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

initial product of protein glycation to the advanced glycation end-product); potentially useful in preventing the adverse effects of poor glycaemic control in diabetes mellitus. pyridoxal, pyridoxamine, pyridoxine See vitamin B 6 . 4-pyridoxic acid The main urinary metabolite of vitamin b 6 . pyridoxyllysine A schiff base formed by condensation between pyridoxal and the ε-amino group of lysine in proteins. Renders both the vitamin b 6 and the lysine unavailable, and also has antivitamin b 6 antimetabolic activity. pyrimidines Nitrogenous bases that occur in nucleic acids,cyto- sine, thymine and uracil. 399 pyrithiamin Antimetabolite of thiamin, used in experimental studies of vitamin b 1 deficiency; it inhibits thiamin pyrophospho- kinase (EC 2.7.6.2) and competes for uptake across the blood–brain barrier, accumulating in the central nervous system. See also oxythiamin. pyrocarbonate See diethyl pyrocarbonate. pyrosis Alternative name for heartburn (USA). See indigestion. pyrroles Derivatives of five-membered heterocyclic compounds (C 4 H 4 NH) that impart a ‘burnt’ flavour to foods; mainly formed by the maillard reaction. pyruvic acid An intermediate in the metabolism of carbohy- drates, formed by the anaerobic glycolysis of glucose. It may then either be converted to acetyl CoA, and oxidised through the citric acid cycle or be reduced to lactic acid. The oxidation to acetyl CoA is thiamin dependent, and blood concentrations of pyruvate and lactate rise in thiamin deficiency. Q QPM Quality protein maize. QUAC stick Quaker arm circumference measuring stick. A stick used to measure height which also shows the 80th and 85th PYRIMIDINES centiles of expected mid-upper arm circumference. Developed by a Quaker Service Team in Nigeria in the 1960s as a rapid and simple tool for assessment of nutritional status. See also anthropometry. quahog American bivalve mollusc, Venus mercenaria. quail Formerly a game bird, now so endangered in the wild that shooting is prohibited, but farmed to some extent. Two main species, Bonasa umbellus and Colinus virginianus; Californian quail is Lophortyx californica.The small eggs are prized as a delicacy. Composition/100g: (edible portion 76%) water 70g, 561kJ (134kcal), protein 21.8 g, fat 4.5g (of which 34% saturated, 34% mono-unsaturated, 32% polyunsaturated), cholesterol 70mg, carbohydrate 0g, ash 1.3g, Ca 13mg, Fe 4.5mg, Mg 25mg, P 307mg, K 237mg, Na 51mg, Zn 2.7mg, Cu 0.6mg, Se 17.4µg, vitamin A 17µg retinol, B 1 0.28mg, B 2 0.28mg, niacin 8.2mg, B 6 0.53mg, folate 7µg, B 12 0.5µg, pantothenate 0.8mg, C 7mg. A 100g serving is a source of Zn, vitamin B 2 , pantothenate, C, a good source of Se,vitamin B 1 ,B 6 ,a rich source of Cu, Fe,P, niacin, vitamin B 12 . quality assurance The planned actions necessary to provide ade- quate confidence that a product will satisfy requirements for quality. quality control The operational techniques and activities that are used to fulfil requirements for quality. quality management That aspect of management that determines and implements the quality policy. quality policy The overall quality intentions and direction of an organisation, formally expressed by management. quality system The organisational structure, responsibilities, pro- cedures and resources for implementing quality management. quamash Or camash; starchy roots of Camassia quamash, for- merly the staple food of west coast native Americans. quantitative ingredients declaration (QUID) Obligatory on food labels in the EU since February 2000; previous legislation only required declaration of ingredients in descending order of quan- tity, not specific declaration of the amount of each ingredient present. quark (quarg) Originally German; unripened soft cheese, known in France as fromage frais. quart Imperial measure of volume, equal to 1 / 4 Imperial gallon or 2 pints (i.e.1.1L). Reputed quart is the traditional ‘bottle’ of wine or spirits; approximately 2 / 3 Imperial quart, or 26 2 / 3 fluid ounces (730mL). Reputed pint is 13 1 / 3 fluid ounces. quartern See noggin. 400 quebracho Or aspidosperma; obtained from the bark of Aspi- dosperma quebrachoblanco; used as source of tannins and alkaloids. queen substance See royal jelly. quercitin A flavone (see flavonoids), found in onion skins, tea, hops and horse chestnuts. Not known to be a dietary essential or to have any function in the body. quercitol See acorn sugar. querns Pair of grinding stones used for pulverising grain (from about 4000–2000 bc). The lower stone was slightly hollowed and the upper stone was rolled by hand on the lower one. Quetelet’s index See body mass index. quick breads Baked goods such as biscuits, muffins, popovers, griddles, cakes, waffles and dumplings, in which no yeast is used. The raising is carried out quickly with baking powder or other chemical agents. quick freezing Rapid freezing of food by exposure to a blast of air at a very low temperature. Unlike slow freezing, very small crystals of ice are formed, which do not rupture the cells of the food and so the structure is relatively undamaged. A quick- frozen food is commonly defined as one that has been cooled from a temperature of 0°C to −5° or lower, in a period of not more than 2h and then cooled to −18°C. QUID See quantitative ingredients declaration. quillaja (quillaia) Or soapbark; the dried bark of the shrub Quil- laja saponaria, which contains saponins and tannins. Used to produce foam in soft drinks, shampoos and fire extinguishers. quince Pear-shaped fruit of Cydonia oblongata, with flesh similar to that of the apple; sour but strong aromatic flavour when cooked; rich in pectin and used chiefly in jams and jellies. Composition/100g: (edible portion 61%) water 84g, 239kJ (57kcal),protein 0.4g,fat 0.1g,carbohydrate 15.3g,fibre 1.9g,ash 0.4g,Ca 11mg,Fe 0.7mg,Mg 8mg,P 17mg,K 197mg,Na 4mg,Cu 0.1mg,Se 0.6µg, vitamin A 2 µg RE,B 1 0.02mg,B 2 0.03mg,niacin 0.2mg,B 6 0.04mg,folate 3µg,pantothenate 0.1 mg,C 15mg.A 90g serving (1 fruit) is a good source of vitamin C. Japanese quince is fruit of the ornamental shrub Chaenomeles lagenaria, hard, sour and aromatic, used in preserves and jellies. quinine Bitter alkaloid extracted from bark of the cinchona tree (Cinchona officinalis), formerly used to treat or prevent malaria and in apéritif wines, bitters and tonic water. quinoa Glutinous seeds of the south American plant Chenopodium album, used in Chile and Peru to make bread. Composition/100g: water 9.3g, 1566kJ (374kcal), protein 13.1g, fat 5.8g (of which 14% saturated, 34% mono-unsaturated, 401 52% polyunsaturated),carbohydrate 68.9 g,fibre 5.9 g,ash 2.9 g,Ca 60mg, Fe 9.3mg, Mg 210mg, P 410mg, K 740mg, Na 21mg, Zn 3.3mg, Cu 0.8mg, Mn 2.3mg, vitamin B 1 0.2mg, B 2 0.4mg, niacin 2.9mg, B 6 0.22mg, folate 49µg, pantothenate 1 mg.A 30g serving is a source of Fe, P, a good source of Cu, Mg, a rich source of Mn. quintal 100kg (220lb). Quorn TM mycoprotein from the mould Fusarium graminearum. R R- and S- Systematic chemical nomenclature for assigning con- formation of four different groups around an asymmetric carbon atom, in which the two isomers are R- (for rectus, right) and S- (for sinistra,left). It is based on a hierarchy of substituent groups, and does not give the same conformation for all the naturally occurring amino acids, unlike the dl-system. It is little used in biochemistry and nutrition, apart from naming the isomers of vitamin e. See also d-, l- and dl-; optical activity. rabbit (1) Lepus cuniculus; both wild and farmed rabbits are eaten. Composition/100g: water 73g, 569kJ (136kcal), protein 20g, fat 5.6g (of which 40% saturated, 35% mono-unsaturated, 26% polyunsaturated), cholesterol 57mg, carbohydrate 0g, ash 0.7g, Ca 13mg, Fe 1.6mg, Mg 19mg, P 213mg, K 330mg, Na 41mg, Zn 1.6mg, Cu 0.1mg, Se 23.7µg, vitamin B 1 0.1mg, B 2 0.15mg, niacin 7.3mg, B 6 0.5mg, folate 8µg, B 12 7.2µg, pantothenate 0.8mg. A 210g serving (half rabbit) is a source of Cu, Mg, vitamin B 1 ,B 2 , a good source of Fe, Zn, pantothenate, a rich source of P, Se, niacin, vitamin b 6 , b 12 . (2) Original form of rarebit, see welsh rarebit. racemic The mixture of the d- and l-isomers of a compound, commonly shown as dl rad A non-SI unit of the energy absorbed from ionising radiation; the absorption of 100ergs per gram of substance. Now super- seded by the gray. radappertisation Sterilisation of food by high-dose irradiation for destruction of (virtually) all organisms. See also radicidation; sterile. radiation sterilization See irradiation. radical (free radical) A highly reactive molecular species with an unpaired electron. radicchio Red variety of chicory. Composition/100g: (edible portion 91%) water 93g, 96kJ 402 (23kcal), protein 1.4g, fat 0.3g, carbohydrate 4.5g (0.6g sugars), fibre 0.9g, ash 0.7g, Ca 19mg, Fe 0.6mg, Mg 13mg, P 40mg, K 302mg, Na 22mg, Zn 0.6mg, Cu 0.3mg, Mn 0.1 mg, Se 0.9µg, vitamin A 1µg RE (8848µg carotenoids), E 2.3mg, K 255.2mg, B 1 0.02mg,B 2 0.03mg,niacin 0.3mg, B 6 0.06mg,folate 60µg, pan- tothenate 0.3mg, C 8mg. radicidation Low-level irradiation treatment to kill non-spore- forming pathogens and prevent food poisoning; less severe treat- ment than radappertisation. radioallergosorbent tests (RAST) Tests for food allergy. See adverse reactions to foods. radio frequency heating See microwave cooking. radioimmunoassay (RIA) Sensitive and specific analytical tech- nique for determination of analytes present at very low concen- trations in biological samples. Based on competition between unlabelled and labelled analyte for a limited number of binding sites on an antibody; after calibration,measurement of either the bound or unbound labelled analyte permits determination of the amount present in the sample. Bound and free analyte may be separated by a variety of techniques, including ultrafiltration, solvent extraction, equilibrium dialysis, adsorption onto charcoal and binding of the antiserum to a solid phase. Also known as saturation analysis or radio-ligand binding assay, especially when a binding protein or plasma transport protein is used rather than an antibody. See also elisa; fluorescence immunoassay. radio-ligand binding assay See radioimmunoassay. radiolysis Chemical changes caused by irradiation, producing compounds that have antibacterial activity. radish The root of Raphanus spp. Composition/100g: (edible portion 90%) water 95g, 67kJ (16kcal), protein 0.7g, fat 0.1g, carbohydrate 3.4g (2.1g sugars), fibre 1.6g, ash 0.6g, Ca 25mg, Fe 0.3mg, Mg 10mg, P 20mg, K 233mg, Na 39mg, Zn 0.3mg, Cu 0.1mg, Mn 0.1 mg, Se 0.6µg, 14µg carotenoids, vitamin K 1.3mg, B 1 0.01mg, B 2 0.04mg, niacin 0.3mg, B 6 0.07mg, folate 25µg, pantothenate 0.2mg, C 15mg. radurisation pasteurisation of food by low-dose irradiation to destroy a sufficient number of yeasts, moulds and non-spore- forming bacteria to prolong shelf-life. raffinade Best-quality refined sugar. raffinose Trisaccharide, galactosyl-glucosyl-fructose, found in cotton seed, sugar-beet molasses and Australian manna; also known as gossypose, melitose or melitriose. 23% of the sweet- ness of sucrose. Not digested. 403 Raftiline TM fat replacer made from non-starch polysaccharide. Raftilose TM Fructo-oligosaccharide derived from inulin,a prebiotic. ragi Dried balls of starter containing moulds, yeast and bacteria on cereal or starch, used as a starter inoculation for production of lao-chao, saké, tape, and other fermented foods. raisin Dried seedless grapes of several kinds. Valencia raisins from Spanish grapes; Thompson seedless raisins produced mainly in California from the sultanina grape (the skins are coarser than the sultana). Composition/100g: water 15.4g, 1252kJ (299kcal), protein 3.1g, fat 0.5g, carbohydrate 79.2g (59.2g sugars), fibre 3.7g, ash 1.9g, Ca 50 mg, Fe 1.9mg, Mg 32mg, P 101mg, K 749mg, Na 11mg, Zn 0.2 mg, Cu 0.3mg, Mn 0.3mg, Se 0.6µg, vitamin E 0.1mg, K 3.5mg, B 1 0.11mg, B 2 0.13mg, niacin 0.8mg, B 6 0.17mg, folate 5µg, pantothenate 0.1mg, C 2mg. raisin oil Extracted from the seeds of muscat grapes, which are removed before drying them to yield raisins.The oil is used pri- marily to coat the raisins to prevent them sticking together, to render them soft and pliable and less subject to insect infestation. raising powder See baking powder. rambutan Fruit of Nephelium lappaceum; covered with yellowish- red soft spines with large seed surrounded by white juicy flesh, similar to lychee, and sometimes called hairy lychee. The name means hairy man of the jungle in Bahasa-Malay, reflecting the appearance of the fruit. ramekin (1) Porcelain or earthenware mould in which a mixture is baked and then brought to the table, or the savoury served in a ramekin dish. Paper soufflé cases are called ramekin cases. (2) Formerly the name given to toasted cheese;now tarts filled with cream cheese. rancidity The development of unpleasant flavours in oils and fats as a result of lipase action or oxidation. See also acid number. rancimat Apparatus for determining oxidative stability of fats by dissolving the gases produced by oxidation in distilled water and measuring electrical conductivity. See also active oxygen method. randomisation of fats See interesterification. ranitidine See histamine receptor antagonists. Rankine scale See temperature, absolute. rapeseed Brassica napus and B. rapa, also known as cole,coleseed or colza. Grown for its seed, as source of oil for both industrial and food use.Varieties low in erucic acid are termed ‘0’ or single 404 low (also called canbra oil); varieties low in glucosinolates and erucic acid yield canola oil. rarebit See welsh rarebit. rasgulla Indian; dessert of small balls of milk curd, ground almond and semolina, boiled in syrup. rasher Slice of bacon or ham. raspberry Fruit of Rubus idaeus. Black raspberry is Rubus occi- dentalis, native of eastern USA. Composition/100g: (edible portion 96%) water 85.8g, 218kJ (52kcal),protein 1.2 g, fat 0.6g, carbohydrate 11.9g (4.4g sugars), fibre 6.5g, ash 0.5g, Ca 25mg, Fe 0.7mg, Mg 22mg, P 29mg, K 151mg, Na 1mg, Zn 0.4mg, Cu 0.1mg, Mn 0.7mg, Se 0.2µg, vitamin A 2µg RE (164µg carotenoids), E 0.9mg, K 7.8mg, B 1 0.03mg, B 2 0.04mg, niacin 0.6mg, B 6 0.05mg, folate 21µg, pan- tothenate 0.3mg, C 26mg. A 110g serving is a source of folate, a rich source of Mn, vitamin C. RAST Radio-allergosorbent tests for food allergy; see adverse reactions to foods. rastrello Sharp-edged spoon used to cut out the pulp from halved citrus fruit. ratafia (1) Flavouring essence made from bitter almonds. (2) Small macaroon-like biscuits flavoured with almonds. (3) Almond-flavoured liqueur. rat line test Obsolete biological assay for vitamin d. Rats were maintained on a rachitogenic (rickets-inducing) diet, then given the test substance or standard vitamin D for 7–10 days. At post- mortem examination the long bones were stained with silver nitrate; in newly calcified regions silver phosphate is precipitated, and on exposure to light gives a stain that can be quantified. ravioli Square envelope of pasta stuffed with minced meat or cheese. raw sugar Brown unrefined sugar, 96–98% pure, as imported for refining. Contaminated with mould spores, bacteria, cane fibre and dirt. ray Cartilaginous fish, Raja spp. RBP See retinol binding protein. RDA Recommended daily (or dietary) allowance (or amount) of nutrients; see reference intakes. RE Retinol equivalents, see vitamin B. reactive oxygen species (ROS) A variety of compounds derived from oxygen, including superoxide, hydroxyl and perhydroxyl radicals, hydrogen peroxide and singlet oxygen. rebaudioside Very sweet substance extracted from the leaves of Stevia rebaudiana (same source as stevioside); 400 times as sweet as sucrose. 405 recombinant DNA Product of ligating (joining) two separate pieces of DNA, produced using the same restriction enzyme,so as to permit introduction of foreign DNA into a host genome or plasmid. recommended daily amount (or allowance), RDA See reference intakes. recrystallisation Changes in shape, size or orientation of ice crys- tals in frozen foods that cause a loss of quality. rectal feeding Also known as nutrient enemata. The colon can absorb 1–2L of solution per day; maximum daily amount of glucose that can be given is 75g (equivalent to 1260kJ, 300kcal), and 1g of nitrogen, in the form of hydrolysed protein (equiva- lent to 6g of protein). red blood cells See blood cells. red colours amaranth (E-123), carmoisine (E-122), cochineal (E-120), erythrosine (E-127), ponceau 4r (E-124), red 2G (E- 128). red cooking Chinese method of cooking; meat or poultry is first stir fried, then simmered in broth or water. redcurrants Fruit of Ribes sativum (same species as whitecur- rants); the UK National Fruit Collection contains 78 varieties. Composition/100g: (edible portion 98%) water 84g, 234kJ (56kcal),protein 1.4 g, fat 0.2g, carbohydrate 13.8g (7.4g sugars), fibre 4.3g, ash 0.7g, Ca 33mg, Fe 1mg, Mg 13mg, P 44mg, K 275mg, Na 1mg, Zn 0.2mg, Cu 0.1mg, Mn 0.2mg, Se 0.6µg, vitamin A 2µg RE (72µg carotenoids), E 0.1mg, K 11mg, B 1 0.04mg, B 2 0.05mg, niacin 0.1mg, B 6 0.07mg, folate 8µg, pan- tothenate 0.1mg,C 41 mg.A 110g serving a rich source of vitamin C. red fish See rosefish. red herring herring that has been well salted and smoked for about 10 days.Also called Yarmouth bloater. Bloaters are salted less and smoked for a shorter time; kippers lightly salted and smoked overnight. redox potential Oxidation/reduction potential, the potential of an electrode in a 1mol /L solution of each of the oxidant and reduc- tant, relative to a hydrogen electrode. red pepper See pepper, sweet. red tide Sudden, unexplained increase in numbers of toxic dinoflagellate organisms in the sea which cause fish and shellfish feeding on them to become seasonally toxic. reduced EU and US legislation state that for a food label or advertising to bear a claim that it contains a reduced amount of fat, saturates, cholesterol, sodium or alcohol it must contain 25% less of the specified nutrient than a reference product for which 406 no claim is made. A food may not claim to have a reduced content of a nutrient if it is already classified as low in or free from that nutrient. reducing sugars sugars that are chemically reducing agents, including glucose, fructose, lactose, many pentoses, but not sucrose. reduction See oxidation. reduction rolls See milling. reference intakes (of nutrients) Amounts of nutrients greater than the requirements of almost all members of the population, determined on the basis of the average requirement plus twice the standard deviation, to allow for individual variation in requirements, and thus covering the theoretical needs of 97.5% of the population. Reference intakes for energy are based on the average requirement, without the allowance for individual vari- ation. Used for planning institutional catering, assessing the ade- quacy of diets of groups of people, but not strictly applicable to individuals. Tables of reference intakes published by different national and international authorities differ because of differ- ences in the interpretation of the available data. Variously called in different countries and by different expert committees: RDA, the recommended daily (or dietary) amount (or allowance); RDI, recommended daily (or dietary) intake; RNI, reference nutrient intake; PRI, population reference intake; safe allowances. See Tables 3-6. Levels of intake below that at which health and metabolic integrity are likely to be maintained are generally taken as the average requirement minus twice the standard deviation. Vari- ously known as minimum safe intake (MSI), lower reference nutrient intake (LRNI) or lowest threshold intake. reference man, woman An arbitrary physiological standard; defined as a person aged 25, weighing 65kg, living in a temper- ate zone of a mean annual temperature of 10°C. Reference man performs medium work, with an average daily energy require- ment of 13.5MJ (3200kcal). Reference woman is engaged in general household duties or light industry, with an average daily requirement of 9.7MJ (2300kcal). reference nutrient intake, RNI See reference intakes. reference protein See protein, reference. refractive index Measure of the bending or refraction of a beam of light on entering a denser medium (the ratio between the sine of the angle of incidence of the ray of light and the sine of the angle of refraction). It is constant for pure substances under stan- dard conditions. Used as a measure of sugar or total solids in solution, purity of oils, etc. 407 refractometer Instrument to measure the refractive index.The Abbé refractometer consists of two prisms between which the substance under examination (jam, fruit juice, sugar syrup, etc.) is spread, and light is reflected through the solution. The immer- sion refractometer dips into the solution. refried beans See frijoles. refrigerants Cooling agents in refrigerators and freezers; origi- nally ammonia or carbon dioxide were used, subsequently replaced by chlorofluorocarbons (CFCs), freons and arctons. Because of the persistence of CFCs in the upper atmosphere, where they destroy the protective ozone layer, manufacture of fully halogenated chlorofluorocarbons (CFCs) ceased in most countries in 1995, and they are being replaced by hydrofluoro- carbons (HFCs) and hydrochlorofluorocarbons (HCFCs), some- times collectively known as hydrofluoroalkanes (HFAs), although production of these compounds is to be phased out by 2015–2020. See also heat pump. refrigeration, mechanical Equipment that evaporates and com- presses a refrigerant in a continuous cycle, using the cooled air, cooled liquid or cooled surfaces to freeze foods. regional enteritis See crohn’s disease. Rehfuss tube A small diameter tube with a slotted metal tip for removing samples of food from the stomach after a test meal. See also ryle tube. Reichert–Meissl number Measure of the steam-volatile fatty acids in a lipid. See also kirschner number; polenske number; steam distil- lation. relative dose response test For vitamin A status. The increase in circulating retinol binding protein after an oral dose of vitamin A; greater in vitamin A deficient subjects because in the absence of vitamin A reserves in the liver there is accumulation of the apo-protein. relative humidity See humidity. relative protein value A measure of protein quality. release agents Compounds used to lubricate surfaces that come into contact with food to prevent ingredients and finished prod- ucts from sticking to them, e.g. fatty acid amides, microcrystalline waxes, petrolatums, starch, methyl cellulose. relish Culinary term for any spicy or piquant preparation used to enhance flavour of plain food. remove Obsolete term for the main course of dinner. Remyline TM fat replacer made from starch. 408 [...]... Cellular retinol (and retinoic acid) binding proteins (CRBP and CRABP) are essential for uptake of retinol and retinoic acid into cells, before onward metabolism and binding to retinoid receptors retinol equivalents See vitamin a retort In food technology, an autoclave retort pouches Laminated plastic or plastic and metal film packaging for ambient-stable foods that are cooked in the factory and then reheated... preparation and produces a reddish herbal tea; free from caffeine and theaflavin root beer American; non-alcoholic carbonated beverage flavoured with extract of sassafras root and oil of wintergreen rope Spore-forming bacteria (Bacillus mesentericus and B subtilis) occur on wheat and hence in flour The spores can survive baking and are present in the bread Under the right conditions of warmth and moisture... blue dye-reduction test resins, ion-exchange See ion-exchange resins 410 resistant starch See starch, resistant resistin Small protein secreted by adipose tissue that antagonises insulin action in the liver and acts on adipose tissue to inhibit differentiation of pre-adipocytes Expression is low in diabetes mellitus and during food deprivation, increased on refeeding, administration of insulin and in... toxicity, and are used for treatment of serious skin disorders and some cancers retinoid receptors Two families of retinoid binding proteins in cell nuclei that bind to retinoid response elements on dna, and modulate gene expression in response to retinoids The RAR (retinoic acid receptor) family bind all-trans (and 9-cis) retinoic acid, the RXR (originally ‘unknown retinoid’ receptor) family bind 9-cis... A pentose (five-carbon) sugar that occurs as an intermediate in the metabolism of glucose; especially important in the nucleic acids and various coenzymes: occurs widely in foods ribosomes Intracellular organelles consisting of proteins and RNA that catalyse the synthesis of proteins (translation) Ribosomes bind to, and travel along, mRNA, binding aminoacyl tRNA to each codon in turn, and catalysing... double-stranded RNA; it serves as an antiviral defence mechanism and may play a role in the formation and maintenance of heterochromatin during cell division RNI Reference nutrient intake, see reference intakes rocambole Mild variety of garlic, Allium scordoprasum, also called sand leek rock eel, rock salmon Alternative names for dogfish rocket Cruciferous plant, Eruca sativa, with small spear-shaped... lobster New Zealand salt-water crayfish (Jasus edwardsii) rocou See annatto rod mill Variant of ball mill, using cylindrical steel rods instead of balls, to prevent balls sticking in foods roe Hard roe is the eggs of the female fish Soft roe is from the male fish, also known as milt or melt Hard roe of sturgeon and lumpfish are used to make caviare and mock caviare RohalaseTM Bacterial and fungal amylases... Retinoid receptors also interact with cal- 411 citriol (vitamin d) and thyroid hormone and other nuclearacting hormone receptors retinol binding protein (1) Plasma protein (RBP) required for transport of retinol; synthesis falls in protein–energy malnutrition and zinc deficiency, leading to functional vitamin a deficiency despite adequate liver reserves Because apo-retinol binding protein does not occur... warmth and moisture the spores germinate and the mass of bacteria convert the bread into sticky, yellowish patches that can be pulled out into rope-like threads, hence the term ropy bread The bacterial growth is inhibited by acid substances Can also occur in milk, called long milk in Scandinavia roquefort Green-blue marbled French cheese made in Roquefort-sur-Soulzon from ewe’s milk; ripened in limestone... distilled from fermented sugar cane juice or molasses; may be colourless and light tasting or dark and with a strong flavour Traditionally rum is darker and more strongly flavoured the further south in the Caribbean it is made There are three main categories: Cuban, Jamaican and Dutch East Indies; and several types: aguardiente (Spain, Portugal and S America), Bacardi (trade name, originally from Cuba), cachaca . unlike the dl-system. It is little used in biochemistry and nutrition, apart from naming the isomers of vitamin e. See also d-, l- and dl-; optical activity. rabbit. of food by low-dose irradiation to destroy a sufficient number of yeasts, moulds and non-spore- forming bacteria to prolong shelf-life. raffinade Best-quality