Benders'dictionary of nutrition and food technology

292chlorophyll and so in all green plant foods, and thereforegenerally plentiful in the diet. Deficiency in human beingsleads to disturbances of muscle and nervous system; incattle, grass tetany. Magnesium-deficient plants are yellow(chlorosed).Magnesium salts (especially the sulphate, epsom salts) areused as osmotic laxatives because they are poorly absorbedfrom the small intestine; magnesium hydroxide (milk of magnesia)and carbonate are used as antacids; magnesium trisilicate isused in the treatment of peptic ulcers.magnetic field system For detection of magnetic metals in foods.The food is passed through a strong magnetic field; any particleof magnetic material is magnetised, and this generates a voltagein a detector coil. Can be used for foods in aluminium cans, sincealuminium is non-magnetic.See also balanced coil system.magnum Double size wine bottle, 1.5L.maheu African; sour non-alcoholic beverage made from maize ormillet by lactic acid fermentation.mahi-mahi See dolphin fish.mahleb Spice prepared from black cherry kernels, Syrian inorigin, widely used in Greek baked goods.maidenhair tree See gingko.maids of honour Small tartlets filled with almond-flavouredcustard; said to have originated in the court of Henry VIII, wherethey were made by Anne Boleyn when she was lady-in-waitingto Catherine of Aragon.Maillard reaction Non-enzymic reaction between lysine in proteinsand reducing sugars, leading to a brown colour. A similarreaction occurs in the glycation of proteins in diabetes mellitus.The first step in the reaction is the formation of a Schiff base(aldimine) between the aldehyde group of the sugar and the ε-amino group of lysine, followed by isomerisation (Amadorirearrangement). May also occur with other amino acids at theamino terminal of a protein.It takes place on heating or prolonged storage and is one ofthe deteriorative processes that take place in stored foods. It isaccompanied by a loss in nutritional value, since the amino acidthat reacts with the sugar is not available.See also availability; available lysine.maître d’hôtel Simply prepared dishes garnished with buttercreamed with parsley and lemon juice (maître d’hôtel butter);literally in the style of the chief steward. Used especially in theUSA as a term for the head waiter.