Benders'dictionary of nutrition and food technology

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21An alternative classification of the amino acids is by theirmetabolic fate; whether they can be utilised for glucose synthesisor not. Those that can give rise to glucose are termedglucogenic (or sometimes antiketogenic); those that give riseto ketones or acetyl CoA when they are metabolised are termedketogenic. Only leucine and lysine are purely ketogenic.Isoleucine, phenylalanine, tyrosine and tryptophan give rise toboth ketogenic and glucogenic fragments; the remainder arepurely glucogenic.amino acids, acidic Two of the amino acids, glutamic acid andaspartic acid, which have a carboxylic acid (—COOH) group inthe side chain.amino acids, antiketogenic See amino acids, glucogenic.amino acids, aromatic Three of the amino acids, phenylalanine,tyrosine and tryptophan, which have an aromatic group in theside chain. histidine is technically also aromatic, but is not generallygrouped with the aromatic amino acids.amino acids, basic Three of the amino acids, lysine, arginine andhistidine, which have basic groups in the side chain.amino acids, branched chain Three of the amino acids, leucine,isoleucine and valine, which have a branched aliphatic sidechain.See also maple syrup urine disease.amino acids, glucogenic Those amino acids that can give rise toglucose when they are metabolised. Sometimes known as antiketogenic,since the glucose formed in their metabolism reducethe rate of production of ketone bodies. All except lysine andleucine can be used for glucose synthesis in the body, althoughsome are also ketogenic.amino acids, ketogenic Those amino acids that give rise to ketonebodies or acetyl CoA when they are metabolised. leucine ispurely ketogenic, and isoleucine, phenylalanine, tyrosineand tryptophan give rise to both ketogenic and glucogenicfragments.amino acids, non-protein A number of amino acids occur asmetabolic intermediates, but are not involved in protein synthesisand are nutritionally unimportant, although they may occurin foods. These include ornithine and citrulline. Some inhigher plants are toxic to animals and potentially so to humans,e.g. mimosine (in alfalfa), djenkolic acid (djenkola bean),hypoglycin (unripe ackee fruit), oxalylaminoalanine (Lathyrusspp.).amino acids, sulphur Three amino acids, methionine, cysteineand cystine, contain sulphur in the side chain; although cysteine
22THE PROTEIN AMINO ACIDS
Page 1 and 2: WOODHEAD PUBLISHING IN FOOD SCIENCE
Page 3 and 4: Related titles:Food dehydration: A
Page 5: Published by Woodhead Publishing Li
Page 8 and 9: first edition my main task was to r
Page 10: List of figuresThe protein amino ac
Page 13 and 14: 2accelase A mixture of enzymes that
Page 15 and 16: 4achylia Absence of a secretion; e.
Page 17 and 18: 6acute phase proteins A variety of
Page 19 and 20: 8adulteration The addition of subst
Page 21 and 22: 10or benzoyl peroxide may be used t
Page 23 and 24: 12broken onto a flat surface.As the
Page 25 and 26: 14alexanders A herb, black lovage (
Page 27 and 28: 16allergen A compound, commonly a p
Page 29 and 30: 18cooking vessels and as foil for w
Page 31: 20that protein (chemical score). Mo
Page 35 and 36: 24amydon A traditional starchy mate
Page 37 and 38: 26and causes pernicious anaemia. Di
Page 39 and 40: 28anise, star A spice, the seeds of
Page 41 and 42: 30gies) may be due to the productio
Page 43 and 44: 32(E-210-213), propionates (E-280-2
Page 45 and 46: 34sodium and magnesium carbonates,
Page 47 and 48: 36arbute Fruit of the South Europea
Page 49 and 50: 38arteriosclerosis Thickening and c
Page 51 and 52: 40asparagine A non-essential amino
Page 53 and 54: 42nervous system actions, include d
Page 55 and 56: 44other amino acids.These linkages
Page 57 and 58: 46shape: spherical (coccus); rodlik
Page 59 and 60: 48Balade TM Low-cholesterol butter,
Page 61 and 62: 50barbecue Originally native Americ
Page 63 and 64: 52basic foods See acid foods.basic
Page 65 and 66: 54bean, broad Also known as fava or
Page 67 and 68: 56béchamel sauce Also known as whi
Page 69 and 70: 58beet sugar See sugar; sugar beet.
Page 71 and 72: 60beetroot) are red, betaxanthins y
Page 73 and 74: 62bilirubin, biliverdin The bile pi
Page 75 and 76: 64biotinidase See biocytin.Biotrace
Page 77 and 78: 66remove excess salt from preserved
Page 79 and 80: 68After a meal the concentration of
Page 81 and 82: 70Bombay mix See chevda.bomb calori
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72ulinum. At least seven different
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74brawn Made from pig meat, particu
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76breakfast cereal (breakfast food)
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78brown fat See adipose tissue, bro
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80urges to overeat, followed by sel
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82butterbur See fuki.butterine US t
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84bones; the disease occurred in an
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86acid ingredient of baking powder
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88dose 10 3 organisms, onset 3-8 da
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90red blood cells into tissue space
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92carbohydrate by difference It is
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94carnauba wax A hard wax from the
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96carotenols Hydroxylated carotenoi
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98or maize 1 million. Introduced in
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100cayenne pepper See pepper, chill
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102celtuce Stem lettuce, Lactuca sa
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104southern France. It is reputed t
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106cheese, Schmierkäse and, in USA
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108chenopods Seeds of Chenopodium s
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110Se, Zn, vitamin B 2 ,B 6 ,a good
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112chining To sever the rib bones f
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114cholecystokinin (CCK) Peptide ho
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116loaf, which stales more slowly.
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118cieddu See milk, fermented.cigua
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120clabbered milk Unpasteurised mil
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122(2) A technique used to encapsul
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124cocoa, Dutch Cocoa treated with
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126coffee A beverage produced from
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128169 mg, Na 20 mg, Zn 0.1 mg, Mn
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130conalbumin One of the proteins o
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132cooling agents Compounds that re
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134corticoids (e.g. aldosterone) in
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136crawfish Crustaceans (without cl
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138Cambridge cream. Crème caramel
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140cryogenic freezing Freezing by u
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142custard Sweet sauce, traditional
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144cytochromes haem-containing prot
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146that can be reformed. Measuring
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148from either dehydration or freez
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150devils on horseback Bacon wrappe
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152diabetic foods Loose term for fo
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154formulated for people suffering
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156oxidative phosphorylation; was f
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158DNA Deoxyribonucleic acid, the g
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160drupe Botanical term for a flesh
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162coloured pulp, with a smell cons
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164Edifas TM cellulose derivatives:
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166thin white varies, depending on
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168elver Young eel, about 5 cm in l
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170from the end of the protein chai
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172en papillote French method of co
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174Many enzymes contain non-protein
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176equilibrium moisture content The
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178agent for agricultural chemicals
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180expeller A horizontal barrel, co
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182watercress on which the larval s
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184bonds (e.g. C18:2), followed by
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186fenelar Norwegian; leg of mutton
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188fibrinogen One of the proteins o
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190fish, fatty See fish, oily.fish
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192aromatic oils, and numerous plas
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194fleishig Jewish term for dishes
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196flummery Old English pudding mad
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198tube defects in babies; it is un
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200(2) toxic chemicals, either natu
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202The ice sublimes off as water va
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204frying Cooking foods with oil at
Page 217 and 218:
206galacticol See dulcitol.Galactom
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208secrete insulin.Also known as gl
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210gelatine A soluble protein prepa
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212ghrt See ghee.giardiasis Intesti
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214gliadin A prolamin, one of the p
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216An alternative to part of glycol
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218gluten The protein complex in wh
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220glycosylation Chemical reaction
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222gossypol Yellow toxic pigment fo
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224fruit, or as a hybrid between po
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226chewing gum, a powder to be spri
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228Composition /100 g: water 79.9 g
Page 241 and 242:
230even in the mature adult, and th
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232HarvestPlus International resear
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234into the oesophagus. A common fo
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236impaired) and complete abstinenc
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238Composition /100 g: (edible port
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240the 12th century ceremonial cutt
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242hontarako Japanese; salted and d
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244humidity, absolute (or specific)
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246permits determination of the con
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248hyperthyroidism See thyrotoxicos
Page 261 and 262:
250idi Indian, Sri Lankan; steamed
Page 263 and 264:
252induction period The lag period
Page 265 and 266:
254so unavailable to micro-organism
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256iodopsin See rhodopsin.IoM Insti
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258sufficient blood to heart muscle
Page 271 and 272:
260isopropyl citrate Ester of isopr
Page 273 and 274:
262(2) Table jelly is a dessert mad
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264reagent (sulphur dioxide, pyridi
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266Keshan disease Cardiomyopathy th
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268sor of the croissant, believed t
Page 281 and 282:
270konjac gum derived from tubers o
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272the flavour of fermented milk an
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274lamb’s wool Old English drink
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276Osmotic laxatives include magnes
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278Phaseolus vulgaris Navy, Boston,
Page 291 and 292:
280levans Polymers of fructose (the
Page 293 and 294:
282linoleic acid, conjugated Isomer
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284cron remnants, and cholesterol;
Page 297 and 298:
286serving is a source of Ca, folat
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288made. US legislation sets precis
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290lymphocytes See leucocytes.lymph
Page 303 and 304:
292chlorophyll and so in all green
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294maize starch, waxy starch obtain
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296Composition/100 g: (edible porti
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298marine biotoxins Toxins in shell
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300Matzka process A low-temperature
Page 313 and 314:
302meat speciation Identification o
Page 315 and 316:
304a means of identification, and a
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306metaphysis Growing portion of a
Page 319 and 320:
308is oxidised to methyl pyridone c
Page 321 and 322:
310migration In food packaging, the
Page 323 and 324:
312partial evaporation; fat and tot
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3141.7mg, Cu 0.8mg, Mn 1.6mg, Se 2.
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316and A. sojae to form koji. Salt
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318moniliformin mycotoxin formed by
Page 331 and 332:
320green Penicillium, black Aspergi
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322muscatels Made by drying the lar
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324mycotoxins Compounds produced by
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326729mg, Na 7mg, Zn 3mg, Cu 0.7mg,
Page 339 and 340:
328neuritis Inflammatory disease of
Page 341 and 342:
330nicotinamide adenine dinucleotid
Page 343 and 344:
332nitrogen, metabolic Nitrogen in
Page 345 and 346:
334NON-STARCH POLYSACCHARIDES
Page 347 and 348:
336NSP See non-starch polysaccharid
Page 349 and 350:
338intake, with a more severe restr
Page 351 and 352:
340obstipation Extreme and persiste
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342oleic acid Mono-unsaturated fatt
Page 355 and 356:
344onion Bulb of Allium cepa; many
Page 357 and 358:
346organic (1) Chemically, the term
Page 359 and 360:
348osteoclasts Cells that resorb ca
Page 361 and 362:
350oxycalorimeter Instrument for me
Page 363 and 364:
352palatone See maltol.Palestine be
Page 365 and 366:
354Dietary deficiency is unknown; i
Page 367 and 368:
356when the rice is polished, it co
Page 369 and 370:
358with egg and milk. Spinach, toma
Page 371 and 372:
360niacin 0.3 mg, B 6 0.02 mg, fola
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362acid. The intermediate compounds
Page 375 and 376:
364pentagastrin Synthetic peptide t
Page 377 and 378:
366remove amino acids sequentially
Page 379 and 380:
3682.6 mg, B 1 0.03 mg, B 2 0.02 mg
Page 381 and 382:
370Tyrosinase (monophenol oxidase,
Page 383 and 384:
372saturated fatty acid. The third
Page 385 and 386:
374rate. Calculated from the physic
Page 387 and 388:
376pils Pale type of lager original
Page 389 and 390:
378pizza Originally Italian; savour
Page 391 and 392:
380polarimeter, polariscope Instrum
Page 393 and 394:
382pomegranate The fruit of the sub
Page 395 and 396:
384bottle. White port is made from
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386prahoc Cambodian; fermented fish
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388PRI Population reference intake
Page 401 and 402:
390Pronutro TM Protein-rich baby fo
Page 403 and 404:
392infection may be involved. The n
Page 405 and 406:
394and human milk proteins, which a
Page 407 and 408:
39615-20 °C, but they will grow in
Page 409 and 410:
398PURINESLeuconostoc mesenteroides
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400centiles of expected mid-upper a
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40252% polyunsaturated),carbohydrat
Page 415 and 416:
404Raftiline TM fat replacer made f
Page 417 and 418:
406recombinant DNA Product of ligat
Page 419 and 420:
408refractometer Instrument to meas
Page 421 and 422:
410resistant starch See starch, res
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412rheopectic (rheopexic) A fluid w
Page 425 and 426:
414native to eastern N.America, gro
Page 427 and 428:
416roller mill Pairs of horizontal
Page 429 and 430:
418acids, and whence the food is re
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420from a cereal, although it does
Page 433 and 434:
422salsify (oyster plant, vegetable
Page 435 and 436:
Page 437 and 438:
426evidence that the oil (which con
Page 439 and 440:
428when fresh supplies of fruit and
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430sequestrene, sequestrol See edta
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432solera process, rather than by d
Page 445 and 446:
434simnel cake Fruit cake with a la
Page 447 and 448:
436H. pomatia composition/100 g: wa
Page 449 and 450:
438somatotrophin, bovine (BST)A pep
Page 451 and 452:
440vitamin B 1 0.44 mg, B 2 0.17 mg
Page 453 and 454:
442spermyse Medieval English; soft
Page 455 and 456:
444Spore-forming species, especiall
Page 457 and 458:
446serving is a source of I, a good
Page 459 and 460:
448Acid-modified starch (thin boili
Page 461 and 462:
450indefinitely, since they are pro
Page 463 and 464:
452yield desirable flavours in choc
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454testinal tract without being abs
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456sugar maple N. American tree; Ac
Page 469 and 470:
458superoxide dismutase (SOD) coppe
Page 471 and 472:
460provide bulk in the food. Includ
Page 473 and 474:
462iso-syrups, high-fructose syrups
Page 475 and 476:
464largely replaced by the NCHS (US
Page 477 and 478:
466taste The tongue can distinguish
Page 479 and 480:
468tender stretch process Process i
Page 481 and 482:
470theobromine 3,7-Dimethylxanthine
Page 483 and 484:
472thrombin Plasma protein involved
Page 485 and 486:
474perature during storage, which m
Page 487 and 488:
476ton refrigeration A measure of r
Page 489 and 490:
478transferrin The main iron transp
Page 491 and 492:
480trifluoracetyl chloride Used to
Page 493 and 494:
482kynureninase (EC 3.7.1.3) is pyr
Page 495 and 496:
484191 mg, Na 67 mg, Zn 0.3 mg, Cu
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486ugli citrus fruit; cross between
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488uric acid The end-product of pur
Page 501 and 502:
490vasopressin Antidiuretic hormone
Page 503 and 504:
492adhering to epithelial cells in
Page 505 and 506:
494consumers that enhance physical
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496results in central nervous syste
Page 509 and 510:
498dependent enzymes. The abnormali
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500synthesis of noradrenaline, and
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502VITAMIN Eactivity was equal to 1
Page 515 and 516:
504essential). With the exception o
Page 517 and 518:
506wari Indian, Pakistani; dried ba
Page 519 and 520:
508water, Seltzer water or club sod
Page 521 and 522:
510or embryo (rich in nutrients) 2%
Page 523 and 524:
512WIN Weight-control Information N
Page 525 and 526:
514state controlled Marque National
Page 527 and 528:
516work See energy.wormseed See epa
Page 529 and 530:
Page 531 and 532:
520ZAG Zinc α2 glycoprotein, secre
Page 534:
Appendix
Page 537 and 538:
526Table 2 Labelling reference valu
Page 539 and 540:
528Table 4 EU population reference
Page 541 and 542:
530Table 6 Recommended nutrient int
Page 543 and 544:
532Table 7 (continued)E174E175E180S
Page 545 and 546:
534Table 7 (continued)Plant gums (s
Page 547 and 548:
536Table 7 (continued)Phosphoric ac
Page 549 and 550:
538Table 7 (continued)Other compoun
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