sweet orsavoury.(2) Also congie or conje, water from cooking rice; used asa drink and contains much of the thiamin and niacin from therice.Conge machine Used, in the manufacture of chocolate blend forcoating, to obtain smoothness by kneading the material.congeners Flavour substances in alcoholic spirits that distil overwith the alcohol; a mixture of higher alcohols and esters. Said tobe responsible for many of the symptoms of hangover afterexcessive consumption.See also fusel oil.conidendrin Substance isolated from a number of coniferouswoods whose derivatives, norconidendrin and α- and β-conidendrol, are antioxidants. Chemically similar to nordihydroguaiareticacid.conjugase Intestinal enzyme, poly-γ-glutamyl hydrolase (EC3.4.19.9) that hydrolyses the γ-glutamyl side chain of folic acidconjugates for absorption.conjugated linolenic acid An isomer of linolenic acid in whichthe double bonds are conjugated, rather than methyleneinterrupted.conjunctival impression cytology Microscopic examination ofconjunctival epithelial cells to detect morphological changes dueto vitamin a deficiency.connective tissue Consists of the proteins collagen and elastin;in fish, collagen is found between the muscle segments(myotomes); in meat it is spread through the muscle, uniting the