Benders'dictionary of nutrition and food technology

Azotobacter Genus of free-living soil bacteria of family Bacteriaceaewhich can reduce nitrogen gas to ammonia, and hence fixnitrogen for incorporation into amino acids, etc.See also nitrogenase.Bbaba A French cake supposedly invented by King Stanislas I ofPoland and named after Ali Baba. ‘Rum baba’ is flavoured withrum; a French modification using a ‘secret’ syrup was calledbrillat-savarin or savarin.babaco The seedless fruit of the tree Carica pentagona, related tothe pawpaw, discovered in Ecuador in the 1920s, introduced intoNew Zealand in 1973, and more recently into the ChannelIslands.babassu oil Edible oil from the wild Brazilian palm nut (Orbignyamatiana or O. oleiferae), similar in fatty acid composition tococonut oil, and used for food and in soaps and cosmetics. 86%saturated, 12% mono-unsaturated, 2% polyunsaturated, vitaminE 19 mg/100 g.Babcock test For fat in milk; the sample is mixed with sulphuricacid in a long-necked Babcock bottle, centrifuged, diluted andrecentrifuged.The amount of fat is read off the neck of the bottle.bacalao See klipfish.Bacillus cereus spore-forming bacterium in cereals (especiallyrice), cause of food poisoning by production of enterotoxins inthe food (emetic type TX 1.3.6.1) or in the gut (diarrhoeal typeTX 2.1.1.1–2). Infective dose 10 5 –10 7 organisms, emetic typeonset 1–6 h, duration 6–24 h; diarrhoeal type onset 6–12 h, duration12–24 h.bacon Cured (and sometimes smoked) meat from the back, sidesand belly of a pig; variety of cuts with differing fat contents.Gammon is bacon made from the top of the hind legs; greenbacon has been cured but not smoked.Composition/100 g: water 40 g, 1917 kJ (458 kcal), protein11.6 g, fat 45 g (of which 38% saturated, 50% mono-unsaturated,12% polyunsaturated), carbohydrate 0.7 g, ash 2.5 g, Ca 6 mg, Fe0.5 mg, Mg 12 mg, P 188 mg, K 208 mg, Na 833 mg, Zn 1.2 mg, Cu0.1mg, Se 20.2µg, vitamin A 11µg RE (11µg retinol), E 0.3 mg,B 1 0.28 mg, B 2 0.11 mg, niacin 3.8 mg, B 6 0.21 mg, folate 2 µg,B 12 0.7µg, pantothenate 0.5 mg. An 80 g serving (2 rashers) is asource of P, vitamin B 1 , niacin, a good source of Se, a rich sourceof vitamin B 12 .bacteria Unicellular micro-organisms, ranging between 0.5 and5µm in size. They may be classified on the basis of their45