Benders'dictionary of nutrition and food technology

40asparagine A non-essential amino acid, chemically the β-amideof aspartic acid; abbr Asn (N), M r 132.1, pK a 2.1, 8.84, codonsAAPy.asparagus The young shoots of the plant Asparagus officinalis,originally known in England as sparrow grass (17th century).Composition/100 g: (edible portion 53%) water 93.2g, 84 kJ(20 kcal), protein 2.2 g, fat 0.1 g, carbohydrate 3.9 g (1.9 g sugars),fibre 2.1g, ash 0.6g, Ca 24mg, Fe 2.1mg, Mg 14mg, P 52mg, K202mg, Na 2mg, Zn 0.5mg, Cu 0.2mg, Mn 0.2mg, Se 2.3µg,vitamin A 38 µg RE (1168µg carotenoids), E 1.1 mg, K 41.6 mg,B 1 0.14 mg, B 2 0.14 mg, niacin 1 mg, B 6 0.09 mg, folate 52 µg, pantothenate0.3 mg, C 6 mg. A 60 g serving (5 spears) is a source offolate.aspartame An artificial sweetener, β-aspartyl-phenylalaninemethyl ester, some 200 times as sweet as sucrose. Stable for a fewmonths in solution, then gradually breaks down. Used in softdrinks, dessert mixes and as a ‘table top sweetener’. Trade namesCanderel, Equal, Nutrasweet, Sanecta.Because aspartame contains phenylalanine, it is specificallyrecommended that children with phenylketonuria avoid consumingit, although the amounts that would be consumed areextremely small.See also alitame.aspartic acid (aspartate) A non-essential amino acid; abbr Asp(D), M r 133.1, pK a 1.99, 3.90, 9.90, codons GAPy.aspartyl-phenylalanine methyl ester See aspartame.ASPEN American Society for Parenteral and Enteral Nutrition;web site http://www.clinnutr.org/.Aspergillus A family of moulds, important in the spoiling ofstored nuts and grains because A. flavus produces aflatoxins. A.oryzae is grown commercially as a source of takadiastase(fungal amylase).aspic jelly A clear jelly made from fish, chicken or meat stock,sometimes with added gelatine, flavoured with lemon, tarragon,vinegar, sherry, peppercorns and vegetables, used to glaze foodssuch as meat, fish and game. The name may be derived from theherb espic or spikenard.assize of bread English; courts to prosecute bakers sellingunder-weight or over-priced bread (established 1266, repealed1815).astaxanthin A carotenoid, the pink colour of salmon and troutmuscle; not vitamin a active.astringency The action of unripe fruits and cider apples, amongother foods, to cause a contraction of the epithelial tissues of thetongue (literally astringency means ‘a drawing together’). It is