Benders'dictionary of nutrition and food technology

133corm The thickened, underground base of the stem of plants,often called bulbs, as, for example, taro and onion.corn The seed of a cereal plant, especially that of the chief cerealof the district, thus in England wheat, in Scotland oats, in theUSA maize.corned beef In UK a canned product made from low quality beefthat has been partially extracted with hot water to make meatextract. In USA and elsewhere, corned beef is pickled beef (inUK this is salt beef).Cornell bread See bread.cornflour Purified starch from maize; in the USA called cornstarch. Used in custard, blancmange and baking powders and forthickening sauces and gravies.corn grits See hominy.corn, Guinea, kaffir See sorghum.Cornish pastie Traditional Cornish pastry turnover with a varietyof fillings, commonly seasoned meat and cooked vegetables. Historicallymeat baked in a pastry crust without a dish.corn oil (maize oil) Extracted from maize germ, Zea mays; 13%saturated, 27% mono-unsaturated, 60% polyunsaturated fattyacids.corn pone Small corn (maize) cakes, a specialty of Alabama,USA.corn salad Winter salad vegetable, Valeriana olitoria, also knownas lamb’s lettuce.Composition/100 g: water 92.8 g, 88 kJ (21 kcal), protein 2 g, fat0.4 g, carbohydrate 3.6 g, ash 1.2 g, Ca 38 mg, Fe 2.2 mg, Mg 13 mg,P 53 mg, K 459 mg, Na 4 mg, Zn 0.6 mg, Cu 0.1 mg, Mn 0.4 mg, Se0.9µg, vitamin A 355 µg RE, B 1 0.07 mg, B 2 0.09 mg, niacin 0.4 mg,B 6 0.27 mg, folate 14 µg, C 38 mg.corn starch See cornflour.corn starch hydrolysate See corn syrup.corn sugar See glucose.corn syrup Syrup prepared by partial hydrolysis of starch, amixture of glucose and oligosaccharides; the higher theglucose content, the sweeter the syrup. Those containing lessglucose and more oligosaccharides are used for texture in foodmanufacture.See also dextrose equivalent value.coronary thrombosis See atherosclerosis.corrinoids Compounds with the corrin ring structure of vitaminb 12 ; some have vitamin activity.corticosteroids Steroid hormones synthesised in the adrenalcortex. Two main groups: glucocorticoids (e.g. cortisol, cortisone,corticosterone) involved in glucose homeostasis, and mineralo-