Từ điển công nghệ thực phẩm - B

B Babaco Common name for Carica pentagona. A seed- less pentagonal-shaped fruit, which is related to paw- paws and believed to have originated in Ecuador. The ripe fruit is golden yellow in colour and has a delicate strawberry-like aroma. Flesh is very juicy, slightly acidic, low in sugar and rich in vitamin C. Immature green fruit can be used as a vegetable. Babassu oils Edible oils derived from the babassu (Brazilian palm nut), which have similar fatty acids composition and physical properties to coconut oils. Used as a cooking oil, as well as in the manufac- ture of soaps and cosmetics. Babassu palm kernels Softer, central parts of the babassu nut (Brazilian palm nut) which form the source of babassu oils. Baby corn Small ears of immature corn, generally harvested between 2 days before and 3 days after silk- ing. Baby (dwarf) corn is sold fresh or canned and generally measures around 4-9 cm in length and 1-1.5 cm in diameter. Popular in Oriental cuisine. Baby foods Alternative term for infant foods. Bacilli Generally refers to any rod-shaped bacterial cells. May be used specifically to refer to a member of the genus Bacillus. Bacillus Genus of aerobic or facultatively anaerobic, rod-shaped, spore-forming Gram positive bacteria of the family Bacillaceae, which occur in soil and wa- ter. Some species are used commercially as sources of enzymes (e.g. glucose isomerases, subtilisins). B. cereus can cause spoilage of pasteurized milk and cream, while B. subtilis and B. licheniformis can cause spoilage of bread. B. cereus is responsible for 2 types of food poisoning: diarrhoeal food poisoning, associated with consumption of meat, vegetables, dairy products, puddings, soups and sauces; and emetic food poisoning, associated with consump- tion of rice, pasta, pastry and noodles. B. an- thracis may occasionally cause gastroenteritis asso- ciated with undercooked meat. B. thuringiensis is an important insect pathogen used as an agent for bio- control. Some species have been transferred to the genus Geobacillus, including G. stearothermophilus and G. thermoleovorans. Bacitracin Peptide antibiotic produced by the bacteria Bacillus subtilis and B. licheniformis; active against Gram positive microorganisms and used (in the form of zinc bacitracin) to promote growth in calves, lambs, swine and turkeys. Also used to enhance egg produc- tion in poultry and for treatment of mastitis in cows. Remains virtually unabsorbed in the gastrointestinal tract of animals; distribution in edible tissues is con- sidered negligible. Backfat Fatty tissue covering the back area on animal carcasses. In swine, a particularly thick fat layer is present in the back region, which is thick enough to be separated and used independently. Swine backfat is fairly soft at room temperature. Backfat thickness is thought to affect attributes of pork such as flavour and eating quality. Bacon Meat from the sides, backs and bellies of swine, preserved by curing; it may be smoked or un- smoked. When bacon is sold after curing but before smoking, it is called green bacon, pancetta or raw kaiserfleisch. Smoking produces a strong flavour in bacon. In order to decrease the retail price per kilo- gram, some bacon manufacturers increase the weight of their product using water, phosphates and other in- gredients. Most bacon is sliced into rashers before re- tail; middle rashers have a round eye of lean meat, whilst streaky bacon is the tail end of the loin. A rasher of bacon can contain up to 40% fat. Baconburgers Round, flat cakes of chopped or minced bacon, cooked by grilling or frying. Bacon- burgers are usually eaten in bread rolls, and can be served with lettuce, tomatoes, onions, pickles, mustard and tomato ketchups. Bacteria Heterogeneous group of usually unicellular prokaryotic microorganisms, generally possessing a characteristic cell wall, and found in virtually all envi- ronments. Some cause diseases in humans and animals, while others are used in the manufacture of foods (e.g. dairy products). Bacterial biomass Quantitative estimate of the total bacteria present in a given habitat, in terms of mass, volume, or energy. Bacterial counts Estimations of numbers of bacte- ria in a sample. 38 Bacterial spoilage Bag in box packaging Bacterial spoilage Spoilage caused by the action of bacteria. Bacterial spores Spores (either endospores or exo- spores) formed by bacteria (e.g. Bacillus and Clos- tridium spp.) under conditions of nutrient limitation. Endospores are resistant and may be disseminative, rather than reproductive, while bacterial exospores are characteristically reproductive and disseminative. They are generally more resistant than vegetative cells to heat, desiccation, antimicrobial compounds and radia- tion, and can remain dormant for long periods. Bactericides Biological, chemical or physical agents that kill bacteria, but not necessarily their en- dospores. Include formaldehyde, peracetic acid, hy- drogen peroxide and activated carbon. Bacteriocins Peptides produced by specific bacte- ria that possess antibacterial activity. Both purified bacteriocins and bacteriocin-producing bacteria are used in the food industry, applications including inhi- bition of the growth of pathogens and spoilage or- ganisms. Bacteriocins resistance Ability of bacteria to withstand treatment with, or exposure to, bacterio- cins. Mechanisms of resistance include decreased permeability of the cell membrane, alteration of cell receptors and modification or destruction of bacterio- cins by enzymes. Bacteriological quality Extent to which a substance (e.g. a food) is contaminated with bacteria. Bacteriology Scientific study of bacteria. Bacteriophages Viruses that infect bacteria. In the case of lytic phages, bacterial synthesis of DNA, RNA and proteins ceases following infection, and new phage constituents are synthesized using the host's transcription and translation apparatus. Following self- assembly of phages, host cells rupture, releasing sev- eral hundred new phage particles. Many phages, how- ever, are lysogenic and integrate into the host cell DNA as prophages. These remain dormant and only undergo the lytic cycle under appropriate environ- mental conditions. Bacteriophage infection of start- ers causes significant losses in the manufacture of cheese and other fermented dairy products. Al- tered forms of bacteriophages are often used as DNA cloning vectors. Bacteriophages resistance Resistance of bacteria to infection by bacteriophages. Resistance may be mediated by alteration of the cell wall or by various intracellular mechanisms, such as restriction modifica- tion systems. Several resistance mechanisms have been found to be plasmids -based and, potentially, can be introduced into bacteria in order to increase their resis- tance to infection. Bacteriostats Chemical agents that inhibit the growth and multiplication of bacteria. Includes several dis- infectants, spices and antibiotics. Bacteroides Genus of obligately anaerobic, rod- shaped Gram negative bacteria of the family Bac- teroidaceae. Occur in the oral cavity, respiratory cavity and intestinal tract of humans and other animals. Some species are opportunistic pathogens. Bactofugation High speed centrifugation process used to remove most bacterial endospores, yeasts and fungi from milk, thereby extending its shelf life. Used to produce milk with a low spore count for cheese production to prevent late blowing of hard cheese. Bactris Genus of palms which includes Bactris gasi- paes, also known as pupunha or peach palm, a species utilized for its edible fruits and palm hearts. Bacuri Fruits similar to mangosteens produced by Platonia insignis or P. esculenta, trees growing in the Amazonian forests of South America. Yellow, with a leathery shell enclosing creamy white flesh. Flesh is eaten fresh or canned, or used in manufacture of prod- ucts such as purees, jams, ice cream, fruit juices and liqueurs. Bael fruit Thick-shelled fruits of Aegle marmelos, a rutaceous tree native to India. The citrus-like fruits are rich in vitamin C , with slight astringency, and are consumed fresh or processed into products such as juices and jams. Fresh fruits have a yellow pulp, which turns reddish brown when dried. Particularly prized for their medicinal properties, especially as a treatment for dysentery. Also known as Bengal quinces or Indian quinces. Bagasse Cane sugar processing waste that is com- posed of unextracted sugar and the remains of the sugar cane after milling. Used as a fuel source, in feeds, as a substrate for microbial fermentation and for paper and board manufacture. Also called sugar cane bagasse and megass. Occasionally refers to wastes from other plants, such as cassava, beets and agave. Bagels Yeasts-leavened rolls with a hole in the mid- dle, characterized by a glazed crust and a tough chewy texture. Made by dropping into boiling water briefly before baking. Bagging Packing of substances, such as foods, into bags. Bag in box packaging Packaging consisting of a flexible inner bag, which closely fits inside a box. The product is contained in the inner bag, which acts to keep out atmospheric oxygen. The rigid outer box pro- tects the contents. Used widely for breakfast cere- als and also for storing and dispensing wines. 39 Bagoong Banaba Bagoong Fermented salted fish paste originating from the Philippines; usually made from an anchovy-like fish called dilis (Stolephorus indicus) or from young herring. Bags Containers with a single opening that are used for storing or carrying items. Made from a variety of flexible materials. Bags for food use are usually made from paper or plastics. The term is also used for small perforated paper sacks in which tea leaves or coffee grounds are placed, and which are used to make small quantities of tea or coffee beverages. Baguettes Small narrow loaves of crusty bread con- taining little or no shortening. Often used to make sandwiches. Bajra Indian millet, Pennisetum typhoideum. Baked beans Haricot beans (usually navy beans) that have been baked and canned in tomato sauces. Other ingredients include modified starches, water, sugar, salt and spices. A good source of proteins and dietary fibre. Bakeries Facilities in which bakery products are manufactured. Also refers to retail outlets in which bakery products are sold. Bakers confectionery Alternative term for bakery products, especially those of a sweet nature, e.g. cakes. Bakers yeasts Leavening agents, specifically Sac- charomyces cerevisiae, used in making bread and other bakery products, which convert fermentable sugars present in the dough into carbon dioxide. Available in fresh (compressed), liquid and dried (granulated) forms. Bakery additives Ingredients used in making bak- ery products with the aim of prolonging shelf life or improving the quality of the finished products. In- clude humectants, antifoaming agents, an- tistaling agents, crumb softeners and texture improv- ers. Bakery fillings Fillings used in bakery products, e.g. cakes and biscuits. Bakery product mixes Pre-mixed dry formulations which usually require the addition of liquid ingredients to make batters or dough. Bakery products Products in which flour based components are major ingredients, and which are cooked by baking. Include biscuits or cookies, bread, cakes, doughnuts, scones and tortillas. Baking Cooking of foods in ovens by surrounding with dry heat. The temperature of the oven is varied depending on the type of food that is to be cooked. Baking ovens Enclosed chambers or compartments in which foods are cooked or heated by application of dry heat (baking). Baking powders Bakery additives comprising mixtures of sodium bicarbonate, starch and one or more acidic substance (e.g. cream of tartar). When moistened and heated, they act as raising agents by generating carbon dioxide, bubbles of which have a leavening effect. Baking properties Characteristics of cereals, bak- ery additives, flour or dough associated with their suitability for use in baking. Baking quality Extent to which a flour is able to produce a well leavened bread, which has optimal texture and an even distribution of air pockets formed during fermentation, or good quality bakery prod- ucts. Balady Middle Eastern unleavened sourdough flat bread, especially popular in Egypt. Balsamic vinegar Richly-flavoured dark vinegar produced in Modena, Northern Italy, by slow ageing of grape juices in wooden casks. Frequently used in salad dressings and marinades. Balsam pears Alternative term for bitter gourds. Bambara beans Alternative term for bambara groundnuts. Bambara groundnuts Fruits of Voandzeia subter- ranea (syn. Vigna subterranea), also known as bam- bara beans. Grown extensively in the tropics, particu- larly Africa. Seeds are rich in starch and proteins, but low in minerals and contain only about half the oil content of true groundnuts (peanuts). Can be eaten fresh, boiled or roasted, or ground into meal to make porridge or bean cakes. Immature seeds are sweeter and easier to cook than mature, hard seeds. Bamboo Tall tree-like plants belonging to the grass family and characterized by hollow woody stems and edible young bamboo shoots. Of great economic importance in many areas. Species utilized for bamboo shoots include those belonging to the Bambussa, Phyl- lostachys and Dendrocalamus genera. Bamboo shoots Emerging ivory-coloured shoots of several species of bamboo. These include Bambusa oldhamii, Dendrocalamus latiflorus and Phyllostachys edulis. An important component of Oriental cuisine, bamboo shoots are available fresh or canned and have a crispy texture. Bitter-tasting shoots require precook- ing due to the presence of cyanogenic glucosides. Banaba Common name for the plant Lagerstroemia speciosa, the leaves of which are extracted to make banaba tea which is drunk as a herb tea, principally in the Philippines and Japan. Banaba leaf extracts also have blood sugar lowering activity, making them use- ful in treating diabetes mellitus and as major compo- nents in weight reduction products. 40 Banaba tea Barley Banaba tea Aqueous extract prepared from the leaves of the banaba tree (Lagerstroemia speciosa) which is drunk as a herb tea, principally in the Philippines and Japan. Claimed to have many beneficial properties for health, including insulin-like activity. Banana juices Fruit juices extracted from ba- nanas (Musa spp.). Banana peel Thick outer skin of bananas, which helps protect the fruit and whose colour provides a good indication of ripeness. Occasionally incorporated into jams. Banana pulps Banana flesh or a preparation made from it by mashing. Used as the starting material for manufacture of various products, including banana milkshakes, fruit juices and infant foods. Banana purees One of various fruit purees used as ingredients of foods and beverages or marketed as in- fant foods. Prepared commercially from ripe ba- nanas by peeling, mashing, de-seeding, deaeration and homogenization operations. Bananas Fruits produced by large tropical plants of the genus Musa. Wild fruits contain seeds and are in- edible, whereas edible cultivars are seedless (sterile) hybrids, and a good source of carbohydrates and vitamin A. Yellow dessert bananas are relatively high in sugar and are consumed fresh, whereas starchier plantains (green bananas) are used like a vegetable in cooking. Bananas are also widely used in foods such as fruit purees, fruit juices and bakery products. Bannocks Traditional Scottish flat bread or cakes made usually from barley flour or oatmeal. Cooked on a griddle and eaten plain or flavoured, with break- fast or evening meals. Banvel Alternative term for the herbicide dicamba. Baobab Common name for Adansonia digitata, a giant tree of the Bombacaceae family, used as a source of foods in many parts of Africa. Baobab fruits are similar in appearance to gourds and yield an edible pulp known as monkey bread, which is used in foods and beverages. Leaves are also edible and can be made into soups or stews, while seeds are ground to pro- duce a meal (frequently mixed with millet) or used for production of baobab oils. Mixtures of milk and baobab fruit juices are popular beverages in some areas. Baobab oils Oils produced from the gourd-like fruit of large trees of tropical Africa which belong to the genus Adansonia. Barbados cherries Fruits from Malpighia glabra (syn. Malpighia emarginata), a large shrub native to the West Indies and South America. Also known as acerola or West Indian cherry. The bright red fruits are about the size of cherries, but have 3 lobes and con- tain 2-3 hard seeds. The skin is very thin and suscepti- ble to bruising. Can be eaten fresh or processed into products such as jams and preserves. Fruits are a very rich source of vitamin C and represent an impor- tant commercial source of the vitamin. Barbados cherry juices Fruit juices extracted from Barbados cherries (Malphigia punicifolia). A rich source of vitamin C. Barbecued foods Meat and other foods cooked out of doors on a barbecue (originally a revolving spit over an open fire, nowadays more likely to be a wire grid placed over hot charcoals or a gas fire source). Popular barbecued foods include sausages, burgers and fish or meat steaks. Barberry figs Alternative term for prickly pears. Barbiturates Drugs derived from barbituric acid that act on the central nervous system to produce a sedative effect or induce anaesthesia; used to reduce animal stress, particularly prior to and during transportation. High levels of active residues in meat may pose a health hazard to consumers. Examples include barbital, amobarbital and phenobarbital. Bar codes Machine-readable codes which contain product specific information. Traditionally bar codes are formed by patterns of parallel lines of varying thickness with spaces of varying length between them, but 2D barcodes with greater data representation ca- pacity are also used. Information is usually read from linear bar codes using light pens or laser/LED scanners and from 2D codes using camera-based readers. Stan- dard international codes are used. Benefits of using bar codes include: rapid and efficient data capture; im- proved product traceability; the possibility of auto- mated product storage; improved control of product storage and distribution; time and costs savings; and improved customer service. Consumer unit bar codes, which encode fixed information, are used on primary packaging of products intended for sale directly to consumers at retail outlets. Traded unit bar codes, which include fixed as well as supplementary product information (e.g. product weight, batch number and time of production), are often compulsory within prod- uct supply chains. Transport unit bar codes used to la- bel pallets and encode shipping containers are used to track pallets through supply chains. Barley Edible grain from Hordeum vulgare used as a cereal and livestock feed and in malt production. Con- tains little gluten, and so is unsuitable for bread- making. Most popular form is pearl barley in which the outer husk and part of the bran layer are removed by polishing. Provides a source of vitamins (e.g. niacin, folates) and minerals (e.g. zinc, copper, iron). 41 Barley fibre Bavistin Barley fibre Rich source of ȕ-glucans. Used in foods as source of dietary fibre, and in thickeners, viscosity stabilizers and improvers. Also added to animal feeds. Demonstrates hypocholesterol- aemic activity and antihypertensive activity. May reduce risk of cardiovascular diseases and improve glucose metabolism. Barley flour Ground hulled barley used to make unleavened bread and porridges. Barley malt Malt prepared from special malting barley cultivars; mainly used in brewing. Barley malt is the main malt type used in brewing worldwide. Barley starch Starch isolated from barley. Barracuda Pelagic predatory marine fish species (Sphyraena spp.); widely distributed in warmer regions of the Atlantic and Pacific Oceans. Flesh is firm in texture with moderate fat content. Marketed fresh and as a salted or dried product. Barramundi Fish species (Lates calcarifer) of con- siderable economic importance; found in coastal wa- ters, estuaries and lagoons in the southwest Pacific re- gion. Sold in fresh and frozen form and consumed steamed, pan-fried, grilled and baked. Cultured in Thailand, Indonesia and Australia and can reach 1500- 3000 g in one year in ponds under optimum conditions. Barrels Cylindrical containers for liquids and dry materials. Traditionally made of wooden staves held together by metal hoops, but may also be made of cheaper and/or more durable materials, such as metal or plastics. Oak barrels are used for the ageing of wines and spirits; constituents of the wood (e.g. tannins, lignin and fragments, carbohydrates, ac- ids and esters, volatile phenols, oak lactones, pyrazines, furfural and norisoprenoids) have ma- jor effects on flavour of wines and spirits. Barrels are also used as measures for liquids, e.g. beer and oils, based on the capacity of standard barrels. Also known as casks or kegs. Barrier properties Extent to which materials, includ- ing food and beverage packaging materials and edible films, resist the penetration of substances such as water, water vapour or certain gases. Bartail flatheads Bottom dwelling fish (Platycepha- lus indicus) found in coastal waters and estuaries in South Pacific and Indian Ocean regions; also occurs in the eastern Mediterranean, where it was recently intro- duced. A valued food fish that is normally marketed fresh and is cultured commercially in Japan. Basidiomycetes Terminology used loosely to refer to Basidiomycota, one of two large phyla of fungi that comprise the subkingdom Dikarya (the other is Asco- mycota). Spores (basidiospores) are produced in the basidia. Contains many types of edible fungi, includ- ing Agaricus mushrooms, puff balls, Boletus and chantarelles. Basil Herb obtained from the genus Ocimum. The main varieties used in cooking are sweet basil (O. basili- cum) and bush basil (O. minimum). Flavour of the fresh leaves has been likened to a blend of liquorice and cloves, while dried leaves are more lemony and less pungent. Much used in Italian cuisine (particularly tomato-based dishes) and a key ingredient of pesto. Baskets Perforated containers used to hold or carry food. Made from interwoven strips of wood (e.g. bam- boo), twigs, wire, or other lightweight flexible materi- als. The open structure of baskets allows ventilation of the product. Compared with solid containers, the in- creased flow of air allows greater cooling rates. Basmati rice A premium long grain variety of rice which has a fragrant aroma and flavour. Cultivated mainly in the Himalayan foothills of India and Paki- stan. White, brown and easy cook basmati rices are available. Bass Name given to a variety of marine fish and freshwater fish. In Europe, the name particularly re- fers to a marine fish species (Dicentrarchus labrax) widely distributed in eastern Atlantic regions from North Africa up to Norway. Enters coastal waters and river mouths in summer, but migrates offshore in colder weather and occurs in deep water during winter. A highly valued food fish; usually marketed fresh or smoked. Also known as European sea bass. Bastard halibut 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 Japanese flounders. Basting The spooning of liquid over a food during cooking to keep it moist. This technique is often used in the preparation of meat, particularly during roast- ing when heating is prolonged. Batters Thin liquid mixtures of pouring consistency made from flour, milk and eggs. May be used as coatings for foods such as fish prior to frying, or cooked on their own to make products such as pan- cakes, waffles and Yorkshire puddings. Baumkuchen Moist almond sponge cakes, often baked in the shape of a pyramid. Bavaricins Bacteriocins produced by Lactobacil- lus spp. Bavarois Cold desserts made with eggs, gelatin and whipped cream. Also known as Bavarian cream. Bavistin Alternative term for the fungicide carben- dazim. 42 Bay Beauvericin Bay Alternative term for laurel (Laurus nobilis), a small, evergreen tree. May also refer to bay leaves, the herbs obtained from this tree. Bayberries Red bayberries (Myrica rubra) are an economically important crop in China. Fruits are drupes, consisting of soft and succulent segments sur- rounding a central, cherry-like stone. Size and colour depend on variety. Have a palatable sugar acid balance and contain several vitamins and other nutrients. Eaten fresh or processed into fruit juices, wines, canned foods, frozen foods and dried foods. Decompose readily under ambient conditions. Stor- age and transport are difficult. American bayberries from other Myrica species, also known as candleber- ries, can be ground for use as spices and condi- ments. Bay leaves Aromatic leaves obtained from the laurel tree, Laurus nobilis. Used as a herb to flavour to stews, sauces and many other foods. Generally added whole and removed before serving. Bayrusil Alternative term for the insecticide qui- nalphos. Baytex Alternative term for the insecticide fenthion. Bdellovibrio Genus of aerobic Gram negative bac- teria of the family Bdellovibrionaceae. Occur in soil, sewage and in both fresh and marine waters. Charac- teristically intracellular parasites of other Gram negative bacteria, reproducing between the cell wall and plasma membrane of the bacterium and ultimately killing it. May have potential for the control of spoil- age bacteria and pathogens in foods. Beach peas Seeds produced by Lathyrus maritimus or L. japonicus, leguminous plants growing particu- larly along the shores of Arctic and sub-Arctic regions, but also in coastal areas of Europe and Asia. New stalks may be cooked by stir frying, steaming or boiling. After the plant has flowered, young pods are cooked and eaten like snow peas . These young pods are rich in vitamin B complex, ȕ-carotene and pro- teins. Also known as sea peas and seaside peas. Beakers Tall, wide-mouthed plastics or glass con- tainers, often with a pointed lip for pouring. Also used to describe simple drinking vessels without han- dles commonly made from clays or plastics. Bean curd Coagulated product obtained from beans. Used particularly with reference to soy curd (tofu). Bean jams Sweet bean pastes, such as ann, which form the basis of many Japanese confectionery products. Bean pastes Pastes prepared from beans such as soybeans, e.g. miso or ann. Beans Seeds which grow in pods produced by plants such as Phaseolus spp. Some beans are eaten fresh, frozen or canned, but most are dried to form a long-life staple food in many parts of the world. Beans are typi- cally kidney-shaped and a good, inexpensive source of proteins, fibre and folates. The term is also com- monly applied to seeds which resemble beans, such as coffee beans and cocoa beans. Bean sprouts Young shoots of germinated beans, particularly mung beans. Rich in vitamins and minerals and a common ingredient in salads and Oriental dishes. Bearberries Berries produced by the bush Arc- tostaphylos uva-ursi, which grows wild in northern and Arctic areas of Europe, Asia and North America. Simi- lar in size to currants, with a tough skin and mealy white pulp containing hard seeds. Eaten raw as an emergency food or used as an extender with other ber- ries in bakery products such as fruit pies. Extracts of leaves from the bush have antioxidative activity, making them of interest in production of natural anti- oxidants for use in foods. Bear meat Meat from bears . In comparison with beef, it has high protein and low fat contents. Bear steaks can be cooked like beef, but the meat may be tough so it is often marinated for a couple of days in oil and wine or vinegar. In some countries, such as Thailand, wild bear meat may be consumed raw or par- tially cooked, and is consequently a source of trichi- nosis. Bears Members of the widespread mammalian family Ursidae; there are several species including Asiatic black bears (Selenarctos thibetanus), polar bears (Thalarctos maritimus) and grizzly bears (Ursus arc- tos). Bears are hunted for their skins and for bear meat. Beating Vigorous stirring of cooking ingredients, usually in a circular motion with the intention of incor- porating air. Beauty foods Health foods, beverages or supple- ments specifically intended to provide beauty benefits for consumers, for example by improving the appear- ance of the skin. Also referred to as cosmeceuticals. Beauveria bassiana Species of entomopathogenic fungi of the family Cordycipitaceae. Anamorph of Cordyceps bassiana. Occurs naturally in soils. Used as a biocontrol agent against insect pests such as bee- tles, thrips and corn borers. Produces the mycotoxin beauvericin. Beauvericin Cyclic hexadepsipeptide mycotoxin pro- duced by Beauveria bassiana and several Fusa- rium strains. Possesses insecticidal properties and an- timicrobial activity, being active against Gram positive bacteria and mycobacteria. One of the en- niatins group of antibiotics. May be produced in 43 Beche de mer Bees Fusarium-infected cereals. A specific cholesterol acyltransferase inhibitor that is toxic to several human cell lines and can induce apoptosis and DNA frag- mentation. Beche de mer Name commonly given to edible sea cucumbers (Holothuroidae; Stichopus spp. and Cu- cumaria spp.); a popular delicacy in Japan, China and the Philippines. Marketed in gutted, boiled and dried forms. Beech nut oils Yellow oils derived from the kernels of Fagus sylvatica, which are rich in olein and contain stearin and palmitin. Used as a cooking oil and salad oil. Beef Meat from cattle, including bulls, calves, cows, steers and oxen. Quality is determined largely by breed, age and gender of the animal; it is also influ- enced by animal feeding, slaughtering technique and treatment of the meat post-slaughter. Tenderness and flavour are increased by hanging cattle car- casses (ageing/conditioning). Raw fresh beef is usually bright red in colour with creamy coloured marbling; however, meat from older cattle, particu- larly bulls, tends to be darker in colour. Composition varies with fat content and between different cuts, e.g. brisket, forerib, rump and silverside. Cuts which con- tain few connective tissues can be cooked by roasting, frying or grilling; however, tougher cuts should be cooked by stewing or braising, in order to soften the connective tissue. During the 1980s and 1990s, markets for beef were affected negatively by consumer health concerns relating to high levels of saturated fats in red meat and to prion diseases, particularly bovine spongiform encephalopathy (BSE). Legislation is now in place to prevent BSE- infected beef from entering the food chain, but all beef on sale in the EU must be labelled with its country of origin to ensure traceability. Alternative term for beef muscles, bovine muscles, bull muscles, calf meat, calf muscles, cattle muscles and cattle tissues. Beefburgers Round, flat cakes of beef mince, cooked by grilling or frying . Beefburgers are usually prepared from beef mince with a high content of fat. They are commonly eaten in bread rolls, served with lettuce, slices of onion and tomato ketchups . Beef extracts Water-soluble extracts prepared from beef, used widely as flavourings. Preparation in- volves immersion of beef mince in boiling water to leach out the water-soluble extractives, and concentra- tion. Direct extract can be produced by exhaustive ex- traction of beef; it contains a high concentration of gelatin. Beef extracts are rich nutritional sources of the vitamin B group; they can be formulated for use as spreads for bread, as flavourings, and, when mixed with water, as beverages. Beef extracts can also be used in preparation of beef tea, an extract of stewing beef that may be used as a food for invalids. Beef loaf Meat products prepared primarily from beef mince, but also containing pork mince or pork sausagemeat. Other ingredients may include on- ions, tomato purees, garlic, white bread, milk, herbs, eggs and seasonings. The ingredients are mixed before baking in a loaf tin. Once cold, beef loaf can be cut into firm slices. Generally, it is served cold. Beef mince Meat mince prepared from beef which is available in several grades; these primarily relate to the percentage of fat in the mince. For example, beef mince may be graded as: extra lean; lean, which has good flavour but does not shrink excessively on cook- ing; or regular, which is usually made from lower cost cuts of beef. Also known as ground beef or minced beef. Beef muscles Alternative term for beef. Beef patties Meat patties prepared from beef mince. They include hamburgers. Beef products Processed foods such as jerky, patties and sausages that are made from beef. Beef roasts Joints of beef which are intended for cooking or have been cooked by roasting. Beef sausages Sausages made primarily from beef. They may include pork, but the proportion of this is less than that of beef. Beef steaks Thick slices of high-quality beef taken from the hindquarters of cattle carcasses, including sirloin, porterhouse, T-bone, fillet and rump steaks. They are usually cooked by grilling or frying. Beer Alcoholic beverages manufactured by alco- holic fermentation of worts using either top or bot- tom fermenting brewers yeasts. The malt is com- monly barley malt, but other malt types, including wheat malt or sorghum malt may be used. Non- malted cereals or other brewing adjuncts may be used in combination with the malt. Beer is commonly, but not always, flavoured with hops. Beermaking Alternative term for brewing. Beer manufacture Alternative term for brewing. Bees Insects of the order Hymenoptera that are of commercial importance due to the ability of some spe- cies to produce beeswax, honeys and royal jelly. Some bee species of Halictidae or Apidae families have evolved to living in social groups or colonies. One of these species, the honeybee (Apis mellifera), produces a bee colony or comb, constructed of hex- agonal cells composed of beeswax, in which to store food (honeys), and house insect eggs and larvae and the reproducing female bee or queen. Bees also have an important role in pollination of plants, including fruit trees. 44 Beeswax Beluga whales Beeswax Yellow-coloured substance secreted by bees to make honeycombs. Solid, but easily moulded when warm. Consists of esters, cerotic acid and hydrocar- bons. Used to make edible wax coatings for foods and edible films. Aqueous extracts may be used as fla- vourings. Beetles Members of the large insect order Coleoptera, characterized by thickened shell-like forewings and membranous hind wings. Tribolium castaneum and Sitophilus oryzae are common insect pests of stored grain. Larvae of some species may be consumed as in- sect foods. Beet molasses Molasses produced as a by-product of beet sugar refining. Beet molasses commonly contain approximately 60% sucrose. Also called beet sugar molasses. Beetroot juices Juices extracted from beetroots (bulbous roots of Beta vulgaris). Consumed on their own or mixed with other vegetable juices, e.g. car- rot juices, or fruit juices. Also drunk after fermen- tation. Useful as natural colorants due to the pres- ence of the red pigment betanin. High contents of ni- trates and nitrites, which might limit this applica- tion, can be removed by incubation with denitrifying microorganisms. Beetroots Bulbous, crimson red, roots of Beta vul- garis, grown widely in Europe and America. Con- sumed as a boiled vegetable, pickled or used as the ba- sis for borshch. The red pigmentation of the root is due to the presence to betanin. Beets Fleshy roots produced by plants of the genus Beta, such as sugar beets, used as a source of sugar, and beetroots, which are eaten as a vegetable. Beet sugar Sucrose purified from roots of sugar beets (Beta vulgaris). Stages of beet sugar manufac- ture include: cleaning and cutting of roots; hot water extraction of sugars ; purification of beet sugar juices by precipitation of impurities with lime- phosphoric acid or lime-CO 2 treatments; filtration to remove solids; concentration of the purified beet sugar juices; and crystallization of the pure beet sugar. Commercially available beet sugar comprises t99.80% sucrose and <0.05% moisture. Beet sugar factories Factories that contain process- ing lines equipped for refining of sugar from sugar beets (Beta vulgaris). Factories also usually contain sugar storage and packaging facilities. Beet sugar juices Aqueous solutions of beet sugar produced during processing of roots of sugar beets. Raw juices are solutions produced by direct hot water extraction of the roots and contain beet sugar and im- purities. Thin juices are purified beet sugar solutions and thick juices are formed by concentration of the thin juices. Beet sugar molasses Alternative term for beet molasses. Beet sugar products Products generated by beet sugar factories. Refers to both intermediate and end products, including beet sugar juices, beet mo- lasses, beet sugar syrups and exhausted sugar beet cossettes. Beet sugar syrups Highly concentrated aqueous solutions of beet sugar produced by evaporation of purified beet sugar juices (thin beet sugar juices). Behavioural effects Alterations in human behaviour that can result from dietary constituents. Examples in- clude modulation of mood, cravings and cognitive performance. Behenic acid Synonym for docosanoic acid. One of the constituent fatty acids of the lipids fraction in various food plants. A low uptake from the digestive tract makes it potentially useful in preparation of low- calorie natural fat products. Beijerinckia Genus of nitrogen-fixing bacteria of the family Beijerinckiaceae whose fermentation prod- ucts include exopolysaccharides with potential use as food additives such as thickeners or stabi- lizers. The type species is Beijerinckia indica . Bell peppers Large, sweet-tasting fruits of Capsi- cum annuum with bell shaped pods that can vary in colour from green and white through to shades of red, orange, yellow and purple. One of the most popular types of sweet peppers; many different cultivars are available, most of which are non pungent. Can be eaten raw in salads or added to a variety of cooked dishes. Belly fat White adipose tissues found lining the bellies of animals, and in particular the pork bellies of swine. These fats are used as ingredients in various foods, e.g. processed meat products. Belona Commercial cereal-based product composed of wheat, wheat protein concentrate, defatted soy meal, refined soybean oils, vitamins and minerals. Used in weaning foods in Nigeria. Beluga Freshwater fish species (Huso huso); the largest member of the sturgeon family (Acipenseri- dae); also known as great sturgeon. Found in the basins of the Black and Caspian seas in Europe. Highly val- ued and sought after, mainly for its roe (caviar); flesh is also sold fresh, smoked and frozen. Bester, a hybrid of female beluga and male sterlet (Acipenser ruthenus), has been successfully cultured for produc- tion of high quality caviar. Beluga whales Species of whales (Delphinapterus leucas) widely distributed in the Arctic Ocean, which 45 Bengal gram Bergamot essential oils is still hunted on a subsistence level by indigenous people of Canada and Alaska for whale meat, blub- ber and other raw materials. Also known as white whales. Bengal gram Indian name for chick peas. Bengal quinces Alternative term for bael fruit. Benlate Alternative term for the fungicide benomyl. Benomyl Systemic benzimidazole fungicide which is used for control of a wide range of fungal diseases of fruits, vegetables and cereals. Often used in con- junction with other pesticides. Degradation in plants and animals is relatively slow. Classified by WHO as unlikely to present acute hazard in normal use. Bentazone Selective contact herbicide used for con- trol of certain weeds in crops, particularly cereals and vegetables. Rapidly metabolized to various deriva- tives in plants and animals and degrades rapidly in soils. Classified by WHO as slightly hazardous (WHO III). Bentonite Type of absorbent clay (a colloidal hy- drated aluminium silicate) formed by the breakdown of volcanic ash that has the ability to absorb water with an increase in volume. Bentonite uses in the food in- dustry include fining agents for winemaking, clarifiers for fruit juices and vegetable oils, bakery additives to reduce staling, stabilizers and filter aids. Benzaldehyde Aromatic aldehyde which is one of the flavour compounds in a wide range of foods. Benzene Aromatic hydrocarbon which exists as a colourless liquid with a sweet odour and which can evaporate into the air and dissolve in water. Widely used in industry in the manufacture of chemicals and a range of substances including plastics, rubber, dyes, detergents, drugs and pesticides. Carcinogenic in humans at high doses. Present as a pollutant of air from a variety of sources, and has also been found as a con- taminant in drinking water, mineral waters and soft drinks. Contamination of carbon dioxide used in processing can lead to the presence of benzene in car- bonated beverages. Benzidine Toxic and carcinogenic aromatic amine which may occur as a contaminant in foods, especially some colorants. Benzidine and its derivatives are also used as reagents in food analyses. Benzimidazole A heterocyclic compound comprising fused benzene and imidazole rings which forms the structural basis of a group of fungicides and anthelmintics including albendazole, benomyl, carbendazim and thiabendazole. The residues of these compounds may occur as contaminants in foods. Benzoates Salts of benzoic acid, used as antim- icrobial preservatives in foods. Benzoic acid Organic acid which, along with its salts, is used in antimicrobial preservatives for a wide range of foods. Benzophenone Organic compound of chemical for- mula C 13 H 10 O, also a member of the ketones and polyphenols chemical classes. Has a geranium- or rose-like aroma and been used in flavourings. Also used as a photoinitiator for curing (cross-linking) of inks via UV irradiation and as a UV filter in plastic packaging materials. Benzophenone residues in inks or from plastics are considered sources of con- tamination for foods through migration from food contact materials. Benzopyrene Carcinogenic and mutagenic poly- cyclic aromatic hydrocarbons (PAH) fraction which occurs as a contaminant in foods. Benzothiazole Member of the heterocyclic com- pounds class of flavour compounds, occurring in a range of foods. May cause taints in some foods. Benzyladenine One of the plant growth regula- tors which may be used to improve ripening and quality of fruits. May also be used as a thinning agent in cultivation of fruits. Benzyl alcohol Aromatic alcohol which is a constitu- ent of the flavour compounds and aroma com- pounds in various fruits and spices, and in plant- derived products such as alcoholic beverages. 6-Benzylaminopurine Plant growth regulator used to control processes such as ripening and senescence, and composition of fruits, vegetables and cereals. Benzyl isothiocyanate One of the typical flavour compounds in vegetables and spices of the fam- ily Cruciferae; formed by hydrolysis of glucosi- nolates. May display cytotoxicity and anticar- cinogenicity . Benzylpenicillin Alternative term for the antibiotic penicillin G. Berberries Berries produced by Berberis vulgaris. Ripe fruits are edible, but unripe berries contain toxic alkaloids. Bright orange red when ripe with a tart flavour. Can be made into jellies, pickled, used as a garnish or made into spirits and liqueurs. Their juice is rich in vitamin C. Also known as barberries. Ber fruits Alternative term for jujubes. Bergamot essential oils Essential oils obtained from the bergamot orange. Main use is in flavourings for Earl Grey tea. Also used in citrus flavourings for soft drinks and in some natural fruit flavourings, such as apricot. Contains bergapten, a skin sensitizer. Alternative term for bergamot oils. 46 Bergamot oils Bifidobacterium Bergamot oils Alternative term for bergamot es- sential oils. Bergapten Furocoumarin of the psoralens group of flavour compounds, characteristic of bergamot essential oils. Also occurs in celery and parsley. Bergkaese cheese Hard cheese made from unpas- teurized cow milk in Switzerland, Austria and Ger- many. Traditionally made from milk of cows grazing mountain pastures. Similar to Emmental cheese. Alternative spelling is bergkase cheese. Berries Name commonly applied to various small, juicy, stone-less fruits. Include strawberries, bil- berries and loganberries. In a botanical sense, the term relates to fruits having a pulpy edible part con- taining one or more seeds, such as cranberries, grapes and bananas. Berry juices Fruit juices extracted from any of a range of berries, including: bilberry juices, blackcurrant juices, cranberry juices, elder- berry juices, hawthorn juices, raspberry juices, redcurrant juices and strawberry juices. Betacoccus Former name for the genus Leu- conostoc. Betacyanins Red/violet pigments of the betalains group, which occur naturally in red beets and other plant foods. Used as natural colorants in foods. Betaine Soluble nitrogen compounds occurring in a range of foods, especially sugar beets, molasses and beet sugar factory wastes. May be included in flavour compounds , and have antioxidative ac- tivity. Betalaines Alternative term for betalains. Betalains Class of pigments naturally occurring in fruits and vegetables, especially those derived from plants of the Caryophyllales family. Include red/violet betacyanins and yellow betaxanthin. May be used as food colorants. Betanin Member of the betacyanins group of pig- ments, characteristic of red beets. May be used as natural colorants. Betaxanthin Yellow pigment of the betalains group. Betel leaves Aromatic leaves of the Asian climbing plant, betel vine (Piper betle). Used to wrap betel nuts for the ritual chewing of betel quid. Also used as an edible wrapping for food in some Asian countries. Betel nuts Acorn-shaped seeds of the betel palm, Areca catechu, also known as areca nuts. Seeds are used medicinally as an antihelminthic, but are most commonly used for the ritual chewing of betel quid, a popular masticatory, comprising betel nuts, slaked lime and spices wrapped in betel leaves (Piper betle). Chewing of this preparation is widespread throughout Asia, and causes mild stimulation due to the presence of alkaloids such as arecoline. Chewing of betel quid is associated with an increased risk of oral cancer. Beutelwurst Types of blood sausages derived from pork and swine offal (including intestine and brain), and encased in swine intestines. A regional spe- ciality in Germany. Beverage concentrates Concentrated solutions or syrups which may be diluted to prepare beverages, e.g. soft drinks. Beverage mixes Mixtures of ingredients which may be dissolved to prepare beverages, e.g. soft drinks. Beverage powders Beverage mixes in the form of powders, which are dissolved in water or other liq- uids prior to dispensing or consumption. Beverages Liquids intended for drinking. Types in- clude alcoholic beverages, soft drinks, teas , coffee, cocoa beverages, dairy beverages, health beverages, fruit beverages, soy bever- ages and drinking water. Beverages factories Factories in which beverages are manufactured or processed. Beyaz cheese Turkish semi-soft cheese made from raw ewe milk. Usually made with vegetable ren- nets and stored in brines for at least 6 months before consumption. Used in salads, pastries and many local dishes. Similar to feta cheese. BHA Abbreviation for butylated hydroxyanisole. BHC Abbreviation for benzene hexachloride. Alterna- tive term for the insecticide HCH. BHT Abbreviation for butylated hydroxytoluene. Bierschinken Ham sausages containing coarsely cut pieces of meat, originally made in Germany. Top quality bierschinken contains more than 60% coarsely cut, cured, tendon-free meat, with good cohesion in slices of thickness 1 mm. Medium quality bierschinken contains half or more coarsely cut meat, including pieces of meat which vary in size from cubes of side length 2 cm to egg-sized pieces. Bierwurst Chunky, tubular, dark red coloured, cooked German sausages. They are prepared from beef and pork; the meat is chopped and blended, and season- ings, such as garlic, are added. The sausages are cooked at high temperature and smoked. They are usu- ally sliced and served cold in sandwiches. Alternative term for beerwurst or beer salami. Bifidobacterium Genus of anaerobic, rod-shaped Gram positive bacteria of the family Bifidobacteri- aceae. Occur among the normal microflora of the urogenital and gastrointestinal tracts. B. bifidum may be incorporated into some starters used for the manu- facture of fermented dairy products . Some species (e.g. B. lactis, B. longum and B. breve) may be used as probiotic bacteria. [...]... then baked Often leavened by the action of bakers yeasts or by addition of sodium bicarbonate Bread crumb The soft inner part of bread, which is surrounded by the bread crust 59 Breakfast Breadcrumbs Small fragments prepared by grinding bread Used in coatings, usually for fried foods, stuffings and in some desserts Bread crust Crisp, outer part of bread, which is dehydrated and browned during baking Bread... polychlorinated biphenyls (PCB) Frequently consumed by Arctic inhabitants Blueberries Edible, smooth-skinned dark blue berries of several species of Vaccinium, grown predominantly in North America Fruit of V corynbosum are known as highbush blueberries, while those of V angustifolium are known as lowbush blueberries Berries are similar in flavour to European bilberries and contain a wide range of phytochemicals... black in colour with a creamy flesh Widely consumed in Latin America and the Caribbean, e.g in black bean soups These are not the same as the black beans used in Oriental cuisine, which are black soybeans Blackberries Large, purple or black glossy berries from Rubus fruticosus and certain other Rubus spp (wild and cultivated) Eaten raw or used in jams, pies, vinegar and wines Also known as brambleberries... into a liquid (e.g beaten eggs, milk or beer), then into the crumbs, which may be seasoned with herbs or spices The breaded product is then fried or baked Breading serves to retain the moisture content of the food and forms a crisp crust after cooking Breadings Breadcrumbs and other types of crumb used in breading foods, usually before frying or baking Breadmaking Process by which bread is prepared... are low-acid, low-salt foods (e.g improperly canned vegetables and soups, and fish and meat products) Botulotoxins Extremely potent neurotoxins produced by Clostridium botulinum, which cause botulism Also known as botulinus toxins, botulinum toxins, botulins and botulismotoxins Bourbon whiskey A type of American corn whiskey, originally made in Bourbon County, Kentucky, USA Bovine Relating to or belonging... food ingredients Bioassay Technique for measuring the biological activity of a substance by testing its effects in living material such as a cell culture Bioavailability Extent to which a dietary component can be absorbed and utilized by the target tissue of the body Nutrients with low bioavailability may be in a form that is poorly absorbed from the gastrointestinal tract (e.g lysine combined with reducing... products Bison Humpbacked, shaggy coated members of the family Bovidae There are two species: the North American bison (Bison bison); and the European bison (B bonasus) Bison are reared on game farms for bison meat production, particularly in the USA and Canada Bison meat Meat from bison Bison meat is very lean and tender, and has a similar flavour to lean beef; it has no pronounced gamey flavour Bisphenol... distributed throughout the world Marketed fresh and frozen Bilberries Dark blue berries produced by the European shrub Vaccinium myrtillus Also known as whortleberries and similar in flavour to American blueberries Rich in vitamin C, they can be eaten raw or used in products such as pies, jams, jellies and fruit wines Bilberry juices Fruit juices extracted from bilberries (Vaccinium myrtilis) Bile acids... foods Boxthorn Common name for the solanaceous plant Lycium chinense, also known as matrimony vine Fruits and leaves are used as vegetables or infused to prepare teas in some parts of Asia Boysenberries Rubus hybrid berries obtained by crossing loganberries, raspberries and blackberries Purple red in colour, and a rich source of anthocyanins Boza Fermented beverages consumed traditionally in Turkey, Bulgaria... from the bark of the evergreen sapodilla tree, Achras zapota) or similar resilient substances (e.g plasticized rubber or polymers), and chewed for its flavour Bubble gums differ from chewing gums in the user's ability to blow bubbles from them during chewing Buchu oils Aromatic oils which are extracted from leaves of the African shrubs Agathosma betulina and A crenulata Used in flavourings Buckwheat . cheese. BHA Abbreviation for butylated hydroxyanisole. BHC Abbreviation for benzene hexachloride. Alterna- tive term for the insecticide HCH. BHT Abbreviation. marinades. Balsam pears Alternative term for bitter gourds. Bambara beans Alternative term for bambara groundnuts. Bambara groundnuts Fruits of Voandzeia subter-