woodhead s food science technology and nutrition list

Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx

Ngày tải lên : 21/01/2014, 14:20

... distearate See sucrose esters sucrose esters Di- and trilaurates and mono- and distearates of sucrose Used as emulsifiers, wetting agents and surface active agents, e.g for washing fruits and vegetables, ... (sucrase-isomaltase) See invertase sucrol See dulcin SucronTM Mixture of saccharin and sucrose, four times as sweet as sucrose alone sucrose Cane or beet sugar A disaccharide, glucosyl-fructose sucrose distearate ... standards; nchs standards; nutritional status assessment; tanner standards; waterlow classification sturgeon White fish, Acipenser spp The roe is the source of caviar sublimation A change in state...

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Tự điển food science, technology and nutrition vần a

Ngày tải lên : 21/08/2013, 13:55

... main serious food allergens include milk and eggs (and their products), wheat, soya, nuts, shellﬁsh and fruits, and also, to a lesser extent, sunﬂower and cottonseeds, molluscs and certain beans ... which results in the release of histamine and leucotrienes, among other substances, into the tissues They are released from mast cells in eyes, skin, respiratory system and intestinal system Allergy ... acidulated drops); known as sourballs in USA acid foods, basic foods These terms refer to the residue of the metabolism of foods The minerals sodium, potassium, magnesium and calcium are base-forming,...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx

Ngày tải lên : 24/12/2013, 08:17

... soya See soya bean sprouts A number of peas, beans and seeds can be germinated and the sprouts eaten raw or cooked The sprouting causes the synthesis of vitamin C One of the commonest sprouts is ... circulation) Most of the cholesterol and bile salts are also reabsorbed from the small intestine See also gastrointestinal tract bile salts (bile acids) Salts of cholic and chenodeoxycholic acids, secreted ... purgatives See also anorexia nervosa bulking agents Non-nutritive substances (commonly non-starch polysaccharides) added to foods to increase the bulk and hence sense of satiety, especially in foods...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx

Ngày tải lên : 24/12/2013, 08:17

... increases viscosity, and reacts with proteins to form emulsions It is used as an emulsifier and stabiliser in milk drinks, processed cheese, lowenergy foods, etc (E-407) carrot The root of Daucus ... grass Cymbopogon nardus used in salads and dressings; the essential oil is also used as an insect repellent citronin A flavonone glycoside from the peel of immature ponderosa lemons See flavonoids ... (as a substitute for chocolate) Carob gum (locust bean gum) is extracted from the carob and is used as an emulsifier and stabiliser (E-410) as well as in cosmetics and as a size for textiles caroenum...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt

Ngày tải lên : 24/12/2013, 08:17

... spent wash DIT See diet-induced thermogenesis diuresis Increased production and excretion of urine; it occurs in diseases such as diabetes, and also in response to diuretics diuretics Substances that ... disaccharidases Enzymes (EC 3.2.1.x) that hydrolyse disaccharides to their constituent monosaccharides in the intestinal mucosa: sucrase (also known as invertase) acts on sucrose and isomaltose, ... groups; plans menus and special diets; supervises the preparation and serving of meals; instructs in the principles of nutrition as applied to selection of foods In UK the training and state registration...

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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx

Ngày tải lên : 24/12/2013, 08:17

... disease Now usually classified as coxsackie viruses See also enteroviruses; reovirus Eck fistula See fistula EC numbers Systematic classification of enzymes by the class, subclass, sub-subclass and ... individual reaction classified, shown as EC x.x.x.x The classes are: (1) oxidoreductases, (2) transferases, (3) hydrolases, (4) lyases, (5) isomerases, (6) ligases (synthetases) E coli (Escherichia coli) ... apo-enzyme, and the active assembly of protein plus prosthetic group is the holo-enzyme See also ec numbers; enzyme activation assays; tenderisers enzyme activation assays Used to assess the nutritional...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf

Ngày tải lên : 24/12/2013, 08:17

... moulds, as opposed to larger fungi, which are mushrooms and toadstools yeasts are sometimes classed with fungi Mycorrhizal fungi form symbiotic associations with tree roots Species of moulds such ... commercial success ﬂaxseed Seeds of Linum usitatissimum; also called linseed Grown mainly as an oilseed (and for the ﬁbre for textile use), but the seeds are also a rich source of phytoestrogens Composition/100 ... consumption Hence food scientist food technology The application of science and technology to the treatment, processing, preservation and distribution of foods Hence food technologist food yeast...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx

Ngày tải lên : 21/01/2014, 14:20

... of the insulin receptor when insulin is bound glucosides See glycosides glucosinolates Substances occurring widely in Brassica spp (e.g Brussels sprouts, cabbage, watercress, radishes); broken ... In the fed state, glucose is used for the synthesis of glycogen in liver and muscle, as well as for synthesis of fats; in the fasting state, glycogen is hydrolysed as a source of glucose to maintain ... form a viscous mucilaginous mass Used in food processing to stabilise emulsions, as a thickening agent and in sugar confectionery Most (apart from dextrans) are not digested and have no food value,...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf

Ngày tải lên : 21/01/2014, 14:20

... group See also enzyme activation assays holosides Complex carbohydrates that yield only sugars on hydrolysis, as distinct from heterosides, which yield other substances as well as sugars on hydrolysis, ... glucokinase hexosans polysaccharides of hexose sugars, including starch, glycogen, cellulose and hemicellulose hexose monophosphate shunt The pentose phosphate pathway of glucose metabolism hexoses Six-carbon ... g, and non-fat ice cream less than 0.5 g milk fat per serving Stabilisers such as carboxymethylcellulose, gums and alginates are included, and emulsiﬁers such as polysorbate and monoglycerides...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần I,J pdf

Ngày tải lên : 21/01/2014, 14:20

... high levels of haemosiderin occur in siderosis irradiation ionising radiation (X-rays or γ-rays) kills microorganisms and insects, so is used for sterilisation of foods; also inhibits sprouting ... tissue because its blood supply has been stopped INFOODS International Network of Food Data Systems, created to develop standards and guidelines for collection of food composition data, and standardised ... arises from the branch points of starch following hydrolysis by amylase, and is hydrolysed in the small intestinal mucosal brush border by sucrase-isomaltase Also known as brachyose IsomeroseTM...

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Tài liệu Tự điển Food Science, Technology And Nutrition -Vần K,L docx

Ngày tải lên : 21/01/2014, 14:20

... are Bacillus subtilis and Propionobacterium spp Used in soups and stews kb Kilobase,a measure of the size of DNA and RNA by the number of thousands of bases in the sequence under consideration ... calories), sometimes shown as Cal kebab Turkish for roast meat Shishkebab is small pieces of mutton rubbed with salt, pepper, etc and roasted on a skewer (shish in Turkish) sometimes interspaced ... that refers to many species of planktonic crustaceans but mostly the shrimp Euphausia superba This is the main food of whales, and some penguins and other seabirds; occurs in shoals in the Antarctic,...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần M pdf

Ngày tải lên : 21/01/2014, 14:20

... the simplest sugars, including those composed of three carbon atoms (trioses), four (tetroses), ﬁve (pentoses), six (hexoses) and seven (heptoses) Formerly known as monoses or monosaccharoses See ... food spoilage, and disease (pathogens); used to process and preserve food by fermentation and have been used as foodstuffs (single cell protein and mycoprotein) See also food poisoning microscope, ... times as sweet as sucrose, and marketed as an intense sweetener moisture, bound Water adsorbed onto solid foods and in solutions exhibits a vapour pressure less than that of free water at the same...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần N doc

Ngày tải lên : 21/01/2014, 14:20

... increased intake of non-starch polysaccharides and reduced intake of salt nutritional status assessment In adults, general adequacy of nutrition is assessed by measuring weight and height; the result ... ‘nitrogen’ is used to refer to ammonium salts and nitrates utilised as plant fertilisers; proteins and amino acids as animal nutrients; and urea and ammonium salts as excretory products nitrogenase The ... risk signiﬁcantly 328 neuritis Inﬂammatory disease of peripheral nerves See also neuropathy neuropathy Any disease of peripheral nerves, usually causing weakness and numbness See also neuritis...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần O,P pdf

Ngày tải lên : 21/01/2014, 14:20

... polyphosphates phosphates Salts of phosphoric acid; the form in which the element phosphorus is normally present in foods and body tissues See also polyphosphates phosphatides See phospholipids phosphatidic ... Hylocereus and Selenicereus spp pith See albedo pits Stones from cherries, plums, peaches, apricots Oil extracted from these pits is used in cosmetics and pharmaceuticals, for canning sardines and as ... in tissues and foods as phosphate (salts of phosphoric acid), phospholipids and phosphoproteins In the body most (80%) is present in the skeleton and teeth as hydroxyapatite; the remainder is in...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần Q,R ppt

Ngày tải lên : 21/01/2014, 14:20

... lao-chao, saké, tape, and other fermented foods raisin Dried seedless grapes of several kinds Valencia raisins from Spanish grapes; Thompson seedless raisins produced mainly in California from the sultanina ... holes above this level, for removing samples of the contents from the stomach at intervals after a test meal See also rehfuss tube RyvitaTM A rye crispbread S S- and R- See R- and S- saccharases ... cotton seed, sugar-beet molasses and Australian manna; also known as gossypose, melitose or melitriose 23% of the sweetness of sucrose Not digested 404 RaftilineTM fat replacer made from non-starch...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần T docx

Ngày tải lên : 21/01/2014, 14:20

... of nutritional status because synthesis decreases rapidly in protein–energy malnutrition; however, synthesis is also affected by trauma and sepsis trassi (trassi udang) Sumatran; cured salted shrimp ... iron status, but transferrin synthesis is impaired in some chronic diseases, so fractional saturation may be inappropriately high This also limits the usefulness of transferrin measurement as an ... useful tissues; used as fertiliser or (formerly) animal feed Tanner standards Tables of height and weight for age used as reference values for the assessment of growth and nutritional status in children,...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần U,V,W ppt

Ngày tải lên : 26/01/2014, 12:20

... of liquids viscosity Of a liquid or gas, its resistance to ow Decreases with increasing temperature for liquids, but increases for gases Dynamic viscosity is the ratio of shear stress : shear rate ... valgus is knock knees, as seen in rickets See also varus validity Of an assay, the extent to which a method measures what it purports to measure See also accuracy; precision; sensitivity; specicity ... carbamate, used as intermediate in organic syntheses, as a solubiliser and as the precursor for polyurethane foam Found in small amounts in liqueurs made from stone fruits, wines and some distilled spirits...

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Tài liệu Tự điển Food Science, Technology And Nutrition - Vần X,Y,Z doc

Ngày tải lên : 26/01/2014, 12:20

... K s L or (dm3) SI base unit sA A V−1 SI base unit J A−1 s 1 V A−1 A s V−1 m2 kg s 2 4.186 J J m−1 s 1 cd sr m−2 SI base unit 10−10 m cd sr SI base unit Vs V s m−2 SI base unit SI base unit J s 1 ... acid and its Na and Ca salts E954 Saccharin and its Na, K and Ca salts E957 Thaumatin E959 Neohesperidine DC Emulsiﬁers, stabilisers, thickeners and gelling agents E322 Lecithins (found especially ... (continued) Phosphoric acid and its salts E338 Phosphoric acid E339 Sodium phosphates E340 Potassium phosphates E341 Calcium phosphates E343 Magnesium phosphates E450 Diphosphates E451 Triphosphates E452...

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Unit 5: Technology and you - Listening

Ngày tải lên : 23/06/2013, 01:25

... because he told me a lot of things that I really didn’t understand at all refused Next Task 2: Listen and write in the missing words After a few lessons I began to feel tired I made an (4) excuse ... how to use a computer after a few lessons T F       Task 2: Listen and write in the missing words He was very helpful He (1) me to sit invited down in front of the computer screen I ... worried when his secretary asked him to buy a computer The man decided to take some computering lessons His son didn’t understand about the computer The man understood the lesson very well The...

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