Benders'dictionary of nutrition and food technology

325from niacin. Involved as hydrogen acceptors / donors in a widevariety of oxidation and reduction reactions.NAEL See no adverse effect level.nalidixic acid Quinolone antibiotic used to treat intestinal (andurinary tract) infections.nam pla Thai; salted paste made from shrimps and small fish.nan Indian flat bread, an egg dough prepared with white flour andleavened with sodium bicarbonate, normally baked in a tandoor(see tandoori).nanofiltration A membrane process to separate particles withmolecular weights from 300–1000 Da, using lower pressures thanreverse osmosis (see osmosis, reverse).naphthoquinone The chemical ring structure of vitamin k; thevarious chemical forms of vitamin K can be referred to as substitutednaphthoquinones.naringenin See naringin.naringin A glycoside (trihydroxyflavonone rhamnoglucoside)found in grapefruit, especially in the immature fruit. Extremelybitter: dilutions of 1 part in 10000 parts of water can be detected.Sometimes found in canned grapefruit segments as tiny, whitebeads. Hydrolysed to the aglycone, naringenin, which is notbitter.naseberry Alternative name for sapodilla.nashi See pear, nashi.nasogastric tube Fine plastic tube inserted through the nose andthence into the stomach for enteral nutrition.nasturtium Both the leaves and seeds of Tropaeolum officinaliscan be eaten; they have a hot flavour. The seeds can be pickledas a substitute for capers, and the flowers can be used to decoratesalads.nata Filipino; thick gelatinous film grown on the surface ofcoconut, sugarcane or fruit juice by fermentation with the aceticacid bacterium Acetobacter aceti, which produces an extracellularcellulose polymer. Eaten as a dessert.natamycin (or pimaricin) A polyene antifungal agent, from Streptomycesnatalensis, used as a coating on the surface of cheeses toprevent the growth of mould or yeast.national flour See flour, wheatmeal.natriuretic Any compound that promotes excretion of sodiumsalts in the urine; most diuretics are natriuretics.natto Japanese; soya bean fermented using Bacillus natto.Composition /100 g: water 55 g, 887 kJ (212 kcal), protein17.7 g, fat 11 g (of which 16% saturated, 24% mono-unsaturated,61% polyunsaturated), carbohydrate 14.4 g (3.6 g sugars), fibre5.4g, ash 1.9g, Ca 217mg, Fe 8.6mg, Mg 115mg, P 174mg, K