Benders'dictionary of nutrition and food technology

451stir frying Chinese method of cooking; sliced vegetables and meatfried for a short time in a small amount of oil, normally in a wok,over high heat with constant stirring.St John’s bread See carob.stobb Strawberry stalk.stocker cattle Weaned calves grazed on grass, small grain pastures,grain stubble or legume pastures.stockfish Unsalted fish that has been dried naturally in air andsunshine; mostly prepared in Norway. Contains 12–15% water;4.5 kg of fresh fish yield 1 kg stockfish.See also klipfish.Stoke’s law Equation to predict the stability of an emulsion asthe rate of separation of the phases, based on the diameter ofdroplets in the dispersed phase, the density of the two phases andthe viscosity of the continuous phase.Stomacher TM Paddle-action blender used to prepare foodsamples for microbiological testing.stomatitis Inflammation of the mucous membrane of the mouth.stondyng Medieval English; thick pottage such as frumenty.stork process The process of ultra-high temperature sterilisationof milk followed by sterilisation again inside the bottle.stout See beer.strain Horticultural term for seed-raised plants exhibiting certaincharacteristics, which are not stable or predictable enough whenpropagated to be a cultivar.strawberry Fruit of Fragaria spp., a perennial herb of Americanorigin, introduced into UK around 1600.Composition /100 g: (edible portion 94%) water 90.9 g, 134 kJ(32 kcal), protein 0.7 g, fat 0.3 g, carbohydrate 7.7 g (4.7 g sugars),fibre 2g, ash 0.4g, Ca 16mg, Fe 0.4mg, Mg 13mg, P 24mg, K153mg, Na 1mg, Zn 0.1mg, Mn 0.4mg, Se 0.4µg, vitamin A 1µgRE (33 µg carotenoids), E 0.3 mg, K 2.2 mg, B 1 0.02 mg, B 20.02 mg, niacin 0.4 mg, B 6 0.05 mg, folate 24 µg, pantothenate0.1 mg, C 59 mg. A 100 g serving is a source of Mn, folate, a richsource of vitamin C.Alpine strawberry is Fragaria vesca semperflorens,a variety ofthe European wild strawberry.strawberry tomato See cape gooseberry.straw mushroom Volvariella volvacea, see mushrooms.straw potatoes Very thin strips of potato, deep fried. Also knownas pommes allumettes.Strecker degradation A non-enzymic browning reactionbetween free amino acids and di- or tri-carbonyl compounds toform pyrazine derivatives. Will lead to loss of amino acids, andmay be aesthetically damaging to food, but also exploited to