Table Of Content

Dictionary of Food Science and Nutrition Specialist dictionaries Dictionary of Accounting 0 7475 6991 6 Dictionary of Agriculture 0 7136 7778 3 Dictionary of Banking and Finance 0 7136 7739 2 Dictionary of Business 0 7136 7918 2 Dictionary of Computing 0 7475 6622 4 Dictionary of Economics 0 7136 8203 5 Dictionary of Environment and Ecology 0 7475 7201 1 Dictionary of Human Resources and Personnel Management 0 7136 8142 X Dictionary of ICT 0 7475 6990 8 Dictionary of Information and Library Management 0 7136 7591 8 Dictionary of Law 0 7475 6636 4 Dictionary of Leisure, Travel and Tourism 0 7475 7222 4 Dictionary of Marketing 0 7475 6621 6 Dictionary of Media Studies 0 7136 7593 4 Dictionary of Medical Terms 0 7136 7603 5 Dictionary of Nursing 0 7475 6634 8 Dictionary of Publishing and Printing 0 7136 7589 6 Dictionary of Science and Technology 0 7475 6620 8 Easier English™ titles Easier English Basic Dictionary 0 7475 6644 5 Easier English Basic Synonyms 0 7475 6979 7 Easier English Dictionary: Handy Pocket Edition 0 7475 6625 9 Easier English Intermediate Dictionary 0 7475 6989 4 Easier English Student Dictionary 0 7475 6624 0 English Thesaurus for Students 1 9016 5931 3 Check Your English Vocabulary workbooks Academic English 0 7475 6691 7 Business 0 7475 6626 7 Human Resources 0 7475 6997 5 Law 0 7136 7592 6 Living in the UK 0 7136 7914 X Medicine 0 7136 7590 X FCE + 0 7475 6981 9 IELTS 0 7136 7604 3 PET 0 7475 6627 5 TOEFL® 0 7475 6984 3 TOEIC 0 7136 7508 X Visit our website for full details of all our books:www.acblack.com Dictionary of Food Science and Nutrition A & C Black (cid:2) London www.acblack.com First published in Great Britain in 2006 A & C Black Publishers Ltd 38 Soho Square, London W1D 3HB © A & C Black Publishers Ltd 2006 All rights reserved. No part of this publication may be reproduced in any form or by any means without the permission of the publishers A CIP record for this book is available from the British Library eISBN-13: 978-1-4081-0219-0 Text Production and Proofreading Heather Bateman, Howard Sargeant, Katy McAdam This book is produced using paper that is made from wood grown in managed, sustainable forests. It is natural, renewable and recyclable. The logging and manufacturing processes conform to the environmental regulations of the country of origin. Text typeset by A & C Black Printed in Italy by Rotolito Lombarda Preface This dictionary provides a basic vocabulary of terms used in food science and nutrition. It is ideal for all students of food technology and related subjects, as well as those working for the first time in jobs such as catering, dietetics and public or environmental health. Each headword is explained in clear, straightforward English. There are also supplements including nutrient RDAs and sources, a body mass index calculator, conversion tables for cooking and a guide to food hygiene procedure, as well as a list of key contacts in the fields of nutrition, health and food production. Thanks are due to Emma Parker, Assoc. Nutr., for her valuable help and advice during the production of this book. FoodScience.fm Page 1 Wednesday, August 16, 2006 3:56 PM A AAA A abbreviation 1. Alcoholics Anonymous 2. arachidonic acid aabattboirattoir noun a place where animals are slaughtered for their meat aabdombendomen noun a space inside the body that contains the stomach, intestines, liver and other vital organs aabdombinald cavioty minal cavity noun the space in the body below the chest AABIMBIM abbreviation Association of Bakery Ingredients Manufacturers aaboyeburoyeur noun same as kitchen clerk aabrosbiarosia noun abstinence from eating (technical) aabsolbute aslcohoollute alcohol noun alcohol that contains no water aabsorbptionsorption noun the process of taking into the body substances such as proteins or fats that have been digested from food and enter the bloodstream from the stomach and intestines aabsorbptiosn metohodrption method noun a method of cooking rice in which it is removed from the heat after a while and allowed to soak up any remaining water (NOTE: Rice cooked in this way is also known as steamed rice.) aabstebmiousstemious adjective tending not to eat or drink very much AABV BV abbreviation alcohol by volume aa.c..c. abbreviation ante cibos aacacica guam cia gum noun same as gum arabic aaçaíçaí noun a berry with very high concentrations of essential fatty acids and anthocyanins, considered a superfood aacarbcosearbose noun a drug used for treating type 2 diabetes aaccelcasecelase noun a mixture of enzymes used for maturing cheese aaccelceratced freeezel-deryinrgated freeze-drying noun a method of preserving food by heating it for a short time, then freezing it rapidly and drying it in a vacuum. Abbreviation AFD AAcceptcablec Dailey Inptaketable Daily Intake noun the amount of an additive that can be eaten without risk. Abbreviation ADI aaccomcpanicmentompaniment noun a small helping of food served with a dish, e.g. croutons served with fish soup or grated Parmesan cheese served with minestrone AACECE abbreviation angiotensin-converting enzyme AACE inChibitoEr inhibitor noun same as angiotensin-converting enzyme inhibitor aacesuclphaeme Ksulphame K noun a type of sweetener FoodScience.fm Page 2 Wednesday, August 16, 2006 3:56 PM acetate 2 aacetacteetate noun a salt or ester of acetic acid aaceticc aceidtic acid noun an acid that turns wine into vinegar (NOTE: Acetic acid is also used as a preservative in food such as pickles.) aacetocaceteatetoacetate noun a ketone substance secreted by the liver which indicates a failure of metabolism aacetocglyceeridteoglyceride noun a fat with a relatively low melting point, used for compounding shortening aacetocinetoin noun a compound in butter aacetocneetone noun a colourless volatile substance formed in the body after vomiting or during diabetes. (cid:2) ketone aacetocnuriea tonuria noun excessive excretion of acetone in the urine, an indicator of diabetic acidosis aacetyclchoelinetylcholine noun a substance that is released from the ends of some nerve fibres to transmit impulses to other nerve cells or to muscles aacetyclchoelinetsteyraselcholinesterase noun an enzyme, present in blood and some nerve endings, that aids the breakdown of acetylcholine and suppresses its stimulatory effect on nerves aacetycl CoeA tyl CoA abbreviation acetyl coenzyme A aacetycl coeenzymte yA l coenzyme A noun a coenzyme produced during the metabolism of carbohy- drates, fatty acids, and amino acids. Abbreviation acetyl CoA AACFMCFM abbreviation Association of Cereal Food Manufacturers aachalcasiahalasia noun difficulty in swallowing aachlocrhydhrialorhydria noun an acid deficiency in the digestive system aacholciaholia noun a bile deficiency in the digestive system aacidcid noun a chemical substance that is able to dissolve metals aacidacminuirida aminuria noun an excessive excretion of amino acids in urine aacid cbrililidant g reben BSrilliant green BS noun (cid:3) E142 aacid ccalciiudm pho spchatealcium phosphate noun the acid ingredient in some types of baking powder aacid cfoodid food noun any food that leaves an acid residue after being metabolised. Compare basic food aacidicc idic adjective referring to acids aacidicc sailtds coriroscion salts corrosion noun the rusting of a can aacidicficaitidonification noun the process of adding an acid to a food in order to preserve it (NOTE: The usual acids are acetic, citric and lactic, although benzoic acid is sometimes used.) aacidicfyidify verb to make a substance more acid, or to become more acid aacidicmeteirdimeter noun a device for measuring the acidity of a liquid aacidictyidity noun the concentration of acid in a substance, of which pH is a measure aacidicty riegdulatoirty regulator noun an additive used for controlling the pH of food aacidocgeniicdogenic adjective producing acids, or promoting the production of acids aacidocphiliusd milkophilus milk noun a cultured milk made from fresh milk that is allowed to go sour in a controlled way, of which yoghurt is a type aacidocsisidosis noun 1. a medical condition in which there are more acid waste products than usual in the blood because of a lack of alkali 2. same as acidity aacid cprotieadse protease noun a protein-digesting enzyme activated in stomach acid FoodScience.fm Page 3 Wednesday, August 16, 2006 3:56 PM 3 ADA deficiency aacid crefliuxd reflux noun the regurgitation of gastric juices into the oesophagus, where the acid causes irritation and the burning sensation commonly referred to as heartburn aacid csaltid salt noun a chemical salt in which some of the acidic hydrogen atoms of the original acid have been replaced aacid-csensiitdive-sensitive adjective used for describing bacteria that are made inactive by acidic conditions aaciduclantidulant noun an additive such as phosphoric acid which is added to food to lower its pH aaciduclateidulate verb to make a substance slightly acid, or to become slightly acid AACMSFCMSF abbreviation Advisory Committee on Microbiological Safety of Food aacnecne noun an inflammation of the sebaceous glands during puberty which makes black- heads appear on the skin, which often then become infected and produce red raised spots AACNFPCNFP abbreviation Advisory Committee on Novel Foods and Processes aacridcrid adjective having a strong bitter smell or taste aacrodcermartitois endteropeathircamatitis enteropathica noun zinc deficiency aacrolceinrolein noun the acrid-smelling chemical produced by overheated fat, which causes eye and throat irritation aacrylcamidreylamide noun a chemical found in baked and fried foods, thought to increase the risk of cancer in humans aactivcatedt doiugvh deaveloptmeentd dough development noun a method of speeding up the first rising of dough by adding small quantities of other substances, e.g. ascorbic acid or cysteine (NOTE: These substances modify the properties of the gluten in the dough.) aactivcatortivator noun any compound that stimulates enzymes aactivce oxtygein vmetheod oxygen method noun a method of measuring the susceptibility of fats to damage by oxidation aactivce patckaigivnge packaging noun food packaging that interacts chemically or biologically with its contents to extend shelf-life or to modify the product during storage aactivce sitteive site noun the region of an enzyme molecule where a substance (substrate) is bound and acted upon by the enzyme aactivce trtansipovrte transport noun a transfer of substances across a cell membrane for which energy is required aactivcity tlevielvity level noun a measurement of the number and function of enzymes in the digestive tract aacutecute adjective used for describing pain that is sharp and intense aacutec benuign htydreocep hablusenign hydrocephalus noun a short-lived reaction to a large overdose of vita- mins A and D in small infants, causing extreme bulging of the fontanelle aacutec choulecysttiteis cholecystitis noun inflammation of the gallbladder caused by a gallstone blocking the biliary duct aacutec intuermitttenet po rphiyrniatermittent porphyria noun a type of porphyria that causes abdominal pain and nausea, treated with a high-glucose diet. Abbreviation AIP aacutec toxuicityte toxicity noun a concentration of a toxic substance that is high enough to make people seriously ill AADA DA abbreviation adenosine deaminase AADA deDficieAncy deficiency noun a genetic disease resulting from the deficiency of the metabolic enzyme adenosine deaminase, causing increased susceptibility to lymphomas and chronic infections