Benders'dictionary of nutrition and food technology

145bacterial fermentation (mainly Bacillus spp.) to form a glutinousmass bound by bacterial polysaccharides.dahl See legumes.dahlin See inulin.daikon Radish, large Japanese variety of Raphanus sativus. Oftenpickled in soy sauce, and an ingredient of kimchi.daily value Reference amounts of energy, fat, saturated fat, carbohydrate,fibre, sodium, potassium and cholesterol, as well asprotein, vitamins and minerals, introduced for food labelling inUSA in 1994. The nutrient content of a food must be declaredas percentage of the daily value provided by a standard serving.Dairy-Lo TM fat replacer made from protein.Daltose TM A carbohydrate preparation consisting of maltose,glucose and dextrin for infant feeding.damiana Leaf and stem of Turnera diffiusa var. aphrodisiaca, usedas a food flavouring, reputed to have aphrodisiac and antidepressantproperties.damson Small dark purple plum (Prunus damascena); very acid,mainly used to make jam. Introduced into Europe by Crusadersreturning from Damascus (early 13th century).dandelion The leaves of the weed Taraxacum officinale may beeaten as a salad or cooked. In France dandelion greens areknown as pis-en-lit because of their diuretic action.Composition/100 g: water 86 g, 188 kJ (45 kcal), protein 2.7 g, fat0.7g, carbohydrate 9.2g (3.8g sugars), fibre 3.5g, ash 1.8g, Ca187 mg, Fe 3.1 mg, Mg 36 mg, P 66 mg, K 397 mg, Na 76 mg, Zn0.4mg, Cu 0.2mg, Mn 0.3mg, Se 0.5µg, vitamin A 247 µg RE(9607µg carotenoids), E 4.8 mg, K 273.7 mg, B 1 0.19 mg, B 20.26 mg, niacin 0.8 mg, B 6 0.25 mg, folate 27 µg, pantothenate0.1 mg, C 35 mg.The root can be cooked as a vegetable, or may be roasted andused as a substitute for coffee.Danish agar See furcellaran.dansyl reagent 5-Dimethylamino naphthalene sulphonic acid;reacts with amino terminal amino acid of a peptide to give a fluorescentderivative which can be identified by thin-layer chromatographyafter hydrolysis of the peptide.danthron An anthroquinone stimulant laxative.dark adaptation In the eye, the visual pigment rhodopsin isformed by reaction between vitamin a aldehyde (retinaldehyde)and the protein opsin, and is bleached by exposure to light, stimulatinga nerve impulse (this is the basis of vision). At an earlystage of vitamin A deficiency it takes considerably longer thannormal to adapt to see in dim light after exposure to normalbright light, because of the limitation of the amount of rhodopsin