TAILIEUCHUNG - Tự điển Food Science, Technology And Nutrition - Vần I,J

Tham khảo tài liệu 'tự điển food science, technology and nutrition - vần i,j', nông - lâm - ngư, nông nghiệp phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 249 adults often with fatal results. Also used in connection with deliberate reduction of body temperature to 28 C to permit heart and brain surgery. hypothyroidism Underactivity of the thyroid gland leading to reduced secretion of thyroid hormones and a reduction in basal metabolic rate. Commonly associated with goitre due to iodine deficiency. In hypothyroid adults there is a characteristic moonfaced appearance lethargy and dull mental apathy. In infants hypothyroidism can lead to severe mental retardation cretinism. See also thyrotoxicosis. hypotonic A solution more dilute than the body fluids See ISOTONIC. hypovitaminosis vitamin deficiency. hypoxanthine A purine an intermediate in the metabolism of ADENINE and GUANINE to URIC ACID. hyssop Pungent aromatic herb Hyssopus officinalis used in salads soups and in making liqueurs. I iatrogenic A condition caused by medical intervention or drug treatment iatrogenic nutrient deficiency is caused by drugnutrient interactions. IBC Intermediate bulk container. iberian moss See carrageenan. ice cream A frozen confection made from fat milk solids and sugar. Some European countries permit the use of non-milk fat and term the product ice cream while if milk fat is used it is termed dairy ice cream. According to UK regulations contains not less than 5 fat and 7 other milk solids. In the USA the minimum butterfat content is 10 with at least 20 total milk solids. Reduced fat ice cream contains 25 less fat and light ice cream 50 less fat or one-third less energy and less than 50 of energy from fat . Low-fat ice cream contains not more than 3 g and non-fat ice cream less than g milk fat per serving. Stabilisers such as carboxymethylcellulose gums and alginates are included and emulsifiers such as polysorbate and monoglycerides. Mono- and diglycerides bind the looser globules of water and are added in non-drip ice cream. ice eutectic See eutectic ice. Iceland moss A lichen Cetraria islándica that can be boiled to make a jelly.

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