Benders'dictionary of nutrition and food technology

369phase inversion cream is an emulsion of fat in water; butter is anemulsion of water in fat. The change from cream to butter istermed phase inversion.phase transition Transition between solid and fluid states. Fluids(gases, liquids and particulate solids) flow under pressure; solidsare deformed.phase I metabolism The first phase of metabolism of foreigncompounds (xenobiotics), involving metabolic activation suchas hydroxylation (catalysed by cytochromes p 450 ), deacylation,etc. Generally regarded as detoxication reactions, but may infact convert inactive precursors into metabolically activecompounds, and involved in activation of precursors tocarcinogens.phase II metabolism The second phase of the metabolism offoreign compounds, in which the activated derivatives formed inphase i metabolism are conjugated with amino acids (e.g. glycine,alanine), glucuronic acid or glutathione, to yield watersolublederivatives that can be excreted in the urine or bile.phaseolin Globulin protein in kidney or haricot bean (Phaseolusvulgaris).phaseolunatin Cyanogenic (cyanide-forming) glucoside foundin certain legumes (such as lima bean, chick pea, commonvetch), which hydrolyses to glucose, acetone and hydrocyanicacid; not proven harmful when present in the diet.phasin Originally the lectin from the bean Phaseolus vulgaris,now used for non-toxic plant lectins in general.PHB ester See parabens.pheasant game bird, Phasianus colchicus and related species.Total weight 1.5 kg; traditionally sold as brace, i.e. cock and hen,although now commonly available as single birds; usuallyhung 3 days (up to 3 weeks in very cold weather) to developflavour.Composition/100 g: (edible portion 76%) water 72.8 g, 557 kJ(133 kcal), protein 23.6 g, fat 3.6 g (of which 40% saturated, 40%mono-unsaturated, 20% polyunsaturated), cholesterol 66 mg,carbohydrate 0 g, ash 1.4 g, Ca 13 mg, Fe 1.1 mg, Mg 20 mg, P230mg, K 262mg, Na 37mg, Zn 1mg, Cu 0.1mg, Se 16.2µg,vitamin A 50µg retinol, B 1 0.08 mg, B 2 0.15 mg, niacin 6.8 mg,B 6 0.74 mg, folate 6 µg, B 12 0.8µg, pantothenate 1 mg, C 6 mg. A100 g serving is a source of pantothenate, a good source of P, Se,a rich source of niacin, vitamin B 6 ,B 12 .phenetylurea See dulcin.phenol oxidases Group of enzymes that oxidise phenols toquinones, which then undergo non-enzymic polymerisation tored-brown pigments.