Benders'dictionary of nutrition and food technology

252induction period The lag period during which a fat or oil showsstability to oxidation because of its content of natural or addedantioxidants, which are oxidised preferentially. After this thereis a sudden and large consumption of oxygen and the fatbecomes rancid.infarction Death of an area of tissue because its blood supply hasbeen stopped.INFOODS International Network of Food Data Systems, createdto develop standards and guidelines for collection of food compositiondata, and standardised terminology and nomenclature.Web site http://www.fao.org/infood/.infuse (infusion) To extract the flavour from herbs, spices, etc., bysteeping them in a liquid, usually by pouring on boiling liquid,covering and leaving to stand without further cooking, as inmaking tea.injera Ethiopean; flat bread made from teff flour fermentedfor 30–72 hours with a starter from a previous batch; the mainorganism is the yeast Candida guilliermondii.inorganic Materials of mineral, as distinct from animal or vegetable,origin. Apart from carbonates and cyanides, inorganicchemicals are those that contain no carbon.inositol A carbohydrate derivative which is an essential nutrientfor micro-organisms and many animals and sometimes classifiedas a vitamin, although there is no evidence that it is a dietaryessential for human beings. Deficiency causes alopecia inmice and ‘spectacle eye’ (denudation around the eye) in rats.Obsolete names inosite and meat sugar.Chemically, hexahydrocyclohexane (CHOH) 6 ; there are nineisomers, but only one, meso- or myo-inositol, is of physiologicalimportance. It is a constituent of many phospholipids (phosphatidylinositols) involved in membrane structure and as partof the signalling mechanism for hormones which act at the cellsurface. The insecticide gammexane is hexachlorocyclohexane,and appears to function by competing with inositol. Inositolhexaphosphate is phytic acid.INQ See index of nutritional quality.in silico Experiments conducted by computer simulation, byanalogy with IN VITRO and IN VIVO.instant foods Dried foods that reconstitute rapidly when water isadded, e.g. tea, coffee, milk, soups, precooked cereal products,potatoes. The dried powders may be agglomerated to controlparticle size and improve solubility. ‘Instant puddings’ are formulatedwith pregelatinised starch and disperse rapidly in coldmilk.