Benders'dictionary of nutrition and food technology

204frying Cooking foods with oil at temperatures well above theboiling point of water. In shallow frying (or contact frying) thefood is in direct contact with the hot surface of the pan and heattransfer is mainly by conduction. In deep-fat frying, in whichthe food is completely covered with oil, heat transfer is by convectionof the hot oil, and may reach a temperature around185 °C. Nutrient losses are less than in roasting, about 10–20%thiamin, 10–15% riboflavin and niacin from meat; about 20%thiamin from fish.FSA UK Food Standards Agency; web site http://www.food.gov.uk/.fudge caramel in which crystallisation of the sugar (graining) isdeliberately induced by the addition of fondant (saturatedsyrup containing sugar crystals).fugu The Japanese puffer fish, Fuga spp., responsible fortetrodontin poisoning.fuki A herb, Petasites japonicus, also known as Japanese butterbur,sweet coltsfoot.Composition/100 g: (edible portion 88%) water 94.5g, 59 kJ(14 kcal), protein 0.4 g, fat 0 g, carbohydrate 3.6 g, ash 1.5 g, Ca103 mg, Fe 0.1 mg, Mg 14 mg, P 12 mg, K 655 mg, Na 7 mg,Zn 0.2mg, Cu 0.1mg, Mn 0.3mg, Se 0.9µg, vitamin A 3µg RE,B 1 0.02 mg, B 2 0.02 mg, niacin 0.2 mg, B 6 0.1 mg, folate 10 µg, C32 mg.fula W African; dumplings made from millet that has beensteeped in water overnight, to undergo a bacterial lactic acidfermentation, then boiled.fuller’s earth An adsorbent clay, calcium montmorillonite, or bentonite;adsorbs both by physical means and by ion exchange.Used to bleach oils, clarify liquids and absorb grease.fumaric acid Unsaturated dicarboxylic acid, used as an acidulant.fumeol Refined smoke with the bitter principles removed; usedfor preparing ‘liquid’ smokes for dipping foods such as fish togive them a smoked flavour.See also smoking.fumigants Volatile compounds used for controlling insects orpests.fumonisins A group of carcinogenic mycotoxins from Fusariumspp. growing on cereals; inhibits synthesis of ceramides by inhibitionof sphingosine N-acetyltransferase (EC 2.3.1.24).functional foods Foods eaten for specified health purposes,because of their (rich) content of one or more nutrients or nonnutrientsubstances which may confer health benefits.fungal protein See mycoprotein.