Benders'dictionary of nutrition and food technology

492adhering to epithelial cells in gut. Infective dose 10 8 organisms,onset 2–5 days, duration 4–6 days, TX 3.1.2.2.vichyssoise Leek and potato cream soup, served cold.vicilin Globulin protein in pea and lentil.vicine One of the toxins in broad beans, responsible for acutehaemolytic anaemia or favism.victory bread American; recipe for bread containing soya flour tospare wheat, in a circular published by the US Secretary of Agriculturein 1918.Vienna flour Specially fine flour used to make strudel pastry,Vienna bread and cakes.Viennese coffee Ground coffee containing dried figs.viili Finnish; yogurt made using Streptococcus cremoris as themain organism.villi, intestinal Small, finger-like processes covering the surface ofthe small intestine in large numbers (20–40/mm 2 ), projectingsome 0.5–1 mm into the lumen. They provide a surface area ofabout 300 m 2 for the absorption of nutrients from the smallintestine.See also gastrointestinal tract.vinasses The residual liquors from sugar beet molasses; containappreciable quantities of betaine.vinegar A solution of acetic acid (not less than 4%); the productof two fermentations, first with yeast to convert sugars intoalcohol; this liquor, called gyle (6–9% alcohol), is then fermentedwith Acetobacter spp. to form acetic acid. In most countriesvinegar is made from grape juice (wine vinegar, may be from red,white or rosé wine).vinegar, balsamic Made from grape juice that has been concentratedover a low flame and fermented slowly in a seriesof wooden barrels; traditionally made only around Modena,Italy.vinegar, cider Made from apple juice, and known simply asvinegar in the USA.vinegar, malt Made from malted barley and may be distilled to acolourless liquid with the same acetic acid content but a moremellow flavour.vinegar, non-brewed (or non-brewed condiment) A solution ofacetic acid, 4–8%, coloured with caramel.vinegar, rice Made from saké.vine leaves Leaves of the grape vine, Vitis vinifera, used inMediterranean cuisine.Composition/100 g: (edible portion 95%) water 73 g, 389 kJ(93 kcal), protein 5.6 g, fat 2.1 g (of which 20% saturated, 7%mono-unsaturated, 73% polyunsaturated), carbohydrate 17.3 g