Benders'dictionary of nutrition and food technology

730.5 mg, vitamin A 181 µg RE (2301µg carotenoids), B 1 0.02 mg,B 2 0.21 mg, niacin 5 mg, C 27 mg.Contains thiaminase, which cleaves vitamin b 1 ; cattle andhorses eating large amounts suffer from blind staggers due toacute vitamin B 1 deficiency; also contains a number of known orsuspected carcinogens.Bradford method See coomassie brilliant blue.bradycardia An unusually slow heart beat, less than 60 beats/min;may be normal in trained athletes.bradyphagia Eating very slowly.brain sugar Obsolete name for galactose.bramble Wild blackberry.bran The outer layers of cereal grain, which are largely removedwhen the grain is milled (i.e. in the preparation of white flour orwhite rice). The germ is discarded at the same time, and there isa considerable loss of iron and other minerals, and particularlyof the B vitamins, as well as of dietary fibre.See also flour, extraction rate; wheatfeed.branched-chain amino acids See amino acids.brander Scottish name for gridiron or grill.brandy A spirit distilled from wine, and containing 37–45%(most usually 40%) alcohol by volume.The name is derived fromthe German brandtwein, meaning burnt wine, corrupted tobrandy wine. First produced in 1300 at the Montpellier medicalschool by Arnaud de Villeneuve. Most wine-producing countriesalso make brandy.The age of brandy is generally designated as three-star (3–5years old before bottling); VSOP (very special old pale, aged4–10 or more years, the name indicating that it has not beenheavily coloured with caramel); Napoleon (premium blend aged6–20 years); XO, extraordinary old (extra or grand reserve, possibly50 years old).cognac and armagnac are brandies made in defined regionsof France. Fruit brandies are either distilled from fruit wines (e.g.plum and apple brandies) or are prepared by soaking fruit inbrandy (e.g. cherry and apricot brandies).See also marc.Brannan plan USA; plan to increase food production withoutreducing profitability by paying farmers directly the differencebetween the market price and the price needed to yield a fairprofit. Proposed in 1950 by Secretary of Agriculture Charles F.Brannan.Brassica Genus of vegetables that includes broccoli, Brusselssprouts, cabbage, cauliflower, kale, kohlrabi, mustard, swede.brat, bratwurst See sausages, emulsion.