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WOODHEAD PUBLISHING IN FOOD SCIENCE
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Related titles:Food dehydration: A
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Published by Woodhead Publishing Li
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first edition my main task was to r
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List of figuresThe protein amino ac
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2accelase A mixture of enzymes that
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4achylia Absence of a secretion; e.
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6acute phase proteins A variety of
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8adulteration The addition of subst
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10or benzoyl peroxide may be used t
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12broken onto a flat surface.As the
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14alexanders A herb, black lovage (
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16allergen A compound, commonly a p
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18cooking vessels and as foil for w
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20that protein (chemical score). Mo
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22THE PROTEIN AMINO ACIDS
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24amydon A traditional starchy mate
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26and causes pernicious anaemia. Di
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28anise, star A spice, the seeds of
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30gies) may be due to the productio
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32(E-210-213), propionates (E-280-2
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34sodium and magnesium carbonates,
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36arbute Fruit of the South Europea
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38arteriosclerosis Thickening and c
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40asparagine A non-essential amino
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42nervous system actions, include d
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44other amino acids.These linkages
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46shape: spherical (coccus); rodlik
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48Balade TM Low-cholesterol butter,
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50barbecue Originally native Americ
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52basic foods See acid foods.basic
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54bean, broad Also known as fava or
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56béchamel sauce Also known as whi
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58beet sugar See sugar; sugar beet.
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60beetroot) are red, betaxanthins y
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62bilirubin, biliverdin The bile pi
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64biotinidase See biocytin.Biotrace
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66remove excess salt from preserved
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68After a meal the concentration of
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70Bombay mix See chevda.bomb calori
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72ulinum. At least seven different
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74brawn Made from pig meat, particu
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76breakfast cereal (breakfast food)
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78brown fat See adipose tissue, bro
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80urges to overeat, followed by sel
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82butterbur See fuki.butterine US t
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84bones; the disease occurred in an
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86acid ingredient of baking powder
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88dose 10 3 organisms, onset 3-8 da
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90red blood cells into tissue space
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92carbohydrate by difference It is
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94carnauba wax A hard wax from the
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96carotenols Hydroxylated carotenoi
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98or maize 1 million. Introduced in
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100cayenne pepper See pepper, chill
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102celtuce Stem lettuce, Lactuca sa
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104southern France. It is reputed t
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106cheese, Schmierkäse and, in USA
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108chenopods Seeds of Chenopodium s
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110Se, Zn, vitamin B 2 ,B 6 ,a good
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112chining To sever the rib bones f
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114cholecystokinin (CCK) Peptide ho
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116loaf, which stales more slowly.
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118cieddu See milk, fermented.cigua
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120clabbered milk Unpasteurised mil
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122(2) A technique used to encapsul
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124cocoa, Dutch Cocoa treated with
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126coffee A beverage produced from
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128169 mg, Na 20 mg, Zn 0.1 mg, Mn
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130conalbumin One of the proteins o
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132cooling agents Compounds that re
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134corticoids (e.g. aldosterone) in
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136crawfish Crustaceans (without cl
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138Cambridge cream. Crème caramel
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140cryogenic freezing Freezing by u
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142custard Sweet sauce, traditional
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144cytochromes haem-containing prot
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146that can be reformed. Measuring
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148from either dehydration or freez
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150devils on horseback Bacon wrappe
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152diabetic foods Loose term for fo
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154formulated for people suffering
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156oxidative phosphorylation; was f
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158DNA Deoxyribonucleic acid, the g
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160drupe Botanical term for a flesh
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162coloured pulp, with a smell cons
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164Edifas TM cellulose derivatives:
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166thin white varies, depending on
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168elver Young eel, about 5 cm in l
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170from the end of the protein chai
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172en papillote French method of co
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174Many enzymes contain non-protein
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176equilibrium moisture content The
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178agent for agricultural chemicals
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180expeller A horizontal barrel, co
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182watercress on which the larval s
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184bonds (e.g. C18:2), followed by
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186fenelar Norwegian; leg of mutton
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188fibrinogen One of the proteins o
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190fish, fatty See fish, oily.fish
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192aromatic oils, and numerous plas
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194fleishig Jewish term for dishes
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196flummery Old English pudding mad
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198tube defects in babies; it is un
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200(2) toxic chemicals, either natu
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202The ice sublimes off as water va
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204frying Cooking foods with oil at
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206galacticol See dulcitol.Galactom
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208secrete insulin.Also known as gl
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210gelatine A soluble protein prepa
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212ghrt See ghee.giardiasis Intesti
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214gliadin A prolamin, one of the p
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216An alternative to part of glycol
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218gluten The protein complex in wh
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220glycosylation Chemical reaction
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222gossypol Yellow toxic pigment fo
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224fruit, or as a hybrid between po
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226chewing gum, a powder to be spri
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228Composition /100 g: water 79.9 g
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230even in the mature adult, and th
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232HarvestPlus International resear
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234into the oesophagus. A common fo
- Page 247 and 248: 236impaired) and complete abstinenc
- Page 249 and 250: 238Composition /100 g: (edible port
- Page 251 and 252: 240the 12th century ceremonial cutt
- Page 253 and 254: 242hontarako Japanese; salted and d
- Page 255 and 256: 244humidity, absolute (or specific)
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- Page 259 and 260: 248hyperthyroidism See thyrotoxicos
- Page 261 and 262: 250idi Indian, Sri Lankan; steamed
- Page 263 and 264: 252induction period The lag period
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- Page 267 and 268: 256iodopsin See rhodopsin.IoM Insti
- Page 269 and 270: 258sufficient blood to heart muscle
- Page 271 and 272: 260isopropyl citrate Ester of isopr
- Page 273 and 274: 262(2) Table jelly is a dessert mad
- Page 275 and 276: 264reagent (sulphur dioxide, pyridi
- Page 277 and 278: 266Keshan disease Cardiomyopathy th
- Page 279 and 280: 268sor of the croissant, believed t
- Page 281 and 282: 270konjac gum derived from tubers o
- Page 283 and 284: 272the flavour of fermented milk an
- Page 285 and 286: 274lamb’s wool Old English drink
- Page 287 and 288: 276Osmotic laxatives include magnes
- Page 289 and 290: 278Phaseolus vulgaris Navy, Boston,
- Page 291 and 292: 280levans Polymers of fructose (the
- Page 293 and 294: 282linoleic acid, conjugated Isomer
- Page 295 and 296: 284cron remnants, and cholesterol;
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- Page 301 and 302: 290lymphocytes See leucocytes.lymph
- Page 303 and 304: 292chlorophyll and so in all green
- Page 305 and 306: 294maize starch, waxy starch obtain
- Page 307 and 308: 296Composition/100 g: (edible porti
- Page 309 and 310: 298marine biotoxins Toxins in shell
- Page 311 and 312: 300Matzka process A low-temperature
- Page 313 and 314: 302meat speciation Identification o
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- Page 317 and 318: 306metaphysis Growing portion of a
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- Page 321 and 322: 310migration In food packaging, the
- Page 323 and 324: 312partial evaporation; fat and tot
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- Page 327 and 328: 316and A. sojae to form koji. Salt
- Page 329 and 330: 318moniliformin mycotoxin formed by
- Page 331 and 332: 320green Penicillium, black Aspergi
- Page 333 and 334: 322muscatels Made by drying the lar
- Page 335 and 336: 324mycotoxins Compounds produced by
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- Page 339 and 340: 328neuritis Inflammatory disease of
- Page 341 and 342: 330nicotinamide adenine dinucleotid
- Page 343 and 344: 332nitrogen, metabolic Nitrogen in
- Page 345 and 346: 334NON-STARCH POLYSACCHARIDES
- Page 347 and 348: 336NSP See non-starch polysaccharid
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338intake, with a more severe restr
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340obstipation Extreme and persiste
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342oleic acid Mono-unsaturated fatt
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344onion Bulb of Allium cepa; many
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346organic (1) Chemically, the term
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348osteoclasts Cells that resorb ca
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350oxycalorimeter Instrument for me
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352palatone See maltol.Palestine be
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354Dietary deficiency is unknown; i
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356when the rice is polished, it co
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358with egg and milk. Spinach, toma
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360niacin 0.3 mg, B 6 0.02 mg, fola
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362acid. The intermediate compounds
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364pentagastrin Synthetic peptide t
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366remove amino acids sequentially
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3682.6 mg, B 1 0.03 mg, B 2 0.02 mg
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370Tyrosinase (monophenol oxidase,
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372saturated fatty acid. The third
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374rate. Calculated from the physic
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376pils Pale type of lager original
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378pizza Originally Italian; savour
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380polarimeter, polariscope Instrum
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382pomegranate The fruit of the sub
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384bottle. White port is made from
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386prahoc Cambodian; fermented fish
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388PRI Population reference intake
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390Pronutro TM Protein-rich baby fo
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392infection may be involved. The n
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394and human milk proteins, which a
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39615-20 °C, but they will grow in
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398PURINESLeuconostoc mesenteroides
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400centiles of expected mid-upper a
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40252% polyunsaturated),carbohydrat
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404Raftiline TM fat replacer made f
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406recombinant DNA Product of ligat
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408refractometer Instrument to meas
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410resistant starch See starch, res
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412rheopectic (rheopexic) A fluid w
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414native to eastern N.America, gro
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416roller mill Pairs of horizontal
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418acids, and whence the food is re
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420from a cereal, although it does
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422salsify (oyster plant, vegetable
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424Composition/100 g: (edible porti
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426evidence that the oil (which con
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428when fresh supplies of fruit and
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430sequestrene, sequestrol See edta
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432solera process, rather than by d
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434simnel cake Fruit cake with a la
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436H. pomatia composition/100 g: wa
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438somatotrophin, bovine (BST)A pep
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440vitamin B 1 0.44 mg, B 2 0.17 mg
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442spermyse Medieval English; soft
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444Spore-forming species, especiall
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446serving is a source of I, a good
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448Acid-modified starch (thin boili
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450indefinitely, since they are pro
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452yield desirable flavours in choc
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454testinal tract without being abs
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456sugar maple N. American tree; Ac
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458superoxide dismutase (SOD) coppe
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460provide bulk in the food. Includ
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462iso-syrups, high-fructose syrups
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464largely replaced by the NCHS (US
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466taste The tongue can distinguish
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468tender stretch process Process i
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470theobromine 3,7-Dimethylxanthine
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472thrombin Plasma protein involved
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474perature during storage, which m
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476ton refrigeration A measure of r
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478transferrin The main iron transp
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480trifluoracetyl chloride Used to
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482kynureninase (EC 3.7.1.3) is pyr
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484191 mg, Na 67 mg, Zn 0.3 mg, Cu
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486ugli citrus fruit; cross between
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488uric acid The end-product of pur
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490vasopressin Antidiuretic hormone
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492adhering to epithelial cells in
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494consumers that enhance physical
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496results in central nervous syste
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498dependent enzymes. The abnormali
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500synthesis of noradrenaline, and
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502VITAMIN Eactivity was equal to 1
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504essential). With the exception o
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506wari Indian, Pakistani; dried ba
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508water, Seltzer water or club sod
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510or embryo (rich in nutrients) 2%
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512WIN Weight-control Information N
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514state controlled Marque National
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516work See energy.wormseed See epa
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518Composition/100 g: (edible porti
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520ZAG Zinc α2 glycoprotein, secre
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Appendix
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526Table 2 Labelling reference valu
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528Table 4 EU population reference
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530Table 6 Recommended nutrient int
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532Table 7 (continued)E174E175E180S
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534Table 7 (continued)Plant gums (s
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536Table 7 (continued)Phosphoric ac
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538Table 7 (continued)Other compoun