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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx

... startingin the hands and feet and ascending the arms and legs, with a lossof sensation and deep muscle pain. There is also enlargement ofthe heart, which may lead to oedema (wet beriberi), and deathresults ... or grand reserve, pos-sibly 50 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) ... meat, and to aid the removalof skin, e.g. from almonds and tomatoes.There can be a loss of 10–20% of the sugars, salts and protein,as well as some of the vitamins B1,B2 and niacin, and up...

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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx

... mg, C 7 mg.endocrine glands Those (ductless) glands that produce and secrete hormones, including the thyroid gland (secreting thy-roxine and tri-iodothyronine), pancreas (insulin and glucagon), ... preserved cherries,sausages and meat and ﬁsh pastes; it is unstable to light and heat.esculin See aesculin.ESPEN European Society for Parenteral and Enteral Nutrition and Metabolism, now called ... intestinal tract, and commonly invade the central nervous system, including cox-sackie virus and poliovirus.enthalpy The sum of the internal energy and the product of thepressure and volume of...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx

... and tinctures pre-pared from medicinal plants.gallates Salts and esters of gallic acid, found in many plants. Usedin making dyes and inks, and medicinally as an astringent. Propyl,octyl and ... seeds and sometimes also coriander and/ or bay leaf.garbanzo See chickpea.garbellers 15th century; people appointed by the Grocers’Company of London to inspect spices and other groceries, and destroy ... long, and normally crisp and dry.grist Cereal for grinding.gristle The connective tissue of the meat, consisting mainly ofthe insoluble proteins collagen and elastin. Usually inedible and accounts...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc

... ﬁbre,dietary) and can be measured more precisely than total dietaryﬁbre; include cellulose, pectins, glucans, gums, mucilages,inulin and chitin (and exclude lignin).The NSP in wheat, maize and rice ... purine and pyrimidine sugar phos-phates; two main classes: ribonucleic acid (RNA) and deoxyri-bonucleic acid (DNA). Collectively the purines and pyrimidinesare called bases. DNA is a double-stranded ... which living organisms take in and usefood for the maintenance of life, growth, the functioning oforgans and tissues and the production of energy; the branch of science that involves these processes.See...

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