WOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION

Benders’ dictionary
of nutrition and
food technology
Eighth edition

David A. Bender
Benders’ dictionary of nutrition
and food technology
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Benders’ dictionary
of nutrition and food
technology
Eighth edition

David A. Bender
BSc, PhD, RNutr

Senior Lecturer in Biochemistry,

University College London

Cambridge, England
Published by Woodhead Publishing Limited, Abington Hall, Abington
Cambridge CB1 6AH, England
www.woodheadpublishing.com
Published in North America by CRC Press LLC, 6000 Broken Sound Parkway, NW
Suite 300, Boca Raton, FL 33487, USA
First published 1960
Second edition 1965
Third edition 1968
Fourth edition Newnes-Butterworth 1975
Fifth edition Butterworth Scientific 1982
Reprinted 1984
Sixth edition 1990
Reprinted 1998 Woodhead Publishing Limited
Seventh edition 1999, Woodhead Publishing Limited and CRC Press LLC
Eighth edition 2006, Woodhead Publishing Limited and CRC Press LLC
© 2006, Woodhead Publishing Limited
The author has asserted his moral rights.
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Contents

Preface vi
A note on food composition viii
List of figures ix
Dictionary 1
Appendix: 523
Table 1 Units of physical quantities and multiples and
submultiples of units 525
Table 2 Labelling reference values for foods 526
Table 3 US/Canadian recommended dietary allowances
and acceptable intakes, 1997–2001 527
Table 4 EU population reference intakes of nutrients, 1993 528
Table 5 UK reference nutrient intakes, 1991 529
Table 6 Recommended nutrient intakes for vitamins, FAO
2001 530
Table 7 Food additives permitted in the EU 531
Table 8 Fatty acid nomenclature 539
Preface

The study of food and nutrition covers a wide range of disci-

plines, from agriculture and horticulture, through the chemistry,
physics and technology of food processing and manufacture
(including domestic food preparation), the physiology and bio-
chemistry of nutrition and metabolism, molecular biology,
genetics and biotechnology, via social sciences and the law, anthro-
pology and epidemiology to clinical medicine, disease prevention
and health promotion. This means that anyone interested in
food and nutrition will be reading articles written from a variety of
disciplines and hearing lectures by specialists in a variety of
fields. We will all come across unfamiliar terms, or terms that are
familiar but used in a new context as the jargon of a different
discipline.
At the same time, new terms are introduced as our knowledge
increases, and as new techniques are introduced, old terms become
obsolete, dropping out of current textbooks, so that the reader of
earlier literature may be at a loss.
All of this provides the raison d’être of this Dictionary, the first
edition of which was published in 1960, with definitions of 2000
terms. Over the years it has grown so that in this edition it includes
more than 6100 entries.
At the front of the first and following editions, there was the fol-
lowing note:
Should this book become sufficiently familiar through usage
to earn the title ‘Bender’s Dictionary’, it would probably be
more correct to call it ‘Benders’ Dictionary’, in view of the
valuable assistance of D., D.A. and B.G., guided, if not driven, by
A.E.
The publisher suggested that the seventh edition should indeed be
called ‘Bender’s Dictionary of Nutrition and Food Technology’. I
was proud that my father invited me to join him as a full co-author,
so that it could be called Benders’ Dictionary. Sadly he died in
February 1999, before the typescript of that edition was completed.
I hope that in this eighth edition I have done justice to his memory
and to the book that was the first of many that he wrote. For the
 vii
first edition my main task was to read widely, and make a note of
terms I did not know. This is still my role, but now I have to find
the definitions as well.
David A. Bender
A note on food composition

This book contains nutrient composition data for 340 foods, from
the US Department of Agriculture National Nutrient Database
for Standard Reference, Release 17, which is freely available
from the USDA Nutrient Data Laboratory website: http://www.
nal.usda.gov/fnic/foodcomp/.
In addition to the nutrient content per 100 g, we have calculated
nutrient yields per serving, and shown the information as a note
that a specified serving is a source, good source or rich source of
various nutrients. A rich source means that the serving provides
more than 30%, a good source 20–30%, and a source 10–20% of
the recommended daily amount of that nutrient (based on the EU
nutrition labelling figures shown in Table 2 of the Appendix).
Any specified food will differ in composition from one variety to
another, and from sample to sample of the same variety, depend-
ing on the conditions under which the animal was raised or the
plant grown, so that the values quoted here should not be consid-
ered to be accurate to better than about ±10%, at best; the varia-
tion in micronutrient content may be even greater.
List of figures

The protein amino acids 22

Ascorbic acid and dehydroascorbate 39
Bile salts 61
Biotin 63
Carbohydrates: mono- and disaccharides 91
Carotenes 95
Cholesterol 114
Flavonoids 192
Folic acid 198
The gastrointestinal tract 209
dl- and cis–trans isomerism 259
Niacin 329
Non-starch polysaccharides 334
Pantothenic acid and coenzyme A 354
Purines 398
Pyrimidines 399
Starch 447
Vitamin A 495
Vitamin B1 496
Vitamin B2 496
Vitamin B6 497
Vitamin B12 499
Vitamin D 501
Vitamin E 502
Vitamin K 503
 A

abalone A shellfish (mollusc), Haliotus splendens, H. rufescens,

H. cracherodii, also sometimes called ormer, or sea ear. Found
especially in waters around Australia, and also California and
Japan, the Channel Islands and France.
Composition/100 g: water 75 g, 440 kJ (105 kcal), protein 17 g,
fat 0.8 g, cholesterol 85 mg, carbohydrate 6 g, ash 1.6 g, Ca 31 mg,
Fe 3.2 mg, Mg 48 mg, P 190 mg, K 250 mg, Na 301 mg, Zn 0.8 mg,
Cu 0.2 mg, Se 45 µg, vitamin A 2 µg retinol, E 4 mg, K 23 mg,
B1 0.19 mg, B2 0.1 mg, niacin 1.5 mg, B6 0.15 mg, folate 5 µg, B12
0.7 µg, pantothenate 3 mg, C 2 mg. An 85 g serving is a source of
Cu, Fe, Mg, vitamin B1, a good source of P, a rich source of Se,
vitamin E, B12, pantothenate.
abscisic acid Plant hormone with growth inhibitory action; the
dormancy-inducing hormone, responsible for shedding of leaves
by deciduous trees. In herbaceous plants can lead to dwarf or
compact plants with normal or enhanced fruit production. Used
horticulturally to inhibit growth, and as a defoliant.
absinthe A herb liqueur flavoured with wormwood (Artemisia
absinthium); it is toxic and banned in many countries. Originally
imported from Switzerland (where it was a patent medicine) to
France in 1797 by Henri Louis Pernod; sale outlawed in USA in
1912, and in France and other countries in 1915 because of the
toxicity of α-thujone. Now available in the EU with an upper
limit of 10 ppm thujone.
absolute alcohol Pure ethyl alcohol.
absorption spectrometry Analytical technique based on
absorbance of light of a specific wavelength by a solute.
acarbose The name of a group of complex carbohydrates
(oligosaccharides) which inhibit the enzymes of starch and dis-
accharide digestion; used experimentally to reduce the digestion
of starch and so slow the rate of absorption of carbohydrates. Has
been marketed for use in association with weight-reducing diet
regimes as a ‘starch blocker’, but there is no evidence of efficacy.
acaricides Pesticides used to kill mites and ticks (Acaridae) which
cause animal diseases and the spoilage of flour and other foods
in storage.