Benders'dictionary of nutrition and food technology

131muscle fibres into bundles and supporting the blood vessels, andconsists of both collagen and elastin. A high content of connectivetissue results in tougher meat; collagen is softened to someextent by stewing, but roasting or frying have little effect. Elastinis unaffected by heating, and remains tough, elastic andinsoluble.constipation Difficulty in passing stools or infrequent passage ofhard stools. In the absence of intestinal disease, frequently aresult of a diet low in non-starch polysaccharide, and treatedby increasing the intake of fruits, vegetables and especially wholegrain cereal products. Severe cases may be treated by cathartics,laxatives or purgatives.contaminants Undesirable compounds found in foods, as a resultof residues of agricultural chemicals (pesticides, fungicides, herbicides,fertilisers, etc.), through the manufacturing process or asa result of pollution. For many such compounds there are limitsto the amount that may legally be present in the food.See also acceptable daily intake.controlled atmosphere storage See packaging, modified atmosphere.convicine One of the toxins in broad beans, responsible for theacute haemolytic anaemia of favism.cook–chill A method of catering involving cooking followed byfast chilling and storage at −1 to +5°C, giving a storage time ofonly a few days.cooker, fireless See haybox cooking.cook–freeze A method of catering involving cooking followed byrapid freezing and storage below −18 °C, giving a storage time ofseveral months.cookie See biscuit.cooking Required to make food more palatable, more digestibleand safer. There is breakdown of the connective tissue in meat,softening of the cellulose in plant tissues, and proteins aredenatured by heating, so increasing their digestibility.In general, water-soluble vitamins and minerals are lost in thecooking water, the amount depending on the surface area :volume ratio, i.e. greater losses take place from finely cut orminced foods. Fat-soluble vitamins are little affected except atfrying temperatures. Proteins suffer reduction of available lysinewhen they are heated in the presence of reducing substances, andfurther loss at high temperature. Dry heat, as in baking, resultsin some loss of vitamin B 1 and available lysine. The most sensitivenutrients are vitamins C and B 1 .cooler shrink Surface dehydration of meat and poultry keptunder refrigeration.