Benders'dictionary of nutrition and food technology

186fenelar Norwegian; leg of mutton dry-brined with salt,saltpetre and sugar, then in a sweet pickle, smoked and airdried.fenfluramine An anorectic (appetite suppressant, see appetitecontrol) drug with amphetamine-like actions formerly used inthe treatment of obesity; withdrawn in 1995 in response toreports of heart valve damage (in the combined preparation withphentermine, fen-phen). Only the d-isomer is active (dexfenfluramine).fennel (1) Aromatic seeds and feathery green leaves of theperennial plant Foeniculum vulgare, used to flavour a variety ofdishes.(2) Foeniculum dulce (or F. vulgare var. azoricum). Annualplant, also called Florence fennel or finnochio; the swollen basesof the leaves are eaten as a vegetable, raw or cooked. The seedsare also used as flavouring.Composition/100 g: (edible portion 72%) water 90.2 g, 130 kJ(31 kcal), protein 1.2 g, fat 0.2 g, carbohydrate 7.3 g, fibre 3.1 g, ash1g,Ca 49 mg, Fe 0.7 mg, Mg 17 mg, P 50 mg, K 414 mg, Na 52 mg,Zn 0.2mg, Cu 0.1mg, Mn 0.2mg, Se 0.7µg, vitamin A 7µg RE B 10.01 mg, B 2 0.03 mg, niacin 0.6 mg, B 6 0.05 mg, folate 27 µg, pantothenate0.2 mg, C 12 mg. A 110 g serving (half bulb) is a sourceof folate, a good source of vitamin C.fen-phen The combination of fenfluramine and phentermine,formerly used as an appetite suppressant (appetite control)drug in the treatment of obesity; withdrawn in 1995 in responseto reports of heart valve damage.fenugreek Trigonella feonumgraecum, a leguminous plant eatenas a vegetable; the seeds are used for flavouring. Traditionallyeaten by women in Asia to help gain weight.fermentation Anaerobic metabolism. Used generally of alcoholicfermentation of sugars, also production of acetic, lactic, and citricacids by micro-organisms in pickling and manufacture ofvinegar.fermentation, secondary In wine making; may be addition offurther sugar and yeast to produce carbon dioxide for sparklingwines, or a malo-lactic fermentation using Lactobacillus spp. toconvert sharp-tasting malic acid to the milder lactic acid; againthis produces carbon dioxide, characteristic of pétillant (lightlysparkling) wines.See also vinegar.fermented milk See milk, fermented.fermentograph An instrument for measuring the gas-producingpower of a dough. The fermenting dough is contained in aballoon immersed in water and as gas is produced the balloon