Benders'dictionary of nutrition and food technology

153dichlorophenolindophenol (DCPIP) Purple-blue dye used intitrimetric assay of vitamin c; reduced to a colourless leuco dyeby ascorbic acid, but not by dehydroascorbate, so does notmeasure total vitamin C.dicoumarol (dicoumarin, coumarin) Naturally occurring vitamink antagonist, found in spoilt hay containing sweet clover (Melilotusalba or M. officinalis); leads to haemorrhagic disease in cattleas a result of impaired synthesis of prothrombin and othervitamin K-dependent blood clotting proteins.dicyclomine See atropine.didronel Drug used to enhance bone mineralisation in womenwith post-menopausal osteoporosis.die A restricted opening at the discharge end of an extruderbarrel.dielectric constant The ratio of the electrical capacitance of a foodto the capacitance of air or vacuum under the same conditions.dielectric heating Similar principle to microwave heating but atlower frequencies. Food is passed between capacitor plates andhigh-frequency energy applied by using alternating electrostaticfields, which changes the orientation of the dipoles. The processis limited by the space between the plates; used for thawingblocks of frozen food, melting fats and drying biscuits.See also irradiation.dietary fibre See fibre, dietary.dietary folate equivalents (DFE) Method for calculating folicacid intake taking into account the lower availability of mixedfolates in food compared with synthetic tetrahydrofolate used infood enrichment and supplements. 1µg DFE = 1µg food folateor 0.6µg synthetic folate; total DFE = µg food folate + 1.7 × µgsynthetic folate.dietary pattern analysis Statistical technique, based on clusteranalysis, to analyse food consumption records in order to classifythe results into predefined types of diet.Dietary Reference Intakes (DRI) US term for dietary referencevalues. In addition to average requirement and rda,include tolerable upper levels (UL) of intake from supplements.See reference intakes.Dietary Reference Values (DRV) A UK set of standards for theamounts of each nutrient needed to maintain good health. Seereference intakes.dietetic foods Foods prepared to meet the particular nutritionalneeds of people whose assimilation and metabolism of foods aremodified, or for whom a particular effect is obtained by a controlledintake of foods or individual nutrients. They may be