Benders'dictionary of nutrition and food technology

203friability The hardness of a food and its tendency to crack.frigi-canning A process of preserving food by controlled heating,sufficient to destroy the vegetative form of micro-organisms (andpossibly to damage spores sufficiently to prevent germination)followed by sealing aseptically and storing at a low temperature,but above freezing point.frijole bean Phaseolus acutifolius, also known as Mexican haricotbean, tepary or pinto. Able to withstand drought.frijoles Mexican dish based on boiled fava or lima (butter) beansthat have been left to cool, then fried. Also known as refriedbeans.fromage frais (fromage blanc) French ‘fresh cheese’, soft,unripened cheese, 80% water, made from skim milk or semiskimmilk and may include added cream.See also quark.fructan (or fructosan) A general name for polysaccharides offructose, such as inulin. Not digested, and hence a part ofdietary fibre or non-starch polysaccharides.fructo-oligosaccharide A fructan, manufactured by the partialenzymic hydrolysis of inulin. Used as a prebiotic, as a solublenon-starch polysaccharide, to increase calcium absorption and asa bulk sweetener.See also oligosaccharides.fructose Also known as fruit sugar or laevulose. A six-carbonmonosaccharide sugar (hexose) with a keto group on carbon-2.Found as the free sugar in fruits and honey, and as a constituentof the disaccharide sucrose. 1.7-times sweeter than sucrose.See also carbohydrates; sugar, invert.fruit Botanically, the part of a plant containing seeds; other partsof the plant are vegetables. In general usage, fruits are sweet oreaten sweetened (and hence include rhubarb, which is leafstalks, and hence a vegetable), while vegetables are savoury oreaten with salt (and hence include tomatoes, which are fruits).See also herbs.fruitarian A person who eats only fruits, nuts and seeds; anextreme form of vegetarian.fruit juice Legally defined in the UK as 100% pure fruit juicesmade from fresh fruit or fruit concentrates. Only the flesh maybe used, not the pith or peel.fruit leather Extruded mixtures of dried fruit purees and otheringredients (sugar, starch, glucose, acid and pectin), as a snackfood.frumenty An old English pudding made from whole wheatstewed in water for 24 h until the grains have burst and set in athick jelly, then boiled with milk. Similar to flummery.