benders dictionary of nutrition and food technology david a bender arnold e bender trung 4132

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 L

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

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

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 authors and the publishers cannot assume responsibility for the validity of all materials Neither the authors 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 the publishers The consent of Woodhead Publishing and CRC Press 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 or CRC Press 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 1 85573 475 3

CRC Press ISBN 0-8493-0018-5

CRC Press order number: WP0018

Cover design by The ColourStudio

Typeset by Best-set Typesetter Ltd, Hong Kong

Printed by T J International, Cornwall, England

Selected titles from Woodhead’s food science, technology and nutrition list:

Food technology

Fellows, Food processing technology: principles and practice ISBN: 1 85573 271 8

‘ interesting, logical and concise A good introduction for

students and professionals.’ Food Manufacture

Tamime and Robinson, Yoghurt: science and technology Second edition ISBN: 1 85573 399 4

Widely accepted as the standard work in the industry, the second edition has been completely rewritten and greatly expanded, incorporating major new developments such as ‘bio-yoghurts’ Greensmith, Practical dehydration Second edition ISBN:

1 85573 394 3

‘This book is primarily addressed to the food industry profes-sional The text is written with great care and provides a large

amount of valuable, practical information.’ Lebensmittel Wis-senschaft und Technologie

Food quality

Singhal, Kulkarni and Rege, Handbook of indices of food quality and authenticity ISBN: 1 85573 299 8

‘ this book will be an essential reference work for industry and

an indispensable guide for technologists, analysts, microbiologists

and food chemists.’ Food Science and Technology

Kress-Rogers (ed.), Instrumentation and sensors for the food industry ISBN: 1 85573 363 3

‘ the most comprehensive workbook for practitioners ever

written.’ Food Science and Technology

Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by:

 visiting our web site at www.woodhead-publishing.com

 contacting Customer Services (e-mail: sales@woodhead-publishing.com; fax: +44 (0)1223 893694; tel.: +44 (0)1223 891358; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England)

Table 1 Units of physical quantities and multiples and

submultiples of units 443 Table 2 Labelling reference values for foods 444 Table 3 US recommended daily amounts of nutrients,

1989, updated 1997, 1998 446 Table 4 UK reference nutrient intakes, 1991 450 Table 5 EU population reference intakes of nutrients 451 Table 6 Permitted food additives in the European Union 452 Table 7 Nomenclature of fatty acids 463

Table 6 (continued)

Miscellaneous compounds

E-999 Quillaia extract

E-1105 Lysozyme

E-1200 Polydextrose

E-1201 Polyvinyl pyrrolidone

E-1202 Polyvinyl polypyrrolidone E-1505 Triethyl citrate

E-1518 Glyceryl triacetate (triacetin)

Modified starches

E-1404 Oxidised starch

E-1410 Monostarch phosphate

E-1412 Distarch phosphate

E-1413 Phosphated distarch phosphate E-1414 Acetylated distarch phosphate E-1420 Acetylated starch

E-1422 Acetylated starch adipate E-1440 Hydroxypropyl starch

E-1442 Hydroxypropyl distarch phosphate E-1450 Starch sodium octanoyl succinate

462

Table 7 Nomenclature of fatty acids

Trivial name Systematic name Shorthand code

Myristic tetradecanoic C14:0

Lignoceric tetracosanoic C24:0

Palmitoleic 9-hexadecenoic C16:1 w6

Oleic 9-octadecenoic C18:1 w9

Elaidic trans-9-octadecenoic trans-C18:1 w9 Vaccenic 11-octadecenoic C18:1 w9

Petroselinic 6-octadecenoic C18:1 w6

Gadoleic 9-eicosaenoic C20:1 w9

Erucic 13-docosenoic C22:1 w9

Brassidic trans-13-docosenoic trans-C22:1 w9 Cetoleic 11-docosenoic C22:1 w11 Nervonic 15-tetracosenoic C24:1 w9

a-Linolenic 9,12,15-octadecatrienoic C18:3 w3

Parinaric 9,11,13,15-octadecatetraenoic C18:4 w3

Eicosapentaenoic 5,8,11,14,17-eicosapentaenoic C20:5 w3 (timnodonic)

Docosapentaenoic 7,10,13,16,19-docosapentaenoic C22:5 w3 (clupanodonic)

Docosahexaenoic (cervonic) 4,7,10,13,16,19-docosahexaenoic C22:6 w3

Linoleic 9,12-octadecadienoic C18:2 w6

g-Linolenic 6,9,12-octadecatrienoic C18:3 w6

a-Eleostearic 9,11 trans,13, trans- trans-C18:3 w6

octadecatrienoic Dihomo-g-linolenic 8,11,14-eicosatrienoic C20:3 w6

Arachidonic 5,8,11,14-eicosatetraenoic C20:4 w6

Docosatetraenoic (adrenic) 7,10,13,16-docosatetraenoic C22:4 w6

Docosapentaenoic 4,7,10,13,16-docosapentaenoic C22:5 w6

Mead 5,8,11-eicosatrienoic C20:3 w9