Benders'dictionary of nutrition and food technology

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397puls (pulmentus) Roman; barley or wheat that has been roasted,pounded and boiled to make a gruel; probably a precursor ofpolenta.Pulse TM Capsules of fish oil rich in ω3 polyunsaturated fattyacids.pulsed light Technique for sterilisation of packaging, food surfacesand water by exposure to very short bursts (typically100–300µs) of very high-intensity broad spectrum light, about25% of which is UV.pulses Name given to the dried seeds (matured on the plant) oflegumes such as peas, beans and lentils. In the fresh, wet formthey contain about 90% water, but the dried form contains about10% water and can be stored.pumpernickel Dense sour-flavoured black bread made from rye,originally German; in USA name for any rye bread.pumpkin A gourd, fruit of Cucurbita pepo.Composition/100 g:water 79 g,377 kJ (90 kcal),protein 16.1 g,fat1.4 g (of which 40% saturated, 30% mono-unsaturated, 30%polyunsaturated),cholesterol 50 mg,carbohydrate 2 g,ash 1.3 g,Ca10 mg,Fe 3.5 mg,Mg 250 mg,P 272 mg,K 382 mg,Na 70 mg,Zn 1 mg,Cu 0.4mg, Se 27.4µg, vitamin A 30 µg retinol, E 5 mg, K 0.1 mg, B 10.01 mg,B 2 0.12 mg,niacin 1.4 mg,B 6 0.13 mg,folate 6 µg, B 12 0.5µg.Seeds, composition/100 g: (edible portion 74%) water 6.9 g,2265 kJ (541 kcal), protein 24.5 g, fat 45.8 g (of which 20% saturated,33% mono-unsaturated, 48% polyunsaturated), carbohydrate17.8g (1g sugars), fibre 3.9g, ash 4.9g, Ca 43mg, Fe 15mg,Mg 535mg, P 1174mg, K 807mg, Na 18mg, Zn 7.5mg, Cu 1.4mg,Mn 3mg, Se 5.6µg, vitamin A 19µg RE (228µg carotenoids), K51.4 mg, B 1 0.21 mg, B 2 0.32 mg, niacin 1.7 mg, B 6 0.22 mg, folate58µg, pantothenate 0.3 mg, C 2 mg. A 15 g serving is a source ofCu, Fe, Mn, a good source of Mg, P.PureBright TM See pulsed light.purgative See laxatives.puri (poori) Indian; unleavened wholewheat bread preparedfrom a butter-rich dough, shaped into small pancakes and deepfried in hot oil.purines (see p. 398) Nitrogenous bases that occur in nucleicacids (adenine and guanine) and their precursors and metabolites;inosine, caffeine and theobromine are also purines.They arenot dietary essentials; both dietary and endogenously formedpurines are excreted as uric acid.purl Old English winter drink; warmed ale with bitters andbrandy or milk, sugar and spirit.puto South-east Asian; steamed bread made from rice thathas been allowed to undergo a lactic acid fermentation.
398PURINESLeuconostoc mesenteroides and yeasts produce carbon dioxideas a raising agent.putromaine Any toxin produced by the decay of food within thebody.pyloric stenosis Narrowing of the pylorus, leading to repeatedvomiting and sometimes visible distension of the stomach.pylorus Lower end of the stomach, where it enters the duodenum,via the pyloric sphincter.pyorrhea Obsolete name for periodontal disease.pyrazines Derivatives of six-membered heterocyclic aromaticcompounds with two N atoms in the ring; they impart nutty,roasted, ‘green’ and fruity flavours to foods.pyridine nucleotides Obsolete name for the coenzymes nad andnadp.pyridorin Term used for pyridoxamine (see vitamin B 6 ) whenused to inhibit the Amadori reaction (the rearrangement of the
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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
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310migration In food packaging, the
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312partial evaporation; fat and tot
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3141.7mg, Cu 0.8mg, Mn 1.6mg, Se 2.
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316and A. sojae to form koji. Salt
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318moniliformin mycotoxin formed by
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320green Penicillium, black Aspergi
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322muscatels Made by drying the lar
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324mycotoxins Compounds produced by
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326729mg, Na 7mg, Zn 3mg, Cu 0.7mg,
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328neuritis Inflammatory disease of
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330nicotinamide adenine dinucleotid
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332nitrogen, metabolic Nitrogen in
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334NON-STARCH POLYSACCHARIDES
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336NSP See non-starch polysaccharid
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338intake, with a more severe restr
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340obstipation Extreme and persiste
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342oleic acid Mono-unsaturated fatt
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344onion Bulb of Allium cepa; many
Page 357 and 358: 346organic (1) Chemically, the term
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Page 361 and 362: 350oxycalorimeter Instrument for me
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Page 367 and 368: 356when the rice is polished, it co
Page 369 and 370: 358with egg and milk. Spinach, toma
Page 371 and 372: 360niacin 0.3 mg, B 6 0.02 mg, fola
Page 373 and 374: 362acid. The intermediate compounds
Page 375 and 376: 364pentagastrin Synthetic peptide t
Page 377 and 378: 366remove amino acids sequentially
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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
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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
Page 423 and 424: 412rheopectic (rheopexic) A fluid w
Page 425 and 426: 414native to eastern N.America, gro
Page 427 and 428: 416roller mill Pairs of horizontal
Page 429 and 430: 418acids, and whence the food is re
Page 431 and 432: 420from a cereal, although it does
Page 433 and 434: 422salsify (oyster plant, vegetable
Page 435 and 436: 424Composition/100 g: (edible porti
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Page 439 and 440: 428when fresh supplies of fruit and
Page 441 and 442: 430sequestrene, sequestrol See edta
Page 443 and 444: 432solera process, rather than by d
Page 445 and 446: 434simnel cake Fruit cake with a la
Page 447 and 448: 436H. pomatia composition/100 g: wa
Page 449 and 450: 438somatotrophin, bovine (BST)A pep
Page 451 and 452: 440vitamin B 1 0.44 mg, B 2 0.17 mg
Page 453 and 454: 442spermyse Medieval English; soft
Page 455 and 456: 444Spore-forming species, especiall
Page 457 and 458: 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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518Composition/100 g: (edible porti
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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
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530Table 6 Recommended nutrient int
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532Table 7 (continued)E174E175E180S
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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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