Đang tải... (xem toàn văn)
Benders’ dictionary of nutrition and food technology: đây là từ điển của ngành công nghệ thực phẩm, dinh dưỡng, thức ăn cho người và gia súc, rất hữu ích cho những ai làm dịch vụ nhà hàng, ăn uống, chăn nuôi...
WOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION Benders’ dictionary of nutrition and food technology Eighth edition David A Bender Benders’ dictionary of nutrition and food technology Related titles: Food dehydration: A dictionary and guide (ISBN-13: 978-1-85573-360-2; ISBN-10: 1-85573-360-9) This authoritative guide examines the background and principles of food dehydration as well as providing a complete dictionary of food dehydration terms, with detailed definitions and a directory of dehydrated foods It is an ideal reference work for students of food science as well as a quick and easy source of information for food science professionals Food, diet and obesity (ISBN-13: 978-1-85573-958-1; ISBN-10: 1-85573-958-5) Obesity is a global epidemic, with large numbers of adults and children overweight or obese in many developed and developing countries As a result, there is an unprecedented level of interest and research in the complex interactions between our genetic susceptibility, diet and lifestyle in determining individual risk of obesity With its distinguished editor and international team of contributors, this collection sums up the key themes in weight control research, focusing on their implications and applications for food product development and consumers Improving the fat content of foods (ISBN-13: 978-1-85573-965-9; ISBN-10: 1-85573-965-8) Dietary fats have long been recognised as having a major impact on health, negative in the case of consumers’ excessive intake of saturated fatty acids, positive in the case of increasing consumers’ intake of long chain n-3 polyunsaturated fatty acids (PUFAs) However, progress in ensuring that consumers achieve a nutritionally optimal fat intake has been slow This important collection reviews the range of steps needed to improve the fat content of foods whilst maintaining sensory quality Details of these books and a complete list of Woodhead’s titles can be obtained by: • visiting our web site at www.woodheadpublishing.com • contacting Customer Services (e-mail: sales@woodheadpublishing.com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) Benders’ dictionary of nutrition and food technology Eighth edition David A Bender BSc, PhD, RNutr Senior Lecturer in Biochemistry, University College London Cambridge, England Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England www.woodheadpublishing.com Published in North America by CRC Press LLC, 6000 Broken Sound Parkway, NW Suite 300, Boca Raton, FL 33487, USA First published 1960 Second edition 1965 Third edition 1968 Fourth edition Newnes-Butterworth 1975 Fifth edition Butterworth Scientific 1982 Reprinted 1984 Sixth edition 1990 Reprinted 1998 Woodhead Publishing Limited Seventh edition 1999, Woodhead Publishing Limited and CRC Press LLC Eighth edition 2006, Woodhead Publishing Limited and CRC Press LLC © 2006, Woodhead Publishing Limited The author has asserted his moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the author and the publishers cannot assume responsibility for the validity of all materials Neither the author nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from Woodhead Publishing Limited The consent of Woodhead Publishing Limited does not extend to copying for general distribution, for promotion, for creating new works, or for resale Specific permission must be obtained in writing from Woodhead Publishing Limited for such copying Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress Woodhead Publishing ISBN-13: 978-1-84569-051-9 (book) Woodhead Publishing ISBN-10: 1-84569-051-6 (book) Woodhead Publishing ISBN-13: 978-1-84569-165-3 (e-book) Woodhead Publishing ISBN-10: 1-84569-165-2 (e-book) CRC Press ISBN-10: 0-8493-7601-7 CRC Press order number: WP7601 The publishers’ policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp which is processed using acid-free and elementary chlorine-free practices Furthermore, the publishers ensure that the text paper and cover board used have met acceptable environmental accreditation standards Typeset by SNP Best-set Typesetter Ltd., Hong Kong Printed by TJ International Ltd, Padstow, Cornwall, England Contents Preface A note on food composition vi viii List of figures ix Dictionary Appendix: 523 Table Units of physical quantities and multiples and submultiples of units Table Labelling reference values for foods Table US/Canadian recommended dietary allowances and acceptable intakes, 1997–2001 Table EU population reference intakes of nutrients, 1993 Table UK reference nutrient intakes, 1991 Table Recommended nutrient intakes for vitamins, FAO 2001 Table Food additives permitted in the EU Table Fatty acid nomenclature 525 526 527 528 529 530 531 539 Preface The study of food and nutrition covers a wide range of disciplines, from agriculture and horticulture, through the chemistry, physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and biotechnology, via social sciences and the law, anthropology and epidemiology to clinical medicine, disease prevention and health promotion This means that anyone interested in food and nutrition will be reading articles written from a variety of disciplines and hearing lectures by specialists in a variety of fields We will all come across unfamiliar terms, or terms that are familiar but used in a new context as the jargon of a different discipline At the same time, new terms are introduced as our knowledge increases, and as new techniques are introduced, old terms become obsolete, dropping out of current textbooks, so that the reader of earlier literature may be at a loss All of this provides the raison d’être of this Dictionary, the first edition of which was published in 1960, with definitions of 2000 terms Over the years it has grown so that in this edition it includes more than 6100 entries At the front of the first and following editions, there was the following note: Should this book become sufficiently familiar through usage to earn the title ‘Bender’s Dictionary’, it would probably be more correct to call it ‘Benders’ Dictionary’, in view of the valuable assistance of D., D.A and B.G., guided, if not driven, by A.E The publisher suggested that the seventh edition should indeed be called ‘Bender’s Dictionary of Nutrition and Food Technology’ I was proud that my father invited me to join him as a full co-author, so that it could be called Benders’ Dictionary Sadly he died in February 1999, before the typescript of that edition was completed I hope that in this eighth edition I have done justice to his memory and to the book that was the first of many that he wrote For the vii first edition my main task was to read widely, and make a note of terms I did not know This is still my role, but now I have to find the definitions as well David A Bender A note on food composition This book contains nutrient composition data for 340 foods, from the US Department of Agriculture National Nutrient Database for Standard Reference, Release 17, which is freely available from the USDA Nutrient Data Laboratory website: http://www nal.usda.gov/fnic/foodcomp/ In addition to the nutrient content per 100 g, we have calculated nutrient yields per serving, and shown the information as a note that a specified serving is a source, good source or rich source of various nutrients A rich source means that the serving provides more than 30%, a good source 20–30%, and a source 10–20% of the recommended daily amount of that nutrient (based on the EU nutrition labelling figures shown in Table of the Appendix) Any specified food will differ in composition from one variety to another, and from sample to sample of the same variety, depending on the conditions under which the animal was raised or the plant grown, so that the values quoted here should not be considered to be accurate to better than about ±10%, at best; the variation in micronutrient content may be even greater List of figures The protein amino acids Ascorbic acid and dehydroascorbate Bile salts Biotin Carbohydrates: mono- and disaccharides Carotenes Cholesterol Flavonoids Folic acid The gastrointestinal tract dl- and cis–trans isomerism Niacin Non-starch polysaccharides Pantothenic acid and coenzyme A Purines Pyrimidines Starch Vitamin A Vitamin B1 Vitamin B2 Vitamin B6 Vitamin B12 Vitamin D Vitamin E Vitamin K 22 39 61 63 91 95 114 192 198 209 259 329 334 354 398 399 447 495 496 496 497 499 501 502 503 ... vegetables and some fruits leave a basic residue Fats and sugars have no mineral content and so leave a neutral residue Although fruits have an acid taste caused by organic acids and their salts,... lachryma-jobi) botanically related to maize, growing wild in parts of Africa and Asia and eaten especially in the SE Pacific region ADP Adenosine diphosphate, see adenine; atp adrenal glands Also... used in food manufacture as flavouring agents, preservatives, chelating agents, buffers, gelling and coagulating agents citric, fumaric, malic and tartaric acids are general purpose acidulants,