Benders'dictionary of nutrition and food technology

34sodium and magnesium carbonates, from a spring in the valleyof Ahr (in Germany).apoptosis The process of programmed or organised cell death, asopposed to necrosis.aporrhegma Any of the toxic substances formed from aminoacids during the bacterial decomposition of a protein.aposia Absence of sensation of thirst.apositia Aversion to food.appendix (vermiform appendix) A residual part of the intestinaltract, a small sac-like process extending from the caecum, some4–8 cm long. Acute inflammation, caused by an obstruction(appendicitis) can lead to perforation and peritonitis if surgeryis not performed in time.See also gastrointestinal tract.appenzeller Swiss hard cheese, washed with white wine and herbswhile maturing.appertisation French term for the process of destroying all themicro-organisms of significance in food, i.e. ‘commercial sterility’;a few organisms remain alive but quiescent. Named afterNicholas Appert (1752–1841), a Paris confectioner who inventedthe process of canning, and opened the first vacuum bottlingfactory in 1804.appestat See appetite control.appetite control Hunger centres found in the lateral hypothalamusinitiate feeding; satiety centres found in the ventromedialhypothalamus signal satiety. Centres found in the temporal lobe(amygdala) control learnt food behaviour.See also leptin.apple Fruit of the tree Malus sylvestris and its many cultivars andhybrids; there are more than 2000 varieties in the BritishNational Fruit Collection. Crab apples are grown mainly for decorationand for pollination of fruit-bearing trees, although thesour fruit can be used for making jelly. Cooking apples are generallysourer varieties than dessert apples and normally haveflesh which crumbles on cooking; cider apples are sour varietiesespecially suited to the making of cider.Composition/100 g: (edible portion 92%) water 86 g, 218 kJ(52 kcal), protein 0.3 g, fat 0.2 g, carbohydrate 13.8 g (10.4 gsugars), fibre 2.4g, ash 0.2g, Ca 6mg, Fe 0.1mg, Mg 5mg, P11 mg, K 107 mg, Na 1 mg, vitamin A 3µg RE (67µg carotenoids),E 0.2 mg, K 2.2 mg, B 1 0.02 mg, B 2 0.03 mg, niacin 0.1 mg, B 60.04 mg, folate 3 µg, pantothenate 0.1 mg, C 5 mg.apple brandy spirit made by distillation of cider, known inFrance as calvados.See also apple jack.