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Tự điển Food Science, Technology And
Nutrition - Vần C
butterbur See fuki.
butterine US term for margarine.
buttermilk The residue left after churning butter,0.1–2% fat, with
the other constituents of milk increased proportionally. Slightly
acidic, with a distinctive flavour due to the presence of diacetyl
and other substances. Usually made by adding lactic bacteria to
skim milk; 90–92% water, 4% lactose with acidic flavour from
lactic acid.
butternut Fruit of the N American tree Juglans cinerea, also
known as white walnut, lemon walnut, oilnut.
Composition/100 g: (edible portion 27%) water 3.3 g, 2562 kJ
(612 kcal), protein 24.9 g, fat 57 g (of which 2% saturated, 19%

18 mg, Zn 0.2 mg, Mn 0.2 mg, Se 0.9 µg, vitamin A 6 µg RE, B
1
0.05 mg, B
2
0.03 mg, niacin 0.3 mg, B
6
0.09 mg, folate 57 µg, pan-
tothenate 0.1 mg, C 51 mg. An 85 g serving is a good source of
folate, a rich source of vitamin C.
cabbage, Chinese Name given to two oriental vegetables: Bras-
sica pekinensis (pe-tsai, Pekin cabbage, snow cabbage); pale
82
green compact head resembling lettuce, and B. chinensis (pak
choi, Chinese greens, Chinese chard); loose bunch of dark green
leaves and thick stalks.
Pe tsai, composition/100 g: (edible portion 93%) water 94.4g,
67 kJ (16 kcal), protein 1.2 g, fat 0.2g, carbohydrate 3.2 g (1.4g
sugars), fibre 1.2g, ash 1 g, Ca 77 mg, Fe 0.3mg, Mg 13mg, P
29 mg, K 238 mg, Na 9 mg, Zn 0.2 mg, Mn 0.2 mg, Se 0.6 µg, vitamin
A 16 µg RE (239 µg carotenoids), E 0.1 mg, K 42.9mg, B
1
0.04 mg,
B
2
0.05 mg, niacin 0.4mg, B
6
0.23 mg, folate 79 µg, pantothenate
0.1 mg, C 27mg. A 40 g serving is a source of folate, vitamin
C.
Pak choi, composition/100 g: (edible portion 88%) water

cachou Small scented tablets for sweetening the breath.
cactus pear See prickly pear.
cadmium A mineral of no known function in the body and
therefore not a dietary essential. It accumulates in the body
throughout life, reaching a total body content of 20–30 mg
(200–300 µmol). It is toxic and cadmium poisoning is a recog-
nised industrial disease.
In Japan, cadmium poisoning has been implicated in itai-itai
disease, a severe and sometimes fatal loss of calcium from the
83
bones; the disease occurred in an area where rice was grown on
land irrigated with contaminated waste water.
Accidental contamination of drinking water with cadmium
salts also leads to kidney damage, and enough cadmium can
leach out from cooking vessels with cadmium glaze to pose a
hazard.
caecum The first part of the large intestine, separated from the
small intestine by the ileocolic sphincter. It is small in carnivo-
rous animals and very large in herbivores, since it is involved in
the digestion of cellulose. In omnivorous animals, including
humans, it is of intermediate size.
See also gastrointestinal tract.
Caerphilly Welsh hard cheese with sour flavour and crumbly
texture.
cafestol Diterpene in coffee oil, associated with reversible hyper-
cholesterolaemia and hypertriglyceridaemia and also possibly
an anticarcinogenic effect by enhancement of phase ii metabo-
lism of foreign compounds. Only released into the beverage
when coffee is boiled for a prolonged period of time.
See also kahweol.

calbindin An intracellular calcium binding protein induced by
vitamin d; it is involved in calcium transport.
calcidiol 25-Hydroxycholecalciferol, 25-hydroxy derivative of
vitamin d, the main storage and circulating form of the vitamin
in the body.
See also calcitriol.
calciferol Used at one time as a name for ercalciol (ergocalciferol
or vitamin D
2
) made by ultraviolet irradiation of ergosterol.Also
used as a general term to include both vitamers of vitamin d
(vitamins D
2
and D
3
).
calcinosis Abnormal deposition of calcium salts in tissues. May
be due to excessive intake of vitamin d.
calciol Official name for cholecalciferol, the naturally occurring
form of vitamin d (vitamin D
3
).
calcipotriol vitamin d analogue used as ointment for treatment of
psoriasis.
calcitonin Peptide hormone secreted by the C cells of the thyroid
gland; lowers blood calcium by suppressing the activity of osteo-
clasts, so inhibiting the release of calcium from bone.
calcitonin-gene-related peptide Peptide hormone secreted through-
out gut; decreases gastric acid secretion.
calcitriol 1,25-Dihydroxycholecalciferol, the active metabolite of

(biliary calculus or gallstone), kidney (renal calculus) or
ureters. Renal calculi may consist of uric acid and its salts
(especially in gout) or of oxalic acid salts. Oxalate calculi may
be of metabolic or dietary origin and people at metabolic risk of
forming oxalate renal calculi are advised to avoid dietary sources
of oxalic acid and its precursors. Rarely, renal calculi may consist
of the amino acid cystine.
See also tartar.
calf’s foot jelly gelatine, stock made by boiling calves’ feet in
water; it sets to a stiff jelly on cooling.
calmodulin Small intracellular calcium-binding protein that acts
to regulate adenylate cyclase (EC 4.6.1.1) and protein kinases in
response to changes in intracellular calcium concentrations.
calorie A unit of energy used to express the energy yield of foods
and energy expenditure by the body. One calorie (cal) is the
amount of heat required to raise the temperature of 1 g of water
through 1 °C (from 14.5 to 15.5 °C).
Nutritionally the kilocalorie (1000 calories) is used, the
amount of heat required to raise the temperature of 1 kg of water
through 1 °C, and is abbreviated as either kcal or Cal.
The calorie is not an SI unit, and correctly the joule is
used as the unit of energy, although kcal are widely used.
1 kcal = 4.18 kJ; 1 kJ = 0.24 kcal.
See also energy; energy conversion factors.
calorimeter (bomb calorimeter) An instrument for measuring the
amount of oxidisable energy in a substance, by burning it in
oxygen and measuring the heat produced.
The energy yield of a foodstuff in the body is equal to that
obtained in a bomb calorimeter only when the metabolic
end-products are the same as those obtained by combustion.

Camembert French soft cheese made from cows’ milk, originat-
ing from Auge in Normandy. Covered with a white mould
(Penicillium candidum or P. camembertii) which participates in
the ripening process.
Composition/100 g: water 51.8 g, 1256kJ (300 kcal), protein
19.8 g,fat 24.3 g (of which 67% saturated, 30% mono-unsaturated,
3% polyunsaturated), cholesterol 72 mg, carbohydrate 0.5 g (0.5g
sugars), ash 3.7 g, Ca 388 mg, Fe 0.3 mg, Mg 20 mg, P 347 mg, K
187 mg, Na 842 mg, Zn 2.4 mg, Se 14.5 µg, I 16 µg, vitamin A 241 µg
RE (240 µg retinol,12µg carotenoids),E 0.2 mg,K 2 mg,B
1
0.03 mg,
B
2
0.49 mg, niacin 0.6 mg, B
6
0.23 mg, folate 62 µg, B
12
1.3 µg,
pantothenate 1.4 mg.A 40 g serving is a source of Ca, P,vitamin A,
B
2
, folate, a rich source of vitamin B
12
.
camomile Either of two herbs, Anthemis nobilis or Matricaria
recutica.The essential oil is used to flavour liqueurs; camomile
tea is a tisane prepared by infusion of the dried flower heads
and the whole herb can be used to make a herb beer.
Campden process The preservation of food by the addition of

also inhibits nitric oxide synthetase.
canbra oil Oil extracted from selected strains of rapeseed con-
taining not more than 2% erucic acid.
See also canola.
cancer A wide variety of diseases characterised by uncontrolled
growth of tissue. Dietary factors may be involved in the initia-
tion of some forms of cancer, and a high-fat diet has been
especially implicated. There is some evidence that antioxi-
dant nutrients such as carotene, vitamins c and e and the
mineral selenium may be protective, as may non-starch
polysaccharides.
See also carcinogen; cachexia.
candelilla wax A hydrocarbon wax from the candelilla plant
(Euphorbia cerifera). Used as a lubricant and surface finishing
agent in chewing gum and hard candy.
Canderel
TM
The sweetener aspartame, in tablets
Candida Genus of yeasts that inhabit the gut. C. albicans can,
under some circumstances, cause candidiasis (thrush) in the
vagina, mouth and skin folds.
candy (1) Crystallised sugar made by repeated boiling and slow
evaporation.
(2) USA, general term for sugar confectionery.
candy doctor See sugar doctor.
cane sugar sucrose extracted from the sugar cane Saccharum
officinarum; identical to sucrose prepared from any other source,
such as sugar beet. See sugar.
canihua Seeds of Chenopodium pallidicaule, grown in the Peru-
vian Andes; nutritionally similar to cereals.

as is seen in wild fish.
CAP Controlled atmosphere packaging.
cape gooseberry Fruit of the Chinese lantern Physalis peruviana,
P. pubescens or P. e dulis; herbaceous perennial resembling small
cherry, surrounded by dry, bladder-like calyx, also known as
golden berry, physalis, Chinese lantern, Peruvian cherry and
ground tomato.
Composition/100 g: (edible portion 94%) water 85.4 g, 222 kJ
(53 kcal), protein 1.9g, fat 0.7 g, carbohydrate 11.2 g, ash 0.8 g,
Ca 9 mg, Fe 1 mg, P 40 mg, vitamin A 36 µg RE, B
1
0.11 mg, B
2
0.04 mg, niacin 2.8 mg, C 11 mg.
caper Unopened flower buds of the subtropical shrub Capparis
spinosa or C. inermis with a peppery flavour; commonly used in
pickles and sauces. Unripe seeds of the nasturtium (Tropaeolum
majus) may be pickled and used as a substitute.
capercaillie (capercailzie) A large game bird (Tetrao urogallus),
also known as wood grouse or cock of the wood.
capillary flow The way in which a liquid will rise inside a capillary
tube, above the bulk liquid surface, as a result of surface tension.
capillary fragility A measure of the resistance to rupture of the
small blood vessels (capillaries), which would lead to leakage of
89
red blood cells into tissue spaces. Deficiency of vitamin c can lead
to increased capillary fragility.
See also flavonoids.
capon A castrated cockerel (male chicken), which has a faster
rate of growth, and more tender flesh, than the cockerel. Surgery

ature; may be soft or hard.
caraway Dried ripe fruit of Carum carvi, an aromatic spice.
carbachol Parasympathomimetic drug used to restore the func-
tion of inactive bowels or bladder after surgery.
carbenoxolone Synthetic derivative of glycyrrhizinic acid (from
liquorice) used in combination with antacids for treatment of
gastric ulcers and gastro-oesophageal reflux; stimulates secre-
tion of protective mucus.
carbohydrate Sugars and starches, which provide 50–70% of
energy intake. Chemically they are composed of carbon, hydro-
gen and oxygen in the ratio C
n
:H
2n
:O
n
.The basic carbohydrates
are the monosaccharide sugars, of which glucose, fructose and
galactose are nutritionally the most important.
Disaccharides are composed of two monosaccharides: nutri-
tionally the important disaccharides are sucrose, lactose,
maltose and trehalose.A number of oligosaccharides occur in
foods, consisting of 3–5 monosaccharide units; in general these
90
are not digested, and should be considered among the unavail-
able carbohydrates.
Larger polymers of carbohydrates are known as polysaccha-
rides or complex carbohydrates. Nutritionally two classes of
polysaccharide can be distinguished: (a) starches, polymers of
glucose, either as a straight chain (amylose) or with a branched

chain glycogen.
carbohydrate metabolism See glucose metabolism.
carbohydrate, unavailable A general term for those carbohy-
drates present in foods that are not digested, and are therefore
excluded from calculations of energy intake, although they may
be fermented by intestinal bacteria and yield some energy. The
term includes both indigestible oligosaccharides and the various
non-starch polysaccharides.
See also fatty acids, volatile; starch, resistant.
carbon dioxide, available See baking powder; flour, self-
raising.
carbon dioxide storage See packaging, modified atmosphere.
g-carboxyglutamate A derivative of the amino acid glutamate
(abbr Gla, M
r
191.1) which is found in prothrombin and other
calcium-binding proteins involved in blood clotting. Its forma-
tion requires vitamin k. Also occurs in the protein osteocalcin in
bone, where it has a function in ensuring the correct crystallisa-
tion of bone mineral.
carboxymethylcellulose See cellulose derivatives.
carboxypeptidase E Enzyme (EC 3.4.17.10) that catalyses
cleavage of pro-insulin to insulin, and post-synthetic
modification of pro-opiomelanocortin and other peptide
hormones.
carboxypeptidases Enzymes (EC 3.4.17.1 and 2) secreted in the
pancreatic juice that remove amino acids sequentially from the
free carboxyl end of a peptide or protein, i.e. exopeptidases.
carcinogen Any compound that is capable of inducing cancer.
carcinoid syndrome Condition in which there are metastases to

0.03 mg, niacin 0.3 mg, B
6
0.04 mg, folate 28 µg, pan-
tothenate 0.1 mg, C 2 mg.
caries Dental decay caused by attack on the tooth enamel by
acids produced by bacteria that are normally present in the
mouth. Sugars in the mouth promote bacterial growth and acid
production; sucrose specifically promotes plaque-forming bac-
teria, which cause the most damage. A moderately high intake of
fluoride increases the resistance of tooth enamel to acid attack.
See also toothfriendly sweets.
cariogenic Causing tooth decay (caries) by stimulating the
growth of acid-forming bacteria on the teeth; the term is applied
to sucrose and other fermentable carbohydrates.
carissa Fruit of the evergreen shrub Carissa macrocarpa
(C. grandiflora), also known as natal plum.
Composition/100 g: (edible portion 86%) water 84.2 g, 260 kJ
(62 kcal), protein 0.5 g, fat 1.3 g, carbohydrate 13.6g, ash 0.4 g, Ca
11 mg, Fe 1.3mg, Mg 16 mg, P 7 mg, K 260mg, Na 3mg, Cu 0.2mg,
vitamin A 2 µg RE, B
1
0.04 mg, B
2
0.06 mg, niacin 0.2mg, C 38mg.
A 20 g serving (1 fruit without skin and seeds) is a source of
vitamin C.
carmine Brilliant red colour derived from cochineal (E-120).
carminic acid See cochineal.
carmoisine A red colour, also known as azorubine, synthetic azo-
dye (E-122).

genase (EC 1.13.11.21); retinal is the carotenal formed by
15-15′ cleavage of carotene. Depending on where the carotene
molecule is split, the products are variously 8′-, 10′- and 12′-apo-
carotenal, which may be oxidised to yield retinaic acid, but
cannot form retinol.
See also vitamin a.
carotene The red and orange pigments of many plants, obvious
in carrots, red palm oil and yellow maize, but masked by chloro-
phyll in leaves. Three main carotenes in foods are important as
precursors of vitamin a: α-, β- and γ-carotene, which are also used
as food colours (E-160a). Plant foods contain a considerable
number of other carotenes, most of which are not precursors of
vitamin A.
Carotene is converted into vitamin A (retinol) in the intesti-
nal mucosa, or is absorbed unchanged. 6 µg of β-carotene, and
12 µg of other provitamin A carotenoids, are nutritionally equiv-
alent to 1 µg of preformed vitamin A. About 30% of the vitamin
A in western diets, and considerably more in diets in less devel-
oped countries, comes from carotene.
In addition to their role as precursors of vitamin A, carotenes
are important as antioxidant nutrients.
94
carotenoids A general term for the wide variety of red and yellow
compounds chemically related to carotene that are found in
plant foods, some of which are precursors of vitamin a, and hence
known as provitamin A carotenoids.
95
CAROTENES
carotenols Hydroxylated carotenoids, including xanthophyll.
carotinaemia (carotenaemia) Presence of excessive amounts of

Composition/100 g: water 88.3g, 172 kJ (41kcal), protein 0.9 g,
fat 0.2 g, carbohydrate 9.6 g (4.5 g sugars), fibre 2.8 g, ash 1 g, Ca
33 mg, Fe 0.3 mg, Mg 12 mg, P 35 mg, K 320mg, Na 69 mg, Zn
0.2 mg, Mn 0.1 mg, Se 0.1 µg, vitamin A 600 µg RE (8878µg
carotenoids), E 0.7 mg, K 13.2 mg, B
1
0.07 mg, B
2
0.06 mg, niacin
1mg, B
6
0.14 mg, folate 19 µg, pantothenate 0.3 mg, C 6 mg. A
60 g serving is a rich source of vitamin A.
Carr–Price reaction Colorimetric assay for vitamin a, based on
the development of a blue colour after reaction with antimony
trichloride in chloroform. The Neeld–Pearson method uses tri-
fluoroacetic acid in place of antimony trichloride.
carthamin A yellow to red colourant from safflower flowers,
Carthemus tinctorius, chemically a chalcone.
cartilage The hard connective tissue of the body, composed
mainly of collagen, together with chondromucoid (a protein
combined with chondroitin sulphate) and chondroalbuminoid
(a protein similar to elastin). New bone growth consists of car-
tilage on which calcium salts are deposited as it develops.
Cartose
TM
A steam hydrolysate of maize starch, used as a carbo-
hydrate modifier in milk preparations for infant feeding. It con-
sists of a mixture of dextrin, maltose and glucose.
carubin See locust bean.

fibre 3 g, ash 4 g, Ca 45 mg, Fe 6mg, Mg 260 mg, P 490mg, K
565 mg, Na 16 mg, Zn 5.6 mg, Cu 2.2 mg, Mn 0.8 mg, Se 11.7 µg,
23 µg carotenoids, E 0.9mg, K 34.7 mg, B
1
0.2 mg, B
2
0.2 mg, niacin
1.4 mg, B
6
0.26 mg, folate 69 µg, pantothenate 1.2 mg. A 25g
serving is a source of P, a good source of Mg, vitamin a rich source
of Cu.
Casilan
TM
A casein preparation used as a protein concentrate
and nutritional supplement.
cassareep Caribbean; boiled-down juice from grated cassava
root, flavoured with cinnamon, cloves and brown sugar; used as
a base for sauces. It can also be fermented with molasses.
cassava (manioc) The tuber of the tropical plant Manihot utilis-
sima. It is the dietary staple in many tropical countries, although
it is an extremely poor source of protein; the plant grows well
even in poor soil, and is extremely hardy, withstanding consider-
able drought. It is one of the most prolific crops, yielding up to
13 million kcal/acre, compared with ya m 9 million, and sorghum
97
or maize 1 million. Introduced into Africa by slave ships return-
ing from Brazil in mid-16th century. Fermented cassava meal is
gari.
Cassava root contains cyanide, and before it can be eaten it

cachexia are sometimes said to be in a catabolic state, in that
they are catabolising their body tissues, without replacing them.
catadromous fish Fish that live in fresh water and go to sea to
spawn, such as eels.
catalase haem-containing enzyme (EC 1.11.1.6) that catalyses the
decomposition of hydrogen peroxide to water and oxygen. Its
main function in vivo is removal of hydrogen peroxide formed
by a variety of oxygenases. Used in food processing to remove
hydrogen peroxide used as a sterilant, and together with glucose
oxidase (EC 1.1.3.4) to remove traces of oxygen.
catchup See ketchup.
catecholamines General term for dihydroxyphenylamines, in-
cluding dopamine, adrenaline and noradrenaline.
catechol oxidase See phenol oxidases.
catfish Several types of (mainly North American) freshwater fish
that have barbells resembling a cat’s whiskers, including bullhead
and channel catfish.
98
catharsis Purging or cleansing out of the bowels by giving a
laxative (cathartic) to stimulate intestinal activity.
cathepsins (Also kathepsins); a group of intracellular enzymes in
animal tissues that hydrolyse proteins. They are involved in the
normal turnover of tissue protein, and the softening of meat
when game is hung.
CAT scanning Computerised axial tomography, an X-ray tech-
nique that permits a three-dimensional X-ray image to be
generated. Used nutritionally to determine adipose tissue
distribution and bone mass.
catsup See ketchup.
caudle Hot spiced wine thickened with eggs. See also mulled

46% polyunsaturated), cholesterol 588 mg, carbohydrate 4 g, ash
6.5 g, Ca 275 mg, Fe 11.9 mg, Mg 300 mg, P 356 mg, K 181 mg,
Na 1500 mg, Zn 0.9 mg, Cu 0.1 mg, Mn 0.1mg, Se 65.5 µg, vitamin
A 561 µg retinol, E 7 mg, K 0.7 mg, B
1
0.19 mg, B
2
0.62 mg, niacin
0.1 mg, B
6
0.32 mg, folate 50 µg, B
12
20 µg, pantothenate 3.5 mg. A
16 g serving (1 tbsp) is a source of Fe, Mg, Se, vitamin A, E, a rich
source of vitamin B
12
.
cavitation Production of bubbles in foods by ultrasound and
their rapid expansion/contraction.
99
cayenne pepper See pepper, chilli.
CBE See cocoa butter equivalents.
CCK See cholecystokinin.
CCP See critical control point.
cDNA Copy or complementary DNA; a single-stranded DNA
copy of mRNA, synthesised using reverse transcriptase, which
can then be inserted into a plasmid or other vector, for the intro-
duction of new DNA into a bacterial or other cell. cDNA
libraries represent the information encoded in the mRNA of a
particular tissue or organism.

0.07 mg, folate 36 µg, pantothenate
0.2 mg, C 3 mg.
celiac disease See coeliac disease.
cellobiose A disaccharide of glucose linked β-1,4; formed by
hydrolysis of cellulose by cellulase, and not hydrolysed by
mammalian digestive enzymes.
Cellofas
TM
Derivatives of cellulose: Cellofas A is methylethyl-
cellulose, Cellofas B is sodium carboxymethylcellulose.
Cellophane
TM
The first transparent, non-porous film, made from
wood pulp (cellulose), patented in 1908 by Swiss-French
chemist Jacques-Edwin Brandenburger; waterproof cellophane
for food wrapping developed by Du Pont in 1926. Still widely
used for wrapping foods and other commodities.
celluflour Powdered cellulose, used in experimental diets to
provide indigestible bulk.
cellulase Enzymes that hydrolyse cellulose. Present in the
digestive juices of some wood-boring insects and various micro-
organisms, but not mammals.
100
1:4-β-Glucan cellobiohydrolase (EC 3.2.9.1) is an endohydro-
lase, yielding soluble cellulose fragments. 1:4-β-Glucan glucano-
hydrolase (EC 3.2.1.4) is an exohydrolase, yielding cellobiose.
β-Glucosidase (EC 3.7.1.21) catalyses the hydrolysis of cel-
lobiose to glucose.
Cell-free preparations of cellulase from Trichoderma spp.
(especially the mesophilic fungus T. resie) are used to liquefy

bilisers are hydroxypropylcellulose (E-463), hydroxypro-
pylmethylcellulose (E-464) and ethylmethylcellulose
(E-465).
cellulose, microcrystalline Partially hydrolysed cellulose used
as a filler in slimming and other foods (E-460).
101
celtuce Stem lettuce, Lactuca sativa; enlarged stem eaten raw or
cooked, with a flavour between celery and lettuce; leaves are not
palatable.
Composition/100 g: (edible portion 75%) water 95 g, 75 kJ
(18 kcal), protein 0.9g, fat 0.3g, carbohydrate 3.7g, fibre 1.7 g, ash
0.7 g, Ca 39 mg, Fe 0.6 mg, Mg 28mg, P 39 mg, K 330 mg, Na
11 mg, Zn 0.3mg, Mn 0.7 mg, Se 0.9 µg, vitamin A 175 µg RE, B
1
0.05 mg, B
2
0.07 mg, niacin 0.6 mg, B
6
0.05 mg, folate 46 µg, pan-
tothenate 0.2 mg, C 20 mg.
centrifuge A machine that exerts a force many thousand times that
of gravity,by spinning.Commonly used to clarify liquids by settling
the heavier solids or to separate liquids of different density, e.g.
cream from milk. High-speed centrifuges run up to 60000g;
preparative and analytical ultracentrifuges at 500 000–600 000g.
cereal Any grain or edible seed of the grass family that may be
used as food; e.g. wheat, rice, oats, barley, rye, maize and
millet. Cereals are collectively known as corn in the UK; in the
USA corn is specifically maize. Cereals provide the largest single
foodstuff in most diets; in some less developed countries up to

CF See citrovorum factor.
CFC Chlorofluorocarbon, see refrigerants.
CFSAN Centre for Food Safety and Nutrition of the US Food
and Drug Administration; web site />cfu Colony forming units, a measure of the bacterial content of
foods, etc.
chalasia Abnormal relaxation of the cardiac sphincter muscle of
the stomach so that gastric contents reflux into the oesophagus,
leading to regurgitation.
chamomile Either of two herbs, Anthemis nobilis or Matricaria
recutica.The essential oil is used to flavour liqueurs; chamomile
tea is a tisane prepared by infusion of the dried flower heads
and the whole herb can be used to make a herb beer.
champagne Sparkling wine from the Champagne region of north-
eastern France, made by a second fermentation in the bottle;
pioneered by Benedictine cellar master Dom Pierre Pérignon at
the Abbey d’Hautvilliers, late 17th century. Sparkling wine from
other regions, even when made in the same way, cannot legally
be called champagne, but is known as méthode champenoise.
chanterelle Edible wild fungus, Cantharellus cibarius, see
mushrooms.
chapatti (chappati, chuppati) Indian; unleavened whole-grain
wheat or millet bread, baked on an ungreased griddle. Phulka
are small chapattis; roti are chapattis prepared with maize flour.
chaptalisation Addition of sugar to grape must during fermenta-
tion to increase the alcohol content of the wine.
charcoal Finely divided carbon, obtained by heating bones (bone
charcoal) or wood in a closed retort to carbonise the organic
matter. Used to purify solutions because it will absorb colouring
matter and other impurities.
charlotte Dessert made from stewed fruit encased in, or layered

particular method (cheddaring); originally from the Cheddar
area of Somerset, England; matured for several months or even
years. Red Cheddar is coloured with annatto.
Composition/100 g: water 36.8 g, 1687kJ (403 kcal), protein
24.9 g, fat 33.1 g (of which 67% saturated, 30% mono-unsatu-
rated, 3% polyunsaturated), cholesterol 105 mg, carbohydrate
1.3 g (0.5 g sugars), ash 3.9 g, Ca 721mg, Fe 0.7 mg, Mg 28 mg, P
512 mg, K 98 mg, Na 621 mg, Zn 3.1mg, Se 13.9 µg, I 30 µg, vitamin
A 265 µg RE (258 µg retinol, 85µg carotenoids), E 0.3 mg, K
2.8 mg, B
1
0.03 mg, B
2
0.38 mg, niacin 0.1 mg, B
6
0.07 mg, folate
18 µg, B
12
0.8 µg, pantothenate 0.4 mg. A 40 g serving is a source
of vitamin A, a good source of P, a rich source of Ca, vitamin B
12
.
cheddaring In the manufacture of cheese, after coagulation of the
milk, heating of the curd and draining, the curds are piled along
the floor of the vat, when they consolidate to a rubbery sheet of
curd. This is the cheddaring process; for cheeses with a more
crumbly texture the curd is not allowed to settle so densely.
cheese Prepared from the curd precipitated from milk by rennet,
purified chymosin or lactic acid. Cheeses other than cottage and
cream cheeses are cured by being left to mature with salt, under

Mg 29 mg, P 546 mg, K 121 mg, Na 819 mg, Zn 3.9 mg, Se 14.5 µg,
vitamin A 165 µg RE (164 µg retinol, 10 µg carotenoids), E 0.2 mg,
K 2.3 mg, B
1
0.03 mg, B
2
0.33 mg, niacin 0.1 mg, B
6
0.08 mg, folate
21 µg, B
12
1.5 µg, pantothenate 0.3 mg. A 40g serving is a good
source of P, a rich source of Ca, vitamin B
12
.
Mozarella composition/100 g: water 50 g, 1256 kJ (300kcal),
protein 22.2 g, fat 22.4 g (of which 64% saturated, 32% mono-
unsaturated, 4% polyunsaturated), cholesterol 79 mg, carbohy-
drate 2.2 g (1 g sugars), ash 3.3g, Ca 505mg, Fe 0.4 mg, Mg 20 mg,
P 354 mg, K 76 mg, Na 627 mg, Zn 2.9 mg, Se 17 µg, vitamin A
179 µg RE (174 µg retinol, 57µg carotenoids), E 0.2 mg, K 2.3 mg,
B
1
0.03 mg, B
2
0.28 mg, niacin 0.1 mg, B
6
0.04 mg, folate 7 µg, B
12
2.3 µg, pantothenate 0.1 mg. A 40 g serving is a source of P, a good