B
Babaco Common name for Carica pentagona. A seed-
less pentagonal-shaped fruit, which is related to paw-
paws and believed to have originated in Ecuador. The
ripe fruit is golden yellow in colour and has a delicate
strawberry-like aroma. Flesh is very juicy, slightly
acidic, low in sugar and rich in vitamin C. Immature
green fruit can be used as a vegetable.
Babassu oils Edible oils derived from the babassu
(Brazilian palm nut), which have similar fatty acids
composition and physical properties to coconut
oils. Used as a cooking oil, as well as in the manufac-
ture of soaps and cosmetics.
Babassu palm kernels Softer, central parts of the
babassu nut (Brazilian palm nut) which form the
source of babassu oils.
Baby corn Small ears of immature corn, generally
harvested between 2 days before and 3 days after silk-
ing. Baby (dwarf) corn is sold fresh or canned and
generally measures around 4-9 cm in length and 1-1.5
cm in diameter. Popular in Oriental cuisine.
Baby foods Alternative term for infant foods.
Bacilli Generally refers to any rod-shaped bacterial
cells. May be used specifically to refer to a member of
the genus Bacillus.
Bacillus Genus of aerobic or facultatively anaerobic,
rod-shaped, spore-forming Gram positive bacteria
of the family Bacillaceae, which occur in soil and wa-
ter. Some species are used commercially as sources of
enzymes (e.g. glucose isomerases, subtilisins).
B. cereus can cause spoilage of pasteurized milk

swine, preserved by curing; it may be smoked or un-
smoked. When bacon is sold after curing but before
smoking, it is called green bacon, pancetta or raw
kaiserfleisch. Smoking produces a strong flavour in
bacon. In order to decrease the retail price per kilo-
gram, some bacon manufacturers increase the weight
of their product using water, phosphates and other in-
gredients. Most bacon is sliced into rashers before re-
tail; middle rashers have a round eye of lean meat,
whilst streaky bacon is the tail end of the loin. A rasher
of bacon can contain up to 40% fat.
Baconburgers Round, flat cakes of chopped or
minced bacon, cooked by grilling or frying. Bacon-
burgers are usually eaten in bread rolls, and can be
served with lettuce, tomatoes, onions, pickles,
mustard and tomato ketchups.
Bacteria Heterogeneous group of usually unicellular
prokaryotic microorganisms, generally possessing a
characteristic cell wall, and found in virtually all envi-
ronments. Some cause diseases in humans and animals,
while others are used in the manufacture of foods (e.g.
dairy products).
Bacterial biomass Quantitative estimate of the total
bacteria present in a given habitat, in terms of mass,
volume, or energy.
Bacterial counts Estimations of numbers of bacte-
ria in a sample.
38
Bacterial spoilage Bag in box packaging
Bacterial spoilage Spoilage caused by the action of

the case of lytic phages, bacterial synthesis of DNA,
RNA and proteins ceases following infection, and
new phage constituents are synthesized using the host's
transcription and translation apparatus. Following self-
assembly of phages, host cells rupture, releasing sev-
eral hundred new phage particles. Many phages, how-
ever, are lysogenic and integrate into the host cell
DNA as prophages. These remain dormant and only
undergo the lytic cycle under appropriate environ-
mental conditions. Bacteriophage infection of start-
ers causes significant losses in the manufacture of
cheese and other fermented dairy products. Al-
tered forms of bacteriophages are often used as DNA
cloning vectors.
Bacteriophages resistance Resistance of bacteria
to infection by bacteriophages. Resistance may be
mediated by alteration of the cell wall or by various
intracellular mechanisms, such as restriction modifica-
tion systems. Several resistance mechanisms have been
found to be
plasmids
-based and, potentially, can be
introduced into bacteria in order to increase their resis-
tance to infection.
Bacteriostats Chemical agents that inhibit the growth
and multiplication of bacteria. Includes several dis-
infectants, spices and antibiotics.
Bacteroides Genus of obligately anaerobic, rod-
shaped Gram negative bacteria of the family Bac-
teroidaceae. Occur in the oral cavity, respiratory cavity

sugar cane after milling. Used as a fuel source, in
feeds, as a substrate for microbial fermentation and
for paper and board manufacture. Also called sugar
cane bagasse and megass. Occasionally refers to
wastes from other plants, such as cassava, beets
and agave.
Bagels Yeasts-leavened rolls with a hole in the mid-
dle, characterized by a glazed crust and a tough chewy
texture. Made by dropping into boiling water briefly
before baking.
Bagging Packing of substances, such as foods, into
bags.
Bag in box packaging Packaging consisting of a
flexible inner bag, which closely fits inside a box. The
product is contained in the inner bag, which acts to
keep out atmospheric oxygen. The rigid outer box pro-
tects the contents. Used widely for breakfast cere-
als and also for storing and dispensing wines.
39
Bagoong Banaba
Bagoong Fermented salted fish paste originating from
the Philippines; usually made from an anchovy-like
fish called dilis (Stolephorus indicus) or from young
herring.
Bags Containers with a single opening that are used
for storing or carrying items. Made from a variety of
flexible materials. Bags for food use are usually made
from paper or plastics. The term is also used for
small perforated paper sacks in which tea leaves or
coffee grounds are placed, and which are used to

Bakery fillings Fillings used in bakery products,
e.g. cakes and biscuits.
Bakery product mixes Pre-mixed dry formulations
which usually require the addition of liquid ingredients
to make batters or dough.
Bakery products Products in which flour based
components are major ingredients, and which are
cooked by baking. Include biscuits or cookies,
bread, cakes, doughnuts, scones and tortillas.
Baking Cooking of foods in ovens by surrounding
with dry heat. The temperature of the oven is varied
depending on the type of food that is to be cooked.
Baking ovens Enclosed chambers or compartments in
which foods are cooked or heated by application of dry
heat (baking).
Baking powders Bakery additives comprising
mixtures of sodium bicarbonate, starch and one
or more acidic substance (e.g. cream of tartar). When
moistened and heated, they act as raising agents by
generating carbon dioxide, bubbles of which have a
leavening effect.
Baking properties Characteristics of cereals, bak-
ery additives, flour or dough associated with their
suitability for use in baking.
Baking quality Extent to which a flour is able to
produce a well leavened bread, which has optimal
texture and an even distribution of air pockets formed
during
fermentation, or good quality bakery prod-
ucts.

ing due to the presence of cyanogenic glucosides.
Banaba Common name for the plant Lagerstroemia
speciosa, the leaves of which are extracted to make
banaba tea which is drunk as a
herb tea, principally
in the Philippines and Japan. Banaba leaf extracts also
have blood sugar lowering activity, making them use-
ful in treating diabetes mellitus and as major compo-
nents in weight reduction products.
40
Banaba tea Barley
Banaba tea Aqueous extract prepared from the leaves
of the banaba tree (Lagerstroemia speciosa) which is
drunk as a herb tea, principally in the Philippines and
Japan. Claimed to have many beneficial properties for
health, including insulin-like activity.
Banana juices Fruit juices extracted from ba-
nanas (Musa spp.).
Banana peel Thick outer skin of bananas, which
helps protect the fruit and whose colour provides a
good indication of ripeness. Occasionally incorporated
into jams.
Banana pulps Banana flesh or a preparation made
from it by mashing. Used as the starting material for
manufacture of various products, including banana
milkshakes, fruit juices and infant foods.
Banana purees One of various fruit purees used as
ingredients of foods and beverages or marketed as in-
fant foods. Prepared commercially from ripe ba-
nanas by peeling, mashing, de-seeding, deaeration

genus Adansonia.
Barbados cherries Fruits from Malpighia glabra
(syn. Malpighia emarginata), a large shrub native to
the West Indies and South America. Also known as
acerola or West Indian cherry. The bright red fruits are
about the size of cherries, but have 3 lobes and con-
tain 2-3 hard seeds. The skin is very thin and suscepti-
ble to bruising. Can be eaten fresh or processed into
products such as jams and preserves. Fruits are a
very rich source of vitamin C and represent an impor-
tant commercial source of the vitamin.
Barbados cherry juices Fruit juices extracted
from Barbados cherries (Malphigia punicifolia). A
rich source of vitamin C.
Barbecued foods Meat and other foods cooked out
of doors on a barbecue (originally a revolving spit over
an open fire, nowadays more likely to be a wire grid
placed over hot charcoals or a gas fire source). Popular
barbecued foods include sausages, burgers and
fish or meat steaks.
Barberry figs Alternative term for prickly pears.
Barbiturates Drugs derived from barbituric acid that
act on the central nervous system to produce a sedative
effect or induce anaesthesia; used to reduce animal
stress, particularly prior to and during transportation.
High levels of active residues in
meat may pose a
health hazard to consumers. Examples include barbital,
amobarbital and phenobarbital.
Bar codes

41
Barley fibre Bavistin
Barley fibre Rich source of ȕ-glucans. Used in
foods as source of dietary fibre, and in thickeners,
viscosity stabilizers and improvers. Also added
to animal feeds. Demonstrates hypocholesterol-
aemic activity and antihypertensive activity.
May reduce risk of cardiovascular diseases and
improve glucose metabolism.
Barley flour Ground hulled barley used to make
unleavened bread and porridges.
Barley malt Malt prepared from special malting
barley cultivars; mainly used in brewing. Barley
malt is the main malt type used in brewing worldwide.
Barley starch Starch isolated from barley.
Barracuda Pelagic predatory marine fish species
(Sphyraena spp.); widely distributed in warmer regions
of the Atlantic and Pacific Oceans. Flesh is firm in
texture with moderate fat content. Marketed fresh and
as a salted or dried product.
Barramundi Fish species (Lates calcarifer) of con-
siderable economic importance; found in coastal wa-
ters, estuaries and lagoons in the southwest Pacific re-
gion. Sold in fresh and frozen form and consumed
steamed, pan-fried, grilled and baked. Cultured in
Thailand, Indonesia and Australia and can reach 1500-
3000 g in one year in ponds under optimum conditions.
Barrels Cylindrical containers for liquids and dry
materials. Traditionally made of wooden staves held
together by metal hoops, but may also be made of

Basil Herb obtained from the genus Ocimum. The main
varieties used in cooking are sweet basil (O. basili-
cum) and bush basil (O. minimum). Flavour of the
fresh leaves has been likened to a blend of liquorice
and cloves, while dried leaves are more lemony and
less pungent. Much used in Italian cuisine (particularly
tomato-based dishes) and a key ingredient of
pesto.
Baskets Perforated containers used to hold or carry
food. Made from interwoven strips of wood (e.g. bam-
boo), twigs, wire, or other lightweight flexible materi-
als. The open structure of baskets allows ventilation of
the product. Compared with solid containers, the in-
creased flow of air allows greater cooling rates.
Basmati rice A premium long grain variety of rice
which has a fragrant aroma and flavour. Cultivated
mainly in the Himalayan foothills of India and Paki-
stan. White, brown and easy cook basmati rices are
available.
Bass Name given to a variety of marine fish and
freshwater fish. In Europe, the name particularly re-
fers to a marine fish species (Dicentrarchus labrax)
widely distributed in eastern Atlantic regions from
North Africa up to Norway. Enters coastal waters and
river mouths in summer, but migrates offshore in
colder weather and occurs in deep water during winter.
A highly valued food fish; usually marketed fresh or
smoked. Also known as European sea bass.
Bastard halibut Marine flatfish species (Paralicthys
olivaceus) from the flounder family (Paralicthyidae),

depend on variety. Have a palatable sugar acid balance
and contain several vitamins and other nutrients.
Eaten fresh or processed into fruit juices, wines,
canned foods, frozen foods and dried foods.
Decompose readily under ambient conditions. Stor-
age and transport are difficult. American bayberries
from other Myrica species, also known as candleber-
ries, can be ground for use as spices and condi-
ments.
Bay leaves Aromatic leaves obtained from the laurel
tree, Laurus nobilis. Used as a herb to flavour to stews,
sauces and many other foods. Generally added whole
and removed before serving.
Bayrusil Alternative term for the insecticide qui-
nalphos.
Baytex Alternative term for the insecticide fenthion.
Bdellovibrio Genus of aerobic Gram negative bac-
teria of the family Bdellovibrionaceae. Occur in soil,
sewage and in both fresh and marine waters. Charac-
teristically intracellular parasites of other Gram
negative bacteria, reproducing between the cell wall
and plasma membrane of the bacterium and ultimately
killing it. May have potential for the control of spoil-
age bacteria and pathogens in foods.
Beach peas Seeds produced by Lathyrus maritimus
or L. japonicus, leguminous plants growing particu-
larly along the shores of Arctic and sub-Arctic regions,
but also in coastal areas of Europe and Asia. New
stalks may be cooked by stir frying,
steaming or

tostaphylos uva-ursi, which grows wild in northern and
Arctic areas of Europe, Asia and North America. Simi-
lar in size to currants, with a tough skin and mealy
white pulp containing hard seeds. Eaten raw as an
emergency food or used as an extender with other ber-
ries in bakery products such as fruit pies. Extracts
of leaves from the bush have
antioxidative activity,
making them of interest in production of natural anti-
oxidants for use in foods.
Bear meat Meat from bears
. In comparison with
beef, it has high protein and low fat contents. Bear
steaks can be cooked like beef, but the meat may be
tough so it is often marinated for a couple of days in
oil and wine or vinegar. In some countries, such as
Thailand, wild bear meat may be consumed raw or par-
tially cooked, and is consequently a source of trichi-
nosis.
Bears Members of the widespread mammalian family
Ursidae; there are several species including Asiatic
black bears (Selenarctos thibetanus), polar bears
(Thalarctos maritimus) and grizzly bears (Ursus arc-
tos). Bears are hunted for their skins and for bear
meat.
Beating Vigorous stirring of cooking ingredients,
usually in a circular motion with the intention of incor-
porating air.
Beauty foods Health foods, beverages or supple-
ments specifically intended to provide beauty benefits

steers and oxen. Quality is determined largely by
breed, age and gender of the animal; it is also influ-
enced by animal feeding, slaughtering technique and
treatment of the meat post-slaughter. Tenderness
and flavour are increased by hanging cattle car-
casses (ageing/conditioning). Raw fresh beef is
usually bright red in colour with creamy coloured
marbling; however, meat from older cattle, particu-
larly bulls, tends to be darker in colour. Composition
varies with fat content and between different cuts, e.g.
brisket, forerib, rump and silverside. Cuts which con-
tain few connective tissues can be cooked by
roasting, frying or grilling; however, tougher cuts
should be cooked by stewing or braising, in order to
soften the connective tissue. During the 1980s and
1990s, markets for beef were affected negatively by
consumer health concerns relating to high levels of
saturated fats in red meat and to prion diseases,
particularly bovine spongiform encephalopathy
(BSE). Legislation is now in place to prevent BSE-
infected beef from entering the food chain, but all beef
on sale in the EU must be labelled with its country of
origin to ensure traceability. Alternative term for
beef muscles, bovine muscles, bull muscles, calf meat,
calf muscles, cattle muscles and cattle tissues.
Beefburgers Round, flat cakes of beef mince,
cooked by grilling or frying
. Beefburgers are usually
prepared from beef mince with a high content of fat.
They are commonly eaten in

Beef muscles Alternative term for beef.
Beef patties Meat patties prepared from beef
mince. They include hamburgers.
Beef products Processed foods such as jerky,
patties and sausages that are made from beef.
Beef roasts Joints of beef which are intended for
cooking or have been cooked by roasting.
Beef sausages Sausages made primarily from
beef. They may include pork, but the proportion of
this is less than that of beef.
Beef steaks Thick slices of high-quality beef taken
from the hindquarters of cattle
carcasses, including
sirloin, porterhouse, T-bone, fillet and rump steaks.
They are usually cooked by grilling
or frying.
Beer Alcoholic beverages manufactured by alco-
holic fermentation of worts using either top or bot-
tom fermenting brewers yeasts. The malt is com-
monly barley malt, but other malt types, including
wheat malt or sorghum malt may be used. Non-
malted cereals or other brewing adjuncts may be
used in combination with the malt. Beer is commonly,
but not always, flavoured with hops.
Beermaking Alternative term for brewing.
Beer manufacture Alternative term for brewing.
Bees Insects of the order Hymenoptera that are of
commercial importance due to the ability of some spe-
cies to produce beeswax, honeys and royal jelly.
Some bee species of Halictidae or Apidae families

tation. Useful as natural colorants due to the pres-
ence of the red pigment betanin. High contents of ni-
trates and nitrites, which might limit this applica-
tion, can be removed by incubation with denitrifying
microorganisms.
Beetroots Bulbous, crimson red, roots of Beta vul-
garis, grown widely in Europe and America. Con-
sumed as a boiled vegetable, pickled or used as the ba-
sis for borshch. The red pigmentation of the root is
due to the presence to betanin.
Beets Fleshy roots produced by plants of the genus
Beta, such as sugar beets, used as a source of sugar,
and beetroots, which are eaten as a vegetable.
Beet sugar Sucrose purified from roots of sugar
beets (Beta vulgaris). Stages of beet sugar manufac-
ture include: cleaning and cutting of roots; hot water
extraction of sugars
; purification of beet sugar
juices by precipitation of impurities with lime-
phosphoric acid or lime-CO
2
treatments; filtration to
remove solids; concentration of the purified beet sugar
juices; and crystallization of the pure beet sugar.
Commercially available beet sugar comprises t99.80%
sucrose and <0.05% moisture.
Beet sugar factories Factories that contain process-
ing lines equipped for refining of sugar from sugar
beets (Beta vulgaris). Factories also usually contain
sugar storage and packaging facilities.

use as food additives such as thickeners or stabi-
lizers. The type species is
Beijerinckia indica
.
Bell peppers
Large, sweet-tasting fruits of Capsi-
cum annuum with bell shaped pods that can vary in
colour from green and white through to shades of red,
orange, yellow and purple. One of the most popular
types of sweet peppers; many different cultivars are
available, most of which are non pungent. Can be eaten
raw in salads or added to a variety of cooked dishes.
Belly fat White adipose tissues found lining the
bellies of animals, and in particular the pork bellies
of swine. These fats are used as ingredients in various
foods, e.g. processed meat products.
Belona Commercial cereal-based product composed of
wheat, wheat protein concentrate, defatted soy meal,
refined soybean oils, vitamins and minerals.
Used in weaning foods in Nigeria.
Beluga Freshwater fish species (Huso huso); the
largest member of the sturgeon family (Acipenseri-
dae); also known as great sturgeon. Found in the basins
of the Black and Caspian seas in Europe. Highly val-
ued and sought after, mainly for its roe (caviar); flesh
is also sold fresh, smoked and frozen. Bester, a hybrid
of female beluga and male sterlet (Acipenser
ruthenus), has been successfully cultured for produc-
tion of high quality caviar.
Beluga whales Species of whales (Delphinapterus

Benzaldehyde Aromatic aldehyde which is one of the
flavour compounds in a wide range of foods.
Benzene Aromatic hydrocarbon which exists as a
colourless liquid with a sweet odour and which can
evaporate into the air and dissolve in water. Widely
used in industry in the manufacture of chemicals and a
range of substances including plastics, rubber, dyes,
detergents, drugs and pesticides. Carcinogenic in
humans at high doses. Present as a pollutant of air from
a variety of sources, and has also been found as a con-
taminant in drinking water, mineral waters and
soft drinks. Contamination of carbon dioxide used in
processing can lead to the presence of benzene in car-
bonated beverages.
Benzidine
Toxic and carcinogenic aromatic amine
which may occur as a contaminant in foods, especially
some colorants. Benzidine and its derivatives are
also used as reagents in food analyses.
Benzimidazole A heterocyclic compound comprising
fused benzene and imidazole rings which forms the
structural basis of a group of fungicides and
anthelmintics including albendazole, benomyl,
carbendazim and thiabendazole. The residues
of these compounds may occur as contaminants in
foods.
Benzoates Salts of benzoic acid, used as antim-
icrobial preservatives in foods.
Benzoic acid Organic acid which, along with its salts,
is used in antimicrobial preservatives for a wide

control processes such as ripening and senescence,
and composition of fruits, vegetables and cereals.
Benzyl isothiocyanate One of the typical flavour
compounds in vegetables and spices of the fam-
ily Cruciferae; formed by hydrolysis of glucosi-
nolates. May display cytotoxicity and anticar-
cinogenicity
.
Benzylpenicillin Alternative term for the antibiotic
penicillin G.
Berberries Berries produced by Berberis vulgaris.
Ripe fruits are edible, but unripe berries contain toxic
alkaloids. Bright orange red when ripe with a tart
flavour. Can be made into jellies, pickled, used as a
garnish or made into spirits and liqueurs. Their juice
is rich in vitamin C. Also known as barberries.
Ber fruits Alternative term for jujubes.
Bergamot essential oils Essential oils obtained
from the bergamot orange. Main use is in flavourings
for Earl Grey tea. Also used in citrus flavourings for
soft drinks and in some natural fruit flavourings,
such as apricot. Contains bergapten, a skin sensitizer.
Alternative term for bergamot oils.
46
Bergamot oils Bifidobacterium
Bergamot oils Alternative term for bergamot es-
sential oils.
Bergapten Furocoumarin of the psoralens group of
flavour compounds, characteristic of bergamot
essential oils. Also occurs in celery and parsley.

fruits and vegetables, especially those derived from
plants of the Caryophyllales family. Include red/violet
betacyanins and yellow betaxanthin. May be used
as food colorants.
Betanin Member of the betacyanins group of pig-
ments, characteristic of red beets. May be used as
natural colorants.
Betaxanthin Yellow pigment of the betalains group.
Betel leaves Aromatic leaves of the Asian climbing
plant, betel vine (Piper betle). Used to wrap betel
nuts for the ritual chewing of betel quid. Also used as
an edible wrapping for food in some Asian countries.
Betel nuts Acorn-shaped seeds of the betel palm,
Areca catechu, also known as areca nuts. Seeds are
used medicinally as an antihelminthic, but are most
commonly used for the ritual chewing of betel quid, a
popular masticatory, comprising betel nuts, slaked lime
and spices wrapped in betel leaves (Piper betle).
Chewing of this preparation is widespread throughout
Asia, and causes mild stimulation due to the presence
of alkaloids such as arecoline. Chewing of betel quid
is associated with an increased risk of oral cancer.
Beutelwurst Types of blood sausages derived
from pork and swine offal (including intestine and
brain), and encased in swine intestines. A regional spe-
ciality in Germany.
Beverage concentrates Concentrated solutions or
syrups which may be diluted to prepare beverages,
e.g. soft drinks.
Beverage mixes Mixtures of ingredients which may

length 2 cm to egg-sized pieces.
Bierwurst Chunky, tubular, dark red coloured, cooked
German sausages. They are prepared from beef and
pork; the meat is chopped and blended, and season-
ings, such as garlic, are added. The sausages are
cooked at high temperature and smoked. They are usu-
ally sliced and served cold in sandwiches. Alternative
term for beerwurst or beer salami.
Bifidobacterium Genus of anaerobic, rod-shaped
Gram positive bacteria
of the family Bifidobacteri-
aceae. Occur among the normal microflora of the
urogenital and gastrointestinal tracts. B. bifidum may
be incorporated into some starters used for the manu-
facture of fermented dairy products
. Some species
(e.g. B. lactis, B. longum
and B. breve) may be used as
probiotic bacteria.
47
Bifidus factors Bioactive peptides
Bifidus factors Dietary constituents, particularly a
component of human milk, that promote growth of
Bifidobacterium in the gastrointestinal tract.
This activity is demonstrated by certain prebiotic oli-
gosaccharides, lactulose and derivatives of gly-
coproteins.
Bifidus milk Fermented milk containing Bifido-
bacterium spp. that make the product beneficial for
intestinal health.

berries (Vaccinium myrtilis
).
Bile acids Steroidal acids present in bile, which play
an important role in digestion and absorption of
fats. Cholic acid and chenodeoxycholic acids (primary
bile acids) are produced by the liver from cholesterol
and are secreted as glyco- and tauroconjugates into
bile. On secretion of bile into the lumen of the gastro-
intestinal tract, bile salts bind colipase, allowing
lipolysis of triglycerides, and also participate in
formation of micelles facilitating absorption of lipids.
Dehydroxylation of primary bile acids by intestinal
bacteria generates secondary bile acids (deoxycholic
and lithocholic acids). Bile acids can be reabsorbed as
part of the enterohepatic circulation.
Bile salt hydrolases Alternative term for choloyl-
glycine hydrolases.
Bile salts Alkaline salts present in bile involved in
emulsification of fats in the intestine. Include so-
dium glycocholate and sodium taurocholate.
Biltong Traditional South African intermediate mois-
ture meat product prepared from meat of domestic
animals or game, but mainly from beef. Meat is cut
into strips, trimmed and dipped in a solution of salt,
and sometimes preservatives and spices, prior to
drying to the desired moisture content. The dried prod-
uct may also be smoked. Consumed by chewing the
strips or by grating to a powder which can be spread on
bread.
Binders Alternative term for binding agents.

or animal proteins, which display biological activity
(e.g. opioid activity, immunomodulation or anti-
hypertensive activity), and are of interest to the
functional foods sector. Milk proteins are a par-
ticularly rich source of bioactive peptides, such as ca-
sein phosphopeptides, ȕ-casomorphins and lacto-
ferricin. Peptides that inhibit activity of peptidyl-
dipeptidase A (ACE inhibitors) are found in a
48
Bioassay Biological membranes
number of food sources and have potential use as anti-
hypertensive functional food ingredients.
Bioassay Technique for measuring the biological
activity of a substance by testing its effects in living
material such as a cell culture.
Bioavailability Extent to which a dietary component
can be absorbed and utilized by the target tissue of the
body. Nutrients with low bioavailability may be in a
form that is poorly absorbed from the gastrointesti-
nal tract (e.g. lysine combined with reducing
sugars as a results of the Maillard reaction, min-
erals in the presence of antinutritional factors
such as phytates) or may be biologically inactive
once absorbed.
Biocatalysts Substances that catalyse biochemical
processes in living organisms. The most well known
examples are enzymes, although RNA may also ful-
fil this function.
Biochemical oxygen demand Alternative term for
biological oxygen demand.

ing it less noxious to the environment.
Biodeterioration Deterioration (spoilage) of an
object or material as a result of biological (usually mi-
crobial) activity. Biodeterioration of foods causes them
to become less palatable and sometimes toxic, and can
involve alterations in flavour, aroma, appearance or
texture. The organisms involved are typically bacte-
ria and fungi, and their activity is dependent on fac-
tors such as nutrients present, a
w
, pH, temperature
and degree of aeration.
Biofilms Films of microorganisms, usually embed-
ded in extracellular polymers, which adhere to surfaces
submerged in or subjected to aqueous environments.
Possess increased resistance to detergents and antibiot-
ics, as the extracellular matrix and outer layers of the
cells protect the interior of the community. Frequently
cause fouling of the surfaces of water pipes. In cooling
water systems, can reduce heat transfer and harbour
Legionella. Presence on food preparation surfaces
can cause hygiene problems.
Bioflavonoids Flavonoids present in a wide range
of plant foods, some of which exhibit potential health
benefits.
Bio foods Term used to describe biotechnologi-
cally derived foods or functional foods.
Biogarde German yoghurt-like acidophilus milk
usually made with starters containing Streptococcus
thermophilus, Lactobacillus acidophilus and Bifido-

Biological membranes Selectively permeable
membranes containing mainly lipids and proteins