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

... Tự điển Food Science, Technology And Nutrition - Vần C cumin (cummin) Pungent herb, the seed of Cuminum cyminum (parsley family). Black cumin is the seed of Nigella sativa (fennel flower) and ... alcohols. 91 CARBOHYDRATES : MONO - AND DISACCHARIDES cyclitols Cyclic sugar alcohols such as inositol, quercitol and tetritol. cyclodextrins Enzyme-modified starch de...

Ngày tải lên: 24/12/2013, 08:17

... acid foods such as pickles and sauces. 58 Occurs naturally in a number of fruits, including cranberries, prunes, greengages, cloudberries and cinnamon. Cloudberries contain so much benzoic acid ... a clump of yeast and lactic bacteria which rises and falls with the bubbles of carbon dioxide formed during fermentation,hence the name ‘bee’. behenic acid Long-chain saturated fatty acid (...

Ngày tải lên: 24/12/2013, 08:17

... be physiologically active (especially in cell differentiation), includ- ing 4-hydroxy-, 4-oxo-, 5,6-epoxy- and 18-hydroxy-retinoic acid. cytokines A number of proteins secreted by cells in response ... extruder barrel. dielectric constant The ratio of the electrical capacitance of a food to the capacitance of air or vacuum under the same conditions. dielectric heating Similar principle to...

Ngày tải lên: 24/12/2013, 08:17

... Science Alliance, a partnership of the American Dietetic Association, the American Society for Clinical Nutrition, the American Society for Nutritional Sciences and the Institute of Food Technologists. FAO ... as 1% of ergot- infected rye is included in the flour. eriodictin A flavonoid (flavonone) found in citrus pith. erucic acid A mono-unsaturated fatty acid, cis-13-docosenoic acid (C2 2...

Ngày tải lên: 24/12/2013, 08:17

... receptor antagonists. FANSA The Food and Nutrition Science Alliance, a partnership of the American Dietetic Association, the American Society for Clinical Nutrition, the American Society for Nutritional ... scientist. food technology The application of science and technology to the treatment, processing, preservation and distribution of foods. Hence food technologist. food...

Ngày tải lên: 24/12/2013, 08:17

... sorbitol. glycochenodeoxycholic acid The glycine conjugate of chen- odeoxycholic acid, one of the bile acids. glycocholic acid The glycine conjugate of cholic acid, one of the bile acids. glycogen The ... maltonic acid and glycogenic acid. glucono-d-lactone gluconic acid lactone; liberates acid slowly, and used in chemically leavened (aerated) bread to form carbon dioxide from bicarbonate...

Ngày tải lên: 21/01/2014, 14:20

... emulsifiers such as polysorbate and monoglyc- erides. Mono- and diglycerides bind the looser globules of water and are added in ‘non-drip’ ice cream. ice, eutectic See eutectic ice. Iceland moss A lichen, ... pro- duction, 6–9% alcohol. Subsequent fermentation with Acetobac- ter spp. converts the alcohol to acetic acid. H HACCP Hazard analysis of critical control points. A technique for...

Ngày tải lên: 21/01/2014, 14:20

... emulsifiers such as polysorbate and monoglyc- erides. Mono- and diglycerides bind the looser globules of water and are added in ‘non-drip’ ice cream. ice, eutectic See eutectic ice. Iceland moss A lichen, ... long-chain fatty acids (eicosenoic and docosenoic (erucic) acids) esterified with long-chain alcohols (eicosanol and docosanol) from seeds of the shrub Simmondsia chinensis. Of i...

Ngày tải lên: 21/01/2014, 14:20

... sarcolactic acid. Used as an acidulant in sugar confectionery,soft drinks, pickles and sauces. (E-270; salts of lactic acid are E-325–327.) lactic acid, buffered A mixture of lactic acid and ... lactase. lacto-serum See whey. lactositol See lactitol. lactostearin See glyceryl lactostearate. lactosucrose A trisaccharide (galactosyl-glucosyl-fructose) formed from sucrose and lactose by fr...

Ngày tải lên: 21/01/2014, 14:20