LUẬN VĂN Tự điển Food Science, Technology And Nutrition - Vần C 82 butterbur See fuki butterine US term for margarine buttermilk The residue left after churning butter, 0.1–2% fat, with the other constituents of milk increased proportionally Slightly acidic, with a distinctive flavour due to the presence of diacetyl and other substances Usually made by adding lactic bacteria to skim milk; 90–92% water, 4% lactose with acidic flavour from lactic acid butternut Fruit of the N American tree Juglans cinerea, also known as white walnut, lemon walnut, oilnut Composition/100 g: (edible portion 27%) water 3.3 g, 2562 kJ (612 kcal), protein 24.9 g, fat 57 g (of which 2% saturated, 19% mono-unsaturated, 78% polyunsaturated), carbohydrate 12.1 g, fibre 4.7 g, ash 2.7 g, Ca 53 mg, Fe mg, Mg 237 mg, P 446 mg, K 421 mg, Na mg, Zn 3.1 mg, Cu 0.4 mg, Mn 6.6 mg, Se 17.2 µg, vitamin A µg RE, B1 0.38 mg, B2 0.15 mg, niacin mg, B6 0.56 mg, folate 66 µg, pantothenate 0.6 mg, C mg A 20 g serving is a source of Mg, P, a rich source of Mn butterscotch See toffee butter, whey (serum butter) Butter made from the small amount of fat left in whey; it has a slightly different fatty acid composition from ordinary butter butylated hydroxyanisole (BHA) An antioxidant (E-320) used in fats and fatty foods; stable to heating, and so is useful in baked products butylated hydroxytoluene (BHT) An antioxidant (E-321) used in fats and fatty foods butyric acid Short-chain saturated fatty acid (C4:0) It occurs as 5–6% of butter fat, and in small amounts in other fats and oils BV Biological value, a measure of protein quality C CA Controlled atmosphere See packaging, modified atmosphere cabbage Leaves of Brassica oleracea capitata Composition/100 g: (edible portion 80%) water 92.5 g, 100 kJ (24 kcal), protein 1.2 g, fat 0.2 g, carbohydrate 5.4 g, fibre 2.3 g, ash 0.7 g, Ca 47 mg, Fe 0.6 mg, Mg 15 mg, P 23 mg, K 246 mg, Na 18 mg, Zn 0.2 mg, Mn 0.2 mg, Se 0.9 µg, vitamin A µg RE, B1 0.05 mg, B2 0.03 mg, niacin 0.3 mg, B6 0.09 mg, folate 57 µg, pantothenate 0.1 mg, C 51 mg An 85 g serving is a good source of folate, a rich source of vitamin C cabbage, Chinese Name given to two oriental vegetables: Brassica pekinensis (pe-tsai, Pekin cabbage, snow cabbage); pale 83 green compact head resembling lettuce, and B chinensis (pak choi, Chinese greens, Chinese chard); loose bunch of dark green leaves and thick stalks Pe tsai, composition/100 g: (edible portion 93%) water 94.4 g, 67 kJ (16 kcal), protein 1.2 g, fat 0.2 g, carbohydrate 3.2 g (1.4 g sugars), fibre 1.2 g, ash g, Ca 77 mg, Fe 0.3 mg, Mg 13 mg, P 29 mg, K 238 mg, Na mg, Zn 0.2 mg, Mn 0.2 mg, Se 0.6 µg, vitamin A 16 µg RE (239 µg carotenoids), E 0.1 mg, K 42.9 mg, B1 0.04 mg, B2 0.05 mg, niacin 0.4 mg, B6 0.23 mg, folate 79 µg, pantothenate 0.1 mg, C 27 mg A 40 g serving is a source of folate, vitamin C Pak choi, composition/100 g: (edible portion 88%) water 95.3 g, 54 kJ (13 kcal), protein 1.5 g, fat 0.2 g, carbohydrate 2.2 g (1.2 g sugars), fibre g, ash 0.8 g, Ca 105 mg, Fe 0.8 mg, Mg 19 mg, P 37 mg, K 252 mg, Na 65 mg, Zn 0.2 mg, Mn 0.2 mg, Se 0.5 µg, vitamin A 223 µg RE (2722 µg carotenoids), E 0.1 mg, K 35.8 mg, B1 0.04 mg, B2 0.07 mg, niacin 0.5 mg, B6 0.19 mg, folate 66 µg, pantothenate 0.1 mg, C 45 mg A 40 g serving is a source of vitamin A, folate, a rich source of vitamin C cabbage palm Several types of palm tree that have edible inner leaves, terminal buds or inner part of the stem (heart of palm) cabbie-claw Scottish (Shetland); fresh codling, salted and in open air for 1–2 days, then simmered with horseradish The name derives from the Shetland dialect name for cod, kabbilow caboc Scottish; double cream cheese (60% fat), rolled in oatmeal cabrales Spanish goat or sheep milk hard cheese cacao butter See cocoa butter cacen-gri Welsh; soda scones made with currants and buttermilk cachectin (cachexin) See cachexia; tumour necrosis factor cachexia The condition of extreme emaciation and wasting seen in patients with advanced diseases such as cancer and AIDS, owing to both an inadequate intake of food and the effects of the disease in increasing metabolic rate (hypermetabolism) and the breakdown of tissue protein See also nitrogen balance; protein–energy malnutrition; tumour necrosis factor cachou Small scented tablets for sweetening the breath cactus pear See prickly pear cadmium A mineral of no known function in the body and therefore not a dietary essential It accumulates in the body throughout life, reaching a total body content of 20–30 mg (200–300 µmol) It is toxic and cadmium poisoning is a recognised industrial disease In Japan, cadmium poisoning has been implicated in itai-itai disease, a severe and sometimes fatal loss of calcium from the 84 bones; the disease occurred in an area where rice was grown on land irrigated with contaminated waste water Accidental contamination of drinking water with cadmium salts also leads to kidney damage, and enough cadmium can leach out from cooking vessels with cadmium glaze to pose a hazard caecum The first part of the large intestine, separated from the small intestine by the ileocolic sphincter It is small in carnivorous animals and very large in herbivores, since it is involved in the digestion of cellulose In omnivorous animals, including humans, it is of intermediate size See also gastrointestinal tract Caerphilly Welsh hard cheese with sour flavour and crumbly texture cafestol Diterpene in coffee oil, associated with reversible hypercholesterolaemia and hypertriglyceridaemia and also possibly an anticarcinogenic effect by enhancement of phase ii metabolism of foreign compounds Only released into the beverage when coffee is boiled for a prolonged period of time See also kahweol caffeine A purine, trimethylxanthine, an alkaloid found in coffee and tea, also known as theine It raises blood pressure, acts as a diuretic and temporarily averts fatigue, so has a stimulant action It acts to potentiate the action of hormones and neurotransmitters that act via cAMP, since it inhibits phosphodiesterase (EC 3.1.4.17) It can also be a cause of insomnia in some people, and decaffeinated coffee and tea are commonly available coffee beans contain about 1% caffeine, and the beverage contains about 70 mg/100 mL Tea contains 1.5–2.5% caffeine, about 50–60 mg/100 mL of the beverage cola drinks contain 12–18 mg/100 mL See also theobromine; xanthine caffeol A volatile oil in coffee beans, giving the characteristic flavour and aroma caking Undesirable agglomeration of powders as a result of exposure to humidity See also anticaking agents calabasa West Indian or green pumpkin, with yellow flesh calabash See gourd calabrese An annual plant (Brassica oleracea italica), a variety of broccoli that yields a crop in the same year as it is sown Also called American, Italian or green sprouting broccoli calamondin A citrus fruit resembling a small tangerine, with a delicate pulp and a lime-like flavour 85 calandria A heat exchanger consisting of a closed cylindrical vessel containing a vertical bundle of tubes used for falling film evaporation of milk, which is passed as a thin film down the inside of the tubes, which are surrounded by a steam jacket calbindin An intracellular calcium binding protein induced by vitamin d; it is involved in calcium transport calcidiol 25-Hydroxycholecalciferol, 25-hydroxy derivative of vitamin d, the main storage and circulating form of the vitamin in the body See also calcitriol calciferol Used at one time as a name for ercalciol (ergocalciferol or vitamin D2) made by ultraviolet irradiation of ergosterol Also used as a general term to include both vitamers of vitamin d (vitamins D2 and D3) calcinosis Abnormal deposition of calcium salts in tissues May be due to excessive intake of vitamin d calciol Official name for cholecalciferol, the naturally occurring form of vitamin d (vitamin D3) calcipotriol vitamin d analogue used as ointment for treatment of psoriasis calcitonin Peptide hormone secreted by the C cells of the thyroid gland; lowers blood calcium by suppressing the activity of osteoclasts, so inhibiting the release of calcium from bone calcitonin-gene-related peptide Peptide hormone secreted throughout gut; decreases gastric acid secretion calcitriol 1,25-Dihydroxycholecalciferol, the active metabolite of vitamin d in the body calcium The major inorganic component of bones and teeth; the total body content of an adult is about 1–1.5 kg (15–38 mol) The small amounts in blood plasma (2.1–2.6 mmol/L, 85–105 mg/L) and in tissues play a vital role in the excitability of nerve tissue, the control of muscle contraction and the integration and regulation of metabolic processes An unacceptably high plasma concentration of calcium is hypercalcaemia The absorption of calcium from the intestinal tract requires vitamin d, and together with parathyroid hormone, vitamin D also controls the body’s calcium balance, mobilising it from the bones to maintain the plasma concentration within a very narrow range Although a net loss of calcium from bones occurs as a normal part of the ageing process, and may lead to osteoporosis, there is little evidence that higher intakes of calcium in later life will affect the process calcium acid phosphate Also known as monocalcium phosphate and acid calcium phosphate or ACP, Ca(H2PO4)2 Used as the 86 acid ingredient of baking powder and self-raising flour, since it reacts with bicarbonate to liberate carbon dioxide Calcium phosphates are permitted food additives (E-341) calculi (calculus) Stones formed in tissues such as the gall bladder (biliary calculus or gallstone), kidney (renal calculus) or ureters Renal calculi may consist of uric acid and its salts (especially in gout) or of oxalic acid salts Oxalate calculi may be of metabolic or dietary origin and people at metabolic risk of forming oxalate renal calculi are advised to avoid dietary sources of oxalic acid and its precursors Rarely, renal calculi may consist of the amino acid cystine See also tartar calf’s foot jelly gelatine, stock made by boiling calves’ feet in water; it sets to a stiff jelly on cooling calmodulin Small intracellular calcium-binding protein that acts to regulate adenylate cyclase (EC 4.6.1.1) and protein kinases in response to changes in intracellular calcium concentrations calorie A unit of energy used to express the energy yield of foods and energy expenditure by the body One calorie (cal) is the amount of heat required to raise the temperature of g of water through °C (from 14.5 to 15.5 °C) Nutritionally the kilocalorie (1000 calories) is used, the amount of heat required to raise the temperature of kg of water through °C, and is abbreviated as either kcal or Cal The calorie is not an SI unit, and correctly the joule is used as the unit of energy, although kcal are widely used kcal = 4.18 kJ; kJ = 0.24 kcal See also energy; energy conversion factors calorimeter (bomb calorimeter) An instrument for measuring the amount of oxidisable energy in a substance, by burning it in oxygen and measuring the heat produced The energy yield of a foodstuff in the body is equal to that obtained in a bomb calorimeter only when the metabolic end-products are the same as those obtained by combustion Thus, proteins liberate 23.64 kJ (5.65 kcal)/g in a calorimeter, when the nitrogen is oxidised to the dioxide, but only 18.4 kJ (4.4 kcal)/g in the body, when the nitrogen is excreted as urea (which has a heat of combustion equal to the ‘missing’ 5.23 kJ (1.25 kcal)) See also energy conversion factors calorimetry The measurement of energy expenditure by the body Direct calorimetry is the measurement of heat output from the body as an index of energy expenditure, and hence energy requirement The subject is placed inside a small thermally insulated room, and the heat produced is measured Few such diffi- 87 cult studies have been performed, and only a limited range of activities can be studied under these confined conditions Indirect calorimetry is a means of estimating energy expenditure indirectly, rather than by direct measurement of heat production Two methods are in use: (1) Measurement of the rate of oxygen consumption, using a spirometer; permits calculation of energy expenditure Most studies of the energy cost of activities have been performed by this method (2) Estimation of the total production of carbon dioxide over a period of 7–10 days, after consumption of dual isotopically labelled water (i.e water labelled with both 2H and 18O, see double-labelled water) caltrops See water chestnut Camembert French soft cheese made from cows’ milk, originating from Auge in Normandy Covered with a white mould (Penicillium candidum or P camembertii) which participates in the ripening process Composition/100 g: water 51.8 g, 1256 kJ (300 kcal), protein 19.8 g, fat 24.3 g (of which 67% saturated, 30% mono-unsaturated, 3% polyunsaturated), cholesterol 72 mg, carbohydrate 0.5 g (0.5 g sugars), ash 3.7 g, Ca 388 mg, Fe 0.3 mg, Mg 20 mg, P 347 mg, K 187 mg, Na 842 mg, Zn 2.4 mg, Se 14.5 µg, I 16 µg, vitamin A 241 µg RE (240 µg retinol,12 µg carotenoids),E 0.2 mg,K mg,B1 0.03 mg, B2 0.49 mg, niacin 0.6 mg, B6 0.23 mg, folate 62 µg, B12 1.3 µg, pantothenate 1.4 mg.A 40 g serving is a source of Ca, P, vitamin A, B2, folate, a rich source of vitamin B12 camomile Either of two herbs, Anthemis nobilis or Matricaria recutica The essential oil is used to flavour liqueurs; camomile tea is a tisane prepared by infusion of the dried flower heads and the whole herb can be used to make a herb beer Campden process The preservation of food by the addition of sodium bisulphite (E-222), which liberates sulphur dioxide Also known as cold preservation, since it replaces heat sterilisation Campden tablets Tablets of sodium bisulphite (E-222), used for sterilisation of bottles and other containers and in the preservation of foods Campylobacter A genus of pathogenic organisms which are the most commonly reported cause of gastroenteritis in UK, although it is not known what proportion of cases are foodborne Campylobacteriosis has been associated with the consumption of undercooked meats, milk that has been inadequately pasteurised or contaminated by birds, and contaminated water C jejuni (C coli, TX 4.1.2.1) invades intestinal epithelial cells Infective 88 dose 103 organisms, onset 3–8 days, duration weeks HELICOBACTER PYLORI was formerly classified as a Campylobacter camu-camu Fruit of the Peruvian bush Myrciaria paraensis; burgundy red in colour, weighing 6–14 g and about cm in diameter; contains 3000 mg vitamin C/100 g cananga oil A lipid-soluble flavouring agent, obtained by distillation of flowers of Cananga odorato canavanine Toxic amino acid (an analogue of arginine in which the final methylene group is replaced by oxygen), originally isolated from the jack bean, Canavalia ensiformis, and also found in a variety of other plants, including especially alfalfa bean sprouts It is incorporated into proteins in place of arginine, and also inhibits nitric oxide synthetase canbra oil Oil extracted from selected strains of rapeseed containing not more than 2% erucic acid See also canola cancer A wide variety of diseases characterised by uncontrolled growth of tissue Dietary factors may be involved in the initiation of some forms of cancer, and a high-fat diet has been especially implicated There is some evidence that antioxidant nutrients such as carotene, vitamins c and e and the mineral selenium may be protective, as may non-starch polysaccharides See also carcinogen; cachexia candelilla wax A hydrocarbon wax from the candelilla plant (Euphorbia cerifera) Used as a lubricant and surface finishing agent in chewing gum and hard candy CanderelTM The sweetener aspartame, in tablets Candida Genus of yeasts that inhabit the gut C albicans can, under some circumstances, cause candidiasis (thrush) in the vagina, mouth and skin folds candy (1) Crystallised sugar made by repeated boiling and slow evaporation (2) USA, general term for sugar confectionery candy doctor See sugar doctor cane sugar sucrose extracted from the sugar cane Saccharum officinarum; identical to sucrose prepared from any other source, such as sugar beet See sugar canihua Seeds of Chenopodium pallidicaule, grown in the Peruvian Andes; nutritionally similar to cereals cannelloni See pasta canner’s alkali A mixture of sodium hydroxide (and sometimes also sodium carbonate) used to remove the skin from fruit before canning canners’ sugar See sugar 89 canning The process of preserving food by sterilisation and cooking in a sealed metal can, which destroys bacteria and protects from recontamination If foods are sterilised and cooked in glass jars that are then closed with hermetically sealed lids, the process is known as bottling Canned foods are sometimes known as tinned foods, because the cans were originally made using tin-plated steel Usually now they are made of lacquered steel or aluminium In aseptic canning, foods are presterilised at a very high temperature (150–175 °C) for a few seconds and then sealed into cans under sterile (aseptic) conditions The flavour, colour and retention of vitamins are superior with this shorttime high-temperature process compared with conventional canning canola Oilseeds of the brassica family that contain less than specified amounts of glucosinolates and erucic acid Canola oil is 7% saturated, 62% mono-unsaturated, 31% polyunsaturated, vitamin E 17.1 mg, K 122 mg See also mustard oil; rapeseed cantaloupe See melon canthaxanthin A red carotenoid pigment, not a precursor of vitamin a It is used as a food colour (E-161g), and can be added to the diet of broiler chickens to colour the skin and shanks, and to the diet of farmed trout to produce the same bright colour as is seen in wild fish CAP Controlled atmosphere packaging cape gooseberry Fruit of the Chinese lantern Physalis peruviana, P pubescens or P edulis; herbaceous perennial resembling small cherry, surrounded by dry, bladder-like calyx, also known as golden berry, physalis, Chinese lantern, Peruvian cherry and ground tomato Composition/100 g: (edible portion 94%) water 85.4 g, 222 kJ (53 kcal), protein 1.9 g, fat 0.7 g, carbohydrate 11.2 g, ash 0.8 g, Ca mg, Fe mg, P 40 mg, vitamin A 36 µg RE, B1 0.11 mg, B2 0.04 mg, niacin 2.8 mg, C 11 mg caper Unopened flower buds of the subtropical shrub Capparis spinosa or C inermis with a peppery flavour; commonly used in pickles and sauces Unripe seeds of the nasturtium (Tropaeolum majus) may be pickled and used as a substitute capercaillie (capercailzie) A large game bird (Tetrao urogallus), also known as wood grouse or cock of the wood capillary flow The way in which a liquid will rise inside a capillary tube, above the bulk liquid surface, as a result of surface tension capillary fragility A measure of the resistance to rupture of the small blood vessels (capillaries), which would lead to leakage of 90 red blood cells into tissue spaces Deficiency of vitamin c can lead to increased capillary fragility See also flavonoids capon A castrated cockerel (male chicken), which has a faster rate of growth, and more tender flesh, than the cockerel Surgery has generally been replaced by chemical caponisation, the implantation of pellets of oestrogen caprenin Poorly absorbed fat, two medium-chain fatty acids (capric and caprylic acid) and one very long-chain fatty acid (behenic acid) esterified to glycerol; used as a fat replacer Behenic acid is poorly absorbed and caprenin yields only kcal/g, compared with kcal/g for normal fats capric acid Medium-chain saturated fatty acid, C10:0 caprotil An ace inhibitor caprylic acid Medium-chain saturated fatty acid, C8:0 capsicum See pepper, chilli and pepper, sweet carambola Or star fruit, star apple; 8–12 cm long ribbed fruit of Averrhoa carambola and A bilimbi Composition/100 g: (edible portion 97%) water 91.4 g, 130 kJ (31 kcal), protein g, fat 0.3 g, carbohydrate 6.7 g (4 g sugars), fibre 2.8 g, ash 0.5 g, Ca mg, Fe 0.1 mg, Mg 10 mg, P 12 mg, K 133 mg, Na mg, Zn 0.1 mg, Cu 0.1 mg, Se 0.6 µg, vitamin A µg RE (115 µg carotenoids), E 0.2 mg, B1 0.01 mg, B2 0.02 mg, niacin 0.4 mg, B6 0.02 mg, folate 12 µg, pantothenate 0.4 mg, C 34 mg caramel Brown material formed by heating carbohydrates in the presence of acid or alkali;also known as burnt sugar.It can be manufactured from various sugars, starches and starch hydrolysates and is used as a flavour and colour (E-150) in a wide variety of foods caramels Sweets similar to toffee but boiled at a lower temperature; may be soft or hard caraway Dried ripe fruit of Carum carvi, an aromatic spice carbachol Parasympathomimetic drug used to restore the function of inactive bowels or bladder after surgery carbenoxolone Synthetic derivative of glycyrrhizinic acid (from liquorice) used in combination with antacids for treatment of gastric ulcers and gastro-oesophageal reflux; stimulates secretion of protective mucus carbohydrate Sugars and starches, which provide 50–70% of energy intake Chemically they are composed of carbon, hydrogen and oxygen in the ratio Cn : H2n : On The basic carbohydrates are the monosaccharide sugars, of which glucose, fructose and galactose are nutritionally the most important Disaccharides are composed of two monosaccharides: nutritionally the important disaccharides are sucrose, lactose, maltose and trehalose A number of oligosaccharides occur in foods, consisting of 3–5 monosaccharide units; in general these ... 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... soda scones made with currants and buttermilk cachectin (cachexin) See cachexia; tumour necrosis factor cachexia The condition of extreme emaciation and wasting seen in patients with advanced diseases