Từ điển công nghệ J

J
Jaboticaba Purple, grape-like fruits produced by
trees of the genus Myrciaria, particularly M. cauli-
flora, but also M. jaboticaba, M. tenella and M. trun-
ciflora. Eaten fresh or used to make fruit juices,
jams and alcoholic beverages.
Jackals Nocturnal, wolf-like mammals of the family
Canidae that are native to Africa, Asia and south east
Europe. There are three species: the golden jackal
(Canis aureus); the side-striped jackal (C. adustus);
and the black-backed jackal (C. mesomelas). Jackals
are known as scavengers, but also hunt and may prey
upon poultry and other livestock. They are killed in
some regions for their meat.
Jack beans Seeds of Canavalia ensiformis. Mature
seeds must be boiled in water before consumption be-
cause of the presence of toxic constituents. Immature
seeds and pods are also eaten. When roasted, seeds are
used as coffee substitutes. The source of conca-
navalin A.
Jack fruits Alternative term for jak fruits.
Jack mackerel Alternative term for horse mack-
erel.
Jaggery Unrefined brown coloured sugar produced
mainly in India by evaporation of sugar cane
juices. Also known as gur.
Jak fruits Fruits produced by Artocarpus heterophyl-
lus (A. integrifolia) and related to breadfruit and
figs. One of the largest cultivated fruits, weighing
usually up to 20 kg. When ripe, jak fruits are eaten
raw, while flesh and seeds of green fruits are eaten

cooked, commonly in curries. Also known as jack
fruits.
Jalapeno peppers Small smooth-skinned chillies
originating in Mexico. Usually about 5 cm long and
1.5 cm in diameter.
Colour varies from dark green to
bright red when ripe. Range in spiciness from hot to
very hot, but the extremely hot veins and seeds are
easy to remove. Available fresh, canned or dried. Used
to add spiciness to Mexican dishes, sauces and other
dishes, or served stuffed and deep fried. Smoked jala-
penos are known as chipotles. Also used in jalapeno
cornbread.
Jams Conserves made by boiling whole fruits with
sugar to form fruit pulps. Called jelly in the USA.
Japanese apricots Small yellow fruits produced by
the ornamental tree Armeniaca mume (Prunus mume).
Eaten raw or used to make fruit juices and pickles.
Also known as ume or mei.
Japanese chestnuts Large fruits produced by Cas-
tanea crenata. The flesh is creamy and sweet, but the
outer peel is difficult to remove.
Japanese flounders Marine flatfish species
(Paralicthys olivaceus) from the flounder family
(Paralicthyidae), which occurs in the western Pacific
Ocean. Highly prized as a food fish in Japan. Usually
marketed fresh. Also known as hirame and bastard
halibut.
Japanese pears Oriental pears produced by Pyrus
serotina or P. pyrifolia. Also referred to by many other

names, including Asian pears, Chinese pears and
sand pears.
Japanese pepper Common name for Xanthoxylum
piperitum or sansho. The leaves are used in season-
ings or as spicy vegetables in Japanese cooking.
Japanese plums Large, yellow to red fruits pro-
duced by Prunus salicina. Alternatively, another name
for loquats, small yellow fruits produced by Eriobo-
tyra japonica.
Japanese radishes Oriental type of Raphanus sati-
vus with long, mild flavoured roots of up to 20 kg in
weight. Traditionally used in soups and sauces or
cooked with meat. Sold in the UK as mouli or rettich.
Also known as daikon.
Jarlsberg cheese Norwegian hard cheese made
from cow milk. It has a similar consistency, tex-
ture and hole formation to Emmental cheese, but a
more nut-like and sweeter flavour. The cheese is
golden yellow in colour, and contains holes of various
sizes. It is used as a table, dessert or sandwich cheese.
Jasmine Natural flavourings with warm, spicy char-
acteristics derived from flowers and leaves of jasmine
(Jasminus spp.). Predominant flavour compounds
and aroma compounds include jasmonates, jas-
mones, benzyl acetate, indol and eugenol.
Jasmonic acid Jasmonic acid and methyl jas-
monate, collectively referred to as jasmonates, are
naturally occurring plant growth regulators in-
volved in various aspects of plant development and re-
235

Jellied milk Juniper
sponses to biotic and abiotic stresses. Used to regulate
the yield and quality of fruits and vegetables.
Jellied milk Milk to which is added sugar, flavour-
ings, thickening agents and gelling agents. Also
known as jellified milk.
Jellies Small, soft sweets, usually fruit flavoured, of
gelatinous texture, made in various shapes and often
coated with sugar. The singular term, jelly, is used to
refer to jam-like products, usually clear, that are made
from strained fruits containing pectins which are
boiled with sugar. Also refers to soft, semi-
transparent foods prepared from gelatin which are
sweetened, flavoured, cooled in a mould and eaten as
desserts.
Jelly In the UK, a term applied to fruit-flavoured
sweetened desserts set with gelatin (table jellies)
and also to clear jams made from boiled, sweetened
fruit juices. In the USA and Canada, the term is syn-
onymous with any type of jam. Also used for savoury
products with a jelly like consistency and set with gela-
tin, e.g. calf's foot jelly.
Jelly babies Jelly confectionery products formed
into stylized shapes resembling babies.
Jelly confectionery Collective term for confec-
tionery products made with jelly.
Jelly figs Fruits produced by Ficus awkeotsang.
Seeds are used in Taiwan to make jelly cakes and
jelly desserts. Also used in manufacture of soft
drinks.

Jellyfish Common name used for any free-swimming
marine and freshwater invertebrates from the phylum
Cnidaria. Some species are consumed in dried form.
Jelly rolls US term for swiss rolls, thin sponge
cakes which are covered on one side with jams and
rolled into cylinders.
Jeotgal
Traditional Korean salted and fermented sea
food sauces prepared from waste tissues of
fish or
shellfish, such as the internal organs of whelks, a
by-product of their processing.
Jerky Meat products prepared by drying long, nar-
row strips of meat, commonly beef. Also known as
jerked meat. Worldwide, various types of jerky are
produced. For example, in South Africa, a spicy ver-
sion of jerky, known as biltong, is produced, often
using game meat, and in the Caribbean, strips of
meat are soaked in a spicy marinade and then dried to
produce a version of jerky known as tasajo. The chewy
strips of dried meat do not require refrigeration and,
thus, are popular snacks. The major disadvantage of
jerky prepared from red meat is that it has high con-
tents of salt and fat; in comparison, turkey jerky is a
healthier alternative.
Jerusalem artichokes Stem tubers of Helianthus
tuberosus. White to yellow or red to blue in colour;
irregular and knobbly in shape. Consumed boiled or
baked. Rich source of inulin.
Jessenia Genus of palms, the most common species

being Jessenia bataua. Seeds are a source of palm
oils; the sweet pericarp is also eaten.
Jicama Common name for the tropical legume
Pachyrrhizus erosus or P. tuberosus. Young pods are
eaten as vegetables, but the mature seeds are poi-
sonous. Large, turnip-like tubers are thinly sliced and
eaten raw, cooked in stews and soups or pickled. Tu-
bers are used as substitutes for water chestnuts or
yams. Source of a starch similar to arrowroot.
Also known as yam beans and Mexican potatoes.
Jobs tears Edible seed kernel from the wild grass
Coix lacryma-jobi used as cereals in parts of East
Asia and the Philippines. Also known as adlay.
Jointing Cutting of animal carcasses into joints.
Jojoba oils Liquid wax esters of long chain fatty
acids
(e.g.
eicosenoic acid and erucic acid) with
long chain alcohols (e.g. eiconsanol and docosanol)
derived from jojoba seeds (Simmondsia chinensis).
Show high oxidative stability. Scarcely digestible,
they are mainly employed in non-food applications,
such as cosmetic and hair care products, but also have
been used as food additives and in coatings for
fruits.
Jojoba seeds Seeds produced by the plant Simmond-
sia chinensis, native to south western USA and north-
ern Mexico, which are the source of jojoba oils.
Similar in colour and shape to coffee beans, and
rich in tocopherols. Contain simmondsin, a cya-

nide-containing glycoside produced as a by-product in
the manufacture of jojoba oils which has potential as
an appetite suppressant.
Jowar Indian name for sorghum (Sorghum vulgare).
Also known as great millet, kaffir corn and guinea
corn.
Juiciness Sensory properties relating to the extent
to which products, such as fruits, vegetables and
meat, are juicy or succulent. In fruits and vegetables
this property is dependent upon the amount of sap re-
leased during cell fracture. In meat it is dependent
upon lipids content and moisture retention.
Jujubes Fruits produced by Zizyphus jujuba or Z.
mauritiana. Similar to dates in appearance and
flavour. Relatively high sugar content. Eaten in a
number of ways, including fresh, dried, boiled with
rice, smoked, pickled, stewed and baked. Also called
ber fruits and Chinese dates.
Juniper Berries from the common juniper tree,
Juni-
perus communis, that are used when ripe as spices.
236
Junket Jute seeds
Their pungent, bitter flavour is released by crush-
ing. Also used to flavour gin.
Junket Desserts prepared from sweetened and fla-
voured curd.
Jute Rough fibre made from the inner bark of tropical
plants belonging to the genus Corchorus, especially C.
olitorius (in India) and C. capsularis (in China). Jute

fibre is used to make jute board, a strong flexible
cardboard often used to make shipping cartons.
Also woven into sacking, and used for making wrap-
ping paper and twine.
Jute seeds Seeds from either of two Asian plants,
Corchorus capsularis or C. olitorius which may be
used as oilseeds.
K
Kachkaval cheese Hard cheese popular in the
Balkan countries, sometimes made from raw ewe
milk. Kachkaval has a smooth dry rind and an amber-
coloured interior with a moderately firm texture and
no holes. Flavour is piquant and slightly salty. Alter-
native spelling is Kashkaval cheese.
Kaempferol Member of the flavonoids group. Pre-
sent in a range of foods including many fruits and
vegetables. Displays antioxidative activity. Syn-
onymous with 3,5,7,4ƍ-tetrahydroxyflavone.
Kafirins Prolamins found in sorghum.
Kahweol Member of the terpenoids. One of the
diterpenes found in coffee which, along with
cafestol, is associated with increases in blood cho-
lesterol levels. Kahweol has also been found to dis-
play anticarcinogenicity in animal models.
Kajmak cheese Yugoslav fresh cream cheese
made from cow milk, ewe milk or goat milk.
Kakdugi Radish kimchies.
Kaki figs Alternative term for persimmons.
Kaki fruits Alternative term for persimmons.
Kalakand Sweetened dairy products that are popu-

lar in India. Made by evaporating acidified buffalo
milk.
Kalamansi juices Fruit juices extracted from
fruits of Citrus microcarpa.
Kale Non-heading cabbages with large leaves that
have a mild, cabbage-like flavour. Leaves vary in
colour and form according to variety, and are a good
source of vitamin A, vitamin C, calcium, folic
acid and iron. Used in salads and soups, or as a
side vegetable. Varieties with curled and crimped
leaves (curly kale) are most popular for human con-
sumption. Also known as borecoles and collards.
Kamaboko Japanese name for fish products con-
sisting of processed, stabilized fish mince having a
firm, elastic or rubbery texture; often used as a gen-
eral name for all surimi products made in Japan.
Various types of kamaboko are produced and classified
into several categories according to heating method,
shape or ingredients used.
Kanamycin Aminoglycoside antibiotic active against
many pathogens. Used for treatment of a variety of
infectious conditions in food animals including cattle,
sheep, swine, chickens and rabbits. maximum resi-
due limits (MRL) are specified for meat, livers,
kidneys, fats and milk from treated livestock.
Kangaroo meat Meat from kangaroos, herbivo-
rous marsupials belonging to the genus Macropus.
Kangaroo carcasses have high lean and low fat
contents; the proportion of high-value meat in kanga-
roo carcasses is greater than in sheep carcasses. The

usual meat cuts available are fillet, loin and rump (the
prime roasting and grilling cuts), topside, tail and
chopped meat. As kangaroo meat oxidizes rapidly on
contact with air, the majority is sold sealed, either vac-
uum packed or under plastic film. Kangaroo meat is
dark in colour, has a distinctive texture and flavour,
and contains predominantly polyunsaturated fats.
In addition to its nutritional benefits, kangaroo meat is
associated with a low incidence of pathogens and a
low potential for transmission of zoonoses.
Kangaroos Large, herbivorous marsupials belonging
to the genus Macropus of the Macropodidae family;
there are several species. In Australia, three species of
kangaroo are harvested commercially for kangaroo
meat production, namely the red kangaroo (M. rufus),
the eastern grey kangaroo (M. giganteus) and the west-
ern grey kangaroo (M. fuliginosus
).
Kanjan Alternative spelling for kanjang.
Kanjang Korean style soy sauces produced by
fermentation of meju (soy pastes). Alternative
spelling is kanjan.
Kanji Traditional Indian beverage made from black
carrots. Peculiar to the northern plains of India, black
carrots are black on the outside but a rich red colour
under the skin. The carrots are parboiled in water with
salt and other flavourings such as ground mustard
seeds and chilli powder. The mixture is then left to
ferment in the sun, resulting in a sour and spiced red
drink which is consumed as an accompaniment to

meals.
Kapok oils Yellow-green oils obtained from seeds
of the kapok tree (family Malvaceae) which contain
cyclopropene acids. These oils have a mild flavour
and aroma, but quickly develop rancidity upon air
238
Kapok seeds Kefir grains
exposure. Used as edible oils and for soap manufac-
ture.
Kapok seeds By-products of kapok fibre production;
used for extraction of kapok oils.
Karaya gums Exudates of Sterculia urens, a tree that
is native to India; hence, the gums are also known as
Indian tragacanth. Used as food thickeners, stabi-
lizers, emulsifiers and texturizing agents.
Kareish cheese Egyptian brine-ripened cheese
made from cow or buffalo raw milk. Slightly acidic
and salty flavour.
Kashar cheese Turkish semi hard or hard cheese
generally made from raw ewe milk, alone or mixed
with raw goat milk. Similar to Kachkaval cheese
which is popular throughout Balkan countries.
Kasseler Cured pork products prepared from the
loin of swine. Kasseler is cured and drained, and is
then smoked and cooked again in a process similar to
that used in ham production. It is a more delicate
product than ham, and cannot tolerate being tumbled or
massaged in order to increase take up of additional wa-
ter.
Kasseri cheese Greek pasta filata type cheese made

from ewe milk or a mixture of ewe milk and goat
milk. Traditionally made from raw milk, as proc-
essing procedures are considered to inhibit harmful
microorganisms. Rindless, but with a white crust.
Interior is pale yellow in colour with a springy tex-
ture. Flavour is salty and buttery, with an underlying
sweetness. Kasseri cheese is used as an alternative
to mozzarella cheese in local dishes.
Katemfe Common name for the West African shrub
Thaumatococcus daniellii which produces intensely
sweet fruits. These fruits are the source of the protein
sweetener thaumatin. Also know as sweet prayer.
Katsuobushi
Japanese name for fish products
con-
sisting of dried flesh of skipjack tuna
(bonito)
which has been fermented and smoked, and then
shaped into a stick-like form. Shavings from the dried
block arey used as condiments and form the basis of
dashi stock (a broth that forms the basis of many Japa-
nese soups).
Katyk Fermented product prepared from cream of ewe
milk.
Kava A plant (Piper methysticum; kava kava) and the
beverage made by aqueous extraction of powders pre-
pared from the rhizomes of this plant. The beverage is
consumed in the south Pacific region as a nar-
cotic/stimulant. Also used in treatment of anxiety and a
range of disorders. The pharmacologically active com-

ponents are lactones. Non-addictive, but there have
been reports of adverse effects, such as muscle weak-
ness, drying of the skin and liver damage, if consumed
over a long period of time or in high amounts.
Kawal Strong-smelling pastes prepared by fermen-
tation of leaves of the legume Cassia obtusifolia.
Rich in proteins. Used as meat substitutes in
soups and stews.
KCl Chemical formula for potassium chloride. One of
the chlorides widely used in food processing at vary-
ing levels to replace salt (NaCl), for example in
brines, in order to reduce Na levels in foods, and spe-
cifically to produce low sodium foods and salt
substitutes. Generally used in blends with NaCl to
balance perceptions of saltiness and bitterness.
Kebabs Pieces of meat, fish and/or vegetables
grilled or roasted on skewers or spits.
Kecap Indonesian soy sauces prepared by fermen-
tation of black soybeans in a 2-stage process in-
volving a solid state fermentation and a brine fer-
mentation.
Keeping quality
Alternative term for shelf life.
Kefalograviera cheese Greek hard cheese
made
usually from ewe milk.
Kefalotyri cheese Greek hard cheese made from
whole raw ewe milk or a mixture of ewe and goat
milk. The colour varies from white to yellow and it
has a tangy flavour and sharp aroma. It ripens in 2-3

months and is generally served grated over cooked
dishes. Also produced in Romania.
Kefir Alcoholic fermented milk product made tradi-
tionally by addition of kefir grains to milk. The tra-
ditional product contains alcohol and CO
2
in addition
to lactic acid, making it foaming and viscous. Since
this can cause blowing of packs, starters with few or
no yeasts and lactobacilli are used in industrial pro-
duction of kefir. Commercial kefir tends to contain
much lower amounts of alcohol than traditionally pre-
pared products. Kefir is generally more digestible than
milk and more easily tolerated by lactose-intolerant
individuals. It is marketed with various fat contents.
Kefiran One of the exopolysaccharides produced
by Lactobacillus kefiranofaciens and found in kefir
grains. Potentially useful as a food additive due to its
gelation properties. Also displays antitumour ac-
tivity.
Kefir grains Traditionally used in the culture of milk
during manufacture of kefir. An irregularly shaped,
elastic mass of microbial polysaccharides (e.g. ke-
firan), proteins (e.g. casein) and microorgan-
isms. The microflora of the grains is highly variable,
but tends to include lactic acid bacteria (e.g. strep-
tococci, leuconostocs, lactobacilli, lactococci), acetic
acid bacteria and yeasts. Fungi such as
Geotrichum candidum may also be present. Kefir
239

Kegs Killer yeasts
grains are recovered from the finished product and can
be re-used several times. However, this process is la-
borious on a large scale, so kefir grains are not used for
industrial manufacture of kefir. Kefir starters that
produce no grains are used instead.
Kegs Small barrels, often used for transportation or
storage of alcoholic beverages, especially beer.
May be made from wood, but are commonly made
from plastics or metals.
Kelp Alternative term for seaweeds of the genus
Laminaria.
Kelthane Alternative term for the acaricide dicofol.
Kenaf seeds Seeds produced by Hibiscus cannabinus
which are used as a source of edible oils.
Kenkey Corn-based product from Ghana that is made
by boiling fermented dough.
Keratin One of the structural fibrous animal pro-
teins, found in vertebrate skin and specialized epi-
dermal structures, including feathers, nails, hair,
hooves, horns and quills. Keratin-degrading microor-
ganisms and serine proteinases (keratinases) are
of interest for bioremediation of wastes from
slaughterhouses and food factories processing
meat and carcasses.
Keratinases Proteinases which catalyse the hy-
drolysis of keratin. Microbial keratinases have been
used for degradation of poultry feathers and other
wastes from slaughterhouses.
Kesari dhal Alternative term for grass peas.

Kestose Fructooligosaccharides comprising two
fructose residues and a
glucose residue. Produced
by hydrolysis of inulin or via the action of fructo-
syltransferases using sucrose as substrate.
Keta salmon Pacific salmon species (Oncorhyn-
chus keta) found in seawater and rivers along north Pa-
cific coasts. Mostly marketed as a canned product but
also sold fresh, dried-salted, smoked, and frozen.
Ketchups Synonym for catsups. Originally, a spicy
pickled fish condiment, nowadays the term refers to
various thick piquant sauces containing sugar,
spices, vinegar, and other ingredients such as to-
matoes, mushrooms, nuts or fruits. Tomato
ketchups are one of the most well known types of
ketchup and are a popular accompaniment for French
fries, burgers and many other foods.
Ketjap Alternative term for kecap.
Į-Ketoglutaric acid One of the keto acids (molecular
formula C
5
H
6
O
5
) and an intermediate of the Krebs cy-
cle. Also involved in amino acids metabolism, it
forms glutamic acid on reaction with ammonia and
may be used to accelerate ripening of fermented
foods, e.g. cheese or fermented sausages, by

increasing production of aroma compounds by the
microorganisms present. Synonyms are 2-
oxoglutaric acid and 2-oxopentanedioic acid.
Ketones Types of carbonyl compounds in which
the carbonyl substituent is bound to two carbon atoms.
Many ketones are important volatile aroma com-
pounds in foods and beverages.
Ketoses Nonreducing sugars containing a ketone
substituent - as opposed to aldoses which contain an
aldehyde group. Ketoses are monosaccharides and
many of these sugars have the suffix ‘-ulose’. Exam-
ples include xylulose, arabino-2-hexulose (fructose)
and lyxo-2-hexulose (tagatose).
Kettles Metal or plastic containers with a lid, spout
and handle for boiling water. Also metal containers
for heating any liquids. Fish kettles are long pans
specially designed for cooking fish.
Khoa Heat-concentrated dairy products usually
prepared from buffalo milk and popular in India.
Used as the base material for a number of Indian
sweets, such as burfi, peda and gulabjamans.
Khurchan Concentrated milk product popular in
India. Prepared by simmering whole milk and adding
sugar.
Kicap Alternative term for kecap.
Kidney beans Type of
common beans (Phaseolus
vulgaris) with kidney-shaped seeds. Red kidney
beans form an integral part of the Mexican dish chilli
con carne. Due to the presence of antinutritional

factors, such as lectins, beans must be well soaked
in water and cooked prior to consumption.
Kidneys Paired abdominal excretory organs, which
form a part of edible offal. Kidneys from young ani-
mals, particularly lambs and veal calves, are more ten-
der than those of older animals; those from milk-fed
animals are palest in colour. Lamb and calf kidneys
have the most delicate flavour, whilst cattle and swine
kidneys have a stronger flavour.
Kieselguhr Soft, crumbly sedimentary material used
as filter aids and in other industrial applications.
Kilka Brackish and freshwater fish species (Clupe-
onella cultriventris) from the herring family (Clupei-
dae), found in the Black Sea (northwestern parts), Sea
of Azov and Caspian Sea; also occurs in lakes in Tur-
key and Bulgaria. Often marketed as a dried, salted
product. Also known as black sea sprat.
Killer toxins Exotoxins secreted as either proteins
or glycoproteins by killer yeasts, such as Pichia
and Saccharomyces spp., that are fatal to other sus-
ceptible yeasts. Can be used as a viable control for
contaminant wild yeasts in fermented beverages.
Killer yeasts Yeasts (including brewers yeasts,
wine yeasts and sake yeasts) which secrete pro-
tein or glycoprotein toxins able to kill sensitive yeast
240
Kilning Kjeldahl nitrogen
strains. This may be disadvantageous, if desirable yeast
strains are killed, or beneficial if wild yeasts or con-
taminating yeasts are eliminated.

Kilning Final stage of malting, in which steeped ger-
minated malting barley is heated and dried to a
specified moisture content. This halts metabolism
and enzyme activity in the malt. Kilning temperature
and duration may be selected to give malts with a
range of colour and flavour.
Kilns Furnaces or ovens for burning, baking or dry-
ing. An oast is a kiln used to dry products such as
hops and malt.
Kimchies Fermented vegetable products, made
mainly from cabbages or radishes, eaten widely in
Korea. Prepared vegetables are soaked in brines for
several hours before mixing with flavourings and
fermentation by microorganisms present in the
raw materials. Rich in vitamin C.
Ki-mikan Common name for citrus fruits produced
by Citrus flaviculpus, which are eaten in Japan. Also
known locally as ogon-kan.
Kinases Enzymes that transfer a phosphate group
from one compound, such as adenosine triphos-
phate (ATP), to another. The acceptor may be an al-
cohol group (EC 2.7.1), a carboxyl group (EC 2.7.2), a
nitrogenous group (EC 2.7.3) or a phosphate group
(EC 2.7.4). The pyrophosphokinases are in subclass
EC 2.7.6. The dikinases (EC 2.7.9) transfer 2 phos-
phate groups from a donor such as ATP to two differ-
ent acceptors.
Kinema Traditional Indian product made by fermen-
tation of cooked soybeans, usually with Bacillus
subtilis. Rich source of protein, with a stringy texture

and characteristic flavour. Consumed as meat sub-
stitutes, usually in a side dish with cooked rice.
Kinetin
Member of the cytokinins group of plant
growth regulators. Kinetin (6-furfurylaminopurine)
occurs naturally in plants and is an important determi-
nant of growth and development. Employed in plant
tissue culture to induce cell division, and also added
exogenously to fruits and vegetables during cultiva-
tion.
Kingklip Eel-like marine fish species (Genypterus
capensis) primarily caught off the coast of southern
Africa. Normally marketed in frozen form, but also
sold fresh.
King salmon Alternative term for Chinook salmon.
Kinins Alternative term for the cytokinins.
Kinnow mandarins Variety of mandarins with
very sweet flesh and numerous seeds.
Kippers Fish products consisting of boned and
gutted herring which are split open along the back,
lightly brined and cold smoked; sometimes artificially
coloured. Marketed chilled, frozen or canned; ground
flesh is made into kipper paste.
Kirsch Fruit brandies distilled from cherries,
commonly in the presence of the cherry stones.
Kishk Dried mixture of fermented milk and cereals
originating from the Middle East. Typically, made
from bulgur wheat fermented with yoghurt and then
dried and ground to a powder. Easy to store and can be
reconstituted with water to make soups. Known as

tarhana in Turkey or trahanas in Greece.
Kisra Fermented thin pancake-like leavened bread
made from whole sorghum flour.
Kissel Russian jelly-type desserts made from sweet-
ened fruit purees. Typically made with cranberries
and thickened with arrowroot, corn starch or po-
tato meal. Served hot or cold.
Kitten foods Pet foods specifically designed for
kittens. Contain extra nutrients
to encourage growth
and development of strong teeth, bones and muscles.
Easier to digest than cat foods. Main ingredients in-
clude meat, fish
, cereals, fruits, yeast extracts,
taurine, vitamins and minerals. May also contain
probiotic bacteria. Available dried, in cans or in
pouches. Dried kitten foods may contain smaller,
specially shaped kibbles and may need to be moistened
for newly weaned kittens.
Kitten milks Commercially available milk for kittens,
formulated to closely match the protein, fat and carbo-
hydrate composition of queen's milk. May contain
added vitamins and taurine, and is either lactose
free or contains very low levels. Available in liquid or
powder form. Their composition differs from that of
cat milks.
Kiwano Fruits produced by Cucumis metuliferus. A
spiky cross between cucumbers and melons con-
taining white seeds in a bright green, jelly-textured
pulp. Also known as horned melons.

Kiwifruit Fruits produced by Actinidia deliciosa
(green kiwifruit) or A. chinensis (golden kiwifruit).
Rich in vitamin C; also contain a range of minerals
and B vitamins. The flesh of A. deliciosa is bright
green near the surface, with a ring of black seeds near
the centre and a core of lighter green flesh, while A.
chinensis has yellow flesh with a sweeter, less acidic
flavour. Eaten fresh, often in fruit salads, or used to
top desserts and in garnishes. Also known as Chi-
nese gooseberries.
Kiwifruit juices Fruit juices extracted from kiwi-
fruit.
Kjeldahl nitrogen Total
nitrogen in a substance,
determined by digesting the sample with sulfuric acid
and a catalyst. Kjeldahl nitrogen is used extensively for
determination of proteins levels in foods. In these
241
Klebsiella Kojic acid
cases, the nitrogen measured is converted to the
equivalent protein content by use of an appropriate
numerical factor.
Klebsiella Genus of Gram negative, facultatively an-
aerobic, rod-shaped, coliform bacteria of the family
Enterobacteriaceae. Occur in the gastrointestinal
and respiratory tracts of humans and animals, soil,
dairy products, raw shellfish and fresh raw vege-
tables. Klebsiella pneumoniae may be responsible for
gastroenteritis in humans due to consumption of
contaminated food. K. aerogenes is responsible for

early blowing in cheese.
Kloeckera Genus of mitosporic yeasts of the phylum
Ascomycota which are anamorphs of Hansenias-
pora spp. Occur on fruits and in soil. Kloeckera api-
culata is used in winemaking.
Kluyveromyces Genus of ascomycetous yeasts of
the family Saccharomycetaceae. Occur in foods, bev-
erages, plants, soil, insects and sea water. Kluyveromy-
ces marxianus var. marxianus is used in the production
of fermented milk (e.g. koumiss and kefir), K.
marxianus var. bulgaricus is used in the production of
yoghurt and K. lactis is used in the production of
buttermilk, Italian cheese and fermented milks.
Kluyveromyces spp. may be responsible for the spoil-
age of yoghurt and cheese. Biotechnological applica-
tions of K. marxianus include production of enzymes
(ȕ-galactosidases, ȕ-glucosidases, inulinases,
polygalacturonases),
single cell proteins
,
aroma compounds and
ethanol.
Knackwurst Cooked, smoked sausages, tradition-
ally made in Germany. Knackwurst are prepared from
similar ingredients to bologna and frankfurters, in-
cluding coarsely textured pork, beef and veal; how-
ever, knackwurst additionally include garlic, which
gives them a stronger flavour. They may also be
known as garlic sausages or knoblouch. Some are pre-
pared in wide diameter edible natural casings, whilst in

other types, casings are removed before retail. Al-
though they are cooked sausages, they are recooked
before eating; commonly, they are simmered with
sauerkraut, served like frankfurters, or added to
stews and soups.
Kneading Working of dough, usually with the hands
or by machine, in order to form a cohesive, smooth and
elastic mass. The network of gluten strands stretches
and expands during kneading, so enabling dough to
retain gas bubbles formed by the actions of the leav-
ening agent. When done by hand, kneading is per-
formed by pressing down into the dough with the heels
of both hands, then pushing away from the body. The
dough is then folded in half, given a quarter turn, and
the pressing and pushing action is repeated.
Knives Sturdy and well balanced cutting instruments
consisting of a blade fixed into a handle, or blades on a
machine for cutting, peeling, slicing or spreading.
Most knife blades are made of steel or ceramic zirco-
nia, a hard material that doesn't rust, corrode or interact
with food. Knife handles are usually made of wood,
plastics, horn or metal. Preferably, the end of the
blade should extend to the far end of the handle, where
it should be anchored by several rivets. Knives are tai-
lored for specific applications. For example, a chef's
knife has a broad, tapered shape and fine edge, which
is ideal for chopping vegetables, while a slicing
knife with its long, thin blade cuts cleanly through
cooked meat. Knives with serrated edges are good for
slicing softer foods such as bread, tomatoes and

cakes. The easy-to-handle, pointed, short-bladed par-
ing knife is ideal for peeling
and coring fruits.
Kocho Traditional Ethiopian product made by
lactic
acid bacteria fermentation of ensete (Ensete ven-
tricosum; Abyssinian banana), a crop related to ba-
nanas and plantains. The pseudostem, corm and in-
ner leaf sheaths are the plant parts which are fer-
mented. Fermentation lasts for a month to a year, de-
pending on the ambient temperature. The fermented
product is then baked.
Kochujang Korean name for chilli bean pastes,
pastes or sauces made from fermented soybeans,
or sometimes fermented black beans, chillies, gar-
lic and seasonings. Popular also in Chinese dishes.
Also known as kochu chang.
Kochwurst German sausages made from pre-
cooked ingredients. The major types include: liver
sausages, brawn sausages, blood sausages,
spreadable sausages and aspic sausages.
Kocuria varians Species of bacteria of the family
Micrococcaceae used in the production of fer-
mented sausages. Former name Micrococcus
varians.
KOH Chemical formula for potassium hydroxide.
Kohlrabi Variety of Brassica oleracea. Available in
white, green and purple types. Rich in vitamin C and
potassium. Leaves are used in salads or cooked as
a vegetable; the swollen, turnip-like stem is eaten raw

or cooked. Also known as cabbage turnips.
Koji Cereals or beans inoculated with Aspergillus
or other fungi and used as starters for a wide range
of Oriental fermented foods and fermented bev-
erages
, including miso, sake and soy sauces.
Acts as a supplier of various enzymes, such as li-
pases, which contribute to the quality and func-
tional properties of the products.
Kojic acid Metabolite produced by various fungi
,
particularly Aspergillus oryzae. Exhibits antibacte-
242
Kokja Kuruma prawns
rial activity and inhibits the activity of certain en-
zymes, including catechol oxidases and tyrosi-
nases. Used primarily as browning inhibitors in
foods.
Kokja Starters containing fungi and bacteria used
in manufacture of Korean takju rice wines.
Koko Thin, fermented porridge made from corn,
sorghum or cassava flour, either singly or in mix-
tures. Often consumed as infant foods in Ghana and
Kenya. Also known as uji.
Kokum Common name for the tropical tree, Garcinia
indica, fruits of which are used in preparation of a
spice. The dark purple fruits are picked when ripe,
dried and the peel removed for use in foods, where it
adds colour and a sour, slightly astringent flavour.
Used especially in curries, vegetable dishes, chut-

neys and pickles. Fats prepared from kokum
seeds have been used in cocoa butter extenders
suitable for use in chocolate and sugar confec-
tionery. Kokum is also known by a variety of other
names, including cocum, kokam and Goa butter.
Komatsuna Leafy vegetables (Brassica campestris
or B. rapa) that are types of turnips developed for
their leaves. Rich in vitamin C with a relatively high
content of carotenes. Young shoots are used in sal-
ads, while leaves are cooked as vegetables or used
in soups. Also known as mustard spinach or spinach
mustard.
Kombu Japanese name for seaweeds of the genus
Laminaria.
Kombucha Beverages made by fermentation of
tea infusion with a mixed bacteria/fungi culture.
Koningklip Alternative term for kingklip.
Konjac Alternative term for some elephant yams.
Konjac glucomannans Gums composed of glu-
cose and mannose obtained from elephant yams.
Used primarily in Japan as gelling agents.
Konnyaku Alternative term for some elephant
yams.
Korn Spirits, produced mainly in Germany and the
Netherlands, made by distillation of fermented grain
mashes.
Kosher foods Foods permitted under Jewish biblical
law and prepared in accordance with Jewish dietary
code. Laws relate not only to the types of foods permit-
ted (e.g. pork and rabbit meat products are non ko-

sher) but also to the methods of slaugh-
ter/preparation, and to food combinations (e.g. meat
products and dairy products may not be mixed).
Kosher foods are perceived by many as having been
prepared to high standards of wholesomeness and hy-
giene, and are currently attracting a new market of
non-Jewish consumers who use kosher certification as
an indication of quality.
Kostroma cheese Russian cheese made from cow
milk.
Koumiss Fermented milk usually made from mare
milk. Produced using a 2-stage fermentation in
which lactic acid bacteria are added, followed by
yeasts on completion of lactic fermentation. In
addition to lactic acid, it contains ethanol and
CO
2
,
giving a light effervescence.
Krill Small, shrimp-like marine crustacea occurring
abundantly in cooler waters. Commercial species in-
clude Euphausia superba and E. pacifica. They are
mainly used in aquaculture feeds and fish foods,
but are also fed to livestock and consumed by humans
in Japan where they are called okiami. Krill are a rich
source of proteins, lipids and vitamins, and their
oils contain Ȧ-3 fatty acids. Krill exhibit saltiness
and are stronger in flavour than shrimps. Peeling is
necessary before commercial use as the exoskeleton
contains fluorides.

Krokant Alternative term for croquant.
Kudzu Legumes of the genus Pueraria. Leaves are
used in salads and the tubers are eaten cooked. The
large tubers are also used as a source of starch (Japa-
nese arrowroot) that is used in thickeners.
Kulfi Concentrated frozen milk product similar to ice
cream popular in India and Pakistan.
Kumquats Orange or golden-yellow fruits of trees of
the Fortunella species, belonging to the same family as
Citrus species. Rich in vitamin C. Eaten fresh,
cooked, candied or preserved in syrups. Used in
marmalades, chutneys and jellies.
Kunun zaki Traditional Nigerian non-alcoholic fer-
mented beverage which is one of a group of bever-
ages called kunu. Commonly made from millet,
sorghum
,
rice
, acha or corn, singly or in mixtures,
a combination of sorghum and millet being preferred.
Cereal grains are steeped in water and dry or wet
milled with spices such as ginger, red peppers,
black pepper, cloves and garlic to impart flavour.
Saccharifying agents, including malted rice, sweet
potatoes, soybeans and malted sorghum, may also
be added. The finished product is sweet with a potato-
like flavour.
Kurakkan Alternative term for finger millet.
Kurthia Genus of obligately aerobic, coccoid or rod-
shaped Gram positive bacteria of the family Plano-

coccaceae. Occur in manure and stagnant water.
Kurthia zopfii is responsible for the spoilage of meat
and meat products.
Kuruma prawns Species of prawns (Marsupenaeus
japonicus) highly valued for its flavour and texture,
243
Kusaya Kylar
particularly in Japan. Occurs in the Indian Ocean and
the Southwestern Pacific Ocean from Japan to Austra-
lia; cultured in Japan and Australia.
Kusaya Traditional Japanese fish products consist-
ing of dried, brined mackerel.
Kusum Oilseeds from the kernels of the tree Schlei-
chera oleosa (Macassar oil tree). Extracted oils are
rich in arachidic acid and used in hair preparations
and soap manufacture. Culinary use is rare due to their
toxicity, but application in the adulteration of edi-
ble oils has been reported.
Kuth Common name for Saussurea costus or Saus-
surea lappa. Medicinal plants which have been used
as spices. Also known as costus.
Kvass Alcoholic beverages originating in Russia,
made by fermentation of mashes based on mixed
cereals and bread.
Kwoka Non-fermented corn product popular in Nige-
ria.
Kylar Alternative term for the plant growth regulator
daminozide.