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DICTIONARY OFFOOD SCIENCEAND TECHNOLOGYSecond EditionCompiled and edited by theInternational Food Information ServiceA John Wiley & Sons, Ltd., Publication CInternational Food Information Service (IFIS Publishing) 2005Second edition published 2009CInternational Food Information Service (IFIS Publishing) 2009FSTA – Food Science and Technology Abstracts®and Food Science Central®are registered trade marks within Europe and the USA.IFIS Publishing, Lane End House, Shinfield Road, Shinfield, Reading RG2 9BB, UKTelephone +44 118 988 3895, email ifis@ifis.org, or visit www.foodsciencecentral.comISBN 978-0-86014-186-0 (IFIS Publishing e-Book)DisclaimerThe information contained herein, including any expression of opinion and any projection or forecast, has been obtained from or isbased upon sources believed by us to be reliable, but is not guaranteed as to accuracy or completeness. The information is suppliedwithout obligation and on the understanding that any person who acts upon it or otherwise changes his/her position in reliance thereondoes so entirely at his/her own risk. Use of general descriptions, trademarks and the like, even if not specifically identified as such, doesnot imply that they are not protected by relevant regulations.Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged withWiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell.Registered officeJohn Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United KingdomEditorial offices9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom2121 State Avenue, Ames, Iowa 50014-8300, USAFor details of our global editorial offices, for customer services and for information about how to apply for permission to reuse thecopyright material in this book please see our website at www.wiley.com/wiley-blackwell.The right of the author to be identified as the author of this work has been asserted in accordance with the Copyright, Designs andPatents Act 1988.All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by anymeans, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and PatentsAct 1988, without the prior permission of the publisher.Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronicbooks.Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names usedin this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is notassociated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritativeinformation in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in renderingprofessional services. If professional advice or other expert assistance is required, the services of a competent professional should besought.ISBN: 9781405187404Library of Congress Cataloging-in-Publication Data.A catalogue record for this book is available from the British Library.Dictionary of food science and technology / compiled and edited by theInternational Food Information Service. – 2nd ed.p.;cm.ISBN 978-1-4051-8740-4 (hardback : alk. paper) 1. Food industry and trade–Dictionaries. I. International Food Information Service.[DNLM: 1. Food Technology–Dictionary–English. TP 368.2 D554 2009]TP368.2.D58 2009664.003–dc22 2008053562Typeset by IFIS PublishingPrinted in Singapore1 2009 PREFACE AND GUIDE TODICTIONARY USAGEThe first edition of the Dictionary of Food Science and Technology was published in 2005to complement the 2004 edition of the companion Thesaurus to the bibliographic databaseFSTA – Food Science and Technology Abstracts®. Since that time, not only has the Thesaurusbeen updated several times online and in print1, but the passing of time has also meant thatmany of the terms appearing in the first edition of the Dictionary have become outdated; newterms have also become apparent. In this second edition of the Dictionary, 763 completely newterms have been defined for the first time, and all 7,849 existing terms from the first editionhave been checked for accuracy, resulting in over 1,500 term definitions being rewritten. Thissecond edition of the Dictionary contains 8,612 terms in total.In keeping with the first edition, the second edition contains a large number of definitionscovering food commodities of every description and also many definitions of terms which arespecific to food science and technology (for example, covering sensory analysis, consumer re-search, food composition, catering and food safety). It is further augmented with definitions ofterms from cognate disciplines (including biochemistry, biotechnology, chemistry, economics,engineering, microbiology, packaging, physics and public health). Whenever appropriate, localnames, synonyms and Latin names also appear. New additions to this edition include over 140nutrition and health-related terms, reflecting recent increases in the importance and emphasisplaced on nutrition and health by the food industry, academia and the general public. Coverageof these topics in FSTA has also increased in recent years. Similarly, terms relevant to pet foodsand pet nutrition appear for the first time, since their appearance in the FSTA database from2006 onwards.The Dictionary has been designed to be comprehensive, clear and easy to use. Alphabeticalorder in the Dictionary is determined on a letter by letter basis (not word by word) as follows:AcetatesAcetic acidAcetic acid bacteriaAcetic fermentationAcetobacter.Characters such as numbers, hyphens, primes, subscripts and superscripts are ignored whenordering terms, as are small capitals, hyphenated modifiers and alphabetic Greek characters.For example, N -Acetylglucosamine, -Amino acids, and 2-Aminobutane all appear under theletter A. Similarly, ␣-Carotene and -Carotene both appear under the letter C. The Greekalphabet is given at Appendix A.1FSTA Thesaurus, eighth edition, IFIS Publishing 2007; ISBN 978-0-86014-171-6xi Preface and Guide to Dictionary Usage xiiTerms in the Dictionary are shown in bold typeface. Cross-references within definitions toother terms appearing in the Dictionary are also shown in bold. For example,Ale Historically, a beer type made without hops; in modern usage, a range ofBritish-style beers, commonly brewed with top-fermenting brewers yeastsThus, the entry for ale given above shows that the Dictionary also contains definitions for theterms beer, hops and brewers yeasts. Similarly, the entry for bacteriocinsBacteriocins Peptides produced by specific bacteria that possess antibac-terial activity. Both purified bacteriocins and bacteriocin-producing bacteriaare used in the food industry, applications including inhibition of the growth ofpathogens and spoilage organismsindicates that the Dictionary also has definitions for the terms peptides, bacteria, antibacterialactivity, pathogens and spoilage.The definitions in the Dictionary have been compiled and edited by specialist scientificstaff at IFIS Publishing who also produce FSTA and the companion Thesaurus. IFIS is anacronym for the International Food Information Service which was founded in 1968. The IFISmission is to provide information products and services, commission research and provideeducation in information science for the international food science, food technology andnutrition community. IFIS Publishing is a not-for-profit organization (Charity No. 1068176)and a company limited by guarantee (Company No. 3507902).The Dictionary has been compiled to appeal to a wide range of readers. It is hoped that thisresource will be a valuable tool for people of all levels working in the fields of food science,food technology and nutrition, as well as students of these subjects and their teachers, andanyone who has a general interest in the issues facing the international food sector.We would be pleased to hear from readers of the Dictionary who may wish to commenton this edition or suggest candidate terms for future editions. Correspondence concerning theDictionary should be addressed to the Head of Publishing, IFIS Publishing, Lane End House,Shinfield Road, Shinfield, Reading RG2 9BB, UK; e-mail: ifis@ifis.org. CONTENTSForeword ixPreface and Guide to Dictionary Usage xiThe Dictionary 1Appendix A Greek Alphabet 465Appendix B Scientific Societies and Organisations in the Food Sciences 467Appendix C Web Resources in the Food Sciences 471vii AAAS Abbreviation for atomic absorption spec-troscopy.Abalones Marine gastropod molluscs belonging to the family Haliotidae, which contains around 70 spe-cies; widely distributed, but found mainly in the West-ern Pacific (Japan and Australia), and also off Califor-nia and Southern Africa. Only the adductor muscle is edible, having a mild sweet flavour; this muscle is normally tenderized to soften the naturally tough, rub-bery texture. Marketed in a variety of forms, including powdered, brined and canned products. Abate Alternative term for the pesticide temephos.Abattoirs Types of slaughterhouses where animals are slaughtered for meat and offal. Abattoirs usually include lairage (a holding area for live animals), a slaughtering line and cold stores. Facilities for process-ing of by-products (blood, intestines, skins, fat, bristle, unusable waste products), and treatment of waste water and air are often included. Abondance cheese French semi-hard mountain cheese made from milk of cows of the breeds Abon-dance, Montbeliard and Tarine. Characterized by a strong aroma and a complex flavour. The crust and a grey layer beneath are removed before consumption. Abreh Alternative term for abrey.Abrey Sudanese, non-alcoholic, fermented bever-ages made from sorghum.Abscisic acid Plant growth regulator, important in ripening of fruits and cereals.Absidia Genus of fungi of the class Zygomycetes. Occur as saprotrophs on decaying vegetable matter, grains, soil or dung, and meat, or as parasites or pathogens of plants or animals. Some species may be used in the production of chitosan (e.g. Absidiacoerulea, A. glauca and A. atrospora). Other applica-tions include the production of enzymes for use in the food industry (e.g. Į-galactosidases).Absinthe Spirits flavoured with aniseed and wormwood. Widely believed to exhibit neurotoxic-ity as a result of thujone derived from wormwood. The spirit was prohibited in many countries early in the 20th century. However, legal manufacture and sale of the beverage have become more widespread since the 1990s.Absorbents Materials or substances that are capable of absorption. Uses of absorbents include incorpora-tion within food packaging (to absorb oxygen as a preservation technique, to control humidity, and to manage aroma and flavour problems in packaged foods) and for purification of foods and beverages, such as drinking water and liquid foods. Absorption Process involving molecules of one sub-stance being taken directly into another substance. Ab-sorption may be either a physical or a chemical proc-ess, physical absorption involving such factors as solu-bility and vapour-pressure relationships, and chemical absorption involving chemical reactions between the absorbed substance and the absorbing medium. Ab-sorption includes such processes as the passage of nu-trients and other substances from the gastrointesti-nal tract into the blood and lymph, and also the up-take of water, fats and other substances into foods. Acacia Plants of the genus Acacia (family Fabaceae), mostly tropical shrubs and trees. Acacia seeds are used as foods, and shoots may be used in soups, curries, omelettes and stir fries. Acacia honey has a mild flow-ery flavour. Several species of Acacia yield gums, such as gum acacia which is also known as gum arabic.Acai Small, dark purple fruits from the palms Eu-terpe oleraceae. The pulps and juices may be used in beverages, as well as in functional foods. Rich in dietary fibre and fatty acids, and have strong anti-oxidative activity.Acanthamoeba Genus of free-living amoebaewhich occur in soil and fresh water. Some species may be opportunistic pathogens.Acaricides Pesticides used to control mites and ticks (family Acaridae), many of which are responsible for animal diseases and spoilage of stored crops.Examples include amitraz, bromopropylate, couma-phos and fluvalinate. Residues in foods may repre-sent a health hazard to consumers. ACC Abbreviation for the plant growth regulator, 1-aminocyclopropane-1-carboxylic acid.Acceptability The degree to which the quality of a food is regarded as satisfactory. Acceptable daily intake A safety level for sub-stances used as food additives. Usually calculated as 2Acceptance Acetophenone 1/100th of the maximum dose of the substance that causes no adverse effects in appropriate test organisms. Abbreviated to ADI. Acceptance The willingness to regard the quality of a food as satisfactory. ACE inhibitors Enzyme inhibitors which inhibit activity of peptidyl-dipeptidase A, EC 3.4.15.1, also known as angiotensin converting enzyme or ACE. Inhibition of this enzyme in vivo leads to reduced vasoconstriction, thus ACE inhibitors exhibit anti-hypertensive activity and are components of some functional foods.Acephate One of a number of systemic organo-phosphorus insecticides used to control a wide range of chewing and sucking insects (e.g. aphids,sawflies and leafhoppers) in fruits and vegetables.Classified by WHO as slightly hazardous (WHO III). Acerola Alternative term for Barbados cherries.Acesulfame K One of the non-nutritive artificial sweeteners (trade name Sunett). A white crystal-line powder, approx. 200 times sweeter than sucrose.Often blended with other sweeteners to give a more sugar-like taste and to mask aftertaste. Stable under heat, and moderately acid or basic conditions. Used in foods and beverages since 1983 and approved by >100 countries worldwide. Used in beverages, dairy prod-ucts, preserves, bakery products, confection-ery, salad dressings and breakfast cereals.Acetaldehyde Aldehyde, synonym ethanal. One of the common flavour compounds in many foods and beverages. May cause taints in some foods. Toxic at excessive concentrations. Acetals Group of diethers which occur as natural fla-vour compounds in foods such as fruits and herbs, and alcoholic beverages. May be used in flavourings.Acetan Anionic, xanthan-like exopolysaccha-rides formed by Acetobacter xylinum. Of potential use in thickeners or gelling agents.Acetates Salts or esters of acetic acid. Flavour compounds in many foods and beverages. May be used as preservatives.Acetic acid Member of the short chain fatty acidsgroup, which occurs in a range of foods and bever-ages. May be one of the flavour compounds, or cause taints, depending on food or beverage type and the concentration at which it is present. Acetic acid is the main constituent of vinegar. It may be used for preservation or flavouring of foods. Acetic acid bacteria Any aerobic, rod-shaped Gramnegative bacteria, e.g. Acetobacter spp. and Glu-conobacter spp., capable of oxidizing ethanol to acetic acid. Occur on the surface of fruits, vegeta-bles and flowers, and in soil. Used industrially in the manufacture of vinegar. May cause spoilage of beer and wines.Acetic fermentation The process by which acetic acid bacteria such as Acetobacter and Glucono-bacter spp. metabolize an alcoholic substrate to form acetic acid, the main constituent of vinegar. Alco-holic substrates can be obtained from a variety of sources, such as fruits, vegetables and grain.Acetobacter Genus of Gram negative, strictly aero-bic, rod-shaped acetic acid bacteria of the family Acetobacteraceae, that are capable of oxidizing etha-nol to acetic acid. Occur on fruits and flowers. May be responsible for spoilage of beer and wines.Acetobacter aceti and A. pasteurianus are used in commercial production of vinegar.Acetoin Flavour compound found commonly in dairyproducts and wines. Synonyms include 3-hydroxy-2-butanone and acetylmethylcarbinol.Į-Acetolactate Molecular formula, C5H8O4; syno-nym, 2-acetoxypropanoic acid. Precursor of the fla-vour compounds diacetyl and acetoin which are valuable in dairy products but which cause off fla-vour in sake and beer.Acetolactate decarboxylases EC 4.1.1.5. Decar-boxylases used to reduce maturation times in winemaking by converting acetolactate to acetoin,and in brewing to reduce levels of diacetyl, a cause of taints in beer. Also used to analyse diacetyl and acetoin concentrations in beer. Diacetyl produces a de-sirable aroma in dairy products, and development of lactic acid bacteria with reduced levels of these enzymes has been attempted. Acetolactate synthases EC 2.2.1.6. Transferaseswhich catalyse the conversion of pyruvic acid to Į-acetolactate in the presence of its cofactor, thiamine diphosphate. These enzymes can also catalyse forma-tion of 2-ethyl-2-hydroxy-3-oxobutanoate from pyru-vate and 2-oxobutanoate. Involved in synthesis of amino acids (valine, isoleucine and leucine) and flavour compounds, including acetoin and diace-tyl.Acetomonas Former name for the genus Glucono-bacter.Acetone Smallest of the ketones, synonym pro-panone. Widely used as a solvent in food analyses, particularly for lipids and related compounds. Pro-duced along with butanol and ethanol as a microbial fermentation product from unconventional feed-stocks including food processing wastes. Acetophenone Aromatic ketone and one of the fla-vour compounds in honeys and a variety of other foods and beverages. A precursor for phenylethanol. 3Acetylacetone Acidophilin Acetylacetone Ketone which occurs in the flavour compounds of foods and beverages, including beer,coffee and fermented dairy products. Also widely used as an analytical reagent, e.g. in the deter-mination of formaldehyde. Synonym is penta-nedione.Acetylation Introduction of acetyl groups into a com-pound or substance. Usually achieved by reaction with acetic anhydride, acetic acid or an acetate such as vinyl acetate. Sometimes used to protect hydroxyl groups during organic syntheses. Such modification is also used to alter the physicochemical properties,functional properties or nutritional quality of sub-stances such as starch, proteins and carbohy-drates.Acetylcholinesterases EC 3.1.1.7. Esteraseswhich convert the neurotransmitter acetylcholine to choline and acetates. Act on a variety of other ace-tic esters and also possess transacetylase activity. In-hibition of these enzymes can be a marker for neu-rotoxicity. Some acetylcholinesterase inhibitors are used medically, e.g. to treat Alzheimer's disease,and some are used as pesticides. These enzymes can be used analytically to detect pesticide residues in foods and beverages. Acetylcholinesterase inhibitory activity has been found in essential oils and plantfoods. Also known as cholinesterases.N-Acetyl-L-cysteine One of the antioxidant com-pounds used as food additives, e.g. to minimise browning and off flavour formation in fruit juices,other fruit products and vegetable products, and to inhibit haemagglutinins in legume meal. Also used to inhibit formation of biofilms on food contact surfaces. Commercially available as a food supplement claiming to provide detoxification effects and benefits to the immune system. Acetylene Hydrocarbon which acts as a plant growth regulator and can be used to control ripening of fruits.N-Acetylglucosamine Derivative of the amino sugar glucosamine in which the amino group is acetylated. Component of cell walls and chitin.Acetylglucosaminidases Comprise Į-N-acetylglucosaminidases (EC 3.2.1.50), which hydro-lyse terminal non-reducing N-acetyl-D-glucosamine residues in N-acetyl-Į-D-glucosaminides, and manno-syl-glycoprotein endo-ȕ-N-acetylglucosamidases (EC 3.2.1.96), which catalyse endo-hydrolysis of the N,Nc-diacetylchitobiosyl unit in high-mannose glycopeptides and glycoproteins containing the [Man(GlcNAc)2]Asn structure; one N-acetyl-D-glucosamine residue remains attached to the protein, while the rest of the oligosac-charide is released intact. These glycosidases are involved in chitin degradation applications, and con-tribute to antibacterial activity in egg shell membranes and to autolysis due to autolysins in some bacteria.ȕ-N-acetylhexosaminidases EC 3.2.1.52. Glyco-sidases which catalyse the hydrolysis of terminal non-reducing N-acetyl-D-hexosamine residues in N-acetyl-ȕ-D-hexosaminides. Substrates include N-acetylglucosides and N-acetylgalactosides. Involved in degradation of polysaccharides including chitin.N-Acetyllactosamine synthases Alternative term for lactose synthases.Acetylmethylcarbinol Flavour compound found commonly in dairy products and wines. Synonym of acetoin.N-Acetylneuraminic acid One of the organic ac-ids, synonym sialic acid. A nitrogen-containing sugar derivative with a carbonyl functional group found ubiquitously in complex carbohydrates. Acetyltransferases Acyltransferases which are members of the class EC 2.3.1 and catalyse transfer of acetyl groups, usually from acetyl-coenzyme A. Acha Species of cereal crop, Digitaria exilis, indige-nous to West and North Africa and grown for its grain. Achromobacter Genus of strictly aerobic, rod-shaped, non spore forming Gram negative bacteriaof the family Alcaligenaceae. Occur in soil and water. Some species produce pigments and enzymes of industrial importance. Acid casein Casein produced by acid precipitation from milk at its isoelectric point, pH 4.7. Acidification can be achieved by direct addition of an acid or through the action of lactic acid bacteria.Acid curd cheese A cheese produced by microbial ripening of quarg, ripening proceeding from the out-side of the cheese. Cultures used include bacteria, fungi and yeasts, the selection depending on the type of cheese being made. Acidification Process by which the pH of a substance is decreased to below 7 making it acidic. Acidity The degree to which a substance or solution is acidic, being dependent upon the concentration of hy-drogen ions. Level of acidity is expressed using pH.Acidocins Bacteriocins produced by Lactobacil-lus acidophilus.Acidolysis Esterification reactions of acids with esters. Used to produce structured lipids (e.g. aci-dolysis of tristearin with long chain fatty acids) or to modify the lipid composition of fats and oils (e.g. acidolysis of seal blubber oils with lauric acid and interesterification of butterfat with CLA). Cata-lysed by lipases or chemical catalysts.Acidophilin Fermented milk prepared by fermenta-tion of milk with a mixture of lactic acid bacteria, 4Acidophilus milk Acremonium including Lactobacillus acidophilus, and kefirgrains.Acidophilus milk Fermented milk produced by fermentation of milk with Lactobacillus acidophilus.Consumption of acidophilus milk has beneficial effects on the intestine. Acidophilus pastes Cultured milk productsmade using curd resulting from milk acidification with Lactobacillus acidophilus.Acid phosphatases EC 3.1.3.2. Hydrolases with wide specificity which catalyse hydrolysis of ortho-phosphoric monoesters into an alcohol and orthphos-phate. Also catalyse transphosphorylation. Widely dis-tributed in nature, and therefore found in a range of foods. Involved in acidity regulation in fruits, and in flavour development, e.g. in cheese. Also used as a marker of thermal processing in meat. Produced by microbial fermentation for commercial applica-tions.Acid rain Rain which has low pH caused by formation of acids due to interaction of industrial gas emissions with water. Studies with simulated acid rain have shown adverse effects on yield and quality of exposed crops, especially fruits such as apples, pears and peaches. Fruit marketability and composition were affected. Acids Chemical compounds which release hydrogen ions when dissolved in water, or whose H can be re-placed by metal atoms or basic radicals, or which react with bases to form salts and water. Include both or-ganic acids and inorganic acids. Inorganic acids may be used in food processing or cleaning of equip-ment. Organic acids of many types are constituents of a wide range of foods, both as natural constituents and as processing aids. Important types of organic acids in foods include fatty acids, amino acids and car-boxylic acids.Į-Acids The main bitter compounds of hops res-ins, used to impart a bitter taste to beer. Converted to the more soluble and more bitter iso-Į-acids during boiling of worts. Also known as humulones.ȕ-Acids Low-solubility resin constituents in hopswhich have little bittering capacity in beer. Also known as lupulones.Acids resistance Ability of organisms to withstand acidic conditions. Important for survival of microor-ganisms in acid environments such as the gastroin-testinal tract and during fermentation of foods. Acidulants Organic acids used in foods to control pH and fulfil a variety of functions. Applications in-clude preservation of meat products, flavour en-hancement, prevention of discoloration in sliced fruits, and prevention of development of rancidity in oils and fats. Commonly used acidulants in the food industry include citric acid, acetic acid, propionic acid and lactic acid.Acid values The level of free fatty acids present in lipids. The acid value, also known as the acid number, is determined by measuring the amount of KOH in milligrammes that neutralizes 1 g of the lipid. Acid values of fresh edible fats tend to be low and increase with storage as the glycerides present in the lipids break down to generate free fatty acids. Acid whey Whey produced by acid coagulation of milk during cheesemaking.Acinetobacter Genus of aerobic, rod-shaped, psy-chrotrophic Gram negative bacteria of the family Moraxellaceae. Occur in soil, water and raw milk, and on the surfaces of chilled meat and fish. Some spe-cies may be used in production of lipases (e.g. Acine-tobacter radioresistens and A. calcoaceticus).Ackee Common name for Blighia sapida, also known as akee. This fruit was introduced to the West Indies from West Africa and is particularly popular in Ja-maica. Fruits are pear shaped and can be consumed raw, cooked, or in canned or frozen forms. Unripe ackee contains hypoglycine A, a toxic amino acid, which can cause the potentially fatal Jamaican vomit-ing sickness. Levels of hypoglycine A rapidly diminish at maturity, but damaged or fallen fruit should not be consumed.Aconitic acid One of the organic acids found in sugar cane. Used in flavourings and acidulantsfor the food industry and also in the manufacture of emulsifying agents, plastics and detergents. Acorns Nuts obtained from the oak tree (Quercusspp.). Widely available, and used as a source of food by some populations, particularly in times of need. Can be pounded into meal for use in baked goods or used as coffee substitutes. Acorns are high in starchand are used in Korea to produce an edible starch gel known as mook. They also represent a source of edi-ble oils.Acoustics Study of the physical properties of sound; also refers to techniques based on transmission, gen-eration or reception of sound. Acoustic devices have been used to detect insects infestation of grain.Acoustics has also been employed in examining the structure of materials, e.g. pasta, and as the basis of non-destructive methods to determine the texture of foods, such as fruits, cheese and bakery prod-ucts.Acquired immunodeficiency syndrome Epi-demic disease commonly abbreviated to AIDS.Acremonium Genus of fungi of the phylum Asco-mycota. May be used in biotechnology for the pro- [...]... droplets. ATP Abbreviation for adenosine triphosphate. ATPases Include EC 3.6.1.3 and members of EC 3.6.3 and EC 3.6.4. Hydrolases which catalyse the hy- drolysis of ATP to ADP as a fundamental energy- producing reaction in all living organisms. Can be used to assess denaturation of proteins in meat and fish during storage. In microorganisms, these en- zymes are widely measured in metabolic studies,... stability than natural colorants. Examples include azo dyes and FDC colours. Artificial flavourings Flavourings which contain one or more artificial components not yet identified in a natural material. Synthetic flavourings containing the same chemicals as those found in a natural product are known as nature-identical. Synthetic flavourings are usually less expensive than natural flavourings,... responsible for inactive cultures or for sensory defects (by auto- lytic products) in wines and beer. 31 Artificial colorants Ascorbic acid (Jerusalem artichokes), Stachys sieboldii (Japa- nese artichokes) and S. affinis (Chinese artichokes). Artificial colorants Colorants which have been manufactured synthetically, as opposed to those ex- tracted from natural sources (natural colorants). Tend to... as confectionery ingredients. Apricot juices Fruit juices extracted from apricots (Prunus armeniaca). Apricot kernels Constituents of apricot seeds, rich in oils and proteins, but limited in use by the pres- ence of amygdalin (yielding toxic hydrogen cya- nide (HCN)). Detoxified apricot kernels are used in the manufacture of bitter almond oils, persipan and marzipan substitutes. Also consumed as... 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... for sugars substituted with an amino group at the carbon-2 position. Exam- ples of amino sugars include galactosamine, glu- cosamine and furosine, an important indicator of Maillard reaction in dairy products. Aminotransferases Alternative term for transami- nases, EC 2.6.1 8 Adulteration Aflatoxin B2 Adulteration Addition of substances to foods, or sub- stitution of food ingredients with inferior... incorporation of air as an ingredient. Use of air adds bulk to the product without increasing its weight, improving product texture and flavour. Aeration of confectionery results in a range of products with densi- ties ranging from 0.2 to 1.0 g/cm 3 . Such products in- clude chews, mallows, honeycomb and meringues. Aeration Introduction of air into a product to enhance texture, mouthfeel, rheology and... but now made en- tirely from cow milk. Two types of Asiago are made, i.e. a lightly pressed cheese made from whole milk and matured for 20-30 days (Asiago Pressato cheese) and a mature cheese made with skim milk (Asiago d'Allevo). An intense flavour develops in cheese matured for 2 years. Asiago Pressato cheese Type of Asiago cheese that is mild and delicately flavoured. Interior of this fresh... gallate. Natu- rally occurring antioxidant compounds include tocopherols and ascorbic acid. Consumption of a diet rich in natural antioxidants is considered benefi- cial for health and for the prevention of degenerative diseases. Antioxidant status A facet of nutritional status, which relates to the state of the body in terms of the consumption, utilization and stores of antioxidant nu- trients,... carbohydrate ring structures and their fate is dependent on the condi- tions present in the reaction medium. Acid hydrolysis of these compounds can result in unsaturated ring sys- tems that have a characteristic flavour and aroma, which under less acidic conditions may polymerize to form an insoluble dark-coloured material. Amala Traditional Nigerian paste-like product made by reconstituting yam meal . adjunct cultures have been used to manufacture products with increased levels of nutrients such as folates.Adjuvants Ingredients added to a mixture to improve. Adjunct cultures Non-starter cultures used in addi-tion to starters, mainly in cheesemaking, to pro-duce a specific benefit, e.g. smoother texture, im-proved