Benders'dictionary of nutrition and food technology

178agent for agricultural chemicals and to peel fruits andvegetables.ethene Or ethylene, a hydrocarbon gas (CH 2 =CH 2 ), produced bythe oxidation of methionine in climacteric fruits as a hormoneto speed ripening, the climacteric increase in respiration. Thisexplains why some fruits ripen faster when stored in plastic bags.Used commercially in very small amounts (1 ppm) to speed fruitripening after harvesting.ethionine A toxic amino acid, the ethyl analogue of methionine.ethyl alcohol See alcohol.ethyl carbamate See urethane.ethylene See ethene.ethylene diamine tetra-acetic acid See edta.ethylene scavengers A variety of compounds that will adsorb ethylene(ethene) in packed fruits and vegetables, and so slowripening during storage. When potassium permanganate is used,it changes colour from purple to brown, so indicating the remainingcapacity to scavenge ethylene.ethyl formate Used as a fumigant against insects such as raisinmoth, dried fruit beetle, and fig moth, and as a flavour; an ingredientof artificial lemon, strawberry and rum flavours.ethylmethylcellulose See cellulose derivatives.ethyl vanillin See vanilla.EUFIC European Food Information Council; web site http://www.eufic.org/.eugenol Flavouring obtained from clove oil and also found incarnation and cinnamon leaves.euglobulin The name given to the fraction of serum globulinthat is precipitated by dialysis of blood serum against distilledwater. The name implies that this fraction is a typical globulin byreason of its insolubility in water.eukeratins See keratin.eutectic ice The solid formed when a mixture of 76.7% water and23.3% salt (by weight) is frozen. It melts at −21 °C. It has aboutthree times the refrigerant effect of solid carbon dioxide (dryice), and is especially useful for icing fish on board trawlers.eutectic mixture Mixture of two compounds showing a sharpmelting point, the eutectic temperature.eutectic temperature In freezing, the temperature at which acrystal of an individual solute exists in equilibrium with theunfrozen liquor and ice. The final eutectic temperature is thelowest eutectic temperature of solutes in equilibrium withunfrozen liquor and ice.eutrophia Normal nutrition.evaporation, falling film See calandria.