... the hot surface of the pan and heat
transfer is mainly by conduction. In deep-fat frying, in which
the food is completely covered with oil, heat transfer is by con-
vection of the hot oil, and ... constituents,
and of changes that these may undergo during handling, preser-
vation, processing, storage, distribution and preparation for con-
sumption. Hence food scientist.
food te...
... produce
methane (and hydrogen) as a metabolic end-product.
methanol (methyl alcohol, wood alcohol) The first member of the
alcohol series,chemically CH
3
—OH. It is a highly toxic substance
and leads ... hazardous to health.
lysolecithin lecithin from which the fatty acid at carbon-2 has
been removed.
lysozyme An enzyme (EC 3.2.1.17) that hydrolyses high molecu-
lar weight carbohydrates of...
... together with
hair, which forms in the stomach or intestine and can cause
obstruction. Foods with a high content of pectin can form
bezoars if swallowed without chewing.The name is derived from
the ... composed of collagen
and other proteins and crystalline mineral, mainly hydroxyap-
atite (calcium phosphate and hydroxide), together with magne-
sium phosphate, fluorides and sulphates...
... Chemically they are composed of carbon, hydro-
gen and oxygen in the ratio C
n
:H
2n
:O
n
.The basic carbohydrates
are the monosaccharide sugars, of which glucose, fructose and
galactose are nutritionally ... 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), whi...
... canning. The advantages are that the texture
is retained by the partial dehydration and there is a saving in
bulk and weight.
7-dehydrocholesterol Intermediate in the synthesis of choles-
terol, and ... agents.
diphenyl Also known as biphenyl (E-230), one of two compounds
(the other is orthophenylphenol, OPP, E-231) used for the treat-
ment of fruit after harvesting, to prevent the grow...
... extreme
conditions of heat (thermophiles and extreme thermophiles,
some of which live in hot springs at 100 °C), cold (psy-
chrophiles), high concentrations of salt (halophiles), high pres-
sure or extremes ... thick white, richer in ovomucin, and inner
layer of thin white surrounding the yolk. The ratio of thick to
165
thin white varies, depending on the individual hen. A higher pro-
por...
... mustard and
horseradish).
Several of the glucosinolates that are thioesters interfere with
the metabolism of iodine by the thyroid gland (see thyroid hor-
mones), and hence are goitrogens.There ... Russian
or Polish origin, where it is commonly referred to as Jewish fish.
208
The whole fish is served and the filleted portion chopped and
stuffed back between the skin and the backbone....
... of the carbon–carbon
double bonds. The Wijs method uses iodine chloride, Hanus
iodine bromide, and Rosenmund–Kuhnhenn a pyridine sul-
phate/bromine reagent.
iodine, protein-bound The thyroid hormones, ... taken for half the radioactive isotope to decay
is the half-life (2) of the isotope, and can vary from a fraction
of a second, through several days to years (e.g. the half-life of
3
H...