Benders'dictionary of nutrition and food technology

amylose The straight chain form of starch, ∼25% of the total,consisting of glucose units linked α-1,4; gives blue colour withiodine.See also amylopectin.anabiosis Suspended animation with stoppage of respiration andheart beat caused by freeze drying, e.g. of insects during coldspells.anabolic agents Those hormones (and hormone-like drugs) thatstimulate growth and the development of muscle tissue.anabolism The process of building up or synthesising, seemetabolism.anaemia Shortage of haemoglobin in blood (less than 85% of thereference range;