Benders'dictionary of nutrition and food technology

163E See e-numbers and Table 7 of the Appendix.EAA index Essential amino acid index, an index of proteinquality.earth almond See tiger nut.earth nut A very small variety of truffle, Conopodium denudatum,also called pig nut and fairy potato. Also another name forthe peanut.eau de vie Spirit distilled from fermented grape juice (sometimesother fruit juices); may be flavoured with fruits, etc.See also marc (1).echoviruses A group of RNA-containing viruses that infect thegastrointestinal tract and produce pathological changes in cellsin culture, but not associated with any specific disease. Nowusually classified as coxsackie viruses.See also enteroviruses; reovirus.Eck fistula See fistula.EC numbers Systematic classification of enzymes by the class,subclass, sub-subclass and individual reaction classified, shownas EC x.x.x.x. The classes are: (1) oxidoreductases, (2) transferases,(3) hydrolases, (4) lyases, (5) isomerases, (6) ligases(synthetases).E. coli (Escherichia coli) Group of bacteria including both harmlesscommensals in the human gut and strains that cause foodpoisoning by production of enterotoxins (TX 3.1.2.x, 3.1.3.x,3.1.4.x, depending on the strain) after adhering to intestinalepithelial cells. For most pathogenic strains the infective dose is10 5 –10 7 organisms, onset 16–48 h, and duration 1–3 days.Strain O157:H7 (or VTEC) was first identified as a cause offood poisoning in the 1980s. It produces a toxin called verocytotoxinand is especially virulent; infective dose 10 organisms, onset1–7 h and duration (if not fatal) of days or weeks.ectomorph Description given to a tall, thin person, possibly withunderdeveloped muscles.See also endomorph; mesomorph.ecuelle Apparatus for obtaining peel oil from citrus fruit. It consistsof a shallow funnel lined with spikes on which the fruit isrolled by hand. As the oil glands are pierced, the oil and cell sapcollect in the bottom of the funnel.eddo See taro.edema See oedema.edetate See edta.edible portion Used in food composition tables to indicate thatthe data refer to the part of the food that is usually eaten – e.g.excluding skin or pips of fruit and vegetables, bones in meat andfish.