Benders'dictionary of nutrition and food technology

299officinalis), which contains mucilage as well as starch and sugar,was used.marula Fruit and nut from the southern African tree Sclerocaryabirrea subsp. caffra.Marumillon 50 TM A mixture of the sweet glycosides extractedfrom stevia leaves.See also stevioside; rebaudioside.marzipan See almond paste.MAS Modified atmosphere storage. See packaging, modifiedatmosphere.mascarpone Italian; soft cream cheese from the Lombardyregion.mashing In the brewing of beer, the process in which the maltedbarley is heated with water, to extract the soluble sugars and tocontinue enzymic reactions started during malting.mash tun Vessel used for mashing.maslin, mashum (1) Old term, still used in Scotland, for mixedcrop of beans and oats used as cattle food.(2) In Yorkshire and N. England, a mixed crop of 2–3 parts ofwheat and 1 part of rye, used for making bread.(3) Also mesclin, miscellin; Medieval English; bread madefrom mixed wheat and rye.Mason jar Screw-topped glass jar for home bottling; patented1858.massecuite The mixture of sugar crystals and syrup (motherliquor) obtained during the crystallisation stage of sugarrefining.mast See milk, fermented.mastic (mastic gum) Resin from the evergreen shrub Pistacialenticus and related species, with a flavour similar to liquorice,used in Greek and Balkan cookery.mastication Chewing, grinding and tearing food with the teethwhile it becomes mixed with saliva.matai Chinese water chestnut, see chestnut.maté Also yerba maté, or Paraguay or Brazilian tea. Infusion ofthe dried leaves of Ilex paraguayensis.matjes herring Dutch; young herring caught in spring, lightlysalted and stored in barrels for a short time to allow fermentationto occur.matoké Steamed green banana or plantain.matrix Gla protein See osteocalcin.matsutake Edible wild fungus, Tricholoma matsutake, widelycollected in Japan and exported canned or dried. Seemushrooms.