Benders'dictionary of nutrition and food technology

78brown fat See adipose tissue, brown.brownie American cake made with chocolate.browning reactions Chemical reactions in foods that result in theformation of a brown colour. See maillard reaction; phenoloxidases; strecker degradation.brugnon Hybrid fruit, a cross between plum and peach. Resemblesnectarine, and name sometimes used in France fornectarines.brûlé Literally burnt; food grilled or otherwise heated sufficientlyto give it a brown colour.brunch Combination meal of breakfast and lunch, a hearty latebreakfast. Term first used in the magazine Punch in 1896.Brunner’s glands mucus-secreting glands embedded in the submucosaof the duodenum and upper jejunum.brush border See microvilli.Brussels sprouts Leaf buds of Brassica oleracea gemmifera.Composition/100 g: (edible portion 90%) water 86 g, 180 kJ (43kcal), protein 3.4 g, fat 0.3 g, carbohydrate 8.9 g (2.2 g sugars),fibre 3.8g, ash 1.4g, Ca 42mg, Fe 1.4mg, Mg 23mg, P 69mg, K389 mg, Na 25 mg, Zn 0.4 mg, Cu 0.1 mg, Mn 0.3 mg, Se 1.6 µg,vitamin A 38µg RE (2046µg carotenoids), E 0.9 mg, K 177 mg,B 1 0.14 mg, B 2 0.09 mg, niacin 0.7 mg, B 6 0.22 mg, folate 61 µg, pantothenate0.3 mg, C 85 mg.A 90 g serving is a source of Mn, a goodsource of folate, a rich source of vitamin C.BS 5750 British Standard of excellence in quality management;originally an engineering standard but applicable to food companies,hospitals, etc.; incorporates the EU equivalent IS0 9002.BSE Bovine spongiform encephalopathy; a degenerative braindisease, transmitted between animals by feeding slaughter-housewaste from infected animals. Commonly known as ‘mad cowdisease’. The infective agent is believed to be a prion, and canbe transmitted to human beings, causing a form of Creutzfeldt–Jakob disease.BST See somatotrophin, bovine.BTU British thermal unit, the amount of heat required to raisethe temperature of one pound of water through one degreeFahrenheit.bubble and squeak English; originally cold boiled beef fried withcooked potatoes and cabbage (the name comes from the soundmade as it cooks). More commonly now, a fried mixture of leftovercabbage and potatoes. Colcannon is a similar Irish dish.buccal glands Small glands in the mucous membrane of themouth that secrete material that mixes with saliva.buchu oil Essential oil from South African shrub (Barosma spp.)used in artificial fruit flavours.