Benders'dictionary of nutrition and food technology

P351P. 4000 A class of synthetic sweeteners, chemically nitro-aminoalkoxybenzenes (propoxyamino nitrobenzene is 4100 times assweet as saccharin). They are not considered harmless and arenot permitted in foods.PA 3679 Designation of a putrefactive anaerobic bacteriumwidely used in investigations of heat sterilisation.paak South-east Asian; salty fish paste made by fermenting fishor shrimps with rice.PABA See PARA-amino benzoic acid.pacificarins Compounds present in foods that resist microorganisms;they may be of microbial origin or synthesised bythe plant itself. Also known as phytoncides.packaging, active Packaging that changes the condition of thepacked food to extend its shelf life or improve safety or sensoryproperties, while maintaining quality. May include oxygenscavengers, desiccants, antimicrobial compounds, etc.See also bioactive polymers; packaging, modified atmosphere.packaging, green Use of biodegradable materials to replace conventionalplastics in food packaging.See also starch, thermoplastic.packaging, intelligent Packaging system that monitors the conditionof packaged foods to give information about its qualityduring transport and storage. May include a variety of chemical,enzymic or immunological sensors to detect temperature,oxygen, products of spoilage and specific micro-organisms.See also time–temperature indicator.packaging, modified atmosphere Storage of fruits, vegetables andprepacked meat in a controlled atmosphere in which a proportionof the oxygen is replaced by carbon dioxide, sometimeswith the addition of other gases such as argon and nitrous oxide.For some products a high oxygen atmosphere is used, to reduceenzymic browning and anaerobic spoilage. In the passiveprocess, the product is sealed in a selectively permeable polymerand allowed to undergo metabolism until the desired gas compositionhas been achieved; in the active process the package isevacuated, then flushed with the desired gas mixture beforesealing.packed cell volume (PCV) See haematocrit.paddy rice in the husk after threshing; also known as rough rice.pak choy Chinese cabbage or Chinese leaves, Brassica chinensis.PAL See physical activity level.Palatinat TM See isomalt.palatinose Isomaltulose, a disaccharide, α-1,6-glucosyl-fructose.