Benders'dictionary of nutrition and food technology

72ulinum. At least seven different toxins have been identified; theycan be inactivated by heating. Although rare, it is often fatalunless the antitoxin is given.The name is derived from botulus, for sausage, since thedisease was originally associated with sausages in Germany(1735). A wide range of foods has been involved, including meat,fish, milk, fruits and vegetables which have been incorrectly preservedor treated, so that competing micro-organisms have beendestroyed; spores of C. botulinum are extremely resistant to heat,and dangerous amounts of toxins can accumulate in contaminatedfoods without apparent spoilage.boucanning A Caribbean process by which meat was preservedby sun-drying and smoking while resting on a wooden gridknown as a boucan.bouillabaisse French; fish stew or soup flavoured with saffron,spices and herbs; specialty of the Mediterranean region.boundary film (or surface film) Film of fluid adjacent to thesurface it flows over, that causes a resistance to heat transfer.bound moisture Water physically or chemically bound to a solidfood matrix which exerts a lower vapour pressure than free waterat the same temperature.bouquet garni A small bundle of parsley, thyme, marjoram andbay leaves, tied together with cotton and added to the dish beingcooked. Now also the same mixture of herbs in a porous papersack. Also known as a faggot.bourbon American whiskey made by distilling fermented maizemash. Sour mash bourbon is made from mash that has yeast leftin it from a previous fermentation.bourbonal Ethyl vanillin. See vanilla.Bournvita TM A preparation of malt, milk, sugar, cocoa, eggs andflavouring, to make a beverage when mixed with milk.bovine somatotrophin (BST) See somatotrophin, bovine.bovine spongiform encephalopathy See bse.Bovril TM A preparation of meat extract, hydrolysed beef, beefpowder and yeast extract, used as a beverage, flavouring agentand for spreading on bread.boysenberry A fruit, a hybrid of blackberry, raspberry andloganberry developed by Rudolph Boysen (1920).brachyose See isomaltose.bracken Young unopened leaves (fronds) of bracken (Pteridiumspp.), eaten as a vegetable and regarded as a delicacy in the FarEast. Known as fiddleheads in Canada and USA.Composition/100 g: water 88.7 g, 142 kJ (34 kcal), protein 4.6 g,fat 0.4 g, carbohydrate 5.5 g, ash 0.8 g, Ca 32 mg, Fe 1.3 mg, Mg34 mg, P 101 mg, K 370 mg, Na 1 mg, Zn 0.8 mg, Cu 0.3 mg, Mn