Benders'dictionary of nutrition and food technology

188fibrinogen One of the proteins of the blood plasma responsiblefor coagulation.When prothrombin is activated to thrombin inresponse to injury, it hydrolyses fibrinogen to fibrin, which isdeposited as strands that trap red cells and platelets, forming theclot.fibronectin A plasma protein that has a very rapid rate ofturnover, and can be used as an index of undernutrition.fibrous proteins See albuminoids.ficin (ficain) Proteolytic enzyme (EC 3.4.22.3) from the fig.fiddleheads See bracken.field egg See aubergine.field mushroom Agaricus campestris, A. vaporarius, seemushrooms.fig The fruit of Ficus carica; eaten fresh or dried. Figs have mildlaxative properties, e.g. syrup of figs is a medicinal preparation.Composition/100 g: (edible portion 99%) water 79.1 g, 310 kJ(74 kcal), protein 0.8 g, fat 0.3 g, carbohydrate 19.2 g (16.3 gsugars), fibre 2.9g, ash 0.7g, Ca 35mg, Fe 0.4mg, Mg 17mg, P14 mg, K 232 mg, Na 1 mg, Zn 0.2 mg, Cu 0.1 mg, Mn 0.1 mg, Se0.2µg, vitamin A 7µg RE (94µg carotenoids), E 0.1 mg, K 4.7 mg,B 1 0.06 mg, B 2 0.05 mg, niacin 0.4 mg, B 6 0.11 mg, folate 6 µg,pantothenate 0.3 mg, C 2 mg.fig, Adam’s See plantain.fig, berberry or Indian See prickly pear.FIGLU test For folic acid status. Measurement of urinary excretionof formiminoglutamate (FIGLU) after a test dose of 2–5gof histidine. FIGLU formiminotransferase (EC 2.1.2.5) is afolate-dependent enzyme.See also anaemia, megaloblastic.filbert See hazel nut.filé powder Dried powdered young leaves of the sassafras tree(Sassafras albidum); very aromatic, an ingredient of gumbo.filo pastry See phyllo pastry.filter cake Solid matter retained after filtration of a liquid.filter mat drying Partially spray-dried material (about 20% moisture)is allowed to fall onto a perforated belt through which airis passed to complete the drying process.Filtermat TM process For agglomeration of dried foods; theproduct is partially dried by spray drying, then deposited onto aperforated belt and dried further. There is sufficient moisturein the intermediate product for agglomerates to form on thebelt.filter medium See filtration.filth test Name given to a test that originated in the USA fordetermining the contamination of a food with rodent hairs andinsect fragments as an index of hygienic handling.