Benders'dictionary of nutrition and food technology

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361alone is too oily and the second is too dry. Separation of the oilis prevented by partial hydrogenation of the oil and the additionof emulsifiers.pea, processed Garden peas (Pisum sativum) that have maturedon the plant and subsequently been canned.pear Fruit of many species of Pyrus; cultivated varieties alldescended from P. communis.The UK National Fruit Collectionhas 495 varieties of dessert and cooking pears, and a further 20varieties of perry pears.Composition/100 g: (edible portion 92%) water 84 g, 243 kJ(58 kcal), protein 0.4 g, fat 0.1 g, carbohydrate 15.5 g (9.8 g sugars),fibre 3.1g, ash 0.3g, Ca 9mg, Fe 0.2mg, Mg 7mg, P 11mg, K119mg, Na 1mg, Zn 0.1mg, Cu 0.1mg, Se 0.1µg, vitamin A 1µgRE (60 µg carotenoids), E 0.1 mg, K 4.5 mg, B 1 0.01 mg, B 20.03 mg, niacin 0.2 mg, B 6 0.03 mg, folate 7 µg, C 4 mg. A 150gserving (1 large) is a source of Cu.pearling In the milling of cereals such as rice, oats and barley, thetightly adhering husk is removed by an abrasion process knownas pearling, as opposed to the break rolls that are used in millingother cereals.pear, nashi (or Asian) Apple-shaped fruit of Pyris pyrifolia(sometimes known as apple pear because of its shape).Composition/100 g: (edible portion 91%) water 88 g, 176 kJ(42 kcal), protein 0.5 g, fat 0.2 g, carbohydrate 10.6 g (7.1 g sugars),fibre 3.6g, ash 0.4g, Ca 4mg, Mg 8mg, P 11 mg, K 121mg, Cu0.1mg, Mn 0.1mg, Se 0.1µg, 50 µg carotenoids, E 0.1 mg, K4.5 mg, B 1 0.01 mg, B 2 0.01 mg, niacin 0.2 mg, B 6 0.02 mg, folate8µg, pantothenate 0.1 mg, C 4 mg.pear, prickly See prickly pear.pease pudding English; dish prepared from dried peas, soaked,boiled, mashed and sieved, traditionally served with baked ham.pecan nuts From the American tree Carya illinoensis, species ofhickory nut.Composition/100 g: (edible portion 53%) water 3.5 g, 2893 kJ(691 kcal), protein 9.2 g, fat 72 g (of which 9% saturated, 59%mono-unsaturated, 31% polyunsaturated), carbohydrate 13.9 g(4g sugars), fibre 9.6g, ash 1.5g, Ca 70mg, Fe 2.5mg, Mg 121mg,P 277mg, K 410mg, Zn 4.5mg, Cu 1.2mg, Mn 4.5mg, Se 3.8µg,vitamin A 3µg RE (55µg carotenoids), E 1.4 mg, K 3.5 mg, B 10.66 mg, B 2 0.13 mg, niacin 1.2 mg, B 6 0.21 mg, folate 22 µg,pantothenate 0.9 mg, C 1 mg. An 18 g serving (3 nuts) is a sourceof Cu, a rich source of Mn.pecorino Italian hard sheep milk cheese with a grainy texture.pectase An enzyme (EC 3.1.1.11) in the pith (albedo) of citrusfruits which demethylates pectin to form water-insoluble pectic
362acid. The intermediate compounds, with varying numbers ofmethoxyl groups, are pectinic acids. Also known as pectinesterase, pectin methyl esterase and pectin methoxylase. Unlikepectinase, present in both ripe and unripe fruit, and not associatedwith softening and ripening.pectic acid Demethylated pectin.pectin Plant tissues contain hemicelluloses (chemically polymersof galacturonic acid) known as protopectins, which cement thecell walls together.As fruit ripens, there is maximum protopectinpresent; thereafter it breaks down to pectin, pectinic acid andfinally pectic acid and the fruit softens as the adhesive betweenthe cells breaks down. High methoxypectins (with >50% esterification)form rigid gels at low pH; low methoxypectins (
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WOODHEAD PUBLISHING IN FOOD SCIENCE
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Related titles:Food dehydration: A
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Published by Woodhead Publishing Li
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first edition my main task was to r
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List of figuresThe protein amino ac
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2accelase A mixture of enzymes that
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4achylia Absence of a secretion; e.
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6acute phase proteins A variety of
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8adulteration The addition of subst
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10or benzoyl peroxide may be used t
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12broken onto a flat surface.As the
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14alexanders A herb, black lovage (
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16allergen A compound, commonly a p
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18cooking vessels and as foil for w
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20that protein (chemical score). Mo
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22THE PROTEIN AMINO ACIDS
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24amydon A traditional starchy mate
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26and causes pernicious anaemia. Di
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28anise, star A spice, the seeds of
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30gies) may be due to the productio
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32(E-210-213), propionates (E-280-2
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34sodium and magnesium carbonates,
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36arbute Fruit of the South Europea
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38arteriosclerosis Thickening and c
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40asparagine A non-essential amino
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42nervous system actions, include d
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44other amino acids.These linkages
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46shape: spherical (coccus); rodlik
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48Balade TM Low-cholesterol butter,
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50barbecue Originally native Americ
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52basic foods See acid foods.basic
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54bean, broad Also known as fava or
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56béchamel sauce Also known as whi
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58beet sugar See sugar; sugar beet.
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60beetroot) are red, betaxanthins y
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62bilirubin, biliverdin The bile pi
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64biotinidase See biocytin.Biotrace
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66remove excess salt from preserved
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68After a meal the concentration of
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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
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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
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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
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250idi Indian, Sri Lankan; steamed
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252induction period The lag period
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254so unavailable to micro-organism
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256iodopsin See rhodopsin.IoM Insti
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258sufficient blood to heart muscle
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260isopropyl citrate Ester of isopr
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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
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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,
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280levans Polymers of fructose (the
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282linoleic acid, conjugated Isomer
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284cron remnants, and cholesterol;
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286serving is a source of Ca, folat
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288made. US legislation sets precis
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290lymphocytes See leucocytes.lymph
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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
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302meat speciation Identification o
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304a means of identification, and a
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306metaphysis Growing portion of a
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308is oxidised to methyl pyridone c
Page 321 and 322: 310migration In food packaging, the
Page 323 and 324: 312partial evaporation; fat and tot
Page 325 and 326: 3141.7mg, Cu 0.8mg, Mn 1.6mg, Se 2.
Page 327 and 328: 316and A. sojae to form koji. Salt
Page 329 and 330: 318moniliformin mycotoxin formed by
Page 331 and 332: 320green Penicillium, black Aspergi
Page 333 and 334: 322muscatels Made by drying the lar
Page 335 and 336: 324mycotoxins Compounds produced by
Page 337 and 338: 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
Page 353 and 354: 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
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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
Page 397 and 398: 386prahoc Cambodian; fermented fish
Page 399 and 400: 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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Page 413 and 414: 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
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414native to eastern N.America, gro
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416roller mill Pairs of horizontal
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418acids, and whence the food is re
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420from a cereal, although it does
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422salsify (oyster plant, vegetable
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426evidence that the oil (which con
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428when fresh supplies of fruit and
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430sequestrene, sequestrol See edta
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432solera process, rather than by d
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434simnel cake Fruit cake with a la
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436H. pomatia composition/100 g: wa
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438somatotrophin, bovine (BST)A pep
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440vitamin B 1 0.44 mg, B 2 0.17 mg
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442spermyse Medieval English; soft
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444Spore-forming species, especiall
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446serving is a source of I, a good
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448Acid-modified starch (thin boili
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450indefinitely, since they are pro
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452yield desirable flavours in choc
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454testinal tract without being abs
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456sugar maple N. American tree; Ac
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458superoxide dismutase (SOD) coppe
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460provide bulk in the food. Includ
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462iso-syrups, high-fructose syrups
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464largely replaced by the NCHS (US
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466taste The tongue can distinguish
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468tender stretch process Process i
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470theobromine 3,7-Dimethylxanthine
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472thrombin Plasma protein involved
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474perature during storage, which m
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476ton refrigeration A measure of r
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478transferrin The main iron transp
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480trifluoracetyl chloride Used to
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482kynureninase (EC 3.7.1.3) is pyr
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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
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490vasopressin Antidiuretic hormone
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492adhering to epithelial cells in
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494consumers that enhance physical
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496results in central nervous syste
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498dependent enzymes. The abnormali
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500synthesis of noradrenaline, and
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502VITAMIN Eactivity was equal to 1
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504essential). With the exception o
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506wari Indian, Pakistani; dried ba
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508water, Seltzer water or club sod
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510or embryo (rich in nutrients) 2%
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512WIN Weight-control Information N
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514state controlled Marque National
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516work See energy.wormseed See epa
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520ZAG Zinc α2 glycoprotein, secre
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Appendix
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526Table 2 Labelling reference valu
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528Table 4 EU population reference
Page 541 and 542:
530Table 6 Recommended nutrient int
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532Table 7 (continued)E174E175E180S
Page 545 and 546:
534Table 7 (continued)Plant gums (s
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536Table 7 (continued)Phosphoric ac
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538Table 7 (continued)Other compoun
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