Benders'dictionary of nutrition and food technology

3682.6 mg, B 1 0.03 mg, B 2 0.02 mg, niacin 0.1 mg, B 6 0.1 mg, folate8µg, C 8 mg. An 80 g serving (half fruit) is a source of Mn.pervaporation Evaporation from a colloidal suspension (seecolloid) by heating in a bag made from a semipermeablemembrane. If there are crystalloids present, they pass throughthe membrane and are deposited on the outside of thebag.pescetarian A partial vegetarian who will eat fish but not meat.PET Polyethylene terephthalate; clear plastic used in packaging,especially bottles for drinks; biodegradable within about 8 weekswhen composted.PETscan See positron emission tomography scanning.petechiae Small round, flat, dark red spots caused by bleedinginto the skin or under mucous membrane; occur in vitamin c deficiencyas a result of capillary fragility.pétillant French; lightly sparkling wines.petit-grain oils Prepared from twigs and leaves of the bitterorange by steam distillation; similar to neroli oil but less fragrant.Petit-grain Portugal prepared from leaves of sweet orange,mandarin petit-grain from tangerine leaves, and lemon petitgrainfrom lemon leaves.Petrifilm TM plates Laminated plastic film containing dehydratednutrients for bacterial culture, as an alternative to traditionalagar plates.Peyer’s patches Oval masses of lymphoid tissue in the smallintestinal mucous membrane, responsible for the production oflymphocytes (white blood cells) and antibodies.PGA Pteroylglutamic acid, see folic acid.PGPR Polyglycerol polyricinoleate, used as an emulsifying agentin chocolate manufacture.pH Potential hydrogen, measurement of acidity or alkalinity ona logarithmic scale. Defined as the negative logarithm of thehydrogen ion concentration. The scale runs from 0, which is verystrongly acidic, to 14, which is very strongly alkaline. Pure wateris pH 7, which is neutral; below 7 is acid, above is alkaline.See also buffer.phaeophytin Brownish-green derivative of chlorophyll, causedby the loss of magnesium in acid conditions. The formation ofphaeophytin accounts for the colour change when green vegetablesare cooked.phage See bacteriophage.phagomania Morbid obsession with food; also known assitomania.phagophobia Fear of food; also known as sitophobia.pharmafoods Alternative name for functional foods.