Benders'dictionary of nutrition and food technology

318moniliformin mycotoxin formed by Fusarium moniliforme, F.oxysporum, F. anthopilum and F. graminearum, growing especiallyon maize. Toxic to experimental animals and associatedwith keshan disease in areas of China where selenium intake isextremely low.monkey nut See peanut.monkey orange Fruit of the southern African tree Strychnos cocculoides.monkfish White fish, Lophius piscatorius.Composition/100 g: water 83 g, 318 kJ (76 kcal), protein 14.5 g,fat 1.5 g (of which 27% saturated, 18% mono-unsaturated, 55%polyunsaturated), cholesterol 25 mg, carbohydrate 0 g, ash 1.2 g,Ca 8 mg, Fe 0.3 mg, Mg 21 mg, P 200 mg, K 400 mg, Na 18 mg, Zn0.4mg, Se 36.5µg, vitamin A 12µg retinol, B 1 0.03 mg, B 2 0.06 mg,niacin 2.1 mg, B 6 0.24 mg, folate 7 µg, B 12 0.9µg, pantothenate0.2 mg, C 1 mg. A 100 g serving is a source of niacin, vitamin B 6 ,a good source of P, a rich source of Se, vitamin B 12 .monoacylglycerol, monoglyceride See fat, superglycerinated.monoamine oxidase Enzyme (EC1.4.3.4) that oxidises amines;inhibitors are used clinically as antidepressants, and consumptionof amine-rich foods such as cheese may cause a hypertensivecrisis in people taking the drugs.monocalcium phosphate See calcium acid phosphate.monoethanolamine See ethanolamine.monoglycerides See fat, superglycerinated.monokine See cytokine.monophagia Desire for one type of food.monophenol oxidase See phenol oxidases.monosaccharides Group name of the simplest sugars, includingthose composed of three carbon atoms (trioses), four (tetroses),five (pentoses), six (hexoses) and seven (heptoses). Formerlyknown as monoses or monosaccharoses. See carbohydrates.monosaccharose (monose) Obsolete names formonosaccharides.monosodium glutamate (MSG) The sodium salt of glutamicacid, used to enhance flavour of savoury dishes and often addedto canned meat and soups. First isolated from seaweed by Tokyochemist Kimunae Ikeda in 1908; he called it ajinomoto (aginomoto),meaning ‘the essence of taste’.See also flavour enhancer; umami.mono-unsaturates Commonly used term for mono-unsaturatedfatty acids.monstera Fruit of the Swiss cheese plant, Monstera deliciosa,also known as fruit salad fruit (Australia), and deliciousfruit.