Benders'dictionary of nutrition and food technology

403(23 kcal), protein 1.4 g, fat 0.3 g, carbohydrate 4.5 g (0.6 g sugars),fibre 0.9g, ash 0.7g, Ca 19mg, Fe 0.6mg, Mg 13mg, P 40mg, K302 mg, Na 22 mg, Zn 0.6 mg, Cu 0.3 mg, Mn 0.1 mg, Se 0.9 µg,vitamin A 1µg RE (8848µg carotenoids), E 2.3 mg, K 255.2 mg,B 1 0.02 mg, B 2 0.03 mg, niacin 0.3 mg, B 6 0.06 mg, folate 60 µg, pantothenate0.3 mg, C 8 mg.radicidation Low-level irradiation treatment to kill non-sporeformingpathogens and prevent food poisoning; less severe treatmentthan radappertisation.radioallergosorbent tests (RAST) Tests for food allergy. Seeadverse reactions to foods.radio frequency heating See microwave cooking.radioimmunoassay (RIA) Sensitive and specific analytical techniquefor determination of analytes present at very low concentrationsin biological samples. Based on competition betweenunlabelled and labelled analyte for a limited number of bindingsites on an antibody; after calibration, measurement of either thebound or unbound labelled analyte permits determination of theamount present in the sample. Bound and free analyte may beseparated by a variety of techniques, including ultrafiltration,solvent extraction, equilibrium dialysis, adsorption onto charcoaland binding of the antiserum to a solid phase.Also known as saturation analysis or radio-ligand bindingassay, especially when a binding protein or plasma transportprotein is used rather than an antibody.See also elisa; fluorescence immunoassay.radio-ligand binding assay See radioimmunoassay.radiolysis Chemical changes caused by irradiation, producingcompounds that have antibacterial activity.radish The root of Raphanus spp.Composition/100 g: (edible portion 90%) water 95g, 67 kJ(16 kcal), protein 0.7 g, fat 0.1 g, carbohydrate 3.4 g (2.1 g sugars),fibre 1.6g, ash 0.6g, Ca 25mg, Fe 0.3mg, Mg 10mg, P 20mg, K233 mg, Na 39 mg, Zn 0.3 mg, Cu 0.1 mg, Mn 0.1 mg, Se 0.6 µg,14µg carotenoids, vitamin K 1.3 mg, B 1 0.01 mg, B 2 0.04 mg,niacin 0.3 mg, B 6 0.07 mg, folate 25 µg, pantothenate 0.2 mg, C15 mg.radurisation pasteurisation of food by low-dose irradiation todestroy a sufficient number of yeasts, moulds and non-sporeformingbacteria to prolong shelf-life.raffinade Best-quality refined sugar.raffinose Trisaccharide, galactosyl-glucosyl-fructose, found incotton seed, sugar-beet molasses and Australian manna; alsoknown as gossypose, melitose or melitriose. 23% of the sweetnessof sucrose. Not digested.