Benders'dictionary of nutrition and food technology

220glycosylation Chemical reaction leading to the substitution of oneor more glycosyl groups into a compound; glycation is a generalterm for any reaction leading to incorporation of glucose into aprotein.glycyrrhizin Triterpenoid glycoside extracted from liquoriceroot Glycyrrhiza glabra; 50–100 times as sweet as sucrose butwith liquorice flavour. Used to flavour tobacco and pharmaceuticalpreparations, and as a foaming agent in some non-alcoholicbeverages.glyoxylate (sometimes also glyoxalate) The keto-acid of glycine.See also hyperoxaluria; oxalic acid.GM foods Produced by genetic modification of the plant oranimal. EU legislation requires that all foods containing geneticallymodified protein or DNA, including those sold in cateringoutlets, must be so labelled, unless there is less than 0.9% GMmaterial in the food (this limit is subject to negotiation at thetime of publication). Products made from GM crops, but highlypurified, so that no GM protein or DNA is present (substantialequivalence), were exempt from labelling, but new legislationwill require that they be labelled. Foods manufactured usingproducts of GM organisms (e.g. cheese made using GM chymosin)and meat, milk and eggs from animals fed on GM cropsneed not be labelled as containing GM material.GMP See good manufacturing practice.GMS Glyceryl monostearate, see fat, superglycerinated.goat Ruminant, Capra spp. Young is kid.Composition/100 g: water 76 g, 456 kJ (109 kcal), protein 20.6 g,fat 2.3 g (of which 37% saturated, 53% mono-unsaturated, 11%polyunsaturated), cholesterol 57 mg, carbohydrate 0 g, ash 1.1 g,Ca 13 mg, Fe 2.8 mg, P 180 mg, K 385 mg, Na 82 mg, Zn 4 mg, Cu0.3mg, Se 8.8µg, B 1 0.11 mg, B 2 0.49 mg, niacin 3.8 mg, folate 5 µg,B 12 1.1µg, A 100 g serving is a source of Se, a good source of Cu,Fe,P,Zn, niacin, a rich source of vitamin B 2 ,B 12 .goblet cell Secretory cell in the intestinal mucosa which secretesthe major constituents of mucus.gobo See burdock.goitre Enlargement of the thyroid gland, seen as a swelling in theneck, commonly due to deficiency of iodine in the diet or to thepresence of goitrogens in foods. In such cases there is commonlyunderproduction of the thyroid hormones, i.e. hypothyroidgoitre. Euthyroid goitre is a condition in which the enlargementof the thyroid gland is sufficient to compensate for a deficiencyof iodine and permit normal production of thyroid hormones. Ininfancy, iodine deficiency can also lead to severe mental retardation,goitrous cretinism, with deafness. Supplementation with