BDOPR 10/7/99 4:25 PM Page iii Benders’ Dictionary of Nutrition and Food Technology Seventh Edition David A Bender BSc, PhD, RNutr Senior Lecturer Department of Biochemistry and Molecular Biology University College London and Arnold E Bender DSc (hc), PhD, HonMAPHA, HonFRSH, FIFST Emeritus Professor of Nutrition University of London Cambridge England ©1999 Woodhead Publishing Ltd. BDOPR 10/7/99 4:25 PM Page iv Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England Published in North and South America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, 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 Ltd Seventh edition 1999, Woodhead Publishing Ltd and CRC Press LLC © 1999, Woodhead Publishing Ltd The authors have asserted their moral rights. 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BDOPR 10/7/99 4:25 PM Page v Contents Preface A note on food composition List of Figures Dictionary Appendix: Table 1 Units of physical quantities and multiples and submultiples of units Table 2 Labelling reference values for foods Table 3 US recommended daily amounts of nutrients, 1989, updated 1997, 1998 Table 4 UK reference nutrient intakes, 1991 Table 5 EU population reference intakes of nutrients Table 6 Permitted food additives in the European Union Table 7 Nomenclature of fatty acids ©1999 Woodhead Publishing Ltd. BDOPR 10/7/99 4:25 PM Page vi Preface The study of food and nutrition covers a wide range of disciplines, from agriculture and horticulture, through the chemistry, physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and bio- technology, via social sciences and the law, anthropology and epi- demiology to clinical medicine, disease prevention and health promotion. This means that anyone interested in food and nutri- tion 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 40 years ago, with definitions of 2000 terms. Over the years it has grown so that in this edition it includes more than 5000 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 was completed. I hope that I have done justice to his memory and to the book that was the first of many that he wrote. David A Bender April 1999 ©1999 Woodhead Publishing Ltd. BDOPR 10/7/99 4:25 PM Page vii A note on food composition This book contains nutrient composition data for 287 foods. This is Crown copyright material from The Composition of Foods, Fifth Edition and its supplements which has been reproduced with the permission of the Controller of Her Majesty’s Stationery Office. 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). 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. ©1999 Woodhead Publishing Ltd. BDOPR 10/7/99 4:25 PM Page viii List of Figures 1. The protein amino acids 2. Ascorbic acid and dehydroascorbate 3. Bile salts 4. Biopterin 5. Biotin 6. Carbohydrates: mono- and disaccharides 7. Carotenes 8. Cholesterol 9. Flavonoids 10. Folic acid 11. The gastrointestinal tract 12. dl- and cis-trans isomerism 13. Niacin 14. Non-starch polysaccharides 15. Pantothenic acid and coenzyme A 16. Purines 17. Pyrimidines 18. Starch 19. Thyroid hormones 20. Vitamin A 21. Vitamin B1 22. Vitamin B2 23. Vitamin B6 24. Vitamin B12 25. Vitamin D 26. Vitamin E 27. Vitamin K ©1999 Woodhead Publishing Ltd. BDO TEXT 10/7/99 4:27 PM Page 1 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. 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. See also vermouth. absolute alcohol Pure ethyl alcohol. absorption spectrometry Analytical technique based on ab- sorbance 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 disaccharide digestion; used experimentally to reduce the digestion of starch and so slow the rate of absorption of carbo- hydrates. 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 which hydrolyse proteins, including 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 life-span 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 ©1999 Woodhead Publishing Ltd. BDO TEXT 10/7/99 4:27 PM Page 2 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.