Benders'dictionary of nutrition and food technology

166thin white varies, depending on the individual hen. A higher proportionof thick white is desirable for frying and poaching, sinceit helps the egg to coagulate into a small firm mass instead ofspreading; thin white produces a larger volume of froth whenbeaten than does thick.See also egg proteins.egg white injury biotin deficiency caused by consumption of largequantities of uncooked egg white.EGRAC Erythrocyte glutathione reductase activationcoefficient.eicosanoids Compounds formed in the body from C20 polyunsaturatedfatty acids (eicosenoic acids), including theprostaglandins, prostacyclins, thromboxanes and leukotrienes,all of which act as local hormones, and are involved in woundhealing, inflammation, platelet aggregation, and a variety ofother functions.eicosapentaenoic acid (EPA) A long chain polyunsaturated fattyacid (C20:5 ω3). See fish oils.eicosenoic acids Long chain polyunsaturated fatty acids with 20carbon atoms.einkorn A type of wheat, the wild form of which, Triticumboeoticum, was probably one of the ancestors of all cultivatedwheat. Still grown in some parts of southern Europe and MiddleEast, usually for animal feed. The name means ‘one seed’, fromthe single seed found in each spikelet.eiswein wine made from grapes that have frozen on the vine,picked and processed while still frozen, so that the juice is highlyconcentrated and very sweet. Similar Canadian wines are knownas ice wine.elastase A proteolytic enzyme (EC 3.4.21.36) in pancreatic juice,an endopeptidase. Active at pH 8–11. Secreted as the inactiveprecursor, pro-elastase, which is activated by trypsin.elastin Insoluble protein in connective tissue; the cause oftoughness in meat. Unlike collagen, it is unaffected by cooking.elderberry Fruit of Sambucus niger.Composition/100 g: water 80 g, 306 kJ (73 kcal), protein 0.7 g, fat0.5 g, carbohydrate 18.4 g, fibre 7 g, ash 0.6 g, Ca 38 mg, Fe 1.6 mg,Mg 5 mg, P 39 mg, K 280 mg, Na 6 mg, Zn 0.1 mg, Cu 0.1 mg,Se 0.6µg, vitamin A 30µg RE, B 1 0.07 mg, B 2 0.06 mg, niacin0.5 mg, B 6 0.23 mg, folate 6 µg, pantothenate 0.1 mg, C 36 mg. A110 g serving is a source of Fe, vitamin B 6 ,a rich source ofvitamin C.electrodialysis Combined use of electrolysis and ion-selectivemembranes to separate electrolytes and ion-selectivemembranes.