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

... syrup, fructose.HF heating High-frequency heating, see microwave cooking.HFN See hagberg falling number.HGH Human growth hormone (somatotrophin).HHP High hydrostatic pressure, a technology proposed ... microscope technique formeasuring mould contamination.howtowdie Scottish; boiled chicken with poached egg and spinach.HPLC See high-performance (high-pressure) liquidchromatography.hrisa North African ... proteins, and hence inactivation of micro-organisms and insects and their eggs, without the changes in ﬂavour and textureof the food associated with heat treatment.high-ratio fats, shortenings...

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

... the hot surface of the pan and heattransfer is mainly by conduction. In deep-fat frying, in whichthe food is completely covered with oil, heat transfer is by con-vection of the hot oil, and ... constituents, and of changes that these may undergo during handling, preser-vation, processing, storage, distribution and preparation for con-sumption. Hence food scientist. food technology The application ... with salt and nitrite, mixed with whale meat and pork fat and stuffed into a large sausage-type casing.ﬁsh meal Surplus ﬁsh, waste from ﬁlleting (ﬁsh-house waste) and ﬁsh unsuitable for human...

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

... producemethane (and hydrogen) as a metabolic end-product.methanol (methyl alcohol, wood alcohol) The ﬁrst member of thealcohol series,chemically CH3—OH. It is a highly toxic substance and leads ... hazardous to health.lysolecithin lecithin from which the fatty acid at carbon-2 hasbeen removed.lysozyme An enzyme (EC 3.2.1.17) that hydrolyses high molecu-lar weight carbohydrates of bacterial ... region of north-eastern France.MethofasTMMethyl hydroxypropyl cellulose.306methotrexate 4-Amino-10-methyl folic acid, a folic acid antago-nist used in cancer chemotherapy; inhibits dihydrofolate...

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

... together withhair, which forms in the stomach or intestine and can causeobstruction. Foods with a high content of pectin can formbezoars if swallowed without chewing.The name is derived fromthe ... composed of collagen and other proteins and crystalline mineral, mainly hydroxyap-atite (calcium phosphate and hydroxide), together with magne-sium phosphate, ﬂuorides and sulphates.Cortical (compact) ... weight divided by heightp,where p isderived from weight/height ratio and the regression coefﬁcientof log(weight) on log(height) for the population group. Values ofp range between 1.60 and...

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

... Chemically they are composed of carbon, hydro-gen and oxygen in the ratio Cn :H 2n:On.The basic carbohydratesare the monosaccharide sugars, of which glucose, fructose and galactose are nutritionally ... infusion of the dried ﬂower heads and the whole herb can be used to make a herb beer.Campden process The preservation of food by the addition ofsodium bisulphite (E-222), which liberates sulphur dioxide. ... washed three times with water, dissolved in ammoniumhydroxide and reprecipitated; this is repeated twice. The ﬁnalprecipitate is washed with alcohol and ether and ﬁnally extractedwith ether.caseinogen...

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

... canning. The advantages are that the textureis retained by the partial dehydration and there is a saving inbulk and weight.7-dehydrocholesterol Intermediate in the synthesis of choles-terol, and ... agents.diphenyl Also known as biphenyl (E-230), one of two compounds(the other is orthophenylphenol, OPP, E-231) used for the treat-ment of fruit after harvesting, to prevent the growth of mould.diphenylhydantoin ... in the treat-ment of hypertension and oedema).diverticular disease Diverticulosis is the presence of pouch-likehernias (diverticula) through the muscle layer of the colon, asso-ciated with...

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

... extremeconditions of heat (thermophiles and extreme thermophiles,some of which live in hot springs at 100 °C), cold (psy-chrophiles), high concentrations of salt (halophiles), high pres-sure or extremes ... thick white, richer in ovomucin, and innerlayer of thin white surrounding the yolk. The ratio of thick to165thin white varies, depending on the individual hen. A higher pro-portion of thick ... activity.energy-rich bonds An outdated and chemically incorrect conceptin energy metabolism, which suggested that the bond betweenADP and phosphate in atp, and between creatine and phos-phate in creatine phosphate,...

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

... mustard and horseradish).Several of the glucosinolates that are thioesters interfere withthe metabolism of iodine by the thyroid gland (see thyroid hor-mones), and hence are goitrogens.There ... Russianor Polish origin, where it is commonly referred to as Jewish ﬁsh.208The whole ﬁsh is served and the ﬁlleted portion chopped and stuffed back between the skin and the backbone. More fre-quently ... cellulose and glycogen.glucose A six-carbon monosaccharide sugar (hexose), with thechemical formula C6 H 12O6, occurring free in plant and animaltissues and formed by the hydrolysis of starch and...

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

... of the carbon–carbondouble bonds. The Wijs method uses iodine chloride, Hanusiodine bromide, and Rosenmund–Kuhnhenn a pyridine sul-phate/bromine reagent.iodine, protein-bound The thyroid hormones, ... taken for half the radioactive isotope to decayis the half-life (2) of the isotope, and can vary from a fractionof a second, through several days to years (e.g. the half-life of 3 H is 12.5 ... the branch pointsof starch following hydrolysis by amylase, and is hydrolysed inthe small intestinal mucosal brush border by sucrase-isomaltase.Also known as brachyose.IsomeroseTMHigh-fructose...

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