Benders'dictionary of nutrition and food technology

191five-spice powder Chinese; a mixture of star anise, anise pepper,fennel, cloves and cinnamon, and sometimes powdered driedorange peel.flabelliferins saponins of β-sitosterol from the fruit pulp of thepalmyrah palm, Borassus flabillefer, that have hypocholesterolaemicaction.Flash 18 A method of canning foods (Swift & Co, USA) underpressure (126 kPa = 18 psi above atmospheric). The food is sterilisedat 121 °C and then canned at that temperature, not requiringfurther heat. The process is claimed to give improved tasteand texture compared with conventional canning, and the possibilityof using large containers without overheating the food.flash evaporation See evaporation, flash.flash pasteurisation See pasteurisation.flash point With reference to frying oils, the temperature at whichthe decomposition products can be ignited, but will not supportcombustion; ranges between 290 and 330°C.See also fire point; smoke point.flatfish Fish with a flattened shape, including dab, flounder,halibut, plaice, sole and turbot.Composition/100 g: water 79 g, 381 kJ (91 kcal), protein 18.8 g,fat 1.2 g (of which 38% saturated, 25% mono-unsaturated, 38%polyunsaturated), cholesterol 48 mg, carbohydrate 0 g, ash 1.2 g,Ca 18mg, Fe 0.4mg, Mg 31mg, P 184mg, K 361mg, Na 81mg, Zn0.4mg, Se 32.7µg, I 25µg, vitamin A 10µg retinol, E 0.5 mg, K0.1 mg, B 1 0.09 mg, B 2 0.08 mg, niacin 2.9 mg, B 6 0.21 mg, folate8µg, B 12 1.5µg, pantothenate 0.5 mg, C 2 mg. A 100 g serving is asource of I, niacin, a good source of P, a rich source of Se, vitaminB 12 .flatogens Substances that cause gas production, flatulence, inthe intestine, by providing fermentable substrate for intestinalbacteria.flat sours Bacteria such as Bacillus stearothermophilus rendercanned food sour by fermenting carbohydrates to lactic, formicand acetic acids, without gas production.This means that the endsof the can are not swelled out but remain flat. Economically theyare the most important of the thermophilic spoilage agents(thermophiles); some species can grow slowly at 25 °C and thusspoil products after long storage periods.flatulence (flatus) Production of gas in the intestine – hydrogen,carbon dioxide and methane. May be caused by a variety of foodsthat contain flatogens.flavanols, flavanones Alternative name for flavonoids.flavedo The coloured outer peel layer of citrus fruits, also calledthe epicarp or zest. It contains the oil sacs, and hence the