Benders'dictionary of nutrition and food technology

435slivovitz (sliwowitz) E European (originally Yugoslavia); distilledspirit made from fermented plums; similar to German quetschand French mirabelle. Some of the stones are included with thefruit and produce a characteristic bitter flavour from the hydrocyanicacid (0.008% cyanide is present in the finished brandy).sloe Wild plum, fruit of the blackthorn (Prunus spinosa) with asour and astringent flavour; almost only use is for the preparationof sloe gin, a liqueur made by steeping wild sloes in gin orneutral spirit. Known in France as prunelle.sloke See laver.slot Shetland; dumplings made from pounded cod roe and flour.slow virus Obsolete term for infective agents with some propertiesresembling viruses, but not containing any nucleic acid. Nowknown as prions.SMA TM (Scientific Milk Adaptation) A milk preparation forinfant feeding modified to resemble the composition of humanmilk; see milk, humanised.smallage Wild celery, Apium graveolens.smell See organoleptic.smelt Small oily fish, Osmerus spp.smetana Thin soured cream, originally Russian.smilacin See parillin.smoke point The temperature at which the decompositionproducts of frying oils become visible as bluish smoke. The temperaturevaries with different fats, ranging between 160 and260°C.See also fire point; flash point.smoked beef See pastrami.smoke, liquid Either condensate from wood smoke or an aqueousextract of smoke, applied to the surface of foods as an alternativeto traditional smoking.smoking The process of flavouring and preserving meat or fish bydrying slowly in the smoke from a wood fire; the type of woodused affects the flavour of the final smoked product.smörgåsbord Scandinavian; buffet table laden with delicacies asa traditional gesture of hospitality, a traditional way of servingmeals.smørrebrød Scandinavian; open sandwiches, often on rye bread,with a variety of toppings and garnishes. Literally smeared bread.SMS Sucrose monostearate. See sucrose esters.smut Group of fungi that attack wheat; includes loose or commonsmut (Ustilago tritici) and stinking smut or bunt (Tilletia tritici).snail The small snail eaten in Europe is Helix pomatia; giantAfrican snail (which weighs several hundred grams) is Achatimafulica.