Từ điển công nghệ thực phẩm - Q

Q
QTL Abbreviation for quantitative trait loci.
Quail eggs Eggs produced by quails. Considered as
a delicacy. Consist of approximately 13% protein and
11% lipids, and have a mean weight of 11 g. Egg
shells may be a variety of colours, but are often light
brown with dark speckles.
Quail meat Meat from quails, commonly from
farmed bobwhite quails (Colinus virginianus) or Japa-
nese quails (Coturnix coturnix). Farmed quail meat
tends to be white in colour, delicately flavoured and
very tender. In comparison, wild quail meat can be
very richly flavoured, but it can also be tough; conse-
quently, it benefits from application of marinades or
slow pot-roasting, which soften the meat.
Quails Several species of migratory, short-tailed birds
belonging to the Phasianidae family, which are hunted
for quail meat or farmed for production of quail meat
and quail eggs.
Quality assurance Planned and systematic actions
necessary to provide adequate confidence that goods or
services will satisfy given requirements. For the food
industry, this is a customer-focused management sys-
tem, whose aim is to guarantee food safety and consis-
tent product quality by application of production, proc-
essing and handling standards. Proactive food safety
programmes, in particular those based on Hazard
Analysis Critical Control Point (HACCP) princi-
ples, are the foundation of many food quality assurance
systems.
Quality control A system of maintaining standards in

manufactured products by testing a sample against the
specification.
Quantitative descriptive analysis Comprehensive
system used in sensory analysis that covers sample
collection, assessor screening, vocabulary develop-
ment, testing and data analysis. Quantitative descrip-
tive analysis (commonly abbreviated to QDA) uses
small numbers of highly trained assessors. Once the
training sessions have established satisfactory panel
performance, and removal of ambiguities and misun-
derstandings, the test samples can be evaluated. This is
carried out in replicated sessions using experimental
designs that minimize biases. Three major steps are
required: development of standardized vocabulary;
quantification of selected sensory characteristics; and
analysis of results by parametric statistics.
Quantitative trait loci Location of genes that affect
traits which can be measured on a quantitative (linear)
scale. These traits are usually affected by more than
one gene and also by the environment. Examples of
quantitative traits are body wt. and plant height. Ab-
breviated to QTL.
Quarg German soft cheese made from cow milk.
Can be made from whole, skim or semi-skimmed milk
or buttermilk. Skim milk powders are sometimes
added, giving a gritty texture. Ripens within a few
days. The moist, white product has a light taste and is
usually sold in pots. Also known as quark.
Quartirolo cheese Italian soft cheese similar to
Taleggio cheese. Also made widely in Argentina

where it is known as Cuartirolo Argentino cheese.
Quassin
Triterpenoid produced in the bark of the plant
Quassia amara. Used as a bittering agent in foods and
beverages.
Quaternary ammonium compounds Cationic
surfactant ammonia salts in which the nitrogen atom is
bonded to four organic groups. Used as antiseptics,
disinfectants or preservatives due to their antim-
icrobial activity. Commonly used for disinfection
of equipment in dairies and breweries.
Quercetin Flavonol aglycone distributed widely in
plants and found in many foods and beverages. Ex-
hibits a range of biological activities including anti-
oxidative activity. Forms the glycosides quer-
citrin and rutin with rhamnose and rutinose, re-
spectively.
Quercitrin Flavonol glycoside formed from
quercetin and rhamnose. Distributed widely in
plants and found in many foods and beverages. Ex-
hibits a range of biological activities including anti-
oxidative activity.
Queso Blanco cheese Mexican soft cheese made
from cow milk. Traditionally produced from skim
milk or whey coagulated with lemon juices. Fla-
vour is milky and fresh. Has an elastic texture which
holds its shape when heated, making it ideal for prepa-
ration of dishes such as stuffed chicken breasts, stuffed
peppers, enchiladas and burritos.
354

Queso fresco cheese Quorum sensing
Queso fresco cheese Mexican soft cheese made
from a mixture of cow milk and goat milk. Mild,
with a fresh acidity and grainy texture; softens but does
not melt when heated. Used in cooking and also in
salads.
Quiches Rich, savoury tarts comprising pastry
cases filled with egg custards containing ingredients
such as vegetables, meat, cheese and sea foods.
Quillaja saponins Group of saponins derived from
the tree Quillaja saponaria. Non-ionic surfactants
with good resistance to salt and heat and high stability
at acid pH. Used as foaming agents in foods and
beverages.
Quinalphos Organophosphorus insecticide and acari-
cide used for control of a wide range of insect pests
on fruits, vegetables and cereals. Classified by
WHO as moderately hazardous (WHO II). Also known
as bayrusil and ekalux.
Quince jams Jams made using quinces (Cydonia
oblonga).
Quince juices Fruit juices extracted from quinces
(Cydonia oblonga).
Quinces Fruits produced by the shrub Cydonia ob-
longa. Usually resemble pears in shape, and are light
golden-yellow, green or orange in colour. Fruits are a
good source of potassium and vitamin C. Generally
unpalatable when raw, but have a good flavour when
cooked. The flesh turns pink when cooked. Contain
high levels of pectins, ensuring that any jelly made

with them will set easily. Used to make jams, jellies,
marmalades, quince juices and
flavourings.
Quinic acid Organic acid that, together with caffeic
acid, is a constituent of chlorogenic acid, an anti-
fungal metabolite found in certain higher plants.
Quinic acid can interact with proteins, influencing
their function and digestibility.
Quinine Bitter alkaloid isolated from cinchona bark,
derivatives of which are used in the treatment of ma-
laria. Also used as a bittering agent in carbonated
beverages, especially tonic waters, although high
doses are thought to be toxic.
Quinoa A pseudocereal comprising the high protein
dried fruits and glutinous seeds of the plant Cheno-
podium quinoa or C. album, which is native to Chile
and Peru. Used to make flour and bread. Rich source
of iron and vitamin B
1
.
Quinoa flour Food produced by milling seeds of
quinoa, a pseudocereal. Can be used in wheat-based
and gluten-free baking.
Quinolones Group of synthetic antibiotics used to
combat a wide range of diseases in animals and farmed
fish. Commonly used examples include oxolinic acid
and nalidixic acid, which show activity against
Gram negative bacteria only. Second generation
quinolones (containing a fluorine or piperazino moi-
ety) show broader antibacterial activity; examples

include ciprofloxacin and sarafloxacin.
Quinones Aromatic dioxo compounds that are usually
coloured and are constituents of many natural pig-
ments; intermediate products of enzymic brown-
ing. Their derivatives include the K vitamins. They
function in aerobic and anaerobic electron transport
chains, in photosynthesis, and as carriers of reducing
equivalents between dehydrogenases and terminal
enzyme complexes.
Quintozene Soil applied fungicide that controls a
wide range of soil borne plant diseases. Classified
by WHO as unlikely to present acute hazard in normal
use. Also known as pentachloronitrobenzene.
Quito orange Alternative term for naranjilla.
Quorn Trade name for textured mycoprotein ob-
tained from the filamentous fungus Fusarium
graminearum A3/5. Commonly used as meat substi-
tutes, e.g. in sausages and ready meals, or sold
as unflavoured chunks or mince for use in home
cooked dishes. Originally conceived as a protein-rich
food, now usually promoted as a healthy food that is
high in fibre and low in calories and saturated
fats.
Quorum sensing Mechanism through which com-
munication occurs among bacteria and some social
insects. In bacteria, this involves the accumulation
and detection of signalling molecules (autoinducers)
secreted by other bacteria. Usually communication is
between bacteria of the same species; however, recog-
nition of signals produced by other species has been

shown. Used by a bacterium to monitor the number of
bacteria within an environment and co-ordinate a re-
sponse to an environment. Important for successful
virulence
of some pathogens
or formation of
biofilms.
R
Rabadi Traditional fermented food of India, prepared
by fermentation of a mixture of flour, made usually
from pearl millet, and buttermilk. Cereal flour may
be partially substituted by that prepared from soy-
beans or other vegetables.
Rabbitfish Marine fish species (Chimaera mon-
strosa) found in the northeast Atlantic. Of little com-
mercial value, but livers are sometimes utilized as a
source of oils.
Rabbit meat Meat from wild or farmed rabbits.
Rabbit carcasses have a high meat to bone ratio; a
high proportion of the carcass is edible meat. Meat
from young rabbits tends to be more tender and succu-
lent than meat from older rabbits. Rabbits are sold
whole or jointed into back legs, forelegs, saddle and
fillets. The highest quality meat is found in the rabbit
thigh. Farmed rabbit carcasses tend to be larger than
those of wild rabbits. Farmed rabbit meat tends to be
whiter in colour, is covered by a thin layer of fat and
is generally more tender, more delicately flavoured and
juicier than wild rabbit meat. Wild rabbit meat is very
lean and, consequently, can be tough and dry when

cooked.
Rabbits Burrowing, plant-eating mammals belonging
to the Leporidae family, that are farmed and hunted for
rabbit meat and fur production.
Rabri Concentrated and sweetened buffalo milk
product with a flaky/layered texture. Popular in India.
Traditionally, milk standardized to 6% fat is heated at
approximately 90qC with repeated removal of clotted
cream (malai), sugar is added to the concentrated
milk and finally the clotted cream is added back to the
concentrated sweetened milk. In a commercial method,
shredded chhana or paneer is used in place of clot-
ted cream. Rabri has a relatively short shelf life.
Racemases Includes members of subclass EC 5.1.
These isomerases catalyse the racemization of a
centre of chirality and are subdivided according to
their substrates; amino acids (EC 5.1.1), hydroxy
acids (EC 5.1.2), carbohydrates (EC 5.1.3) and
other compounds (EC 5.1.99).
Racking Process of drawing off wines or beer from
the sediment in the barrel.
Raclette cheese Semi-firm, salted cheese, with a
pale yellow colour and a light brown rind, made from
cow milk. Originates from the Swiss canton of Valais
but is also made in the French regions of Savoie,
Franche-Comte and Bretagne. Cheese flavour is in-
tensified, and its elasticity improved, by heating,
usually in front of a fire or under a hot grill. The
melted cheese is scraped off onto various dishes such
as boiled potatoes, cold meat and gherkins. Can

also be used in fondues.
Ractopamine ȕ-Adrenergic agonist which increases
nitrogen retention and protein synthesis, enhances
lipolysis, suppresses lipogenesis and increases rate of
weight gain and feed conversion efficiency in farm
animals. Rapidly absorbed and eliminated from animal
tissues; residues rarely persist in any organs beyond 10
days.
Radiation Energy emitted in the form of electromag-
netic waves or subatomic particles.
Radicals Highly reactive molecular species which
possess an unpaired electron. Often formed by the
splitting of a covalent bond. May react with macro-
molecules (especially DNA and proteins), causing
them damage.
Radical scavenging activity Ability to trap organic
free radicals formed by the splitting of molecular
bonds. This protects cellular membranes from oxida-
tive destruction and ultimately prevents DNA damage
caused by the action of the radicals which can lead to
carcinogenesis. Substances with high radical scav-
enging activity include antioxidant vitamins, such as
Į-tocopherol.
Radioactive contamination Contamination that
is caused by the presence of radioactive materials, such
as radioelements.
Radioactivity Emission of ionizing radiation or parti-
cles caused by the spontaneous disintegration of
atomic nuclei.
Radioelements Elements that undergo spontaneous

disintegration of their nuclei with the emission of sub-
atomic particles (Į-particles and ȕ-particles) or elec-
tromagnetic rays (X-rays and gamma rays).
Radiofrequency Electromagnetic wave frequency
between audio and infrared. Radiofrequency technol-
356
Radioimmunoassay Raisins
ogy is used in a number of food processing applica-
tions, including heating, drying, tempering, de-
frosting and pasteurization.
Radioimmunoassay Immunological technique in
which a substance is measured by its ability to compete
with a radioactively labelled form for binding to spe-
cific antibodies. Concentration of the substance is de-
termined by comparing inhibition of binding with that
caused by a series of standards.
Radioisotopes Isotopic forms of elements that are
radioactive and undergo radioactive decay, properties
that make them useful in various analytical tech-
niques and for studying metabolic pathways.
Radiometry Technique for measurement of incident
radiation using radiometers that can be tuned to spe-
cific frequencies.
Radionuclides Radioactive species of atoms that
decay into products that themselves decay, the se-
quence of which constitutes a radioactive series.
Radishes Common name for Raphanus sativus, the
fleshy roots of which are consumed. Roots vary in
colour, size and shape. Western or small radishes,
which contain moderate amounts of vitamin C, are

generally used raw to add colour, crispness and
pungency to salads and sandwiches. Oriental
radishes, such as Japanese radishes, produce very
large roots which are sold in the UK as mouli or ret-
tich. Other types of radish include rat-tailed radishes,
which produce edible pods, and leaf radishes, which
are grown for fodder.
Radish sprouts Sprouts formed by germination
of radish seeds. Rich source of vitamin C, vitamin
A, calcium and folic acid. Eaten raw in salads and
sandwiches. Have a pungent, peppery flavour.
Radium Radioactive element with the chemical sym-
bol Ra.
Radon Radioactive element with the chemical symbol
Rn.
Radurization Low-level ionizing radiation treatment
designed to enhance the shelf life of food by reducing
the level of spoilage microorganisms present.
Raffinose
Oligosaccharide composed of 3 sugar resi-
dues, i.e. fructose
, glucose and galactose
. Con-
sidered one of the antinutritional factors in leg-
umes due to its tendency to cause flatulence.
Raftiline Obsolete trade name for inulin food ingredi-
ents extracted from chicory roots. Now marketed by
the Orafti Group under the trade name Beneo
TM
inulin.

The products are mixtures of oligo- and polysaccha-
rides, which can stabilize water in foods into a creamy
structure with the same mouthfeel as fat. Used as fat
substitutes and stabilizers in a wide range of low
fat food applications.
Raftilose Obsolete trade name for oligofructose food
ingredients produced by partial enzymic hydrolysis
of chicory inulin. Now marketed by the Orafti Group
under the trade name Beneo
TM
oligofructose. The
products consist of oligofructose, glucose, fructose
and sucrose in varying combinations. Used as sugar
substitutes in a wide range of food applications, and
can be blended successfully with artificial sweeten-
ers.
Ragi Cereal plant, Eleusine coracana, that is an impor-
tant food grain in India and Africa. Used in porridges
and gruel, and to make beer. Alternative term for
finger millet. Also the Indonesian name for fer-
mented and dried balls of roasted rice flour (other
flours may be used as a substitute, e.g. cassava or mil-
let) that contain a mixture of microorganisms and
are used as starters for fermented foods such as
tape.
Ragout Richly seasoned dishes made by stewing
meat and/or vegetables. Preparation usually in-
volves slow cooking over a low heat. Also refers to
sauces for pasta, noodles or other starchy foods.
Ragusano cheese Italian hard cheese made from

raw cow milk. Curd is heated and stretched until it
becomes rubbery before being pressed and left to dry.
During ripening the cheese is rubbed with oil and
vinegar giving a strong savoury flavour to the ma-
ture product.
Rahat Alternative term for Turkish delight.
Rahnella aquatilis Species of bacteria of the family
Enterobacteriaceae which can cause spoilage of
vegetables, fish and dairy products. Also used in
biotechnology for the production of lactan
gums
.
Rainbow trout Salmonid
fish species (Oncorhynchus
mykiss) predominately found in freshwater; indigenous
to geographical areas linked to the East Pacific Ocean,
but introduced worldwide. An important food fish with
high commercial value; cultured in large numbers
around the world. Marketed and consumed in a variety
of forms, including fresh, frozen, smoked and canned.
Raising agents Bakery additives that are used for
chemical leavening of cakes. Raising agents, such as
baking powders (mixtures of tartaric acid and so-
dium bicarbonate), produce CO
2
on addition of liq-
uid, such as water or milk. On baking, the gas bubbles
expand but are trapped by the protein and starch of
the flour, and become set as the liquid in the cake mix
evaporates.

Raisins Dried grapes, usually made from Thompson
seedless grapes. Prepared by sun or mechanical dry-
ing. Rich in iron with a high sugar content and a
range of vitamins and minerals. Eaten out of hand
or used in bakery products and various dishes.
357
Raki Raspberry juices
Golden raisins are amber in colour due to treatment
with sulfur dioxide, and are dried with artificial heat,
giving a plumper and moister product that is preferred
to common raisins for cooking. Muscat raisins are
dark and sweet and used in fruit cakes.
Raki Aniseed flavoured spirits made in Turkey.
Rakia Spirits made from grapes or other fruits in
Bulgaria and adjacent regions.
Rakkyo Common name for Allium chinense, a plant
grown for its bulbs, that resemble small shallots.
Eaten raw or cooked, but most commonly used for
pickling.
Raman spectroscopy Technique based on meas-
urement of scattering of incident light from lasers
upon striking a sample. Raman scattered light is of a
different wavelength from the incident light. The dif-
ference in energy between the incident light and Ra-
man scattered light is the energy required to make a
molecule vibrate or rotate. A Raman spectrum is built
up of the energy difference at different intensities, with
clear bands representing functional groups. This tech-
nique is able to provide information about concentra-
tion, structure, and interaction of biochemical mole-

cules within intact cells and tissues in a nondestructive
way, without homogenization, extraction or use of
dyes or other labelling agents. Recognized as an ana-
lytical tool within different areas of food science,
one such area being the rapid and non-destructive qual-
ity assessment of foods for in-line purposes.
Rambutan Fruits produced by Nephelium lapaceum.
Rich in vitamin C. The outer skin is covered with red
or yellow spines and encloses the edible white to pink
flesh, in the centre of which is a seed. Flavour varies
from sweet to acid according to cultivar; the former
are eaten fresh and the latter cooked. Fruits are also
available canned.
Ram meat Meat from rams (adult male sheep),
alternatively known as mutton. When produced from
early maturing breeds, carcass and eating qualities tend
to be good. However, meat from older rams tends to be
darker in colour and may have an undesirable aroma
and flavour.
Ram muscles Alternative term for mutton.
Ramp Common name for Allium tricoccum, a pungent
vegetable also known as wild leek. An aroma similar
to onions is combined with a strong garlic flavour.
Culinary and medical applications are similar to those
of garlic.
Rams
Uncastrated adult male sheep
. Although often
kept solely for breeding, they may be reared for pro-
duction of mutton. They produce lean meat more ef-

ficiently than female or castrated male sheep.
Rancidity Sensory properties relating to the extent
to which the flavour of a product containing fats or
oils is perceived to be rancid (sour or stale). Caused by
oxidation of unsaturated fatty acids in fats and
oils, resulting in the characteristic disagreeable flavour
and aroma. Occurs slowly and spontaneously, and is
accelerated by light, heat and certain minerals. Rancid-
ity in foods may be prevented by proper storage,
and/or the addition of antioxidants. Peroxide val-
ues are used as a measure of rancidity of oils and fats.
Randomly amplified polymorphic DNA Amplifi-
cation of randomly selected genomic sequences by
PCR under low stringency conditions using arbitrary
primers. Can be used to determine taxonomic identity,
study genetic diversity, generate probes and analyse
mixed genome samples. Usually abbreviated to RAPD.
RAPD Abbreviation for randomly amplified poly-
morphic DNA.
Rapeseed meal Residue remaining after rapeseed
oils have been extracted from rapeseeds. Rich in
proteins and minerals, but use in foods is limited
due to the presence of antinutritional factors, such
as glucosinolates.
Rapeseed oils Oils extracted from rapeseeds,
Brassica napus. Rich in erucic acid, although varie-
ties producing oils low in erucic acid have been devel-
oped. Rich in monounsaturated fatty acids and
low in saturated fatty acids. Often used as cook-
ing oils. Also known as canola oils.

Rapeseeds Seeds produced by Brassica napus
and
used as a source of rapeseed oils. Also known as
canola seeds.
Raphia Genus of palms. Stems of some species are
used in the production of palm wines.
Ras cheese Egyptian hard cheese made from cow
milk, buffalo milk
or a mixture of both, raw or pas-
teurized.
Rasogolla
Sweetened dairy product prepared from
chhana. Chhana is mixed with flour and other con-
stituents, divided into balls and cooked in sugar syr-
ups.
Raspberries Berries produced by some species of
the genus Rubus. R. idaeus produces red berries, al-
though it has some less common yellow-fruited culti-
vars. R. occidentalis produces black fruit, while purple
berries are produced by hybrids. Rich in vitamin A
and vitamin C. Eaten out of hand and used in making
desserts, jams, jellies and beverages.
Raspberry juices Fruit juices extracted from
raspberries (Rubus spp.). Good sources of ellagic
acid (one of the anticarcinogens), quercetin and
anthocyanins (powerful antioxidant com-
pounds).
358
Ravioli Recombined foods
Ravioli Small square parcels of pasta which are usu-

ally stuffed with meat mince or cheese and served
in tomato-based sauces.
Raw milk Milk that has not been heat treated to de-
stroy disease or spoilage causing microorganisms.
Used to make some products, especially cheese, but
not usually drunk. Sale of raw milk for drinking is pro-
hibited in many countries. Also called unpasteurized
milk.
Ray General name used for a number of flattened ma-
rine fish species in the order Rajiformes; worldwide
distribution. Generally used synonymously with
skate. Many species are utilized as food fish, includ-
ing Raja clavata (thornback ray), R. asterias (starry
ray) and Leucoraja fullonica (shagreen ray). Flesh
tends to be firm and white with a sweet flavour; fins
may also be consumed. Marketed fresh, frozen,
smoked and salted.
Raya seeds Seeds extracted from Brassica juncea
or B. carinata. Potential use as oilseeds.
Razor shells Any of a number of marine bivalve
molluscs with elongated shells. Found in sediments
on Atlantic and Pacific shores. Some species are con-
sumed, including Siliqua patula (razor clam) and Ensis
ensis (pod razor).
RDA Abbreviation for recommended dietary al-
lowance.
RDI Abbreviation for recommended daily intake.
Reactive nitrogen species Potent oxidants
formed from nitric oxide. Cause inflammation and
have been linked to ageing, cancer and other condi-

tions. May be formed by reaction of nitrates (e.g. in
leafy vegetables) or nitrites (e.g. in cured meat)
with other dietary components or gastric acid. Also
generated as part of an innate host defence mechanism
against microbial infection. May be inhibited by die-
tary antioxidants
, such as quercetin and isofla-
vones.
Reactive oxygen species Small, highly reactive
moieties causing harmful effects in humans, such as
DNA damage and cell damage, leading to oxidative
stress and increased risk of cardiovascular dis-
eases and cancer. Formed as by-products of O
2
me-
tabolism and include oxygen ions, free radicals,
peroxides and superoxides. Various dietary com-
ponents (e.g. polyphenols) react with the above,
neutralizing their effects and potentially providing
health benefits.
Ready meals Convenience foods prepared indus-
trially to a set meals recipe usually by cook freeze or
cook chill processing, and requiring no further
preparation by the consumer other than reheating.
Ready to eat foods Convenience foods that re-
quire no further preparation by the consumer, such as
fast foods, food bars, ready to eat meals and
ready to eat cereals. Similar to ready to serve
foods.
Ready to eat meals Convenience foods in the

form of meals that require no further preparation by
the consumer. Similar to ready meals.
Ready to serve foods Convenience foods re-
quiring no further preparation by the consumer, other
than reheating where appropriate. Examples include
ready to serve dairy desserts, gravy, salads,
soups and beverages. Similar to ready to eat
foods.
Rearing Agricultural term relating to breeding and
raising of animals as sources of foods.
Rebaudiosides Sweet glycosides of the diterpene
derivative steviol, which are 400 times sweeter than
sugar. Found in leaves of Stevia rebaudiana, along
with stevioside. Can be used as natural, non-
nutritive, heat-stable sweeteners in foods and bever-
ages. Less bitter than stevioside. Their use in foods is
permitted in some countries, but not in others.
Recipes A set of instructions that provide details on
how to prepare culinary dishes and certain beverages.
Information may include: ingredients required and
their quantities, a step-by-step list of directions, prepa-
ration time, cooking instructions and number of serv-
ings provided. Some recipes may also give nutritional
information, usually per portion, such as the contents
of fats, carbohydrates, proteins
, salt and
calo-
ries.
Recombinant enzymes Enzymes produced by
recombinant DNA techniques. DNA encoding the en-

zyme of interest is manipulated in vitro and trans-
formed into an appropriate cell type where it is ex-
pressed.
Recombinant microorganisms Genetically
modified microorganisms that contain DNA or
genes from different sources. Produced using ge-
netic engineering techniques.
Recombinant proteins Proteins produced by re-
combinant DNA techniques. DNA encoding the pro-
tein of interest is manipulated in vitro and transformed
into an appropriate cell type where it is expressed.
Recombination Process similar to reconstitution,
but involving addition of substances other than water
which have been removed from the product. Examples
include addition of butterfat as well as water to dried
skim milk to make recombined milk of the desired
fat content.
Recombined foods Products made in a similar way
to reconstituted foods, but with the addition of
359
Recombined milk Redcurrants
substances other than water which have been removed
from the product in its original form during processing.
Examples include recombined milk, made by addi-
tion of butterfat, as well as water, to dried skim
milk to achieve the desired fat content in the final
product.
Recombined milk Dairy product made by reconsti-
tuting dried milk with water and other components
such as a fat source (e.g. butter) to give a composition

similar to that of milk.
Recommended daily intake Amounts of nutrients
greater than the requirements of almost all members of
the population, determined on the basis of the average
requirement plus twice the standard deviation, to allow
for individual variation in nutrient requirements
and thus cover the theoretical needs of 97.5% of the
population. Commonly abbreviated to RDI.
Recommended dietary allowance The average
daily dietary intake level of individual nutrients that
is sufficient to meet the nutrient requirements of
most healthy individuals in a particular gender and age
group. Comprises a component of the dietary reference
intakes (DRI), and commonly abbreviated to RDA.
Reconstituted foods Foods that have undergone
reconstitution before consumption, often by addi-
tion of a liquid. Examples include soups and bakery
products made from mixes, and fruit juices made
from concentrates.
Reconstituted meat products Alternative term for
restructured meat products.
Reconstitution Restoration of a product to its original
state and consistency, often achieved by adding a
liquid, usually water. Includes addition of water to
concentrates and powders.
Rectification One of two general methods, the other
being simple distillation, used to separate a substance
or a mixture of substances from a solution through va-
porization. Distillation usually involves boiling a liq-
uid and condensing the vapour that forms in a still. In

simple distillation, all the distillate is removed from the
still after collection. In rectification, part of the distil-
late flows back into the still. This portion comes into
contact with the vapour being condensed and enriches
it. Rectification can also be undertaken using large
towers (fractionating columns). As the mixture to be
separated is heated, its vapours rise through these col-
umns. Substances that boil at the lowest temperatures
form the first fractions. Their vapours rise highest and
are carried off by pipes near the tops of the fractionat-
ing columns. Separate pipes carry off different frac-
tions at various levels. Reflux (return) of some distil-
late to the columns produces the most efficient condi-
tions for this method of distillation. Rectification can
be carried out with a continuous feed of liquid. During
manufacture of
vodka, by-products of distillation,
such as methanol, are removed from the distillate by
rectification using a continuous still.
Recycling
Reuse of renewable resources in an effort
to maximize their value, reduce waste, and reduce en-
vironmental disturbance. Food packaging wastes such
as paper, glass and plastics are often recycled.
Red beans Dark red beans used in making chilli con
carne and refried beans. Also used in red beans and
rice, a dish that is popular in the southern states of the
USA.
Red beets Roots of some varieties of Beta vulgaris.
Eaten cooked as a vegetable and in salads. Also avail-

able canned. Leaves are sometimes consumed as a pot
herb.
Red cabbages Cabbages containing antho-
cyanins as pigments, giving them a red colour.
Rich source of vitamin C. Flavour is generally
milder and sweeter than that of other types of cabbage.
Eaten as a cooked vegetable or raw in salads and
coleslaw. Also popular for pickling.
Red chillies General term for chillies which are red
in colour. Immature chillies are green in colour and,
depending on the variety, may change in colour during
ripening to red, orange, yellow or brown. Thus, all
red chillies are mature fruits. Most common type used
for preparation of chilli powder. In general for chillies
there is no correlation between pungency and colour.
Red clover Common name for Trifolium pratense. A
rich source of isoflavones. The young leaves and
flowers of these plants can be used in salads and
soups, the seeds can be sprouted and used in salads,
and a sweet herb tea can be made from the fresh or
dried flowers. Employed as a herbal remedy for vari-
ous ailments, such as respiratory problems and skin
conditions, and may be used to relieve symptoms of
premenstrual syndrome and menopause due to its high
content of phytoestrogens. Also used for grazing
cattle and other animals.
Red crabs Common name used for several species of
marine crabs occurring along Pacific coasts, princi-
pally Pleuroncodes planipes and Chaceon quin-
quedens

. Marketed in a variety of forms, including
fresh cooked whole crab, cooked leg meat, canned
meat and pastes.
Redcurrant juices Fruit juices extracted from red-
currants (Ribes rubrum).
Redcurrants Red berries produced by Ribes ru-
brum. Rich in vitamin C. Eaten out of hand or used as
components of preserves, jellies and sauces, es-
pecially Cumberland sauce.