Benders’ dictionary of nutrition and food technology pptx

WOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION WOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION

Benders’ dictionary

of nutrition and

food technology

David A. Bender

Benders’ dictionary of nutrition

and food technology

‘This valuable book continues to fulfil the purpose of explaining the

technical terms in nutrition and food processing.’

Chemistry and Industry

‘A dictionary that fills a need and fills it well.’

Institute of Meat Bulletin

‘The book covers all aspects of food and nutrition science…I use the

dictionary on an almost daily basis.’

British Nutrition Foundation Nutrition Bulletin

The study of food and nutrition covers many disciplines, ranging from

agriculture, biology, physics and chemistry to food technology, nutrition

and medicine. As research on the links between food and health continues

to expand, it is more important than ever that specialists in such areas

as food processing and nutrition be familiar with the often unfamiliar

terminology that differing disciplines use.

This classic book meets that need. It provides succinct, authoritative

definitions of over 6100 terms in nutrition and food technology (an

increase of 20% from the previous edition). The book also includes nutrient

composition data for 340 foods and an appendix with nutrient intake and

other useful data.

David Bender is Senior Lecturer in the Department of Biochemistry of

University College London. The late Arnold Bender was Emeritus Professor

of Nutrition in the University of London.

Woodhead Publishing Ltd

Abington Hall

Abington

Cambridge CB1 6AH

England

www.woodheadpublishing.com

ISBN-13: 978-1-84569-051-9

ISBN-10: 1-84569-051-6

CRC Press LLC

6000 Broken Sound Parkway, NW

Suite 300

Boca Raton

FL 33487

USA

CRC order number WP7601

ISBN-10: 0-8493-7601-7

Eighth edition

Eighth edition

222 x 141 /Pantone 1945C & 137C 35mm

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@woodhead￾publishing.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 vi

A note on food composition viii

List of figures ix

Dictionary 1

Appendix: 523

Table 1 Units of physical quantities and multiples and

submultiples of units 525

Table 2 Labelling reference values for foods 526

Table 3 US/Canadian recommended dietary allowances

and acceptable intakes, 1997–2001 527

Table 4 EU population reference intakes of nutrients, 1993 528

Table 5 UK reference nutrient intakes, 1991 529

Table 6 Recommended nutrient intakes for vitamins, FAO

2001 530

Table 7 Food additives permitted in the EU 531

Table 8 Fatty acid nomenclature 539

Preface

The study of food and nutrition covers a wide range of disci￾plines, from agriculture and horticulture, through the chemistry,

physics and technology of food processing and manufacture

(including domestic food preparation), the physiology and bio￾chemistry of nutrition and metabolism, molecular biology,

genetics and biotechnology, via social sciences and the law, anthro￾pology 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 fol￾lowing 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

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

vii

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 2 of the Appendix).

Any specified food will differ in composition from one variety to

another, and from sample to sample of the same variety, depend￾ing on the conditions under which the animal was raised or the

plant grown, so that the values quoted here should not be consid￾ered to be accurate to better than about ±10%, at best; the varia￾tion in micronutrient content may be even greater.

List of figures

The protein amino acids 22

Ascorbic acid and dehydroascorbate 39

Bile salts 61

Biotin 63

Carbohydrates: mono- and disaccharides 91

Carotenes 95

Cholesterol 114

Flavonoids 192

Folic acid 198

The gastrointestinal tract 209

dl- and cis–trans isomerism 259

Niacin 329

Non-starch polysaccharides 334

Pantothenic acid and coenzyme A 354

Purines 398

Pyrimidines 399

Starch 447

Vitamin A 495

Vitamin B1 496

Vitamin B2 496

Vitamin B6 497

Vitamin B12 499

Vitamin D 501

Vitamin E 502

Vitamin K 503

A

abalone A shellfish (mollusc), Haliotus splendens, H. rufescens,

H. cracherodii, also sometimes called ormer, or sea ear. Found

especially in waters around Australia, and also California and

Japan, the Channel Islands and France.

Composition/100 g: water 75 g, 440 kJ (105 kcal), protein 17 g,

fat 0.8 g, cholesterol 85 mg, carbohydrate 6 g, ash 1.6 g, Ca 31 mg,

Fe 3.2 mg, Mg 48 mg, P 190 mg, K 250 mg, Na 301 mg, Zn 0.8 mg,

Cu 0.2 mg, Se 45µg, vitamin A 2µg retinol, E 4 mg, K 23 mg,

B1 0.19 mg, B2 0.1 mg, niacin 1.5 mg, B6 0.15 mg, folate 5µg, B12

0.7µg, pantothenate 3 mg, C 2 mg. An 85 g serving is a source of

Cu, Fe, Mg, vitamin B1, a good source of P, a rich source of Se,

vitamin E, B12, pantothenate.

abscisic acid Plant hormone with growth inhibitory action; the

dormancy-inducing hormone, responsible for shedding of leaves

by deciduous trees. In herbaceous plants can lead to dwarf or

compact plants with normal or enhanced fruit production. Used

horticulturally to inhibit growth, and as a defoliant.

absinthe A herb liqueur flavoured with wormwood (Artemisia

absinthium); it is toxic and banned in many countries. Originally

imported from Switzerland (where it was a patent medicine) to

France in 1797 by Henri Louis Pernod; sale outlawed in USA in

1912, and in France and other countries in 1915 because of the

toxicity of α-thujone. Now available in the EU with an upper

limit of 10 ppm thujone.

absolute alcohol Pure ethyl alcohol.

absorption spectrometry Analytical technique based on

absorbance of light of a specific wavelength by a solute.

acarbose The name of a group of complex carbohydrates

(oligosaccharides) which inhibit the enzymes of starch and dis￾accharide digestion; used experimentally to reduce the digestion

of starch and so slow the rate of absorption of carbohydrates. Has

been marketed for use in association with weight-reducing diet

regimes as a ‘starch blocker’, but there is no evidence of efficacy.

acaricides Pesticides used to kill mites and ticks (Acaridae) which

cause animal diseases and the spoilage of flour and other foods

in storage.

accelase A mixture of enzymes that hydrolyse proteins, includ￾ing an exopeptidase from the bacterium Streptococcus lactis,

which is one of the starter organisms in dairy processing. The

mixed enzymes are used to shorten the maturation time of

cheeses and intensify the flavour of processed cheese.

accelerated freeze drying See freeze drying.

Acceptable Daily Intake (ADI) The amount of a food additive

that could be taken daily for an entire lifespan without appre￾ciable risk. Determined by measuring the highest dose of the

substance that has no effect on experimental animals, then divid￾ing by a safety factor of 100. Substances that are not given an

ADI are regarded as having no adverse effect at any level of

intake.

See also no effect level.

accoub Edible thistle (Goundelia tournefortii) growing in

Mediterranean countries and Middle East.The flower buds when

cooked have a flavour resembling that of asparagus or globe

artichoke; the shoots can be eaten in the same way as aspara￾gus and the roots as salsify.

accuracy Of an assay; the closeness of the result to the ‘true’

result.

See also precision.

ACE Angiotensin converting enzyme (EC 3.4.15.1), a peptidase

in the blood vessels of the lungs which converts angiotensin I to

active angiotensin II. Many of the drugs for treatment of hyper￾tension are ACE inhibitors.

acerola See cherry, west indian.

acesulphame (acesulfame) Methyl-oxathiazinone dioxide, a non￾nutritive or intense (artificial) sweetener. The potassium salt,

acesulphame-K, is some 200 times as sweet as sucrose. It is not

metabolised, and is excreted unchanged.

acetanisole A synthetic flavouring agent (p-methoxyacetophe￾none) with a hawthorn-like odour.

acetic acid (ethanoic acid) One of the simplest organic acids,

CH3COOH. It is the acid of vinegar and is formed, together with

lactic acid, in pickled (fermented) foods. It is added to foods

and sauces as a preservative.

Acetobacter Genus of bacteria (family Bacteriaceae) that oxidise

ethyl alcohol to acetic acid (secondary fermentation). Aceto￾bacter pasteurianus (also known as Mycoderma aceti, Bacterium

aceti or B. pasteuranum) is used in the manufacture of vinegar.

acetoglycerides One or two of the long-chain fatty acids esteri￾fied to glycerol in a triacylglycerol is replaced by acetic

acid. There are three types: diacetomonoglycerides (e.g. diace￾tomonostearin); monoacetodiglycerides (e.g. monoacetodis￾2

tearin); monoacetomonoglycerides (e.g. monoacetomono￾stearin) in which one hydroxyl group of the glycerol is free. Also

known as partial glyceride esters.

They are non-greasy and have lower melting points than the

corresponding triacylglycerol. They are used in shortenings and

spreads, as films for coating foods and as plasticisers for hard fats.

acetohexamide Oral hypoglycaemic agent used to treat non￾insulin-dependent diabetes mellitus.

acetoin Acetyl methyl carbinol, a precursor of diacetyl, which is

one of the constituents of the flavour of butter. Acetoin and

diacetyl are produced by bacteria during the ripening of butter.

acetomenaphthone Synthetic compound with vitamin k activity;

vitamin K3, also known as menaquinone-0.

acetone One of the ketone bodies formed in the body in fasting.

Also used as a solvent, e.g. in varnishes and lacquer. Chemically

dimethyl ketone or propan-2-one ((CH3)2C=O).

acetylated monoglyceride An emulsifier manufactured by inter￾esterification of fats with glyceryl triacetate (triacetin) or acety￾lation of monoglycerides with acetic anhydride. Characterised by

sharp melting points and stability to oxidative rancidity.

acetylcholine The acetyl ester of choline, produced as a neuro￾transmitter at cholinergic nerve endings in the brain and at neu￾romuscular junctions.

achalasia Difficulty in swallowing owing to disturbance of the

normal muscle activity of the oesophagus, sometimes causing

regurgitation and severe chest pain. Also known as cardiospasm.

achene Botanical term for small, dry one-seeded fruit which does

not open to liberate the seed, e.g. nuts.

ACH index Arm, chest, hip index. A method of assessing a

person’s nutritional status by measuring the arm circumference,

chest diameter and hip width.

See also anthropometry.

achlorhydria Failure of secretion of gastric acid and intrinsic

factor, which are secreted by the gastric parietal (oxyntic) cells.

Commonly associated with atrophy of the gastric mucosa with

advancing age.

See also anaemia, pernicious; gastric secretion.

acholia Absence or deficiency of bile secretion.

achote See annatto.

achrodextrin dextrins formed during enzymic hydrolysis of

starch which give no colour (achromos) when tested with

iodine.

achromotricia Loss of the pigment of hair. One of the signs of

pantothenic acid deficiency in animals, but there is no evidence

that pantothenic acid affects loss of hair colour in human beings.

3

achylia Absence of a secretion; e.g. achylia gastrica is absence of

gastric secretion.

acid–base balance Body fluids are maintained just on the alkaline

side of neutrality, pH 7.35–7.45, by buffers in the blood and

tissues. Buffers include proteins, phosphates and carbon

dioxide/bicarbonate, and are termed the alkaline reserve.

Acidic products of metabolism are excreted in the urine com￾bined with bases such as sodium and potassium which are thus

lost to the body. The acid–base balance is maintained by replac￾ing them from the diet.

acid dip Immersion of some fruits in an acid dip (commonly

ascorbic and malic acids) prior to drying to improve the colour

of the dried product by retarding enzymic browning.

acid drops Boiled sweets with sharp flavour from tartaric acid

(originally acidulated drops); known as sourballs in USA.

acid foods, basic foods These terms refer to the residue of the

metabolism of foods. The minerals sodium, potassium, magne￾sium and calcium are base-forming, while phosphorus, sulphur

and chlorine are acid-forming. Which of these predominates in

foods determines whether the residue is acidic or basic (alka￾line); meat, cheese, eggs and cereals leave an acidic residue, while

milk, 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, the acids are completely oxidised and the sodium and

potassium salts yield an alkaline residue.

acidity regulators See buffers.

acid number, acid value Of a fat, a measure of rancidity due to

hydrolysis (see hydrolyse), releasing free fatty acids from the

triacylglycerol of the fat; serves as an index of the efficiency

of refining since the fatty acids are removed during refining and

increase with deterioration during storage. Defined as milligrams

of potassium hydroxide required to neutralise the free fatty acids

in 1 g of fat.

acidosis An increase in the acidity of blood plasma to below the

normal range of pH 7.35–7.45, resulting from a loss of the buffer￾ing capacity of the plasma, alteration in the excretion of carbon

dioxide, excessive loss of base from the body or metabolic over￾production of acids.

See also acid–base balance.

acids, fruit Organic acids such as citric, malic, and tartaric, which

give the sharp or sour flavour to fruits; often added to processed

foods for taste.

acidulants Various organic acids used in food manufacture as

flavouring agents, preservatives, chelating agents, buffers, gelling

4