Benders' Dictionary of Nutrition and Food Technology by David A. Bender

Author:David A. Bender
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-14T07:00:00+00:00

kokum

See cocoa butter equivalents.

kola nut

The seed of Cola nitida or other Cola species. The nut contains approximately 1.5% caffeine and is used in beverages and as an adjunct with other flavours.

kolatchen

Eastern European; sour cream biscuit made with flour, butter, sour cream and yeast, served warm.

kolbasa

Russian; garlicky well-seasoned pork and beef sausage; may be smoked.

270

konjac

gum derived from tubers of Amorphophallus konjac; eaten in Japan as a firm jelly.

konnyaku

Chinese, Japanese; flour made from tubers of the devil's tongue plant, Amorphallus rivieri. Korsakoff's psychosis

Failure of recent memory, although events

from the past are recalled, with confabulation; associated with vitamin b1 deficiency, especially in alcoholics. See also wernicke-korsakoff syndrome.

kosher

The selection and preparation of foods in accordance with traditional Jewish ritual and dietary laws. Foods that are not kosher are traife. The only kosher meat is from animals that chew the cud and have cloven hooves, such as cattle, sheep, goats and deer; the hindquarters must not be eaten. The only fish permitted are those with fins and scales; birds of prey and scavengers are not kosher. Moreover, the animals must be slaughtered according to ritual before the meat can be considered kosher. See also halal; fleishig; milchig; pareve. koumiss

See milk, fermented.

kpokpoi

West African; small (2-3 mm) steamed balls of fermented maize or yam flour; similar to couscous (which is not fermented).

Krebs' cycle

Or citric acid cycle, a central pathway for the metabolism of fats, carbohydrates and amino acids. Named for Sir Hans Krebs (1900-81), who first described the pathway. krill

Term that refers to many species of planktonic crustaceans but mostly the shrimp Euphausia superba. This is the main food of whales, and some penguins and other seabirds; occurs in shoals in the Antarctic, containing up to 12 kg/m3. Collected in limited quantities for use as human food.

kryptoxanthin

See cryptoxanthin.

kuban

See milk, fermented.

kudzu

See kuzu.

kumiss

See milk, fermented.

kumquat

A citrus fruit Fortunella spp.; widely distributed in S. China and now cultivated elsewhere; resembles other citrus fruits, but very small, ovoid shape, with acid pulp, and sweet, edible skin.

Composition/100 g: (edible portion 93%) water 81 g, 297 kJ

(71 kcal), protein 1.9 g, fat 0.9 g, carbohydrate 15.9 g (9.4 g sugars), fibre 6.5 g, ash 0.5 g, Ca 62 mg, Fe 0.9 mg, Mg 20 mg, P 19 mg, K

186 mg, Na 10 mg, Zn 0.2 mg, Cu 0.1 mg, Mn 0.1 mg, vitamin A 15 ug RE (477 ug carotenoids), E 0.2 mg, B1 0.04 mg, B2 0.09 mg, niacin 0.4 mg, B6 0.04 mg, folate 17 ug, pantothenate 0.2 mg, C

44 mg. A 30 g serving (4 fruits) is a good source of vitamin C. 271

kuru

Or trembling disease; progressive degeneration of central nervous system cells, associated with cannibalism in Papua-New Guinea, and believed to be caused by a prion. More or less eradicated since ritual cannibalism was abolished. kurut

North African, Middle Eastern, East Asian; hard dried balls of fermented milk or milk curds.

kushuk

Iraqi; parboiled wheat and turnip allowed to undergo lactic acid bacterial fermentation for 4-10 days; liquid used as soup and the solid eaten as porridge or mixed with vegetables. Also an alternative name for kishk.

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