J Jaboticaba Purple, grape-like fruits produced by trees of the genus Myrciaria, particularly M. cauli- flora, but also M. jaboticaba, M. tenella and M. trun- ciflora. Eaten fresh or used to make fruit juices, jams and alcoholic beverages. Jackals Nocturnal, wolf-like mammals of the family Canidae that are native to Africa, Asia and south east Europe. There are three species: the golden jackal (Canis aureus); the side-striped jackal (C. adustus); and the black-backed jackal (C. mesomelas). Jackals are known as scavengers, but also hunt and may prey upon poultry and other livestock. They are killed in some regions for their meat. Jack beans Seeds of Canavalia ensiformis. Mature seeds must be boiled in water before consumption be- cause of the presence of toxic constituents. Immature seeds and pods are also eaten. When roasted, seeds are used as coffee substitutes. The source of conca- navalin A. Jack fruits Alternative term for jak fruits. Jack mackerel Alternative term for horse mack- erel. Jaggery Unrefined brown coloured sugar produced mainly in India by evaporation of sugar cane juices. Also known as gur. Jak fruits Fruits produced by Artocarpus heterophyl- lus (A. integrifolia) and related to breadfruit and figs. One of the largest cultivated fruits, weighing usually up to 20 kg. When ripe, jak fruits are eaten raw, while flesh and seeds of green fruits are eaten cooked, commonly in curries. Also known as jack fruits. Jalapeno peppers Small smooth-skinned chillies originating in Mexico. Usually about 5 cm long and 1.5 cm in diameter. Colour varies from dark green to bright red when ripe. Range in spiciness from hot to very hot, but the extremely hot veins and seeds are easy to remove. Available fresh, canned or dried. Used to add spiciness to Mexican dishes, sauces and other dishes, or served stuffed and deep fried. Smoked jala- penos are known as chipotles. Also used in jalapeno cornbread. Jams Conserves made by boiling whole fruits with sugar to form fruit pulps. Called jelly in the USA. Japanese apricots Small yellow fruits produced by the ornamental tree Armeniaca mume (Prunus mume). Eaten raw or used to make fruit juices and pickles. Also known as ume or mei. Japanese chestnuts Large fruits produced by Cas- tanea crenata. The flesh is creamy and sweet, but the outer peel is difficult to remove. Japanese flounders Marine flatfish species (Paralicthys olivaceus) from the flounder family (Paralicthyidae), which occurs in the western Pacific Ocean. Highly prized as a food fish in Japan. Usually marketed fresh. Also known as hirame and bastard halibut. Japanese pears Oriental pears produced by Pyrus serotina or P. pyrifolia. Also referred to by many other names, including Asian pears, Chinese pears and sand pears. Japanese pepper Common name for Xanthoxylum piperitum or sansho. The leaves are used in season- ings or as spicy vegetables in Japanese cooking. Japanese plums Large, yellow to red fruits pro- duced by Prunus salicina. Alternatively, another name for loquats, small yellow fruits produced by Eriobo- tyra japonica. Japanese radishes Oriental type of Raphanus sati- vus with long, mild flavoured roots of up to 20 kg in weight. Traditionally used in soups and sauces or cooked with meat. Sold in the UK as mouli or rettich. Also known as daikon. Jarlsberg cheese Norwegian hard cheese made from cow milk. It has a similar consistency, tex- ture and hole formation to Emmental cheese, but a more nut-like and sweeter flavour. The cheese is golden yellow in colour, and contains holes of various sizes. It is used as a table, dessert or sandwich cheese. Jasmine Natural flavourings with warm, spicy char- acteristics derived from flowers and leaves of jasmine (Jasminus spp.). Predominant flavour compounds and aroma compounds include jasmonates, jas- mones, benzyl acetate, indol and eugenol. Jasmonic acid Jasmonic acid and methyl jas- monate, collectively referred to as jasmonates, are naturally occurring plant growth regulators in- volved in various aspects of plant development and re- 235 Jellied milk Juniper sponses to biotic and abiotic stresses. Used to regulate the yield and quality of fruits and vegetables. Jellied milk Milk to which is added sugar, flavour- ings, thickening agents and gelling agents. Also known as jellified milk. Jellies Small, soft sweets, usually fruit flavoured, of gelatinous texture, made in various shapes and often coated with sugar. The singular term, jelly, is used to refer to jam-like products, usually clear, that are made from strained fruits containing pectins which are boiled with sugar. Also refers to soft, semi- transparent foods prepared from gelatin which are sweetened, flavoured, cooled in a mould and eaten as desserts. Jelly In the UK, a term applied to fruit-flavoured sweetened desserts set with gelatin (table jellies) and also to clear jams made from boiled, sweetened fruit juices. In the USA and Canada, the term is syn- onymous with any type of jam. Also used for savoury products with a jelly like consistency and set with gela- tin, e.g. calf's foot jelly. Jelly babies Jelly confectionery products formed into stylized shapes resembling babies. Jelly confectionery Collective term for confec- tionery products made with jelly. Jelly figs Fruits produced by Ficus awkeotsang. Seeds are used in Taiwan to make jelly cakes and jelly desserts. Also used in manufacture of soft drinks. Jellyfish Common name used for any free-swimming marine and freshwater invertebrates from the phylum Cnidaria. Some species are consumed in dried form. Jelly rolls US term for swiss rolls, thin sponge cakes which are covered on one side with jams and rolled into cylinders. Jeotgal Traditional Korean salted and fermented sea food sauces prepared from waste tissues of fish or shellfish, such as the internal organs of whelks, a by-product of their processing. Jerky Meat products prepared by drying long, nar- row strips of meat, commonly beef. Also known as jerked meat. Worldwide, various types of jerky are produced. For example, in South Africa, a spicy ver- sion of jerky, known as biltong, is produced, often using game meat, and in the Caribbean, strips of meat are soaked in a spicy marinade and then dried to produce a version of jerky known as tasajo. The chewy strips of dried meat do not require refrigeration and, thus, are popular snacks. The major disadvantage of jerky prepared from red meat is that it has high con- tents of salt and fat; in comparison, turkey jerky is a healthier alternative. Jerusalem artichokes Stem tubers of Helianthus tuberosus. White to yellow or red to blue in colour; irregular and knobbly in shape. Consumed boiled or baked. Rich source of inulin. Jessenia Genus of palms, the most common species being Jessenia bataua. Seeds are a source of palm oils; the sweet pericarp is also eaten. Jicama Common name for the tropical legume Pachyrrhizus erosus or P. tuberosus. Young pods are eaten as vegetables, but the mature seeds are poi- sonous. Large, turnip-like tubers are thinly sliced and eaten raw, cooked in stews and soups or pickled. Tu- bers are used as substitutes for water chestnuts or yams. Source of a starch similar to arrowroot. Also known as yam beans and Mexican potatoes. Jobs tears Edible seed kernel from the wild grass Coix lacryma-jobi used as cereals in parts of East Asia and the Philippines. Also known as adlay. Jointing Cutting of animal carcasses into joints. Jojoba oils Liquid wax esters of long chain fatty acids (e.g. eicosenoic acid and erucic acid) with long chain alcohols (e.g. eiconsanol and docosanol) derived from jojoba seeds (Simmondsia chinensis). Show high oxidative stability. Scarcely digestible, they are mainly employed in non-food applications, such as cosmetic and hair care products, but also have been used as food additives and in coatings for fruits. Jojoba seeds Seeds produced by the plant Simmond- sia chinensis, native to south western USA and north- ern Mexico, which are the source of jojoba oils. Similar in colour and shape to coffee beans, and rich in tocopherols. Contain simmondsin, a cya- nide-containing glycoside produced as a by-product in the manufacture of jojoba oils which has potential as an appetite suppressant. Jowar Indian name for sorghum (Sorghum vulgare). Also known as great millet, kaffir corn and guinea corn. Juiciness Sensory properties relating to the extent to which products, such as fruits, vegetables and meat, are juicy or succulent. In fruits and vegetables this property is dependent upon the amount of sap re- leased during cell fracture. In meat it is dependent upon lipids content and moisture retention. Jujubes Fruits produced by Zizyphus jujuba or Z. mauritiana. Similar to dates in appearance and flavour. Relatively high sugar content. Eaten in a number of ways, including fresh, dried, boiled with rice, smoked, pickled, stewed and baked. Also called ber fruits and Chinese dates. Juniper Berries from the common juniper tree, Juni- perus communis, that are used when ripe as spices. 236 Junket Jute seeds Their pungent, bitter flavour is released by crush- ing. Also used to flavour gin. Junket Desserts prepared from sweetened and fla- voured curd. Jute Rough fibre made from the inner bark of tropical plants belonging to the genus Corchorus, especially C. olitorius (in India) and C. capsularis (in China). Jute fibre is used to make jute board, a strong flexible cardboard often used to make shipping cartons. Also woven into sacking, and used for making wrap- ping paper and twine. Jute seeds Seeds from either of two Asian plants, Corchorus capsularis or C. olitorius which may be used as oilseeds. K Kachkaval cheese Hard cheese popular in the Balkan countries, sometimes made from raw ewe milk. Kachkaval has a smooth dry rind and an amber- coloured interior with a moderately firm texture and no holes. Flavour is piquant and slightly salty. Alter- native spelling is Kashkaval cheese. Kaempferol Member of the flavonoids group. Pre- sent in a range of foods including many fruits and vegetables. Displays antioxidative activity. Syn- onymous with 3,5,7,4ƍ-tetrahydroxyflavone. Kafirins Prolamins found in sorghum. Kahweol Member of the terpenoids. One of the diterpenes found in coffee which, along with cafestol, is associated with increases in blood cho- lesterol levels. Kahweol has also been found to dis- play anticarcinogenicity in animal models. Kajmak cheese Yugoslav fresh cream cheese made from cow milk, ewe milk or goat milk. Kakdugi Radish kimchies. Kaki figs Alternative term for persimmons. Kaki fruits Alternative term for persimmons. Kalakand Sweetened dairy products that are popu- lar in India. Made by evaporating acidified buffalo milk. Kalamansi juices Fruit juices extracted from fruits of Citrus microcarpa. Kale Non-heading cabbages with large leaves that have a mild, cabbage-like flavour. Leaves vary in colour and form according to variety, and are a good source of vitamin A, vitamin C, calcium, folic acid and iron. Used in salads and soups, or as a side vegetable. Varieties with curled and crimped leaves (curly kale) are most popular for human con- sumption. Also known as borecoles and collards. Kamaboko Japanese name for fish products con- sisting of processed, stabilized fish mince having a firm, elastic or rubbery texture; often used as a gen- eral name for all surimi products made in Japan. Various types of kamaboko are produced and classified into several categories according to heating method, shape or ingredients used. Kanamycin Aminoglycoside antibiotic active against many pathogens. Used for treatment of a variety of infectious conditions in food animals including cattle, sheep, swine, chickens and rabbits. maximum resi- due limits (MRL) are specified for meat, livers, kidneys, fats and milk from treated livestock. Kangaroo meat Meat from kangaroos, herbivo- rous marsupials belonging to the genus Macropus. Kangaroo carcasses have high lean and low fat contents; the proportion of high-value meat in kanga- roo carcasses is greater than in sheep carcasses. The usual meat cuts available are fillet, loin and rump (the prime roasting and grilling cuts), topside, tail and chopped meat. As kangaroo meat oxidizes rapidly on contact with air, the majority is sold sealed, either vac- uum packed or under plastic film. Kangaroo meat is dark in colour, has a distinctive texture and flavour, and contains predominantly polyunsaturated fats. In addition to its nutritional benefits, kangaroo meat is associated with a low incidence of pathogens and a low potential for transmission of zoonoses. Kangaroos Large, herbivorous marsupials belonging to the genus Macropus of the Macropodidae family; there are several species. In Australia, three species of kangaroo are harvested commercially for kangaroo meat production, namely the red kangaroo (M. rufus), the eastern grey kangaroo (M. giganteus) and the west- ern grey kangaroo (M. fuliginosus ). Kanjan Alternative spelling for kanjang. Kanjang Korean style soy sauces produced by fermentation of meju (soy pastes). Alternative spelling is kanjan. Kanji Traditional Indian beverage made from black carrots. Peculiar to the northern plains of India, black carrots are black on the outside but a rich red colour under the skin. The carrots are parboiled in water with salt and other flavourings such as ground mustard seeds and chilli powder. The mixture is then left to ferment in the sun, resulting in a sour and spiced red drink which is consumed as an accompaniment to meals. Kapok oils Yellow-green oils obtained from seeds of the kapok tree (family Malvaceae) which contain cyclopropene acids. These oils have a mild flavour and aroma, but quickly develop rancidity upon air 238 Kapok seeds Kefir grains exposure. Used as edible oils and for soap manufac- ture. Kapok seeds By-products of kapok fibre production; used for extraction of kapok oils. Karaya gums Exudates of Sterculia urens, a tree that is native to India; hence, the gums are also known as Indian tragacanth. Used as food thickeners, stabi- lizers, emulsifiers and texturizing agents. Kareish cheese Egyptian brine-ripened cheese made from cow or buffalo raw milk. Slightly acidic and salty flavour. Kashar cheese Turkish semi hard or hard cheese generally made from raw ewe milk, alone or mixed with raw goat milk. Similar to Kachkaval cheese which is popular throughout Balkan countries. Kasseler Cured pork products prepared from the loin of swine. Kasseler is cured and drained, and is then smoked and cooked again in a process similar to that used in ham production. It is a more delicate product than ham, and cannot tolerate being tumbled or massaged in order to increase take up of additional wa- ter. Kasseri cheese Greek pasta filata type cheese made from ewe milk or a mixture of ewe milk and goat milk. Traditionally made from raw milk, as proc- essing procedures are considered to inhibit harmful microorganisms. Rindless, but with a white crust. Interior is pale yellow in colour with a springy tex- ture. Flavour is salty and buttery, with an underlying sweetness. Kasseri cheese is used as an alternative to mozzarella cheese in local dishes. Katemfe Common name for the West African shrub Thaumatococcus daniellii which produces intensely sweet fruits. These fruits are the source of the protein sweetener thaumatin. Also know as sweet prayer. Katsuobushi Japanese name for fish products con- sisting of dried flesh of skipjack tuna (bonito) which has been fermented and smoked, and then shaped into a stick-like form. Shavings from the dried block arey used as condiments and form the basis of dashi stock (a broth that forms the basis of many Japa- nese soups). Katyk Fermented product prepared from cream of ewe milk. Kava A plant (Piper methysticum; kava kava) and the beverage made by aqueous extraction of powders pre- pared from the rhizomes of this plant. The beverage is consumed in the south Pacific region as a nar- cotic/stimulant. Also used in treatment of anxiety and a range of disorders. The pharmacologically active com- ponents are lactones. Non-addictive, but there have been reports of adverse effects, such as muscle weak- ness, drying of the skin and liver damage, if consumed over a long period of time or in high amounts. Kawal Strong-smelling pastes prepared by fermen- tation of leaves of the legume Cassia obtusifolia. Rich in proteins. Used as meat substitutes in soups and stews. KCl Chemical formula for potassium chloride. One of the chlorides widely used in food processing at vary- ing levels to replace salt (NaCl), for example in brines, in order to reduce Na levels in foods, and spe- cifically to produce low sodium foods and salt substitutes. Generally used in blends with NaCl to balance perceptions of saltiness and bitterness. Kebabs Pieces of meat, fish and/or vegetables grilled or roasted on skewers or spits. Kecap Indonesian soy sauces prepared by fermen- tation of black soybeans in a 2-stage process in- volving a solid state fermentation and a brine fer- mentation. Keeping quality Alternative term for shelf life. Kefalograviera cheese Greek hard cheese made usually from ewe milk. Kefalotyri cheese Greek hard cheese made from whole raw ewe milk or a mixture of ewe and goat milk. The colour varies from white to yellow and it has a tangy flavour and sharp aroma. It ripens in 2-3 months and is generally served grated over cooked dishes. Also produced in Romania. Kefir Alcoholic fermented milk product made tradi- tionally by addition of kefir grains to milk. The tra- ditional product contains alcohol and CO 2 in addition to lactic acid, making it foaming and viscous. Since this can cause blowing of packs, starters with few or no yeasts and lactobacilli are used in industrial pro- duction of kefir. Commercial kefir tends to contain much lower amounts of alcohol than traditionally pre- pared products. Kefir is generally more digestible than milk and more easily tolerated by lactose-intolerant individuals. It is marketed with various fat contents. Kefiran One of the exopolysaccharides produced by Lactobacillus kefiranofaciens and found in kefir grains. Potentially useful as a food additive due to its gelation properties. Also displays antitumour ac- tivity. Kefir grains Traditionally used in the culture of milk during manufacture of kefir. An irregularly shaped, elastic mass of microbial polysaccharides (e.g. ke- firan), proteins (e.g. casein) and microorgan- isms. The microflora of the grains is highly variable, but tends to include lactic acid bacteria (e.g. strep- tococci, leuconostocs, lactobacilli, lactococci), acetic acid bacteria and yeasts. Fungi such as Geotrichum candidum may also be present. Kefir 239 Kegs Killer yeasts grains are recovered from the finished product and can be re-used several times. However, this process is la- borious on a large scale, so kefir grains are not used for industrial manufacture of kefir. Kefir starters that produce no grains are used instead. Kegs Small barrels, often used for transportation or storage of alcoholic beverages, especially beer. May be made from wood, but are commonly made from plastics or metals. Kelp Alternative term for seaweeds of the genus Laminaria. Kelthane Alternative term for the acaricide dicofol. Kenaf seeds Seeds produced by Hibiscus cannabinus which are used as a source of edible oils. Kenkey Corn-based product from Ghana that is made by boiling fermented dough. Keratin One of the structural fibrous animal pro- teins, found in vertebrate skin and specialized epi- dermal structures, including feathers, nails, hair, hooves, horns and quills. Keratin-degrading microor- ganisms and serine proteinases (keratinases) are of interest for bioremediation of wastes from slaughterhouses and food factories processing meat and carcasses. Keratinases Proteinases which catalyse the hy- drolysis of keratin. Microbial keratinases have been used for degradation of poultry feathers and other wastes from slaughterhouses. Kesari dhal Alternative term for grass peas. Kestose Fructooligosaccharides comprising two fructose residues and a glucose residue. Produced by hydrolysis of inulin or via the action of fructo- syltransferases using sucrose as substrate. Keta salmon Pacific salmon species (Oncorhyn- chus keta) found in seawater and rivers along north Pa- cific coasts. Mostly marketed as a canned product but also sold fresh, dried-salted, smoked, and frozen. Ketchups Synonym for catsups. Originally, a spicy pickled fish condiment, nowadays the term refers to various thick piquant sauces containing sugar, spices, vinegar, and other ingredients such as to- matoes, mushrooms, nuts or fruits. Tomato ketchups are one of the most well known types of ketchup and are a popular accompaniment for French fries, burgers and many other foods. Ketjap Alternative term for kecap. Į-Ketoglutaric acid One of the keto acids (molecular formula C 5 H 6 O 5 ) and an intermediate of the Krebs cy- cle. Also involved in amino acids metabolism, it forms glutamic acid on reaction with ammonia and may be used to accelerate ripening of fermented foods, e.g. cheese or fermented sausages, by increasing production of aroma compounds by the microorganisms present. Synonyms are 2- oxoglutaric acid and 2-oxopentanedioic acid. Ketones Types of carbonyl compounds in which the carbonyl substituent is bound to two carbon atoms. Many ketones are important volatile aroma com- pounds in foods and beverages. Ketoses Nonreducing sugars containing a ketone substituent - as opposed to aldoses which contain an aldehyde group. Ketoses are monosaccharides and many of these sugars have the suffix ‘-ulose’. Exam- ples include xylulose, arabino-2-hexulose (fructose) and lyxo-2-hexulose (tagatose). Kettles Metal or plastic containers with a lid, spout and handle for boiling water. Also metal containers for heating any liquids. Fish kettles are long pans specially designed for cooking fish. Khoa Heat-concentrated dairy products usually prepared from buffalo milk and popular in India. Used as the base material for a number of Indian sweets, such as burfi, peda and gulabjamans. Khurchan Concentrated milk product popular in India. Prepared by simmering whole milk and adding sugar. Kicap Alternative term for kecap. Kidney beans Type of common beans (Phaseolus vulgaris) with kidney-shaped seeds. Red kidney beans form an integral part of the Mexican dish chilli con carne. Due to the presence of antinutritional factors, such as lectins, beans must be well soaked in water and cooked prior to consumption. Kidneys Paired abdominal excretory organs, which form a part of edible offal. Kidneys from young ani- mals, particularly lambs and veal calves, are more ten- der than those of older animals; those from milk-fed animals are palest in colour. Lamb and calf kidneys have the most delicate flavour, whilst cattle and swine kidneys have a stronger flavour. Kieselguhr Soft, crumbly sedimentary material used as filter aids and in other industrial applications. Kilka Brackish and freshwater fish species (Clupe- onella cultriventris) from the herring family (Clupei- dae), found in the Black Sea (northwestern parts), Sea of Azov and Caspian Sea; also occurs in lakes in Tur- key and Bulgaria. Often marketed as a dried, salted product. Also known as black sea sprat. Killer toxins Exotoxins secreted as either proteins or glycoproteins by killer yeasts, such as Pichia and Saccharomyces spp., that are fatal to other sus- ceptible yeasts. Can be used as a viable control for contaminant wild yeasts in fermented beverages. Killer yeasts Yeasts (including brewers yeasts, wine yeasts and sake yeasts) which secrete pro- tein or glycoprotein toxins able to kill sensitive yeast 240 Kilning Kjeldahl nitrogen strains. This may be disadvantageous, if desirable yeast strains are killed, or beneficial if wild yeasts or con- taminating yeasts are eliminated. Kilning Final stage of malting, in which steeped ger- minated malting barley is heated and dried to a specified moisture content. This halts metabolism and enzyme activity in the malt. Kilning temperature and duration may be selected to give malts with a range of colour and flavour. Kilns Furnaces or ovens for burning, baking or dry- ing. An oast is a kiln used to dry products such as hops and malt. Kimchies Fermented vegetable products, made mainly from cabbages or radishes, eaten widely in Korea. Prepared vegetables are soaked in brines for several hours before mixing with flavourings and fermentation by microorganisms present in the raw materials. Rich in vitamin C. Ki-mikan Common name for citrus fruits produced by Citrus flaviculpus, which are eaten in Japan. Also known locally as ogon-kan. Kinases Enzymes that transfer a phosphate group from one compound, such as adenosine triphos- phate (ATP), to another. The acceptor may be an al- cohol group (EC 2.7.1), a carboxyl group (EC 2.7.2), a nitrogenous group (EC 2.7.3) or a phosphate group (EC 2.7.4). The pyrophosphokinases are in subclass EC 2.7.6. The dikinases (EC 2.7.9) transfer 2 phos- phate groups from a donor such as ATP to two differ- ent acceptors. Kinema Traditional Indian product made by fermen- tation of cooked soybeans, usually with Bacillus subtilis. Rich source of protein, with a stringy texture and characteristic flavour. Consumed as meat sub- stitutes, usually in a side dish with cooked rice. Kinetin Member of the cytokinins group of plant growth regulators. Kinetin (6-furfurylaminopurine) occurs naturally in plants and is an important determi- nant of growth and development. Employed in plant tissue culture to induce cell division, and also added exogenously to fruits and vegetables during cultiva- tion. Kingklip Eel-like marine fish species (Genypterus capensis) primarily caught off the coast of southern Africa. Normally marketed in frozen form, but also sold fresh. King salmon Alternative term for Chinook salmon. Kinins Alternative term for the cytokinins. Kinnow mandarins Variety of mandarins with very sweet flesh and numerous seeds. Kippers Fish products consisting of boned and gutted herring which are split open along the back, lightly brined and cold smoked; sometimes artificially coloured. Marketed chilled, frozen or canned; ground flesh is made into kipper paste. Kirsch Fruit brandies distilled from cherries, commonly in the presence of the cherry stones. Kishk Dried mixture of fermented milk and cereals originating from the Middle East. Typically, made from bulgur wheat fermented with yoghurt and then dried and ground to a powder. Easy to store and can be reconstituted with water to make soups. Known as tarhana in Turkey or trahanas in Greece. Kisra Fermented thin pancake-like leavened bread made from whole sorghum flour. Kissel Russian jelly-type desserts made from sweet- ened fruit purees. Typically made with cranberries and thickened with arrowroot, corn starch or po- tato meal. Served hot or cold. Kitten foods Pet foods specifically designed for kittens. Contain extra nutrients to encourage growth and development of strong teeth, bones and muscles. Easier to digest than cat foods. Main ingredients in- clude meat, fish , cereals, fruits, yeast extracts, taurine, vitamins and minerals. May also contain probiotic bacteria. Available dried, in cans or in pouches. Dried kitten foods may contain smaller, specially shaped kibbles and may need to be moistened for newly weaned kittens. Kitten milks Commercially available milk for kittens, formulated to closely match the protein, fat and carbo- hydrate composition of queen's milk. May contain added vitamins and taurine, and is either lactose free or contains very low levels. Available in liquid or powder form. Their composition differs from that of cat milks. Kiwano Fruits produced by Cucumis metuliferus. A spiky cross between cucumbers and melons con- taining white seeds in a bright green, jelly-textured pulp. Also known as horned melons. Kiwifruit Fruits produced by Actinidia deliciosa (green kiwifruit) or A. chinensis (golden kiwifruit). Rich in vitamin C; also contain a range of minerals and B vitamins. The flesh of A. deliciosa is bright green near the surface, with a ring of black seeds near the centre and a core of lighter green flesh, while A. chinensis has yellow flesh with a sweeter, less acidic flavour. Eaten fresh, often in fruit salads, or used to top desserts and in garnishes. Also known as Chi- nese gooseberries. Kiwifruit juices Fruit juices extracted from kiwi- fruit. Kjeldahl nitrogen Total nitrogen in a substance, determined by digesting the sample with sulfuric acid and a catalyst. Kjeldahl nitrogen is used extensively for determination of proteins levels in foods. In these 241 Klebsiella Kojic acid cases, the nitrogen measured is converted to the equivalent protein content by use of an appropriate numerical factor. Klebsiella Genus of Gram negative, facultatively an- aerobic, rod-shaped, coliform bacteria of the family Enterobacteriaceae. Occur in the gastrointestinal and respiratory tracts of humans and animals, soil, dairy products, raw shellfish and fresh raw vege- tables. Klebsiella pneumoniae may be responsible for gastroenteritis in humans due to consumption of contaminated food. K. aerogenes is responsible for early blowing in cheese. Kloeckera Genus of mitosporic yeasts of the phylum Ascomycota which are anamorphs of Hansenias- pora spp. Occur on fruits and in soil. Kloeckera api- culata is used in winemaking. Kluyveromyces Genus of ascomycetous yeasts of the family Saccharomycetaceae. Occur in foods, bev- erages, plants, soil, insects and sea water. Kluyveromy- ces marxianus var. marxianus is used in the production of fermented milk (e.g. koumiss and kefir), K. marxianus var. bulgaricus is used in the production of yoghurt and K. lactis is used in the production of buttermilk, Italian cheese and fermented milks. Kluyveromyces spp. may be responsible for the spoil- age of yoghurt and cheese. Biotechnological applica- tions of K. marxianus include production of enzymes (ȕ-galactosidases, ȕ-glucosidases, inulinases, polygalacturonases), single cell proteins , aroma compounds and ethanol. Knackwurst Cooked, smoked sausages, tradition- ally made in Germany. Knackwurst are prepared from similar ingredients to bologna and frankfurters, in- cluding coarsely textured pork, beef and veal; how- ever, knackwurst additionally include garlic, which gives them a stronger flavour. They may also be known as garlic sausages or knoblouch. Some are pre- pared in wide diameter edible natural casings, whilst in other types, casings are removed before retail. Al- though they are cooked sausages, they are recooked before eating; commonly, they are simmered with sauerkraut, served like frankfurters, or added to stews and soups. Kneading Working of dough, usually with the hands or by machine, in order to form a cohesive, smooth and elastic mass. The network of gluten strands stretches and expands during kneading, so enabling dough to retain gas bubbles formed by the actions of the leav- ening agent. When done by hand, kneading is per- formed by pressing down into the dough with the heels of both hands, then pushing away from the body. The dough is then folded in half, given a quarter turn, and the pressing and pushing action is repeated. Knives Sturdy and well balanced cutting instruments consisting of a blade fixed into a handle, or blades on a machine for cutting, peeling, slicing or spreading. Most knife blades are made of steel or ceramic zirco- nia, a hard material that doesn't rust, corrode or interact with food. Knife handles are usually made of wood, plastics, horn or metal. Preferably, the end of the blade should extend to the far end of the handle, where it should be anchored by several rivets. Knives are tai- lored for specific applications. For example, a chef's knife has a broad, tapered shape and fine edge, which is ideal for chopping vegetables, while a slicing knife with its long, thin blade cuts cleanly through cooked meat. Knives with serrated edges are good for slicing softer foods such as bread, tomatoes and cakes. The easy-to-handle, pointed, short-bladed par- ing knife is ideal for peeling and coring fruits. Kocho Traditional Ethiopian product made by lactic acid bacteria fermentation of ensete (Ensete ven- tricosum; Abyssinian banana), a crop related to ba- nanas and plantains. The pseudostem, corm and in- ner leaf sheaths are the plant parts which are fer- mented. Fermentation lasts for a month to a year, de- pending on the ambient temperature. The fermented product is then baked. Kochujang Korean name for chilli bean pastes, pastes or sauces made from fermented soybeans, or sometimes fermented black beans, chillies, gar- lic and seasonings. Popular also in Chinese dishes. Also known as kochu chang. Kochwurst German sausages made from pre- cooked ingredients. The major types include: liver sausages, brawn sausages, blood sausages, spreadable sausages and aspic sausages. Kocuria varians Species of bacteria of the family Micrococcaceae used in the production of fer- mented sausages. Former name Micrococcus varians. KOH Chemical formula for potassium hydroxide. Kohlrabi Variety of Brassica oleracea. Available in white, green and purple types. Rich in vitamin C and potassium. Leaves are used in salads or cooked as a vegetable; the swollen, turnip-like stem is eaten raw or cooked. Also known as cabbage turnips. Koji Cereals or beans inoculated with Aspergillus or other fungi and used as starters for a wide range of Oriental fermented foods and fermented bev- erages , including miso, sake and soy sauces. Acts as a supplier of various enzymes, such as li- pases, which contribute to the quality and func- tional properties of the products. Kojic acid Metabolite produced by various fungi , particularly Aspergillus oryzae. Exhibits antibacte- 242 Kokja Kuruma prawns rial activity and inhibits the activity of certain en- zymes, including catechol oxidases and tyrosi- nases. Used primarily as browning inhibitors in foods. Kokja Starters containing fungi and bacteria used in manufacture of Korean takju rice wines. Koko Thin, fermented porridge made from corn, sorghum or cassava flour, either singly or in mix- tures. Often consumed as infant foods in Ghana and Kenya. Also known as uji. Kokum Common name for the tropical tree, Garcinia indica, fruits of which are used in preparation of a spice. The dark purple fruits are picked when ripe, dried and the peel removed for use in foods, where it adds colour and a sour, slightly astringent flavour. Used especially in curries, vegetable dishes, chut- neys and pickles. Fats prepared from kokum seeds have been used in cocoa butter extenders suitable for use in chocolate and sugar confec- tionery. Kokum is also known by a variety of other names, including cocum, kokam and Goa butter. Komatsuna Leafy vegetables (Brassica campestris or B. rapa) that are types of turnips developed for their leaves. Rich in vitamin C with a relatively high content of carotenes. Young shoots are used in sal- ads, while leaves are cooked as vegetables or used in soups. Also known as mustard spinach or spinach mustard. Kombu Japanese name for seaweeds of the genus Laminaria. Kombucha Beverages made by fermentation of tea infusion with a mixed bacteria/fungi culture. Koningklip Alternative term for kingklip. Konjac Alternative term for some elephant yams. Konjac glucomannans Gums composed of glu- cose and mannose obtained from elephant yams. Used primarily in Japan as gelling agents. Konnyaku Alternative term for some elephant yams. Korn Spirits, produced mainly in Germany and the Netherlands, made by distillation of fermented grain mashes. Kosher foods Foods permitted under Jewish biblical law and prepared in accordance with Jewish dietary code. Laws relate not only to the types of foods permit- ted (e.g. pork and rabbit meat products are non ko- sher) but also to the methods of slaugh- ter/preparation, and to food combinations (e.g. meat products and dairy products may not be mixed). Kosher foods are perceived by many as having been prepared to high standards of wholesomeness and hy- giene, and are currently attracting a new market of non-Jewish consumers who use kosher certification as an indication of quality. Kostroma cheese Russian cheese made from cow milk. Koumiss Fermented milk usually made from mare milk. Produced using a 2-stage fermentation in which lactic acid bacteria are added, followed by yeasts on completion of lactic fermentation. In addition to lactic acid, it contains ethanol and CO 2 , giving a light effervescence. Krill Small, shrimp-like marine crustacea occurring abundantly in cooler waters. Commercial species in- clude Euphausia superba and E. pacifica. They are mainly used in aquaculture feeds and fish foods, but are also fed to livestock and consumed by humans in Japan where they are called okiami. Krill are a rich source of proteins, lipids and vitamins, and their oils contain Ȧ-3 fatty acids. Krill exhibit saltiness and are stronger in flavour than shrimps. Peeling is necessary before commercial use as the exoskeleton contains fluorides. Krokant Alternative term for croquant. Kudzu Legumes of the genus Pueraria. Leaves are used in salads and the tubers are eaten cooked. The large tubers are also used as a source of starch (Japa- nese arrowroot) that is used in thickeners. Kulfi Concentrated frozen milk product similar to ice cream popular in India and Pakistan. Kumquats Orange or golden-yellow fruits of trees of the Fortunella species, belonging to the same family as Citrus species. Rich in vitamin C. Eaten fresh, cooked, candied or preserved in syrups. Used in marmalades, chutneys and jellies. Kunun zaki Traditional Nigerian non-alcoholic fer- mented beverage which is one of a group of bever- ages called kunu. Commonly made from millet, sorghum , rice , acha or corn, singly or in mixtures, a combination of sorghum and millet being preferred. Cereal grains are steeped in water and dry or wet milled with spices such as ginger, red peppers, black pepper, cloves and garlic to impart flavour. Saccharifying agents, including malted rice, sweet potatoes, soybeans and malted sorghum, may also be added. The finished product is sweet with a potato- like flavour. Kurakkan Alternative term for finger millet. Kurthia Genus of obligately aerobic, coccoid or rod- shaped Gram positive bacteria of the family Plano- coccaceae. Occur in manure and stagnant water. Kurthia zopfii is responsible for the spoilage of meat and meat products. Kuruma prawns Species of prawns (Marsupenaeus japonicus) highly valued for its flavour and texture, 243 Kusaya Kylar particularly in Japan. Occurs in the Indian Ocean and the Southwestern Pacific Ocean from Japan to Austra- lia; cultured in Japan and Australia. Kusaya Traditional Japanese fish products consist- ing of dried, brined mackerel. Kusum Oilseeds from the kernels of the tree Schlei- chera oleosa (Macassar oil tree). Extracted oils are rich in arachidic acid and used in hair preparations and soap manufacture. Culinary use is rare due to their toxicity, but application in the adulteration of edi- ble oils has been reported. Kuth Common name for Saussurea costus or Saus- surea lappa. Medicinal plants which have been used as spices. Also known as costus. Kvass Alcoholic beverages originating in Russia, made by fermentation of mashes based on mixed cereals and bread. Kwoka Non-fermented corn product popular in Nige- ria. Kylar Alternative term for the plant growth regulator daminozide. [...]... to 2, 6- -D-fructans (levans), increasing the chain length by one fructosyl unit Useful for production of fructooligosaccharides Lichenases Alternative term for licheninases Licheninases EC 3.2.1.73 Glycosidases which hydrolyse 1, 4- -D-glucosidic linkages in -D-glucans containing both 1, 3- and 1,4-bonds Act on -glucans in cereals and on lichenin, but not on -D-glucans containing only 1, 3- or 1,4-bonds... mannosides, and EC 3.2.1.78 (mannan endo-1, 4- -mannosidases), which act on mannans -Mannosidases EC 3.2.1.24 Hydrolyse terminal, -Dnon-reducing -D-mannose residues in mannosides Involved in the ripening of fruits and can be used for synthesis of novel cyclodextrins -Mannosidases EC 3.2.1.25 Glycosidases which hydrolyse terminal, non-reducing -D-mannose residues in -D-mannosides In plants, these enzymes... consisting of six maltose residues linked via -1 ,4-glycosidic bonds Produced by hydrolysis (treatment with acids or amylases) of starch Has low sweetness compared with sucrose (0.1 times as sweet) but higher viscosity, thus making it useful in bulking agents Maltol Pyrone with the systematic name 3-hydroxy-2methyl-4H-pyran-4-one Used as flavourings with caramel-like aroma that impart a freshly baked flavour... wheat starch hydrolysates Lysophospholipids Phospholipids deacylated at position 1 or 2 Lysozymes EC 3.2.1.17 Glycosidases which hydrolyse 1, 4- -linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in peptidoglycans, and between N-acetyl-D-glucosamine residues in chitodextrins Found in milk, particularly human milk, and egg whites (egg whites lysozymes; eggs lysozymes) Important... particularly susceptible to accumulation, although trace amounts are found in many foods Also known as rare earth elements Lanthionine Di( -amino acid) formed from the amino acids alanine and cysteine Synonyms include S-(alanin-3-yl)-L-cysteine and 2,2 -diamino-3,3 thiobis(propionic acid) The lanthionine skeleton occurs in lantibiotics, a group of polypeptide bacteriocins synthesized by Gram positive... EC 1.1.1.27 (L-lactate dehydrogenases) and EC 1.1.1.28 (D-lactate dehydrogenases) These enzymes catalyse the conversion of Lactate 2-monooxygenases 245 pyruvic acid into (S )- and (R)-lactic acid, respectively Involved in lactic acid biosynthesis and useful for determination of D- and L-lactic acid levels in beverages, and for detection of lactic acid spoilage bacteria in beer Lactate 2-monooxygenases... tri-, di- or monoacylglycerols at a lipid-water interface to form free fatty acids and either di- or mono-glycerides, or free glycerol The term usually refers to triacylglycerol lipases (EC 3.1.1.3), which act on triglycerides Can cleave various natural lipids and oils, such as olive oils, soybean oils, coconut oils, butterfat, and pork and beef fats, and can show positional-, fatty acid- or stereo-specificity... polysaccharide in Laminaria spp Located in membranebound vesicles Possesses hypolipaemic activity and anticoagulant properties Used as a substrate for detecting -1 ,3-glucanase activity Laminarinases Alternative term for endo-1,3(4 )- glucanases and glucan endo-1, 3- -Dglucosidases Laminates Materials made up of several layers of reinforcing fibres produced by placing layer on layer and bonding the sheets together,... also sold canned or dried Used in a range of products, including jams, pickles and chutneys, or as a source of fruit juices The seeds (kernels) inside the stone can also be used as a food or as a source of flour, fats and oils Mango jams Jams made from mangoes, sometimes combined with other fruits Mango juices 265 Mango juices Fruit juices prepared from mangoes (Mangifera indica) Mango kernels Edible... Linamarases Limit dextrinases EC 3.2.1.142 Glycosidases which hydrolyse (1,6 )- -D-glucosidic linkages in amylopectins and pullulan, and in -and -limit dextrins of amylopectin and glycogen The smallest sugar released as a result of this reaction is maltose Also used erroneously as an alternative term for pullulanases and oligo-1,6-glucosidases Limoncello Lemon liqueurs traditionally made in Italy by soaking . cysteine. Synonyms in- clude S-(alanin-3-yl )- L -cysteine and 2,2c-diamino-3,3c- thiobis(propionic acid). The lanthionine skeleton oc- curs in lantibiotics,. in - D -glucans containing both 1, 3- and 1,4-bonds. Act on ȕ-glucans in cereals and on lichenin, but not on - D -glucans containing only 1, 3- or 1,4-bonds.