Описание
Glossary
A band Total portion of the sarcomere in which thick and
thin myofilaments overlap; includes the H band.
Acesulfame-K Low-calorie sweetener derived from acetoacetic
acid.
α-amylase Amylose-digesting enzyme contained in abundance
in egg yolk and to a lesser extent in egg white.
α-lactose Less soluble form of lactose, the disaccharide
prominent in milk; form of lactose that is largely responsible
for the sandy texture of some ice creams.
Acidophilus milk Fermented milk product (usually whole
milk) to which Lactobacillus acidophilus is added to digest
the lactose.
Acrolein A highly irritating and volatile aldehyde formed
when glycerol is heated to the point at which two molecules
of water split from it.
Acrylamide Carcinogen formed in starchy fried foods and
also in baked products.
Actin Myofibrillar protein existing primarily in two forms
(F and G).
Actinidin Proteolytic enzyme in kiwi fruit.
Active dry yeast Granular form of dried Saccharomyces cerevisiae (8 percent moisture); storage is at room temperature
and rehydration at 40–46°C (104–115°F).
Actomyosin Protein complex of actin and myosin that forms
to effect contraction of the sarcomere.
Adenosine triphosphatase (ATPase) Enzyme in muscle
tissue involved in glycolytic reactions leading to lactic acid
formation.
Aerobic Requiring oxygen for survival and growth.
Affective testing Sensory testing to determine acceptability
or preference between products.
Aflatoxicosis Condition caused by ingesting aflatoxin; begins
with nausea and vomiting but ends with convulsions, coma,
and death.
Aflatoxin Carcinogenic mycotoxin produced by Aspergillus
flavus and Aspergillus parasiticus.
Aftertaste The aromatic message of the flavor impression that
lingers after food has been swallowed.
Aging (maturing) of flour Chemical process to modify the
sulfhydryl groups in flour to disulfide linkages, usually utilizing
a chlorine-containing compound.
Aging (of meat) Holding of meat while it passes through
rigor mortis and sometimes for a period extending several
days or even two weeks, depending on the quality and type
of carcass; storage of meat to enhance tenderness.
Air cell Space between the inner and outer shell membranes
at the large end of an egg.
Albumen White of an egg; consists of three layers.
Albumen index Grading measurement of albumen to determine quality on the basis of the amount of thick white.
Aldose Hexose with one carbon atom external to the
6-membered ring.
Alitame Sweetener resulting from combining L-aspartic acid,
D-alanine, and an amine.
Alliin Odorless precursor in garlic that ultimately is converted
to diallyl disulfide.
Alliinase Enzyme in garlic responsible for catalyzing the
conversion of alliin to diallyl thiosulfinate, the precursor of
diallyl disulfide.
Allium Genus including onions, chives, garlic, shallots and
leeks; unique for its sulfur-containing flavor compounds.
All-purpose flour Multi-use flour made from hard wheat or a
mixture of hard and soft wheat; contains about 10.5 percent
protein.
Alpha (α) crystals Extremely fine and unstable fat crystals.
Amebic dysentery Protozoan infection characterized by
diarrhea of varying severity (sometimes containing mucus
and blood) and sometimes more severe symptoms.
Детали
- Год издания
- 2013
- Format