european msc degree in food science technology and nutrition
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx
Ngày tải lên :
24/12/2013, 08:17
... (pickling salts).
brining The process of soaking vegetables in brine before pick-
ling in vinegar, in order to remove some of the water, and retain
a crisp texture. Dry brining is when the vegetables ... foot syndrome Nutritional melalgia (neuralgic pain);
severe aching, throbbing and burning pain in the feet, associated
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basic foods See acid foods.
basic foods plan A grouping of foods used for ... of
nutrients and proteins, mainly albumin and globulins, including
the immunoglobulins which are responsible for defence against
infection, as well as some adverse reactions to foods.When
blood...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx
Ngày tải lên :
24/12/2013, 08:17
... the oil contains mostly cinnamic aldehyde, together with
some eugenol. Saigon cinnamon also contains cineol; Chinese
cinnamon has no eugenol.
CIP Cleaning -in- place;cleaning food machinery without ... lipoproteins, plasma.
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cholestyramine Ion-exchange resin used to treat hyperlipidaemia
by complexing bile salts in the intestinal lumen and increasing
their excretion, so increasing the metabolic ... process.
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(2) Clinically, the menopause in women, or declining sexual
drive and fertility in men after middle age.
clinching In food canning, loose attachment of the end of the can
before heating to expel...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt
Ngày tải lên :
24/12/2013, 08:17
... with a low intake of dietary fibre and high intestinal pres-
sure due to straining during defecation. Faecal matter can be
trapped in these diverticula, making them in amed, causing pain
and diarrhoea, ... shearing force
by using two grooved discs rotating in opposite directions. Pin
and disc mills have a single or double grooved discs with inter-
meshing pins to provide additional shear and impact ... followed by a holding
period and final drying in ambient air; relieves the stresses set up
in the grain during the initial drying and reduces its brittleness
compared with grain dried by conventional...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx
Ngày tải lên :
24/12/2013, 08:17
... probiotics.
enterocolitis In ammation of the mucosal lining of the small and
large intestine, usually resulting from infection.
enterocrinin Peptide hormone secreted by the upper small intes-
tine; increases intestinal ... piston-type extruders and the intermesh-
ing counter-rotating twin-screw extruders) and indirect or
viscous drag (roller, single screw, intermeshing co-rotating twin-
screw and non-intermeshing multiple-screw ... (ductless) glands that produce and
secrete hormones, including the thyroid gland (secreting thy-
roxine and tri-iodothyronine), pancreas (insulin and
glucagon), adrenal glands (adrenaline, glucocorticoids,
mineralocorticoids),...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf
Ngày tải lên :
24/12/2013, 08:17
... debris and mucus from the intestinal
lining, substances excreted into the intestinal tract (mainly in the
bile). The average amount is about 100 g/day, but varies widely
depending on the intake ... yellow or orange in the
ripe fruit, when they contain carotene and xanthophyll.
flavin The group of compounds containing the iso-alloxazine ring
structure, as in riboflavin (vitamin b
2
); a general ... of a food with rodent hairs and
insect fragments as an index of hygienic handling.
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aromatic oils, and numerous plastids which are green and contain
chlorophyll in the unripe fruit, turning...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx
Ngày tải lên :
21/01/2014, 14:20
... contain nicotinic acid (see
niacin), glutathione and other amino acid derivatives. Potenti-
ates the action of insulin, but has no activity in the absence of
insulin. Acts by increasing the protein ... assays.
glutelins Proteins insoluble in water and neutral salt solutions but
soluble in dilute acids and alkalis, e.g. wheat glutenin.
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ginger paralysis See jamaica ginger paralysis.
gingivitis In ammation, ... during grinding.
griskin chine of pork, also used for a thin piece of loin.
grissini Italian ‘finger rolls’ or stick bread 15–45cm (6–18 in) long,
and normally crisp and dry.
grist Cereal for grinding.
gristle...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf
Ngày tải lên :
21/01/2014, 14:20
... glucose tolerance; insulin.
hyperinsulinaemia (hyperinsulinism) Excessive secretion of
insulin, either as a result of an insulinoma, or due to hyper-
glycaemia resulting from insulin resistance.
hyperkalaemia ... good source of P,niacin,a rich source of I,Se,vitamin
B
12
.
haem (heme) The iron-containing porphyrin that ,in combination
with the protein globin, forms haemoglobin and myoglobin.It
is also part ... acid, and administration of histamine is used
as test for achlorhydria.
histamine receptor antagonists Inhibitors of the histamine H
2
receptor, including cimetidine, ranitidine, famotidine and...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf
Ngày tải lên :
21/01/2014, 14:20
... circulating
haemoglobin, and the remainder present in myoglobin in
muscles, a variety of enzymes and tissue stores. Iron is stored in
the liver in ferritin, in other tissues in haemosiderin, and in the
blood ... intestinal glands lining the small intestine. It
contains a variety of enzymes, including enteropeptidase,the
enzyme that converts trypsinogen to active trypsin, aminopepti-
dase, nucleases and ... gastrointestinal tract.
intestine The gastrointestinal tract; the small intestine
(duodenum, jejunum and ileum) where the greater part of
digestion and absorption take place, and the large
intestine.
intolerance...
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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần K,L docx
Ngày tải lên :
21/01/2014, 14:20
... cylindrical tank for extracting and clarifying
wort and separating it from spent grain in malting and brewing.
Laval separator Centrifuge for separating cream from milk,
invented by Swedish engineer ... main food
of whales, and some penguins and other seabirds; occurs in shoals
in the Antarctic, containing up to 12kg/m
3
. Collected in limited
quantities for use as human food.
kryptoxanthin ... cellulose mixture as filling, containing some
vitamins and minerals; intended as a meal replacement.
limonin The bitter principle in the albedo of the Valencia orange.
Isolimonin in the navel orange....
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf
Ngày tải lên :
21/01/2014, 14:20
... thyroid
gland, see thyroid hormones) in adults; the name is derived from
puffiness of hands and face due to thickening of skin. Signs
include coarsening of the skin, intolerance of cold, weight gain
and ... arabi-
nose and xylose found in some seeds and seaweeds;used as thick-
ening and stabilising agents in food processing by virtue of their
water-holding and viscous properties.
See also gum.
mucin A ... although required in
larger amounts, zinc and iron are sometimes included with the
trace minerals.
minerals, ultratrace Those mineral salts present in the body, and
required in the diet, in extremely...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc
Ngày tải lên :
21/01/2014, 14:20
... mucilages,
inulin and chitin (and exclude lignin).The NSP in wheat, maize
and rice are mainly insoluble and have a laxative effect, while
those in oats, barley, rye and beans are mainly soluble and ... nutrigenomics.
nutritional labelling Any information appearing on labelling or
packaging of foods relating to energy and nutrients in the food.
Voluntary in the EU; if nutritional information is ... bases, ribose and phosphate in the intestinal
tract; purines and pyrimidines can readily be synthesised in the
body, and are not dietary essentials.
nucleoproteins The complex of proteins and nucleic...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf
Ngày tải lên :
21/01/2014, 14:20
... an
emulsifier and stabiliser instead of agar; used in making jellies,
and as antistaling agent in cakes. Included in non-starch
polysaccharides.
pectin, amidated The low-methoxyl pectin formed when pectin ... to
phosphate and one of a number of water-soluble compounds,
including serine (phosphatidylserine), ethanolamine (phos-
phatidylethanolamine), choline (phosphatidylcholine, also
known as lecithin) and inositol ... metabolite
of vitamin d (calcitriol), leading to an increase in plasma
calcium by increasing intestinal absorption and mobilising the
mineral from bones. It also reduces urinary excretion of...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần Q,R ppt
Ngày tải lên :
21/01/2014, 14:20
... proteins
(CRBP and CRABP) are essential for uptake of retinol and
retinoic acid into cells, before onward metabolism and binding
to retinoid receptors.
retinol equivalents See vitamin a.
retort In food technology, ... vitamin A status. The increase in
circulating retinol binding protein after an oral dose of vitamin
A; greater in vitamin A deficient subjects because in the absence
of vitamin A reserves in the ... wine See saké.
ricin A lectin in the castor oil bean.
ricing Culinary term: cutting into small pieces about the size of
rice grains.
rickets Malformation and undermineralisation of the bones in
growing...
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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx
Ngày tải lên :
21/01/2014, 14:20
... hormones.
Selenium-ACE
TM
Yeast-based product providing selenium and
vitamins a, c and e.
selenocysteine The selenium analogue of the amino acid cys-
teine. Incorporated during ribosomal protein synthesis, and
formed as a result ... cause of food poisoning. Found in eggs from infected
hens, sausages, etc.; can survive in brine and at refrigerator tem-
peratures; destroyed by adequate heating. Most species invade
intestinal epithelial ... clotting; the fibrinogen in
blood plasma is converted to insoluble fibrin, which forms the
clot. The clear liquid that is exuded is the serum.
serving US food labelling legislation (introduced in...
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