Benders'dictionary of nutrition and food technology

262(2) Table jelly is a dessert made from gelatine, sweetened andflavoured; known in N. America as jello.(3) Savoury gelatine jelly made from calf’s foot or gelatinousstock; see aspic.jellyfish seaweed South-east Asian; strips of dried and saltedjellyfish.jelutong-pontianank The latex of the jelutong tree (Dyera costulata)grown in Malaysia and Indonesia, used as a partial replacementfor chicle in the manufacture of chewing gum.jerked beef, jerky See charqui.Jerusalem oak See epazote.Job’s tears See adlay.jodbasedow See thyrotoxicosis.jojoba oil Liquid wax of long-chain fatty acids (eicosenoic anddocosenoic (erucic) acids) esterified with long-chain alcohols(eicosanol and docosanol) from seeds of the shrub Simmondsiachinensis. Of interest in cosmetics as a replacement for spermwhale oil but also has food applications, e.g. coating agent fordried fruits.jonathan Calcined, ground oat chaff, used in 19th century as adulterantfor maize and other cereals.joule The SI unit of energy; used to express energy content offoods and energy expenditure of human and other animals.Gradually adopted as a replacement for the calorie from about1970; 4.2 (precisely 4.186) kilojoules (kJ) is equal to 1 kilocalorie(kcal).Joule cycle See heat pump.jowar Indian name for sorghum (Sorghum vulgare), also knownas great millet, kaffir corn, guinea corn.jujube (1) Sweet made from gum and sugar.(2) Chinese date, Indian plum, fruit of the shrub Zisiphusmauritania or Z. jujuba, important fruit crop in India; the fruit isreddish-brown up to 2 cm in diameter with a single stone.Composition/100 g: (edible portion 93%) water 77.9 g, 331 kJ(79 kcal), protein 1.2 g, fat 0.2 g, carbohydrate 20.2 g, ash 0.5 g, Ca21 mg, Fe 0.5 mg, Mg 10 mg, P 23 mg, K 250 mg, Na 3 mg, Zn0.1 mg, Cu 0.1 mg, Mn 0.1 mg, vitamin A 2 µg RE, B 1 0.02 mg, B 20.04 mg, niacin 0.9 mg, B 6 0.08 mg, C 69 mg.jumbals 17th century British; biscuits made from carawayflavoured dough, twisted into knots or plaits before baking.juniper The ripened berries of the bush Juniperis communis, usedas a flavouring in gin.junket Dessert made from milk by treating with rennet to curdlethe protein.