Benders'dictionary of nutrition and food technology

324mycotoxins Compounds produced by filamentous fungi (and soexclude mushroom toxins) that may accumulate to harmfullevels in foods without any adverse effect on the flavour orappearance of the food; many are acutely or chronically toxic orcarcinogenic. The most important are: aflatoxins (produced byAspergillus spp.), ochratoxins (Aspergillus and Penicillium spp.),monoliformin (Fusarium spp.), patulin (Aspergillus and Penicilliumspp.) and ergot alkaloids formed by Claviceps purpureagrowing on rye.myenteron Muscle layers of the intestine, a layer of circularmuscles inside a layer of longitudinal muscles, responsible forperistalsis.myocardial infarction Damage to heart muscle due to ischaemia(failure of the blood supply from the coronary arteries).myofibril See muscle.myoglobin haem-containing oxygen binding protein in muscle.Responsible for the red colour of fresh meat, oxidised to brownmetmyoglobin as meat ages, or on cooking. When meat is cured(see meat, curing) with nitrite, the myoglobin is converted to thebright red nitrosomyoglobin.myo-inositol See inositol.myosin The major protein of muscle, about 40% of the total. Aglobulin, insoluble in water but soluble in salt solution.myristic acid A saturated fatty acid with 14 carbon atoms(C14:0).myrosinase The enzyme (thioglycosidase, EC 3.2.3.1) in mustardseed and horseradish that hydrolyses myrosin or sinigrin toglucose and allyl isothiocyanate, the pungent principle.Mysore flour A blend of 75% tapioca and 25% peanut flour.mysost See gjetost.myxoedema Severe hypothyroidism (underactivity of the thyroidgland, see thyroid hormones) in adults; the name is derived frompuffiness of hands and face due to thickening of skin. Signsinclude coarsening of the skin, intolerance of cold, weight gainand dull mental apathy, as well as reduced basal metabolic rate.myxoxanthin carotenoid pigment in algae with vitamin aactivity.Nnaartje Afrikaans; a small tangerine; see citrus fruit.NAASO North American Association for the Study of Obesity,now called the Obesity Society; web site http://www.naaso.org/.NAD, NADP Nicotinamide adenine dinucleotide and nicotinamideadenine dinucleotide phosphate, the coenzymes derived