Benders'dictionary of nutrition and food technology

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501VITAMIN Dintakes are 10–15µg/day for adults, amounts that are unlikely tobe obtained from unsupplemented diets.The obsolete international unit of vitamin D = 25 ng calciol;1mg calciol = 40 IU.vitamin D resistant rickets See rickets.vitamin D toxicity Excessive intake of vitamin D results in disturbanceof calcium metabolism, resulting in hypercalcaemia,dangerously raised blood calcium concentrations, leading toraised blood pressure, and calcinosis, inappropriate depositionof calcium in soft tissues, leading to brain and kidney damage.Excessive exposure to sunlight does not lead to excessive formationof vitamin D because previtamin D undergoes furtherlight-catalysed reactions to inactive compounds, and there is onlylimited availability of 7-dehydrocholesterol in the skin.vitamin E (see p. 502) Two main groups of compounds havevitamin E activity: the tocopherols and the tocotrienols; there arefour isomers of each: α-, β-, γ- and δ-tocopherols and α-, β-, γ-and δ-tocotrienols, with differing potencies.Deficiency symptoms vary considerably in different animalspecies; sterility in mouse, rat, rabbit, sheep and turkey; musculardystrophy in several species; capillary permeability in chickand turkey; anaemia in monkey. Human dietary deficiency isunknown, but hereditary lack of β-lipoprotein leads to functionaldeficiency, with severe neurological damage. Premature infantsmay show haemolytic anaemia as a result of vitamin E deficiency.Functions as an antioxidant in cell membranes, protectingunsaturated fatty acids from oxidative damage. It also hasmembrane-specific functions, and a role in cell signalling andmodulation of gene expression.The vitamin E content of foods is expressed as milligrams α-tocopherol equivalent (based on the different potency of the differentvitamers). The obsolete international unit of vitamin E
502VITAMIN Eactivity was equal to 1 mg of synthetic α-tocopherol; on this basisnatural source α-tocopherol is 1.49 IU/mg.vitamin F Sometimes used for the essential fatty acids.vitamin G Obsolete name for vitamin b 2 .
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WOODHEAD PUBLISHING IN FOOD SCIENCE
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Related titles:Food dehydration: A
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Published by Woodhead Publishing Li
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first edition my main task was to r
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List of figuresThe protein amino ac
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2accelase A mixture of enzymes that
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4achylia Absence of a secretion; e.
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6acute phase proteins A variety of
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8adulteration The addition of subst
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10or benzoyl peroxide may be used t
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12broken onto a flat surface.As the
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14alexanders A herb, black lovage (
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16allergen A compound, commonly a p
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18cooking vessels and as foil for w
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20that protein (chemical score). Mo
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22THE PROTEIN AMINO ACIDS
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24amydon A traditional starchy mate
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26and causes pernicious anaemia. Di
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28anise, star A spice, the seeds of
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30gies) may be due to the productio
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32(E-210-213), propionates (E-280-2
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34sodium and magnesium carbonates,
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36arbute Fruit of the South Europea
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38arteriosclerosis Thickening and c
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40asparagine A non-essential amino
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42nervous system actions, include d
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44other amino acids.These linkages
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46shape: spherical (coccus); rodlik
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48Balade TM Low-cholesterol butter,
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50barbecue Originally native Americ
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52basic foods See acid foods.basic
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54bean, broad Also known as fava or
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56béchamel sauce Also known as whi
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58beet sugar See sugar; sugar beet.
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60beetroot) are red, betaxanthins y
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62bilirubin, biliverdin The bile pi
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64biotinidase See biocytin.Biotrace
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66remove excess salt from preserved
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68After a meal the concentration of
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70Bombay mix See chevda.bomb calori
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72ulinum. At least seven different
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74brawn Made from pig meat, particu
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76breakfast cereal (breakfast food)
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78brown fat See adipose tissue, bro
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80urges to overeat, followed by sel
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82butterbur See fuki.butterine US t
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84bones; the disease occurred in an
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86acid ingredient of baking powder
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88dose 10 3 organisms, onset 3-8 da
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90red blood cells into tissue space
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92carbohydrate by difference It is
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94carnauba wax A hard wax from the
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96carotenols Hydroxylated carotenoi
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98or maize 1 million. Introduced in
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100cayenne pepper See pepper, chill
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102celtuce Stem lettuce, Lactuca sa
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104southern France. It is reputed t
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106cheese, Schmierkäse and, in USA
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108chenopods Seeds of Chenopodium s
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110Se, Zn, vitamin B 2 ,B 6 ,a good
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112chining To sever the rib bones f
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114cholecystokinin (CCK) Peptide ho
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116loaf, which stales more slowly.
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118cieddu See milk, fermented.cigua
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120clabbered milk Unpasteurised mil
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122(2) A technique used to encapsul
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124cocoa, Dutch Cocoa treated with
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126coffee A beverage produced from
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128169 mg, Na 20 mg, Zn 0.1 mg, Mn
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130conalbumin One of the proteins o
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132cooling agents Compounds that re
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134corticoids (e.g. aldosterone) in
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136crawfish Crustaceans (without cl
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138Cambridge cream. Crème caramel
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140cryogenic freezing Freezing by u
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142custard Sweet sauce, traditional
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144cytochromes haem-containing prot
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146that can be reformed. Measuring
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148from either dehydration or freez
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150devils on horseback Bacon wrappe
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152diabetic foods Loose term for fo
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154formulated for people suffering
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156oxidative phosphorylation; was f
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158DNA Deoxyribonucleic acid, the g
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160drupe Botanical term for a flesh
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162coloured pulp, with a smell cons
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164Edifas TM cellulose derivatives:
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166thin white varies, depending on
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168elver Young eel, about 5 cm in l
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170from the end of the protein chai
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172en papillote French method of co
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174Many enzymes contain non-protein
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176equilibrium moisture content The
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178agent for agricultural chemicals
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180expeller A horizontal barrel, co
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182watercress on which the larval s
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184bonds (e.g. C18:2), followed by
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186fenelar Norwegian; leg of mutton
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188fibrinogen One of the proteins o
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190fish, fatty See fish, oily.fish
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192aromatic oils, and numerous plas
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194fleishig Jewish term for dishes
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196flummery Old English pudding mad
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198tube defects in babies; it is un
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200(2) toxic chemicals, either natu
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202The ice sublimes off as water va
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204frying Cooking foods with oil at
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206galacticol See dulcitol.Galactom
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208secrete insulin.Also known as gl
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210gelatine A soluble protein prepa
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212ghrt See ghee.giardiasis Intesti
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214gliadin A prolamin, one of the p
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216An alternative to part of glycol
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218gluten The protein complex in wh
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220glycosylation Chemical reaction
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222gossypol Yellow toxic pigment fo
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224fruit, or as a hybrid between po
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226chewing gum, a powder to be spri
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228Composition /100 g: water 79.9 g
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230even in the mature adult, and th
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232HarvestPlus International resear
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234into the oesophagus. A common fo
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236impaired) and complete abstinenc
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238Composition /100 g: (edible port
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240the 12th century ceremonial cutt
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242hontarako Japanese; salted and d
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244humidity, absolute (or specific)
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246permits determination of the con
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248hyperthyroidism See thyrotoxicos
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250idi Indian, Sri Lankan; steamed
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252induction period The lag period
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254so unavailable to micro-organism
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256iodopsin See rhodopsin.IoM Insti
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258sufficient blood to heart muscle
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260isopropyl citrate Ester of isopr
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262(2) Table jelly is a dessert mad
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264reagent (sulphur dioxide, pyridi
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266Keshan disease Cardiomyopathy th
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268sor of the croissant, believed t
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270konjac gum derived from tubers o
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272the flavour of fermented milk an
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274lamb’s wool Old English drink
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276Osmotic laxatives include magnes
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278Phaseolus vulgaris Navy, Boston,
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280levans Polymers of fructose (the
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282linoleic acid, conjugated Isomer
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284cron remnants, and cholesterol;
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286serving is a source of Ca, folat
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288made. US legislation sets precis
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290lymphocytes See leucocytes.lymph
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292chlorophyll and so in all green
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294maize starch, waxy starch obtain
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296Composition/100 g: (edible porti
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298marine biotoxins Toxins in shell
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300Matzka process A low-temperature
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302meat speciation Identification o
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304a means of identification, and a
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306metaphysis Growing portion of a
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308is oxidised to methyl pyridone c
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310migration In food packaging, the
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312partial evaporation; fat and tot
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3141.7mg, Cu 0.8mg, Mn 1.6mg, Se 2.
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316and A. sojae to form koji. Salt
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318moniliformin mycotoxin formed by
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320green Penicillium, black Aspergi
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322muscatels Made by drying the lar
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324mycotoxins Compounds produced by
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326729mg, Na 7mg, Zn 3mg, Cu 0.7mg,
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328neuritis Inflammatory disease of
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330nicotinamide adenine dinucleotid
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332nitrogen, metabolic Nitrogen in
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334NON-STARCH POLYSACCHARIDES
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336NSP See non-starch polysaccharid
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338intake, with a more severe restr
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340obstipation Extreme and persiste
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342oleic acid Mono-unsaturated fatt
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344onion Bulb of Allium cepa; many
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346organic (1) Chemically, the term
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348osteoclasts Cells that resorb ca
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350oxycalorimeter Instrument for me
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352palatone See maltol.Palestine be
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354Dietary deficiency is unknown; i
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356when the rice is polished, it co
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358with egg and milk. Spinach, toma
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360niacin 0.3 mg, B 6 0.02 mg, fola
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362acid. The intermediate compounds
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364pentagastrin Synthetic peptide t
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366remove amino acids sequentially
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3682.6 mg, B 1 0.03 mg, B 2 0.02 mg
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370Tyrosinase (monophenol oxidase,
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372saturated fatty acid. The third
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374rate. Calculated from the physic
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376pils Pale type of lager original
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378pizza Originally Italian; savour
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380polarimeter, polariscope Instrum
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382pomegranate The fruit of the sub
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384bottle. White port is made from
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386prahoc Cambodian; fermented fish
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388PRI Population reference intake
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390Pronutro TM Protein-rich baby fo
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392infection may be involved. The n
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394and human milk proteins, which a
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39615-20 °C, but they will grow in
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398PURINESLeuconostoc mesenteroides
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400centiles of expected mid-upper a
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40252% polyunsaturated),carbohydrat
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404Raftiline TM fat replacer made f
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406recombinant DNA Product of ligat
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408refractometer Instrument to meas
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410resistant starch See starch, res
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412rheopectic (rheopexic) A fluid w
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414native to eastern N.America, gro
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416roller mill Pairs of horizontal
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418acids, and whence the food is re
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420from a cereal, although it does
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422salsify (oyster plant, vegetable
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424Composition/100 g: (edible porti
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426evidence that the oil (which con
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428when fresh supplies of fruit and
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430sequestrene, sequestrol See edta
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432solera process, rather than by d
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434simnel cake Fruit cake with a la
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436H. pomatia composition/100 g: wa
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438somatotrophin, bovine (BST)A pep
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440vitamin B 1 0.44 mg, B 2 0.17 mg
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442spermyse Medieval English; soft
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444Spore-forming species, especiall
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446serving is a source of I, a good
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448Acid-modified starch (thin boili
Page 461 and 462: 450indefinitely, since they are pro
Page 463 and 464: 452yield desirable flavours in choc
Page 465 and 466: 454testinal tract without being abs
Page 467 and 468: 456sugar maple N. American tree; Ac
Page 469 and 470: 458superoxide dismutase (SOD) coppe
Page 471 and 472: 460provide bulk in the food. Includ
Page 473 and 474: 462iso-syrups, high-fructose syrups
Page 475 and 476: 464largely replaced by the NCHS (US
Page 477 and 478: 466taste The tongue can distinguish
Page 479 and 480: 468tender stretch process Process i
Page 481 and 482: 470theobromine 3,7-Dimethylxanthine
Page 483 and 484: 472thrombin Plasma protein involved
Page 485 and 486: 474perature during storage, which m
Page 487 and 488: 476ton refrigeration A measure of r
Page 489 and 490: 478transferrin The main iron transp
Page 491 and 492: 480trifluoracetyl chloride Used to
Page 493 and 494: 482kynureninase (EC 3.7.1.3) is pyr
Page 495 and 496: 484191 mg, Na 67 mg, Zn 0.3 mg, Cu
Page 497 and 498: 486ugli citrus fruit; cross between
Page 499 and 500: 488uric acid The end-product of pur
Page 501 and 502: 490vasopressin Antidiuretic hormone
Page 503 and 504: 492adhering to epithelial cells in
Page 505 and 506: 494consumers that enhance physical
Page 507 and 508: 496results in central nervous syste
Page 509 and 510: 498dependent enzymes. The abnormali
Page 511: 500synthesis of noradrenaline, and
Page 515 and 516: 504essential). With the exception o
Page 517 and 518: 506wari Indian, Pakistani; dried ba
Page 519 and 520: 508water, Seltzer water or club sod
Page 521 and 522: 510or embryo (rich in nutrients) 2%
Page 523 and 524: 512WIN Weight-control Information N
Page 525 and 526: 514state controlled Marque National
Page 527 and 528: 516work See energy.wormseed See epa
Page 529 and 530: 518Composition/100 g: (edible porti
Page 531 and 532: 520ZAG Zinc α2 glycoprotein, secre
Page 534: Appendix
Page 537 and 538: 526Table 2 Labelling reference valu
Page 539 and 540: 528Table 4 EU population reference
Page 541 and 542: 530Table 6 Recommended nutrient int
Page 543 and 544: 532Table 7 (continued)E174E175E180S
Page 545 and 546: 534Table 7 (continued)Plant gums (s
Page 547 and 548: 536Table 7 (continued)Phosphoric ac
Page 549 and 550: 538Table 7 (continued)Other compoun
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