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Benders'dictionary of nutrition and food technology

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198tube defects in babies; it is unlikely that ordinary <strong>food</strong>s couldprovide this much folate, so supplements are advised. In manycountries flour is fortified with folate.See also dietary folate equivalents; dump suppressiontest; figlu test; homocysteine; methylene tetrahydr<strong>of</strong>olatereductase.FOLIC ACIDfolinic acid 5-Formyl folic acid, more stable to oxidation thanfolic acid itself, <strong>and</strong> commonly used in pharmaceutical preparations.The synthetic (racemic) compound is known as leucovorin.fondant Minute sugar crystals in a saturated sugar syrup; used asthe creamy filling in chocolates <strong>and</strong> biscuits <strong>and</strong> for decoratingcakes. Prepared by boiling sugar solution with the addition <strong>of</strong>glucose syrup or an inverting agent (see sugar, invert) <strong>and</strong>cooling rapidly while stirring.fondue Swiss; cheese melted with wine <strong>and</strong> herbs, eaten bydipping small squares <strong>of</strong> bread into the hot mixture. Fonduebourguignonne is small cubes <strong>of</strong> marinated meat, cooked on along fork in a vessel <strong>of</strong> hot oil at the table.<strong>food</strong> Any solid or liquid material consumed by a living organismto supply energy, build <strong>and</strong> replace tissue or participate in suchreactions. Defined by the FAO/WHO codex alimentarius Commissionas a substance, whether processed, semiprocessed or raw,that is intended for human consumption <strong>and</strong> includes drink,chewing gum <strong>and</strong> any substance that has been used in themanufacture, preparation or treatment <strong>of</strong> <strong>food</strong>, but does notinclude cosmetics, tobacco or substances used only as drugs.<strong>food</strong> balance A national account <strong>of</strong> the annual production <strong>of</strong><strong>food</strong>, changes in stocks, imports <strong>and</strong> exports, <strong>and</strong> distribution <strong>of</strong><strong>food</strong> over various uses in the country. Permits estimation <strong>of</strong> percapita <strong>food</strong> availability, but not consumption.<strong>food</strong>borne disease Infectious or toxic disease caused by agentsthat enter the body through the consumption <strong>of</strong> <strong>food</strong>. Thecausative agents may be present in <strong>food</strong> as a result <strong>of</strong> infection<strong>of</strong> animals from which <strong>food</strong> is prepared or contamination atsource or during manufacture, storage <strong>and</strong> preparation.

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