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Benders'dictionary of Nutrition and Food Technology 222 x 141 /Pantone 1945C & 137C 35mm WOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION WOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION Benders ‘This valuable book continues to fulfil the purpose of explaining the technical terms in nutrition and food processing.’ Chemistry and Industry and technology food ’ ‘A dictionary that fills a need and fills it well.’ dictionary nutrition of 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 Benders’ dictionary 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 and of Nutrition in the University of London. Eighth edition Eighth food technology Eighth edition Woodhead Publishing Ltd CRC Press LLC David A. Bender Abington Hall 6000 Broken Sound Parkway, NW Abington Suite 300 Cambridge CB1 6AH Boca Raton England FL 33487 www.woodheadpublishing.com USA ISBN-13: 978-1-84569-051-9 CRC order number WP7601 ISBN-10: 1-84569-051-6 ISBN-10: 0-8493-7601-7 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 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 100g, 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/100g: water 75g, 440kJ (105kcal), protein 17g, fat 0.8g, cholesterol 85mg, carbohydrate 6g, ash 1.6g, Ca 31mg, Fe 3.2mg, Mg 48mg, P 190mg, K 250mg, Na 301mg, Zn 0.8mg, Cu 0.2mg, Se 45µg, vitamin A 2µg retinol, E 4mg, K 23mg, B1 0.19mg, B2 0.1mg, niacin 1.5mg, B6 0.15mg, folate 5µg, B12 0.7µg, pantothenate 3mg, C 2mg.
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