Benders'dictionary of nutrition and food technology

More documents

Recommendations

Info

Table 8 Fatty acid nomenclature539Trivial name Systematic name Shorth<strong>and</strong> codeAcetic ethanoic C2:0Propionic propanoic C3:0Butyric butanoic C4:0Caproic hexanoic C6:0Caprylic octanoic C8:0Capric decanoic C10:0Lauric dodecanoic C12:0Myristic tetradecanoic C14:0Palmitic hexadecanoic C16:0Stearic octadecanoic C18:0Arachidic eicosanoic C20:0Behenic docosanoic C22:0Lignoceric tetracosanoic C24:0Palmitoleic 9-hexadecenoic C16:1 ω7Oleic 9-octadecenoic C18:1 ω9Elaidic trans-9-octadecenoic trans-C18:1 ω9Vaccenic 11-octadecenoic C18:1 ω7Petroselinic 6-octadecenoic C18:1 ω6Gadoleic 9-eicosaenoic C20:1 ω9Erucic 13-docosenoic C22:1 ω9Brassidic trans-13-docosenoic trans-C22:1 ω9Cetoleic 11-docosenoic C22:1 ω11Nervonic 15-tetracosenoic C24:1 ω9α-Linolenic 9,12,15-octadecatrienoic C18:3 ω3Parinaric 9,11,13,15-octadecatetraenoic C18:4 ω3Eicosapentaenoic 5,8,11,14,17-eicosapentaenoic C20:5 ω3(timnodonic)Docosapentaenoic 7,10,13,16,19-docosapentaenoic C22:5 ω3(clupanodonic)Docosahexaenoic 4,7,10,13,16,19-docosahexaenoic C22:6 ω3(cervonic)Linoleic 9,12-octadecadienoic C18:2 ω6γ-Linolenic 6,9,12-octadecatrienoic C18:3 ω6α-Eleostearic 9,11 trans, 13, trans-C18:3 ω6trans-octadecatrienoicDihomo-γ-linolenic 8,11,14-eicosatrienoic C20:3 ω6Arachidonic 5,8,11,14-eicosatetraenoic C20:4 ω6Docosatetraenoic 7,10,13,16-docosatetraenoic C22:4 ω6(adrenic)Docosapentaenoic 4,7,10,13,16-docosapentaenoic C22:5 ω6Mead 5,8,11-eicosatrienoic C20:3 ω9
Page 1 and 2:
WOODHEAD PUBLISHING IN FOOD SCIENCE
Page 3 and 4:
Related titles:Food dehydration: A
Page 5:
Published by Woodhead Publishing Li
Page 8 and 9:
first edition my main task was to r
Page 10:
List of figuresThe protein amino ac
Page 13 and 14:
2accelase A mixture of enzymes that
Page 15 and 16:
4achylia Absence of a secretion; e.
Page 17 and 18:
6acute phase proteins A variety of
Page 19 and 20:
8adulteration The addition of subst
Page 21 and 22:
10or benzoyl peroxide may be used t
Page 23 and 24:
12broken onto a flat surface.As the
Page 25 and 26:
14alexanders A herb, black lovage (
Page 27 and 28:
16allergen A compound, commonly a p
Page 29 and 30:
18cooking vessels and as foil for w
Page 31 and 32:
20that protein (chemical score). Mo
Page 33 and 34:
22THE PROTEIN AMINO ACIDS
Page 35 and 36:
24amydon A traditional starchy mate
Page 37 and 38:
26and causes pernicious anaemia. Di
Page 39 and 40:
28anise, star A spice, the seeds of
Page 41 and 42:
30gies) may be due to the productio
Page 43 and 44:
32(E-210-213), propionates (E-280-2
Page 45 and 46:
34sodium and magnesium carbonates,
Page 47 and 48:
36arbute Fruit of the South Europea
Page 49 and 50:
38arteriosclerosis Thickening and c
Page 51 and 52:
40asparagine A non-essential amino
Page 53 and 54:
42nervous system actions, include d
Page 55 and 56:
44other amino acids.These linkages
Page 57 and 58:
46shape: spherical (coccus); rodlik
Page 59 and 60:
48Balade TM Low-cholesterol butter,
Page 61 and 62:
50barbecue Originally native Americ
Page 63 and 64:
52basic foods See acid foods.basic
Page 65 and 66:
54bean, broad Also known as fava or
Page 67 and 68:
56béchamel sauce Also known as whi
Page 69 and 70:
58beet sugar See sugar; sugar beet.
Page 71 and 72:
60beetroot) are red, betaxanthins y
Page 73 and 74:
62bilirubin, biliverdin The bile pi
Page 75 and 76:
64biotinidase See biocytin.Biotrace
Page 77 and 78:
66remove excess salt from preserved
Page 79 and 80:
68After a meal the concentration of
Page 81 and 82:
70Bombay mix See chevda.bomb calori
Page 83 and 84:
72ulinum. At least seven different
Page 85 and 86:
74brawn Made from pig meat, particu
Page 87 and 88:
76breakfast cereal (breakfast food)
Page 89 and 90:
78brown fat See adipose tissue, bro
Page 91 and 92:
80urges to overeat, followed by sel
Page 93 and 94:
82butterbur See fuki.butterine US t
Page 95 and 96:
84bones; the disease occurred in an
Page 97 and 98:
86acid ingredient of baking powder
Page 99 and 100:
88dose 10 3 organisms, onset 3-8 da
Page 101 and 102:
90red blood cells into tissue space
Page 103 and 104:
92carbohydrate by difference It is
Page 105 and 106:
94carnauba wax A hard wax from the
Page 107 and 108:
96carotenols Hydroxylated carotenoi
Page 109 and 110:
98or maize 1 million. Introduced in
Page 111 and 112:
100cayenne pepper See pepper, chill
Page 113 and 114:
102celtuce Stem lettuce, Lactuca sa
Page 115 and 116:
104southern France. It is reputed t
Page 117 and 118:
106cheese, Schmierkäse and, in USA
Page 119 and 120:
108chenopods Seeds of Chenopodium s
Page 121 and 122:
110Se, Zn, vitamin B 2 ,B 6 ,a good
Page 123 and 124:
112chining To sever the rib bones f
Page 125 and 126:
114cholecystokinin (CCK) Peptide ho
Page 127 and 128:
116loaf, which stales more slowly.
Page 129 and 130:
118cieddu See milk, fermented.cigua
Page 131 and 132:
120clabbered milk Unpasteurised mil
Page 133 and 134:
122(2) A technique used to encapsul
Page 135 and 136:
124cocoa, Dutch Cocoa treated with
Page 137 and 138:
126coffee A beverage produced from
Page 139 and 140:
128169 mg, Na 20 mg, Zn 0.1 mg, Mn
Page 141 and 142:
130conalbumin One of the proteins o
Page 143 and 144:
132cooling agents Compounds that re
Page 145 and 146:
134corticoids (e.g. aldosterone) in
Page 147 and 148:
136crawfish Crustaceans (without cl
Page 149 and 150:
138Cambridge cream. Crème caramel
Page 151 and 152:
140cryogenic freezing Freezing by u
Page 153 and 154:
142custard Sweet sauce, traditional
Page 155 and 156:
144cytochromes haem-containing prot
Page 157 and 158:
146that can be reformed. Measuring
Page 159 and 160:
148from either dehydration or freez
Page 161 and 162:
150devils on horseback Bacon wrappe
Page 163 and 164:
152diabetic foods Loose term for fo
Page 165 and 166:
154formulated for people suffering
Page 167 and 168:
156oxidative phosphorylation; was f
Page 169 and 170:
158DNA Deoxyribonucleic acid, the g
Page 171 and 172:
160drupe Botanical term for a flesh
Page 173 and 174:
162coloured pulp, with a smell cons
Page 175 and 176:
164Edifas TM cellulose derivatives:
Page 177 and 178:
166thin white varies, depending on
Page 179 and 180:
168elver Young eel, about 5 cm in l
Page 181 and 182:
170from the end of the protein chai
Page 183 and 184:
172en papillote French method of co
Page 185 and 186:
174Many enzymes contain non-protein
Page 187 and 188:
176equilibrium moisture content The
Page 189 and 190:
178agent for agricultural chemicals
Page 191 and 192:
180expeller A horizontal barrel, co
Page 193 and 194:
182watercress on which the larval s
Page 195 and 196:
184bonds (e.g. C18:2), followed by
Page 197 and 198:
186fenelar Norwegian; leg of mutton
Page 199 and 200:
188fibrinogen One of the proteins o
Page 201 and 202:
190fish, fatty See fish, oily.fish
Page 203 and 204:
192aromatic oils, and numerous plas
Page 205 and 206:
194fleishig Jewish term for dishes
Page 207 and 208:
196flummery Old English pudding mad
Page 209 and 210:
198tube defects in babies; it is un
Page 211 and 212:
200(2) toxic chemicals, either natu
Page 213 and 214:
202The ice sublimes off as water va
Page 215 and 216:
204frying Cooking foods with oil at
Page 217 and 218:
206galacticol See dulcitol.Galactom
Page 219 and 220:
208secrete insulin.Also known as gl
Page 221 and 222:
210gelatine A soluble protein prepa
Page 223 and 224:
212ghrt See ghee.giardiasis Intesti
Page 225 and 226:
214gliadin A prolamin, one of the p
Page 227 and 228:
216An alternative to part of glycol
Page 229 and 230:
218gluten The protein complex in wh
Page 231 and 232:
220glycosylation Chemical reaction
Page 233 and 234:
222gossypol Yellow toxic pigment fo
Page 235 and 236:
224fruit, or as a hybrid between po
Page 237 and 238:
226chewing gum, a powder to be spri
Page 239 and 240:
228Composition /100 g: water 79.9 g
Page 241 and 242:
230even in the mature adult, and th
Page 243 and 244:
232HarvestPlus International resear
Page 245 and 246:
234into the oesophagus. A common fo
Page 247 and 248:
236impaired) and complete abstinenc
Page 249 and 250:
238Composition /100 g: (edible port
Page 251 and 252:
240the 12th century ceremonial cutt
Page 253 and 254:
242hontarako Japanese; salted and d
Page 255 and 256:
244humidity, absolute (or specific)
Page 257 and 258:
246permits determination of the con
Page 259 and 260:
248hyperthyroidism See thyrotoxicos
Page 261 and 262:
250idi Indian, Sri Lankan; steamed
Page 263 and 264:
252induction period The lag period
Page 265 and 266:
254so unavailable to micro-organism
Page 267 and 268:
256iodopsin See rhodopsin.IoM Insti
Page 269 and 270:
258sufficient blood to heart muscle
Page 271 and 272:
260isopropyl citrate Ester of isopr
Page 273 and 274:
262(2) Table jelly is a dessert mad
Page 275 and 276:
264reagent (sulphur dioxide, pyridi
Page 277 and 278:
266Keshan disease Cardiomyopathy th
Page 279 and 280:
268sor of the croissant, believed t
Page 281 and 282:
270konjac gum derived from tubers o
Page 283 and 284:
272the flavour of fermented milk an
Page 285 and 286:
274lamb’s wool Old English drink
Page 287 and 288:
276Osmotic laxatives include magnes
Page 289 and 290:
278Phaseolus vulgaris Navy, Boston,
Page 291 and 292:
280levans Polymers of fructose (the
Page 293 and 294:
282linoleic acid, conjugated Isomer
Page 295 and 296:
284cron remnants, and cholesterol;
Page 297 and 298:
286serving is a source of Ca, folat
Page 299 and 300:
288made. US legislation sets precis
Page 301 and 302:
290lymphocytes See leucocytes.lymph
Page 303 and 304:
292chlorophyll and so in all green
Page 305 and 306:
294maize starch, waxy starch obtain
Page 307 and 308:
296Composition/100 g: (edible porti
Page 309 and 310:
298marine biotoxins Toxins in shell
Page 311 and 312:
300Matzka process A low-temperature
Page 313 and 314:
302meat speciation Identification o
Page 315 and 316:
304a means of identification, and a
Page 317 and 318:
306metaphysis Growing portion of a
Page 319 and 320:
308is oxidised to methyl pyridone c
Page 321 and 322:
310migration In food packaging, the
Page 323 and 324:
312partial evaporation; fat and tot
Page 325 and 326:
3141.7mg, Cu 0.8mg, Mn 1.6mg, Se 2.
Page 327 and 328:
316and A. sojae to form koji. Salt
Page 329 and 330:
318moniliformin mycotoxin formed by
Page 331 and 332:
320green Penicillium, black Aspergi
Page 333 and 334:
322muscatels Made by drying the lar
Page 335 and 336:
324mycotoxins Compounds produced by
Page 337 and 338:
326729mg, Na 7mg, Zn 3mg, Cu 0.7mg,
Page 339 and 340:
328neuritis Inflammatory disease of
Page 341 and 342:
330nicotinamide adenine dinucleotid
Page 343 and 344:
332nitrogen, metabolic Nitrogen in
Page 345 and 346:
334NON-STARCH POLYSACCHARIDES
Page 347 and 348:
336NSP See non-starch polysaccharid
Page 349 and 350:
338intake, with a more severe restr
Page 351 and 352:
340obstipation Extreme and persiste
Page 353 and 354:
342oleic acid Mono-unsaturated fatt
Page 355 and 356:
344onion Bulb of Allium cepa; many
Page 357 and 358:
346organic (1) Chemically, the term
Page 359 and 360:
348osteoclasts Cells that resorb ca
Page 361 and 362:
350oxycalorimeter Instrument for me
Page 363 and 364:
352palatone See maltol.Palestine be
Page 365 and 366:
354Dietary deficiency is unknown; i
Page 367 and 368:
356when the rice is polished, it co
Page 369 and 370:
358with egg and milk. Spinach, toma
Page 371 and 372:
360niacin 0.3 mg, B 6 0.02 mg, fola
Page 373 and 374:
362acid. The intermediate compounds
Page 375 and 376:
364pentagastrin Synthetic peptide t
Page 377 and 378:
366remove amino acids sequentially
Page 379 and 380:
3682.6 mg, B 1 0.03 mg, B 2 0.02 mg
Page 381 and 382:
370Tyrosinase (monophenol oxidase,
Page 383 and 384:
372saturated fatty acid. The third
Page 385 and 386:
374rate. Calculated from the physic
Page 387 and 388:
376pils Pale type of lager original
Page 389 and 390:
378pizza Originally Italian; savour
Page 391 and 392:
380polarimeter, polariscope Instrum
Page 393 and 394:
382pomegranate The fruit of the sub
Page 395 and 396:
384bottle. White port is made from
Page 397 and 398:
386prahoc Cambodian; fermented fish
Page 399 and 400:
388PRI Population reference intake
Page 401 and 402:
390Pronutro TM Protein-rich baby fo
Page 403 and 404:
392infection may be involved. The n
Page 405 and 406:
394and human milk proteins, which a
Page 407 and 408:
39615-20 °C, but they will grow in
Page 409 and 410:
398PURINESLeuconostoc mesenteroides
Page 411 and 412:
400centiles of expected mid-upper a
Page 413 and 414:
40252% polyunsaturated),carbohydrat
Page 415 and 416:
404Raftiline TM fat replacer made f
Page 417 and 418:
406recombinant DNA Product of ligat
Page 419 and 420:
408refractometer Instrument to meas
Page 421 and 422:
410resistant starch See starch, res
Page 423 and 424:
412rheopectic (rheopexic) A fluid w
Page 425 and 426:
414native to eastern N.America, gro
Page 427 and 428:
416roller mill Pairs of horizontal
Page 429 and 430:
418acids, and whence the food is re
Page 431 and 432:
420from a cereal, although it does
Page 433 and 434:
422salsify (oyster plant, vegetable
Page 435 and 436:
424Composition/100 g: (edible porti
Page 437 and 438:
426evidence that the oil (which con
Page 439 and 440:
428when fresh supplies of fruit and
Page 441 and 442:
430sequestrene, sequestrol See edta
Page 443 and 444:
432solera process, rather than by d
Page 445 and 446:
434simnel cake Fruit cake with a la
Page 447 and 448:
436H. pomatia composition/100 g: wa
Page 449 and 450:
438somatotrophin, bovine (BST)A pep
Page 451 and 452:
440vitamin B 1 0.44 mg, B 2 0.17 mg
Page 453 and 454:
442spermyse Medieval English; soft
Page 455 and 456:
444Spore-forming species, especiall
Page 457 and 458:
446serving is a source of I, a good
Page 459 and 460:
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 and 512: 500synthesis of noradrenaline, and
Page 513 and 514: 502VITAMIN Eactivity was equal to 1
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: 538Table 7 (continued)Other compoun
show all

Benders'dictionary of nutrition and food technology

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?