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Tự điển Food Science, Technology And Nutrition - Vần H

Tham khảo tài liệu 'tự điển food science, technology and nutrition - vần h', nông - lâm - ngư, nông nghiệp phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 227 Dextran gums a-D-glucose polymers produced by Leuconos-toc mesenteroides. Xanthan gum produced by Xanthomonas campestris. gum arabic gum acacia Exudate from the stems of Acacia spp. the best product comes from A. senegal. Used as thickening agent as stabiliser often in combination with other gums in gum drops and soft jelly gums and to prevent crystallisation in sugar confectionery. gumbo 1 American Creole soup or stew made from okra onions celery and pepper flavoured with filé powder powdered dried sassafras leaves and containing chicken meat fish or shellfish. 2 See okra. gum British Partly hydrolysed starch dextrin. gum chewing See chewing gum. gum drops fruit gums sugar confectionery based on sucrose and glucose with gum arabic hard gums or a mixture of gelatine and gum arabic soft gums . gum tragacanth Obtained from the trees of Astralagus spp. used as a stabiliser. gur Mixture of sugar crystals and syrup brown and toffee-like made by evaporation of juice of sugar cane also called jaggery. gustin ziNC-containing protein associated with taste acuity. See also hypogeusia dysgeusia. gut See GASTROINTESTINAL TRACT. Guthrie test Test for a number of genetic diseases especially phenylketonuria based on measuring the concentrations of amino acids in a small sample of blood taken by pricking the heel of the child a few days after birth by biological assay using mutated bacteria for which the amino acid is a growth factor. Now largely superseded by chromatographic methods. gut sweetbread See pancreas. GYE Guinness yeast extract see yeast extract. gyle alcohol solution formed in the first stage of vinegar production 6-9 alcohol. Subsequent fermentation with Acetobac-ter spp. converts the alcohol to acetic acid. H HACCP Hazard analysis of critical control points. A technique for identification of stages in a process e.g. in food manufacture where there are risks that can be anticipated assigning a degree of seriousness and identifying control mechanisms. hachis .