Benders'dictionary of nutrition and food technology

316and A. sojae to form koji. Salt is added to stop further mouldgrowth, bacterial fermentation continues with the addition ofLactobacillus (1–2 months).Composition/100 g: water 43 g, 833 kJ (199 kcal), protein 11.7 g,fat 6 g (of which 20% saturated, 22% mono-unsaturated, 58%polyunsaturated), carbohydrate 26.5 g (6.2 g sugars), fibre 5.4 g,ash 12.8 g, Ca 57 mg, Fe 2.5 mg, Mg 48 mg, P 159 mg, K 210 mg,Na 3728mg, Zn 2.6mg, Cu 0.4mg, Mn 0.9mg, Se 7µg, vitamin A4µg RE (52µg carotenoids), K 30.1 mg, B 1 0.1 mg, B 2 0.23 mg,niacin 0.9 mg, B 6 0.2 mg, folate 19 µg, B 12 0.1µg, pantothenate0.3 mg.mistelles French; partially fermented grape juice.misua S.E. Asian; noodles made from wheat flour, eggs and sodaash.mitochondrion (plural mitochondria) The subcellular organellesin all cells apart from red blood cells in which the major oxidativereactions of metabolism occur; linked to the formation ofatp from ADP.mitogen Any compound that acts to stimulate cell division(mitosis).mixed function oxidases A group of enzymes (EC 1.14.x.x) thatcatalyse oxidation of two substrates simultaneously, usingmolecular oxygen as the donor. Most hydroxylases and thecytochromes p 450 are mixed-function oxidases.mixiria Process of preserving meat and fish by roasting in theirown fat and preserving in jars covered with a layer of fat.mixograph Instrument for measuring the physical properties of adough, similar in principle to the farinograph.MLD See minimum lethal dose.mocca Mixture of coffee and cocoa used in bakery and confectioneryproducts.mocha (1) Variety of arabica coffee.(2) Flavoured with coffee.(3) In the USA, a combination of coffee and chocolateflavouring.See also mocca.mock turtle soup Gelatinous soup made from calf’s head, beef,bacon and veal; similar to turtle soup, but without the turtle;mock turtle is a calf’s head dressed to resemble a turtle.modified atmosphere See packaging, modified atmosphere.MODY Maturity onset diabetes of the young. A rare type of diabetesmellitus due to genetic defects, sometimes of glucokinase(which is the pancreatic sensor for increased blood glucose).mogroside Triterpenoid glycoside from the fruit of the Chineseplant Momordica grosvenori (known in Chinese as lo han