Benders'dictionary of nutrition and food technology

173enterolith Stone within the intestine, commonly builds up arounda gallstone or swallowed fruit stone.entero-oxyntin Peptide hormone secreted by the upper smallintestine; increases gastric secretion.enteropathy Any disease or disorder of the intestinal tract.enteropeptidase An enzyme (EC 3.4.21.9) secreted by the smallintestinal mucosa which activates trypsinogen (from the pancreaticjuice) to the active proteolytic enzyme trypsin. Sometimesknown by the obsolete name of enterokinase.enterostatin A pentapeptide released from the amino terminal ofthe precursor protein of pancreatic colipase during fat ingestion;it selectively suppresses the intake of dietary fat.enterotoxin Substances more or less specifically toxic to the cellsof the intestinal mucosa, normally produced by bacteria; theymay be present in the food (e.g. BACILLUS CEREUS, CLOSTRIDIUMBOTULINUM, STAPHYLOCOCCUS AUREUS) or may be produced bythe bacteria in the gut (e.g. CLOSTRIDIUM PERFRINGENS, VIBRIOCHOLERA, AEROMONAS spp., pathogenic E. COLI).See also tx numbers.enteroviruses Viruses that multiply mainly in the intestinal tract,and commonly invade the central nervous system, including coxsackievirus and poliovirus.enthalpy The sum of the internal energy and the product of thepressure and volume of a substance.entoleter A machine used to disinfest cereals and other foods.The material is fed to the centre of a high-speed rotating disccarrying studs so that it is thrown against the studs; the impactkills insects and destroys their eggs.entrainment Loss of oil droplets with steam in frying, or loss ofconcentrated product during evaporation by boiling.entropy A measure of the degree of disorder in a system.E-numbers Within the EU, food additives may be listed on labelseither by name or by their number in the EU list of permittedadditives. See Table 7 of the Appendix.enzyme A protein that catalyses a metabolic reaction. Enzymesare specific for both the compounds acted on (the substrates) andthe reactions carried out. Because of this, enzymes extractedfrom plant or animal sources, micro-organisms or those producedby genetic modification are widely used in the chemical, pharmaceuticaland food industries (e.g. chymosin in cheese-making,maltase in beer production, synthesis of vitamin c and citricacid), as well as in washing powders.Because they are proteins, enzymes are permanently inactivatedby heat, strong acid or alkali and other conditions thatcause denaturation of proteins.