Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần S docx
... fats and
stearyl tartrate. See Table 7 of the Appendix.
See also emulsifiers.
stachyose Tetrasaccharide,galactosyl-galactosyl-glucosyl-fructose;
not hydrolysed in the small intestine, and a substrate ... holes above this level, for removing
samples of the contents from the stomach at intervals after a test
meal.
See also rehfuss tube.
Ryvita
TM
A rye crispbread.
S
S- and R- See R- an...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần B docx
... added sugar (or
sweetener) and salt.
bean, soya See soya.
bean sprouts A number of peas, beans and seeds can be germi-
nated and the sprouts eaten raw or cooked. The sprouting causes
the synthesis ... British coasts and around Faroe Islands. Known as honey-
ware in Scotland.
bagasse The residue from sugar-cane milling, consisting of the
crushed stalks from which the juice has been exp...
Tài liệu Tự điển Food Science, Technology And Nutrition -Vần E docx
... any specific 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 ... class,
subclass, sub-subclass and individual reaction classified, shown
as EC x.x.x.x. The classes are: (1) oxidoreductases, (2) trans-
ferases, (3) hydrolases, (4) lyases, (5) isomer...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần G docx
... 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, glyco-
gen is hydrolysed as a source of glucose to maintain ... increasing the protein kinase activity of the
insulin receptor when insulin is bound.
glucosides See glycosides.
glucosinolates Substances occurring widely in Brassica spp.
(e.g. Brussels spr...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần T docx
... days, and
may provide an index of nutritional status because synthesis
decreases rapidly in protein–energy malnutrition; however, syn-
thesis is also affected by trauma and sepsis.
trassi (trassi ... or sweet flavours to foods.
thirst See water balance.
thixotropic A fluid whose structure breaks down with continued
shear stress, so that viscosity decreases, as is the case with most
creams....
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần C pptx
... gums, it binds water to form a gel, increases viscos-
ity, and reacts with proteins to form emulsions. It is used as an
emulsifier and stabiliser in milk drinks, processed cheese, low-
energy foods, ... confectionery
(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 cos-
metics and...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần D ppt
... monosaccharides in the intestinal
mucosa: sucrase (also known as invertase) acts on sucrose and
isomaltose, lactase on lactose, maltase on maltose and treha-
lase on trehalose.
disaccharide Sugars composed ... wettability and
sinkability have good dispersibility.
displacement analysis See radioimmunoassay.
distillers’ dried solubles See spent wash.
DIT See diet-induced thermogenesis.
di...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần F pdf
... are mushrooms and toadstools. yeasts are some-
times classed with fungi. Mycorrhizal fungi form symbiotic asso-
ciations with tree roots.
Species of moulds such as Penicillium, Aspergillus, etc. ... flour.
fish solubles See stickwater.
fish tester Instrument for assessing the freshness of fish by mea-
suring dielectric properties of skin and muscle, developed as the
GR Torrymeter by the (now...
Tài liệu Tự điển Food Science, Technology And Nutrition - Vần H pdf
... and non-fat ice cream less than 0.5g milk fat per serving.
Stabilisers such as carboxymethylcellulose, gums and alginates
are included, and emulsifiers such as polysorbate and monoglyc-
erides. ... heterosides, which yield other sub-
stances as well as sugars on hydrolysis, e.g. tannins, anthocyanins,
nucleosides.
hominy Prepared maize kernels, also known as samp. Lye hominy
– pericarp...
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