Benders'dictionary of nutrition and food technology

132cooling agents Compounds that reduce the temperature of foodsthrough direct contact.Coomassie brilliant blue Dye used for detection and determinationof proteins (the Bradford method), especially in electrophoreticgels; sensitivity 20 µg/mL, maximum absorbance595 nm; the dye binding capacity of proteins depends on theircontent of basic amino acids.coon American cheddar-type cheese, but manufacture includesscalding the milk.co-phenotrope See antimotility agents.copper A dietary essential trace metal, which forms the prostheticgroup of a number of enzymes. The reference intakesare 0.9–1.2 mg/day. Toxic in excess, and it is recommended thatnot more than 2–10 mg/day should be consumed habitually.copra Dried coconut used for production of oil for margarineand soap manufacture.coproducts In meat processing, everything except the dressedcarcase; edible coproducts are offal (organ meat), blood,tallow and gelatine, inedible coproducts include blood charcoal,bone meal, bone charcoal and feather meal.coprolith Mass of hard faeces in colon or rectum due to chronicconstipation.coprophagy Eating of faeces. Since B vitamins are synthesised byintestinal bacteria, animals that eat their faeces can make use ofthese vitamins, which are not absorbed from the large intestine,the site of bacterial action.CoQ See ubiquinone.coquille St Jacques See scallops.coracan See millet.coral The ovaries of female lobsters, used as the basis for sauces;red coloured when cooked.cordial, fruit Originally a fruit liqueur, and still used in this sensein USA; in UK a cordial is now used to mean any fruit drink,usually a concentrate to be diluted.cordon bleu A term to denote first class cooking. Originally theblue sash worn by senior students at the Institut de Saint-Louis,founded in 1686 for the daughters of impoverished nobility;cookery was one of the subjects taught. The Ecole de CordonBleu was founded in Paris in 1880 by Marthe Distel, and Le PetitCordon Bleu cooking school and restaurant in New York in 1942.coriander Coriandrum sativum (a member of the parsley family);the leaf is used fresh or dried as a herb, and the dried ripe fruit(also called dhanyia) as a spice.corked Of wines, the development of an unpleasant flavour dueto fungal contamination of the cork.