Benders'dictionary of nutrition and food technology

8adulteration The addition of substances to foods, etc., in order toincrease the bulk and reduce the cost, with the intent to defraudthe purchaser. Common adulterants were starch in spices, waterin milk and beer, etc.The British Food and Drugs Act (1860) wasthe first legislation to prevent such practices.adverse reactions to foods (1) Food aversion, unpleasant reactionscaused by emotional responses to certain foods rather thanto the foods themselves, which are unlikely to occur in blindtesting when the foods are disguised.(2) Food allergy, physiological reactions to specific foodsor ingredients due to an immunological response. antibodiesto the allergen are formed as a result of previous exposureor sensitisation, and cause a variety of symptoms when the foodis eaten, including gastrointestinal disturbances, skin rashes,asthma and, in severe cases, anaphylactic shock, which may befatal.(3) Food intolerance, physiological reactions to specific foodsor ingredients which are not due to immunological responses, butmay result from the irritant action of spices, pharmacologicalactions of naturally occurring compounds or an inability tometabolise a component of the food as a result of an enzymedefect.See also amino acid disorders; disaccharide intolerance;genetic diseases.adzuki bean See bean, adzuki.aerobic (1) Aerobic micro-organisms (aerobes) are those thatrequire oxygen for growth; obligate aerobes cannot survive in theabsence of oxygen. The opposite are anaerobic organisms, whichdo not require oxygen for growth; obligate anaerobes cannotsurvive in the presence of oxygen.(2) Aerobic exercise is a sustained level of exercise withoutexcessive breathlessness; the main metabolic pathways areaerobic glycolysis and citric acid cycle, and β-oxidation offatty acids, as opposed to maximum exertion, when musclecan metabolise anaerobically, producing lactic acid, which ismetabolised later, creating a need for increased respiration afterthe exercise has ceased (so-called oxygen debt).See also anaerobic threshold.Aeromonas spp. Food poisoning micro-organisms that produceendotoxins after adhering to epithelial cells in the gut. Infectivedose 10 6 –10 8 organisms, onset 6–48 h, duration 24–48 h; TX3.1.1.1.aerophagy Swallowing of air.aerosol cream Cream sterilised and packaged in aerosol canisterswith a propellant gas to expel it from the container, giving con-