Benders'dictionary of nutrition and food technology

238Composition /100 g: (edible portion 32%) water 2.7 g, 2750 kJ(657 kcal), protein 12.7 g, fat 64.4 g (of which 11% saturated, 53%mono-unsaturated, 36% polyunsaturated), carbohydrate 18.3 g,fibre 6.4g, ash 2g, Ca 61mg, Fe 2.1mg, Mg 173mg, P 336mg, K436mg, Na 1mg, Zn 4.3mg, Cu 0.7mg, Mn 4.6mg, Se 8.1µg,vitamin A 7µg RE, B 1 0.87 mg, B 2 0.13 mg, niacin 0.9 mg, B 60.19 mg, folate 40 µg, pantothenate 1.7 mg, C 2 mg.An 18 g serving(3 nuts) is a source of vitamin B 1 ,a rich source of Mn.high-density lipoproteins (HDL) One of the classes of plasmalipids.high-efficiency particulate air (HEPA) filter A filter of unwovenfibrous material to remove micro-organisms from air or othergases.high-frequency heating See microwave cooking.high-fructose corn syrup See syrup, fructose.high in EU legislation states that for a food label or advertisingto bear a claim that it is ‘high in’ a nutrient it must contain 50%more of the claimed nutrient than a similar product for which noclaim is made. Claims may also be made for foods containingmore than 12 g of protein, 6 g of dietary fibre or more than 30%of the labelling reference amount of a vitamin or mineral /100g(see Table 2 of the Appendix).US legislation permits a claim of ‘high in’ for foods containingmore than 20% of the daily value for a particular nutrient in aserving. For a claim that a food is ‘higher in’ a nutrient it mustcontain at least 25% more of the claimed nutrient than a similarfood for which no claim is made.high-performance (high-pressure) liquid chromatography, HPLCAn extremely sensitive analytical technique, typically able toseparate and measure nanogram or smaller amounts of compoundsin 10–100 µL samples.high-pressure processing Use of pressures of the order of 300–400 MPa (45 000 to 60 000 psi), causing irreversible denaturationof proteins, and hence inactivation of micro-organisms andinsects and their eggs, without the changes in flavour and textureof the food associated with heat treatment.high-ratio fats, shortenings See fat, superglycerinated.high-ratio flour See flour, high-ratio.high-temperature short-time treatment (HTST) Sterilisation byheat for times ranging from a few seconds to minutes; usuallyapplied to flow sterilisation, in which the process time is less thanabout 1 min; based on the fact that at higher temperatures bacteriaare destroyed more rapidly than damage occurs to nutrientsand texture.