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Tự điển Food Science, Technology And Nutrition - Vần S

Tham khảo tài liệu 'tự điển food science, technology and nutrition - vần s', nông - lâm - ngư, nông nghiệp phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 418 acids and whence the food is returned to the mouth for further mastication chewing the cud the reticulum where further bacterial fermentation produces volatile fatty acids the omasum and the abomasum or true stomach. The bacterial fermentation allows ruminants to obtain nourishment from grass and hay which cannot be digested by monogastric animals. rumpbone Cut of meat USA aitchbone UK loin or haunch. rush nut See tiger nut. rusk 1 Sweetened biscuit or piece of bread or cake crisped in the oven especially as food for young children when teething. 2 Cereal added to sausages and hamburgers. rutabaga American name for swede. rutin The disaccharide derivative of quercitin containing glucose and rhamnose. Found in grains tomato stalk and elderflower. Not known to be a dietary essential or to have any function in the body. See also flavonoids. rye Grain of Secale cereale the predominant cereal in some parts of Europe very hardy and withstands adverse conditions better than wheat. Rye flour is dark and the dough lacks elasticity rye bread is usually made with sour dough or leaven rather than yeast. Composition 100g water 10.9g 1402kJ 335kcal protein 14.8 g fat 2.5 g of which 18 saturated 18 mono-unsaturated 65 polyunsaturated carbohydrate 69.8g 1g sugars fibre 14.6 g ash 2 g Ca 33 mg Fe 2.7 mg Mg 121 mg P 374 mg K 264mg Na 6mg Zn 3.7mg Cu 0.4mg Mn 2.7mg Se 35.3pg vitamin A 1 pg RE 217pg carotenoids E 1.3mg K 5.9mg B1 0.32 mg B2 0.25 mg niacin 4.3 mg B6 0.29 mg folate 60 pg pantothenate 1.5mg. Ryle tube A narrow rubber tube with a blind end containing a lead weight with holes above this level for removing samples of the contents from the stomach at intervals after a test meal. See also rehfuss tube. RyvitaTM A rye crispbread. S S - and R- See r- and s-. saccharases Enzymes including invertase that hydrolyse sugars to their constituent monosaccharides. saccharic acid The dicarboxylic acid derived from glucose. 419 saccharimeter polarimeter used to determine the purity .