Benders'dictionary of nutrition and food technology

431shaddock See pomelo.shallot Bulb of the plant Allium escalonium (A. cepa aggregatum)related to the onion, with similar flavour but less pungent; eachplant has a cluster of small bulbs rather than the single large bulbof the onion.sharon fruit See persimmon.Sharples centrifuge Continuous high-speed centrifuge (15–30 000rpm), consisting of a vertical cylinder. Used to separate liquidsof different densities or to clarify by sedimenting solids.sharps See wheatfeed.shashlik See kebab.shea butter Vegetable butter from the nuts of the shea tree (Butyrospermumparkii) which grows wild in W. and central Africa.49% saturated, 46% mono-unsaturated, 5% polyunsaturated,and contains 10% non-saponifiable lipids.See also cocoa butter equivalentsshearling 15–18-month-old sheep. See lamb.shear rate The velocity gradient in a liquid subjected to a shearstress. For Newtonian fluids there is a linear relationship betweenshear stress and shear rate; non-Newtonian fluids (which includemany emulsions, suspensions and concentrated solutions ofstarches, gums and proteins) show a non-linear relationship.See also dilatant; plastic fluids; pseudoplastic; rheopectic;thixotropic.shear stress (or shearing force) The force that moves a liquid.See also shear rate; viscosity.shellfish A wide range of marine molluscs (abalone, clam,cockle, mussel, scallop, oyster, whelk, winkle) and crustacea(order Decapoda: crab, crayfish, lobster, prawn, shrimp).shellfish poisoning Paralysis caused by eating shellfish contaminatedwith toxic organisms (dinoflagellates) that contain saxitoxinand related toxins. See also red tide.sherbet (1) Arabic name for water-ice (sugar, water and flavouring),also known by French name, sorbet, and the Italian name,granita. Used to be served between courses during a meal torefresh the palate.(2) Originally a Middle Eastern drink made from fruit juice,often chilled with snow. Modern version is made with bicarbonateof soda and tartaric acid (to fizz) with sugar and flavours.Sherbet powder is the same mixture in dry form.(3) In the USA a frozen dessert containing 1–2% milk fat,2–5% dairy solids; as opposed to sorbet, which contains no dairysolids.)sherry Fortified wines (around 15% alcohol by volume) from thesouth-west of Spain, around Jerez and Cadiz. Matured by the