Benders'dictionary of nutrition and food technology

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Benders’ dictionary of nutritionand food technology
Related titles:Food dehydration: A dictionary and guide(ISBN-13: 978-1-85573-360-2; ISBN-10: 1-85573-360-9)This authoritative guide examines the background and principlesof food dehydration as well as providing a complete dictionary offood dehydration terms, with detailed definitions and a directoryof dehydrated foods. It is an ideal reference work for students offood science as well as a quick and easy source of informationfor food science professionals.Food, diet and obesity(ISBN-13: 978-1-85573-958-1; ISBN-10: 1-85573-958-5)Obesity is a global epidemic, with large numbers of adults andchildren overweight or obese in many developed and developingcountries. As a result, there is an unprecedented level of interestand research in the complex interactions between our geneticsusceptibility, diet and lifestyle in determining individual risk ofobesity. With its distinguished editor and international team ofcontributors, this collection sums up the key themes in weightcontrol research, focusing on their implications and applicationsfor food product development and consumers.Improving the fat content of foods(ISBN-13: 978-1-85573-965-9; ISBN-10: 1-85573-965-8)Dietary fats have long been recognised as having a major impacton health, negative in the case of consumers’ excessive intake ofsaturated fatty acids, positive in the case of increasing consumers’intake of long chain n-3 polyunsaturated fatty acids (PUFAs).However, progress in ensuring that consumers achieve anutritionally optimal fat intake has been slow. This importantcollection reviews the range of steps needed to improve the fatcontent of foods whilst maintaining sensory quality.Details of these books and a complete list of Woodhead’s titlescan be obtained by:• visiting our web site at www.woodheadpublishing.com• contacting Customer Services (e-mail: sales@woodheadpublishing.com;fax: +44 (0) 1223 893694; tel.: +44 (0) 1223891358 ext. 30; address: Woodhead Publishing Ltd, AbingtonHall, Abington, Cambridge CB1 6AH, England)
Page 1: WOODHEAD PUBLISHING IN FOOD SCIENCE
Page 5: Published by Woodhead Publishing Li
Page 8 and 9: first edition my main task was to r
Page 10: List of figuresThe protein amino ac
Page 13 and 14: 2accelase A mixture of enzymes that
Page 15 and 16: 4achylia Absence of a secretion; e.
Page 17 and 18: 6acute phase proteins A variety of
Page 19 and 20: 8adulteration The addition of subst
Page 21 and 22: 10or benzoyl peroxide may be used t
Page 23 and 24: 12broken onto a flat surface.As the
Page 25 and 26: 14alexanders A herb, black lovage (
Page 27 and 28: 16allergen A compound, commonly a p
Page 29 and 30: 18cooking vessels and as foil for w
Page 31 and 32: 20that protein (chemical score). Mo
Page 33 and 34: 22THE PROTEIN AMINO ACIDS
Page 35 and 36: 24amydon A traditional starchy mate
Page 37 and 38: 26and causes pernicious anaemia. Di
Page 39 and 40: 28anise, star A spice, the seeds of
Page 41 and 42: 30gies) may be due to the productio
Page 43 and 44: 32(E-210-213), propionates (E-280-2
Page 45 and 46: 34sodium and magnesium carbonates,
Page 47 and 48: 36arbute Fruit of the South Europea
Page 49 and 50: 38arteriosclerosis Thickening and c
Page 51 and 52: 40asparagine A non-essential amino
Page 53 and 54:
42nervous system actions, include d
Page 55 and 56:
44other amino acids.These linkages
Page 57 and 58:
46shape: spherical (coccus); rodlik
Page 59 and 60:
48Balade TM Low-cholesterol butter,
Page 61 and 62:
50barbecue Originally native Americ
Page 63 and 64:
52basic foods See acid foods.basic
Page 65 and 66:
54bean, broad Also known as fava or
Page 67 and 68:
56béchamel sauce Also known as whi
Page 69 and 70:
58beet sugar See sugar; sugar beet.
Page 71 and 72:
60beetroot) are red, betaxanthins y
Page 73 and 74:
62bilirubin, biliverdin The bile pi
Page 75 and 76:
64biotinidase See biocytin.Biotrace
Page 77 and 78:
66remove excess salt from preserved
Page 79 and 80:
68After a meal the concentration of
Page 81 and 82:
70Bombay mix See chevda.bomb calori
Page 83 and 84:
72ulinum. At least seven different
Page 85 and 86:
74brawn Made from pig meat, particu
Page 87 and 88:
76breakfast cereal (breakfast food)
Page 89 and 90:
78brown fat See adipose tissue, bro
Page 91 and 92:
80urges to overeat, followed by sel
Page 93 and 94:
82butterbur See fuki.butterine US t
Page 95 and 96:
84bones; the disease occurred in an
Page 97 and 98:
86acid ingredient of baking powder
Page 99 and 100:
88dose 10 3 organisms, onset 3-8 da
Page 101 and 102:
90red blood cells into tissue space
Page 103 and 104:
92carbohydrate by difference It is
Page 105 and 106:
94carnauba wax A hard wax from the
Page 107 and 108:
96carotenols Hydroxylated carotenoi
Page 109 and 110:
98or maize 1 million. Introduced in
Page 111 and 112:
100cayenne pepper See pepper, chill
Page 113 and 114:
102celtuce Stem lettuce, Lactuca sa
Page 115 and 116:
104southern France. It is reputed t
Page 117 and 118:
106cheese, Schmierkäse and, in USA
Page 119 and 120:
108chenopods Seeds of Chenopodium s
Page 121 and 122:
110Se, Zn, vitamin B 2 ,B 6 ,a good
Page 123 and 124:
112chining To sever the rib bones f
Page 125 and 126:
114cholecystokinin (CCK) Peptide ho
Page 127 and 128:
116loaf, which stales more slowly.
Page 129 and 130:
118cieddu See milk, fermented.cigua
Page 131 and 132:
120clabbered milk Unpasteurised mil
Page 133 and 134:
122(2) A technique used to encapsul
Page 135 and 136:
124cocoa, Dutch Cocoa treated with
Page 137 and 138:
126coffee A beverage produced from
Page 139 and 140:
128169 mg, Na 20 mg, Zn 0.1 mg, Mn
Page 141 and 142:
130conalbumin One of the proteins o
Page 143 and 144:
132cooling agents Compounds that re
Page 145 and 146:
134corticoids (e.g. aldosterone) in
Page 147 and 148:
136crawfish Crustaceans (without cl
Page 149 and 150:
138Cambridge cream. Crème caramel
Page 151 and 152:
140cryogenic freezing Freezing by u
Page 153 and 154:
142custard Sweet sauce, traditional
Page 155 and 156:
144cytochromes haem-containing prot
Page 157 and 158:
146that can be reformed. Measuring
Page 159 and 160:
148from either dehydration or freez
Page 161 and 162:
150devils on horseback Bacon wrappe
Page 163 and 164:
152diabetic foods Loose term for fo
Page 165 and 166:
154formulated for people suffering
Page 167 and 168:
156oxidative phosphorylation; was f
Page 169 and 170:
158DNA Deoxyribonucleic acid, the g
Page 171 and 172:
160drupe Botanical term for a flesh
Page 173 and 174:
162coloured pulp, with a smell cons
Page 175 and 176:
164Edifas TM cellulose derivatives:
Page 177 and 178:
166thin white varies, depending on
Page 179 and 180:
168elver Young eel, about 5 cm in l
Page 181 and 182:
170from the end of the protein chai
Page 183 and 184:
172en papillote French method of co
Page 185 and 186:
174Many enzymes contain non-protein
Page 187 and 188:
176equilibrium moisture content The
Page 189 and 190:
178agent for agricultural chemicals
Page 191 and 192:
180expeller A horizontal barrel, co
Page 193 and 194:
182watercress on which the larval s
Page 195 and 196:
184bonds (e.g. C18:2), followed by
Page 197 and 198:
186fenelar Norwegian; leg of mutton
Page 199 and 200:
188fibrinogen One of the proteins o
Page 201 and 202:
190fish, fatty See fish, oily.fish
Page 203 and 204:
192aromatic oils, and numerous plas
Page 205 and 206:
194fleishig Jewish term for dishes
Page 207 and 208:
196flummery Old English pudding mad
Page 209 and 210:
198tube defects in babies; it is un
Page 211 and 212:
200(2) toxic chemicals, either natu
Page 213 and 214:
202The ice sublimes off as water va
Page 215 and 216:
204frying Cooking foods with oil at
Page 217 and 218:
206galacticol See dulcitol.Galactom
Page 219 and 220:
208secrete insulin.Also known as gl
Page 221 and 222:
210gelatine A soluble protein prepa
Page 223 and 224:
212ghrt See ghee.giardiasis Intesti
Page 225 and 226:
214gliadin A prolamin, one of the p
Page 227 and 228:
216An alternative to part of glycol
Page 229 and 230:
218gluten The protein complex in wh
Page 231 and 232:
220glycosylation Chemical reaction
Page 233 and 234:
222gossypol Yellow toxic pigment fo
Page 235 and 236:
224fruit, or as a hybrid between po
Page 237 and 238:
226chewing gum, a powder to be spri
Page 239 and 240:
228Composition /100 g: water 79.9 g
Page 241 and 242:
230even in the mature adult, and th
Page 243 and 244:
232HarvestPlus International resear
Page 245 and 246:
234into the oesophagus. A common fo
Page 247 and 248:
236impaired) and complete abstinenc
Page 249 and 250:
238Composition /100 g: (edible port
Page 251 and 252:
240the 12th century ceremonial cutt
Page 253 and 254:
242hontarako Japanese; salted and d
Page 255 and 256:
244humidity, absolute (or specific)
Page 257 and 258:
246permits determination of the con
Page 259 and 260:
248hyperthyroidism See thyrotoxicos
Page 261 and 262:
250idi Indian, Sri Lankan; steamed
Page 263 and 264:
252induction period The lag period
Page 265 and 266:
254so unavailable to micro-organism
Page 267 and 268:
256iodopsin See rhodopsin.IoM Insti
Page 269 and 270:
258sufficient blood to heart muscle
Page 271 and 272:
260isopropyl citrate Ester of isopr
Page 273 and 274:
262(2) Table jelly is a dessert mad
Page 275 and 276:
264reagent (sulphur dioxide, pyridi
Page 277 and 278:
266Keshan disease Cardiomyopathy th
Page 279 and 280:
268sor of the croissant, believed t
Page 281 and 282:
270konjac gum derived from tubers o
Page 283 and 284:
272the flavour of fermented milk an
Page 285 and 286:
274lamb’s wool Old English drink
Page 287 and 288:
276Osmotic laxatives include magnes
Page 289 and 290:
278Phaseolus vulgaris Navy, Boston,
Page 291 and 292:
280levans Polymers of fructose (the
Page 293 and 294:
282linoleic acid, conjugated Isomer
Page 295 and 296:
284cron remnants, and cholesterol;
Page 297 and 298:
286serving is a source of Ca, folat
Page 299 and 300:
288made. US legislation sets precis
Page 301 and 302:
290lymphocytes See leucocytes.lymph
Page 303 and 304:
292chlorophyll and so in all green
Page 305 and 306:
294maize starch, waxy starch obtain
Page 307 and 308:
296Composition/100 g: (edible porti
Page 309 and 310:
298marine biotoxins Toxins in shell
Page 311 and 312:
300Matzka process A low-temperature
Page 313 and 314:
302meat speciation Identification o
Page 315 and 316:
304a means of identification, and a
Page 317 and 318:
306metaphysis Growing portion of a
Page 319 and 320:
308is oxidised to methyl pyridone c
Page 321 and 322:
310migration In food packaging, the
Page 323 and 324:
312partial evaporation; fat and tot
Page 325 and 326:
3141.7mg, Cu 0.8mg, Mn 1.6mg, Se 2.
Page 327 and 328:
316and A. sojae to form koji. Salt
Page 329 and 330:
318moniliformin mycotoxin formed by
Page 331 and 332:
320green Penicillium, black Aspergi
Page 333 and 334:
322muscatels Made by drying the lar
Page 335 and 336:
324mycotoxins Compounds produced by
Page 337 and 338:
326729mg, Na 7mg, Zn 3mg, Cu 0.7mg,
Page 339 and 340:
328neuritis Inflammatory disease of
Page 341 and 342:
330nicotinamide adenine dinucleotid
Page 343 and 344:
332nitrogen, metabolic Nitrogen in
Page 345 and 346:
334NON-STARCH POLYSACCHARIDES
Page 347 and 348:
336NSP See non-starch polysaccharid
Page 349 and 350:
338intake, with a more severe restr
Page 351 and 352:
340obstipation Extreme and persiste
Page 353 and 354:
342oleic acid Mono-unsaturated fatt
Page 355 and 356:
344onion Bulb of Allium cepa; many
Page 357 and 358:
346organic (1) Chemically, the term
Page 359 and 360:
348osteoclasts Cells that resorb ca
Page 361 and 362:
350oxycalorimeter Instrument for me
Page 363 and 364:
352palatone See maltol.Palestine be
Page 365 and 366:
354Dietary deficiency is unknown; i
Page 367 and 368:
356when the rice is polished, it co
Page 369 and 370:
358with egg and milk. Spinach, toma
Page 371 and 372:
360niacin 0.3 mg, B 6 0.02 mg, fola
Page 373 and 374:
362acid. The intermediate compounds
Page 375 and 376:
364pentagastrin Synthetic peptide t
Page 377 and 378:
366remove amino acids sequentially
Page 379 and 380:
3682.6 mg, B 1 0.03 mg, B 2 0.02 mg
Page 381 and 382:
370Tyrosinase (monophenol oxidase,
Page 383 and 384:
372saturated fatty acid. The third
Page 385 and 386:
374rate. Calculated from the physic
Page 387 and 388:
376pils Pale type of lager original
Page 389 and 390:
378pizza Originally Italian; savour
Page 391 and 392:
380polarimeter, polariscope Instrum
Page 393 and 394:
382pomegranate The fruit of the sub
Page 395 and 396:
384bottle. White port is made from
Page 397 and 398:
386prahoc Cambodian; fermented fish
Page 399 and 400:
388PRI Population reference intake
Page 401 and 402:
390Pronutro TM Protein-rich baby fo
Page 403 and 404:
392infection may be involved. The n
Page 405 and 406:
394and human milk proteins, which a
Page 407 and 408:
39615-20 °C, but they will grow in
Page 409 and 410:
398PURINESLeuconostoc mesenteroides
Page 411 and 412:
400centiles of expected mid-upper a
Page 413 and 414:
40252% polyunsaturated),carbohydrat
Page 415 and 416:
404Raftiline TM fat replacer made f
Page 417 and 418:
406recombinant DNA Product of ligat
Page 419 and 420:
408refractometer Instrument to meas
Page 421 and 422:
410resistant starch See starch, res
Page 423 and 424:
412rheopectic (rheopexic) A fluid w
Page 425 and 426:
414native to eastern N.America, gro
Page 427 and 428:
416roller mill Pairs of horizontal
Page 429 and 430:
418acids, and whence the food is re
Page 431 and 432:
420from a cereal, although it does
Page 433 and 434:
422salsify (oyster plant, vegetable
Page 435 and 436:
Page 437 and 438:
426evidence that the oil (which con
Page 439 and 440:
428when fresh supplies of fruit and
Page 441 and 442:
430sequestrene, sequestrol See edta
Page 443 and 444:
432solera process, rather than by d
Page 445 and 446:
434simnel cake Fruit cake with a la
Page 447 and 448:
436H. pomatia composition/100 g: wa
Page 449 and 450:
438somatotrophin, bovine (BST)A pep
Page 451 and 452:
440vitamin B 1 0.44 mg, B 2 0.17 mg
Page 453 and 454:
442spermyse Medieval English; soft
Page 455 and 456:
444Spore-forming species, especiall
Page 457 and 458:
446serving is a source of I, a good
Page 459 and 460:
448Acid-modified starch (thin boili
Page 461 and 462:
450indefinitely, since they are pro
Page 463 and 464:
452yield desirable flavours in choc
Page 465 and 466:
454testinal tract without being abs
Page 467 and 468:
456sugar maple N. American tree; Ac
Page 469 and 470:
458superoxide dismutase (SOD) coppe
Page 471 and 472:
460provide bulk in the food. Includ
Page 473 and 474:
462iso-syrups, high-fructose syrups
Page 475 and 476:
464largely replaced by the NCHS (US
Page 477 and 478:
466taste The tongue can distinguish
Page 479 and 480:
468tender stretch process Process i
Page 481 and 482:
470theobromine 3,7-Dimethylxanthine
Page 483 and 484:
472thrombin Plasma protein involved
Page 485 and 486:
474perature during storage, which m
Page 487 and 488:
476ton refrigeration A measure of r
Page 489 and 490:
478transferrin The main iron transp
Page 491 and 492:
480trifluoracetyl chloride Used to
Page 493 and 494:
482kynureninase (EC 3.7.1.3) is pyr
Page 495 and 496:
484191 mg, Na 67 mg, Zn 0.3 mg, Cu
Page 497 and 498:
486ugli citrus fruit; cross between
Page 499 and 500:
488uric acid The end-product of pur
Page 501 and 502:
490vasopressin Antidiuretic hormone
Page 503 and 504:
492adhering to epithelial cells in
Page 505 and 506:
494consumers that enhance physical
Page 507 and 508:
496results in central nervous syste
Page 509 and 510:
498dependent enzymes. The abnormali
Page 511 and 512:
500synthesis of noradrenaline, and
Page 513 and 514:
502VITAMIN Eactivity was equal to 1
Page 515 and 516:
504essential). With the exception o
Page 517 and 518:
506wari Indian, Pakistani; dried ba
Page 519 and 520:
508water, Seltzer water or club sod
Page 521 and 522:
510or embryo (rich in nutrients) 2%
Page 523 and 524:
512WIN Weight-control Information N
Page 525 and 526:
514state controlled Marque National
Page 527 and 528:
516work See energy.wormseed See epa
Page 529 and 530:
Page 531 and 532:
520ZAG Zinc α2 glycoprotein, secre
Page 534:
Appendix
Page 537 and 538:
526Table 2 Labelling reference valu
Page 539 and 540:
528Table 4 EU population reference
Page 541 and 542:
530Table 6 Recommended nutrient int
Page 543 and 544:
532Table 7 (continued)E174E175E180S
Page 545 and 546:
534Table 7 (continued)Plant gums (s
Page 547 and 548:
536Table 7 (continued)Phosphoric ac
Page 549 and 550:
538Table 7 (continued)Other compoun
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