Benders'dictionary of nutrition and food technology

162coloured pulp, with a smell considered disgusting by theuninitiated.Composition/100 g: (edible portion 32%) water 65 g, 615 kJ(147 kcal), protein 1.5 g, fat 5.3 g, carbohydrate 27.1 g, fibre 3.8 g,ash 1.1 g, Ca 6 mg, Fe 0.4 mg, Mg 30 mg, P 39 mg, K 436 mg, Na2mg, Zn 0.3 mg, Cu 0.2 mg, Mn 0.3 mg, vitamin A 2 µg RE (29µgcarotenoids), B 1 0.37 mg, B 2 0.2 mg, niacin 1.1 mg, B 6 0.32 mg,folate 36 µg, pantothenate 0.2 mg, C 20 mg. A 150 g serving(quarter fruit) is a source of Mg, Mn, vitamin B 2 ,a good sourceof Cu, vitamin B 6 , folate, a rich source of vitamin B 1 ,C.durum wheat A hard type of wheat, Triticum durum (most breadwheats are T. vulgare); mainly used for the production ofsemolina for preparation of pasta.Dutching See cocoa, dutch.Dutch oven A semicircular metal shield which may be placedclose to an open fire; fitted with shelves on which food is roasted.It may also be clamped to the fire bars.D value See decimal reduction time.dwb See dry weight basis.Dynabeads TM Magnetic microspheres coated with antibodies,used in immunomagnetic separation.Dyox TM Chlorine dioxide used to treat flour, see ageing.dysentery Infection of the intestinal tract causing severe diarrhoeawith blood and mucus. Amoebic dysentery is caused byEntamoeba histolytica, and occasionally other protozoans spreadby contaminated food and water. Symptoms may develop manymonths after infection. Bacillary dysentery is caused by Shigellaspp.; symptoms develop 1–6 days after infection.dysgeusia Distortion of the sense of taste, a common side-effectof some drugs.See also gustin; hypogeusia; parageusia.dyspepsia Any pain or discomfort associated with eating; may bea symptom of gastritis, peptic ulcer, gall-bladder disease, etc.;functional dyspepsia occurs when there is no obvious structuralchange in the intestinal tract. Treatment includes a blanddiet.See also indigestion.dysphagia Difficulty in swallowing, commonly associated withdisorders of the oesophagus. Inability to swallow is aphagia.eEOn food labels, before the weight or volume, to indicate thatthis has been notified to the regulatory authorities of the EU asa standard package size.