Evironmental science technology

... action of a carcinogen See also promoter cochineal A water-soluble red colour obtained from the female conchilla, Dactilopius coccus (Coccus cactus), an insect found in Mexico, Central America ... normal fats capric acid Medium-chain saturated fatty acid, C1 0:0 caprotil An ace inhibitor caprylic acid Medium-chain saturated fatty acid, C8 :0 capsicum See pepper, chilli and pepper, sweet carambola ... foods by ultrasound and their rapid expansion/contraction 100 cayenne pepper See pepper, chilli CBE See cocoa butter equivalents CCK See cholecystokinin CCP See critical control point cDNA Copy...

... reaction to foods or disaccharide intolerance Severe diarrhoea in children can lead to dehydration and death; it is treated by feeding a solution of salt and sugar to replace fluid and electrolyte ... feeding damiana Leaf and stem of Turnera diffiusa var aphrodisiaca, used as a food flavouring, reputed to have aphrodisiac and antidepressant properties damson Small dark purple plum (Prunus damascena); ... opposite directions Pin and disc mills have a single or double grooved discs with intermeshing pins to provide additional shear and impact force disodium guanylate, disodium inosinate Sodium salts...

... methionine ethyl alcohol See alcohol ethyl carbamate See urethane ethylene See ethene ethylene diamine tetra-acetic acid See edta ethylene scavengers A variety of compounds that will adsorb ethylene ... which the fruit is rolled by hand As the oil glands are pierced, the oil and cell sap collect in the bottom of the funnel eddo See taro edema See oedema edetate See edta edible portion Used in food ... due to diet-induced thermogenesis gives net energy, i .e the actual amount available for use in the body See also energy conversion factors energy balance The difference between intake of energy...

... http://www.fda.gov/; web site for FDA consumer magazine http://www.fda.gov/fdac/ FD&C USA; abbreviation for synthetic colours permitted for use in food, drugs and cosmetics FDF Food and Drink Federation, ... tissue, brown fat-extenders See fat, superglycinerated fat free EU regulations restrict use of the term ‘fat free’ to foods that contain less than 0.15 g of fat/100 g; in the USA low-fat foods must ... frozen’ and ‘frozen fresh’ may be used for foods that are quickly frozen while still fresh, and blanching before freezing is permitted freshening See debrining 203 friability The hardness of a food...

... fibre g, ash 0.8 g, Ca 16 mg, Fe 0.6 mg, Mg 43 mg, P 34 mg, K 415 mg, Na 13 mg, Zn 0.3 mg, Cu 0.2 mg, Mn 0.2 mg, Se 0.7 g, E 0.3 mg, K 0.1 mg, B1 0.03 mg, B2 0.03 mg, niacin 0.8 mg, B6 0.16 mg, ... 10.2 g, fibre 4.3 g, ash 0.5 g, Ca 25 mg, Fe 0.3 mg, Mg 10 mg, P 27 mg, K 198 mg, Na mg, Zn 0.1 mg, Cu 0.1 mg, Mn 0.1 mg, Se 0.6 g, I g, vitamin A 15 g RE, E 0.4 mg, B1 0.04 mg, B2 0.03 mg, niacin ... 0.9 g, carbohydrate 14.3 g (8.9 g sugars), fibre 5.4 g, ash 1.4 g, Ca 18 mg, Fe 0.3 mg, Mg 22 mg, P 40 mg, K 417 mg, Na mg, Zn 0.2 mg, Cu 0.2 mg, Mn 0.2 mg, Se 0.6 g, vitamin A 31 g RE (5578 µg...

... syrup, fructose HF heating High-frequency heating, see microwave cooking HFN See hagberg falling number HGH Human growth hormone (somatotrophin) HHP High hydrostatic pressure, a technology proposed ... insects and their eggs, without the changes in flavour and texture of the food associated with heat treatment high-ratio fats, shortenings See fat, superglycerinated high-ratio flour See flour, high-ratio ... and flour Howard mould count Standardised microscope technique for measuring mould contamination howtowdie Scottish; boiled chicken with poached egg and spinach HPLC See high-performance (high-pressure)...

... (stereoisomerism or optical isomerism) R- and S-isomerism is the same, but determined by systematic chemical rules See d-, l- and dl- (3) Cis- and trans-isomerism refers to the arrangement of ... the β-cells and gastrin by the γ-cells of the islets ISO 9000 Quality Standard The international standard for the management of quality, widely used in the food industry, catering and food distribution, ... Systems, created to develop standards and guidelines for collection of food composition data, and standardised terminology and nomenclature Web site http://www.fao.org/infood/ infuse (infusion) To...

... selection and preparation of foods in accordance with traditional Jewish ritual and dietary laws Foods that are not kosher are traife.The only kosher meat is from animals that chew the cud and have ... hydroxide and therefore cannot be 283 extracted into an aqueous medium: cholesterol and other sterols, squalene, carotenoids and vitamins a, d, e and k The saponifiable lipids are triacylglycerols (and ... originally from arid regions of southern and central Africa, now grown commercially in Australia and New Zealand, but with a limited market because of its bland flavour Also known as melano, African...

... mg, Fe 2.5 mg, Mg 48 mg, P 159 mg, K 210 mg, Na 3728 mg, Zn 2.6 mg, Cu 0.4 mg, Mn 0.9 mg, Se µg, vitamin A µg RE (52 µg carotenoids), K 30.1 mg, B1 0.1 mg, B2 0.23 mg, niacin 0.9 mg, B6 0.2 mg, ... known as CANDIDA 318 moniliformin mycotoxin formed by Fusarium moniliforme, F oxysporum, F anthopilum and F graminearum, growing especially on maize Toxic to experimental animals and associated ... Ca mg, Fe 0.5 mg, Mg mg, P 85 mg, K 314 mg, Na mg, Zn 0.5 mg, Cu 0.3 mg, Se 8.9 µg, vitamin K 0.1 mg, B1 0.09 mg, B2 0.42 mg, niacin 3.9 mg, B6 0.12 mg, folate 16 µg, pantothenate 1.5 mg, C mg...

... disease and cancer non-Newtonian fluid See shear rate non-nutritive sweeteners See sweeteners, intense non-saponified The water-insoluble material remaining in a fat or oil after saponification; mainly ... failure in absorption or utilisation of the food after ingestion nutritional genomics General term to include both nutrigenetics and nutrigenomics nutritional labelling Any information appearing on ... genome, and identification of nutrient-sensitive genes See also nutrigenetics nutrition The process by which living organisms take in and use food for the maintenance of life, growth, the functioning...