Benders'dictionary of nutrition and food technology

406recombinant DNA Product of ligating (joining) two separatepieces of DNA, produced using the same restriction enzyme,soas to permit introduction of foreign DNA into a host genome orplasmid.recommended daily amount (or allowance), RDA See referenceintakes.recrystallisation Changes in shape, size or orientation of ice crystalsin frozen foods that cause a loss of quality.rectal feeding Also known as nutrient enemata. The colon canabsorb 1–2 L of solution per day; maximum daily amount ofglucose that can be given is 75 g (equivalent to 1260 kJ, 300 kcal),and 1 g of nitrogen, in the form of hydrolysed protein (equivalentto 6 g of protein).red blood cells See blood cells.red colours amaranth (E-123), carmoisine (E-122), cochineal(E-120), erythrosine (E-127), ponceau 4r (E-124), red 2G (E-128).red cooking Chinese method of cooking; meat or poultry is firststir fried, then simmered in broth or water.redcurrants Fruit of Ribes sativum (same species as whitecurrants);the UK National Fruit Collection contains 78 varieties.Composition/100 g: (edible portion 98%) water 84 g, 234 kJ(56 kcal), protein 1.4 g, fat 0.2 g, carbohydrate 13.8 g (7.4 g sugars),fibre 4.3g, ash 0.7g, Ca 33mg, Fe 1mg, Mg 13mg, P 44mg, K275mg, Na 1mg, Zn 0.2mg, Cu 0.1mg, Mn 0.2mg, Se 0.6µg,vitamin A 2µg RE (72µg carotenoids), E 0.1 mg, K 11 mg, B 10.04 mg, B 2 0.05 mg, niacin 0.1 mg, B 6 0.07 mg, folate 8 µg, pantothenate0.1 mg, C 41 mg.A 110 g serving a rich source of vitaminC.red fish See rosefish.red herring herring that has been well salted and smoked forabout 10 days. Also called Yarmouth bloater. Bloaters are saltedless and smoked for a shorter time; kippers lightly salted andsmoked overnight.redox potential Oxidation/reduction potential, the potential of anelectrode in a 1 mol /L solution of each of the oxidant and reductant,relative to a hydrogen electrode.red pepper See pepper, sweet.red tide Sudden, unexplained increase in numbers of toxicdinoflagellate organisms in the sea which cause fish and shellfishfeeding on them to become seasonally toxic.reduced EU and US legislation state that for a food label oradvertising to bear a claim that it contains a reduced amount offat, saturates, cholesterol, sodium or alcohol it must contain 25%less of the specified nutrient than a reference product for which