Benders'dictionary of nutrition and food technology

550 Pages·2006·6.06 MB·English

222 x 141 /Pantone 1945C & 137C 35mm
W W
OODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION OODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION
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This classic book meets that need. It provides succinct, authoritative Benders’ dictionary
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. of nutrition and
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. food technology
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Woodhead Publishing Ltd CRC Press LLC n
Abington Hall 6000 Broken Sound Parkway, NW
Abington Suite 300
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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
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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
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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
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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–transisomerism 259
Niacin 329
Non-starch polysaccharides 334
Pantothenic acid and coenzyme A 354
Purines 398
Pyrimidines 399
Starch 447
Vitamin A 495
Vitamin B 496
1
Vitamin B 496
2
Vitamin B 497
6
Vitamin B 499
12
Vitamin D 501
Vitamin E 502
Vitamin K 503