Benders'dictionary of nutrition and food technology

308is oxidised to methyl pyridone carboxamide, and measurementof the ratio of the two metabolites is a more sensitive index ofstatus.methyl polysilicone (methyl silicone) See dimethylpolysiloxane.methyl pyridone carboxamide See N 1 -methyl nicotinamide.metmyoglobin Brown oxidation product of myoglobin in meatwhen the iron has been oxidised to Fe 3+ . Storage of pre-packedmeat under low oxygen conditions slows the rate of oxidation.See also packaging, modified atmosphere; nitrosomyoglobin.metronidazole Drug used to treat intestinal (and other) infections,including amoebiasis and giardiasis.Meulengracht diet Former treatment for peptic ulcer; sievedfoods such as meat, chicken, vegetables, at two-hourly intervals.Richer in protein than the sippy diet. The intention is to neutralisethe acid in the stomach by the buffering effect of theprotein.meunière, à la Fish dredged with flour, fried in butter and servedwith this butter and chopped parsley (literally in the style of themiller’s wife).micelle Droplets of partially hydrolysed dietary lipid, emulsifiedby non-esterified fatty acids,mono-acylglycerol and bile salts,small enough to be absorbed across the intestinal mucosa.micro-aerophiles Micro-organisms that grow best at oxygen concentrationswell below atmospheric, but not anaerobic (seeaerobic). Lead to spoilage of foodstuffs unless all oxygen isexcluded.microbiological assay Biological method of measuring compoundssuch as vitamins and amino acids, using micro-organisms.The principle is that the organism is inoculated into a mediumcontaining all the growth factors needed except the one underexamination; the rate of growth is then proportional to theamount of this nutrient added in the test substance.microcapsules See encapsulation.microcytosis Presence of abnormally small red blood cells(microcytes) in the circulation; occurs in iron deficiency anaemiaand other anaemias associated with impairment of haemoglobinsynthesis.microencapsulation See encapsulation.microfiltration Filtration under pressure through a membrane ofsmall pore size (0.1–10 µm; larger pores than for ultrafiltration).Used for clarification of beverages and to sterilise liquidsby filtering out bacteria.micronisation Extremely rapid heating with infrared radiation.Suggested as an alternative to steam heating or toasting since theshorter heating time is less damaging to the foodstuff.