Edible definition

The edible parts of parsnips (Pastimea sativa L.), which have been consumed for centuries by humans without causing any obvious harm, were found to contain a chemical of insecticidal and strong synergistic nature (1). The insecticidal constituent, present at about 200 p.p.m., was isolated and identified as 5-allyl-l-methoxy-2, 3-methylenedioxybenzene or myristicin. Its toxicity to various insects [vinegar flies, houseflies, Mediterranean fruit flies, mosquito larvae, Mexican bean beetles, and pea aphids] was established and compared with pyrethrum and aldrin (Tables I and II). The knockdown effect, although definite, was not as great as that of pyrethrum. In tests... 

Despite the ubiquitous distribution of chlorophylls in all photosynthetic plants, quantitative information exists only for a few vegetables. The most common edible plants lack definitive data and consequently no information is available about chlorophyll distribution in current food composition tables. Still more difficult is to find analytical data in literature about the individual amounts of chlorophyll a and b and their respective derivatives. 

Often solvents do not extract 100% of the total radioactive residue. In this case, knowledge about the concentration of the target analyte(s) in the extract and the filter cake is necessary. Even if large amounts of radioactivity remain in the solid residual materials, the extraction efficiency may be sufficient if this unextracted radioactivity is permanently bound to the matrix or if it is associated with compounds which are not included in the residue definition. Finally, in all cases a well performed metabolism study can provide the answers needed, even where residues in the edible parts of treated crops or animals do not occur. If incurred residues do not occur, clearly the determination of extraction efficiency is not required. 

Ichthyootoxic Fishes. Those fish that produce a poison which is generally restricted to the gonads of the fish. The musculature and other parts of the fish are usually edible. There is a definite relationship between gonadal activity and toxin production. Fishes in this group are mainly freshwater species, but a few marine species have been incriminated. 

Maltodextrins are the dried products or purified aqueous solutions of saccharides obtained from edible starch having a dextrose equivalency of less than 20. Outside the US, the products may be known as dextrins only the US has an official definition of maltodextrins. 

Paraffin followed by candelilla wax and microcrystalline waxes, and eventually by beeswax, are considered as the most effective moisture barriers derived from edible waxes (Morillon et al. 2002). There is no satisfactory chemical definition for the term wax which is used for a variety of products of mineral, botanical and animal origin that contain various kinds of fatty materials (Table 23.4). The term resins or lacs can also be used for plant or insect secretions that take place along resins ducts, often in response to injury or infection, and result in more acidic substances (Hernandez 1994). However, all waxes tend to contain wax esters as major components, that is, esters of long-chain fatty alcohols with long chain fatty acids. Depending on their source, they may additionally include hydrocarbons, sterol esters, aliphatic aldehydes, primary and secondary alcohols, diols, ketones, triacylglycerols, and so on. 

Greener Donhowe, I.K., and Fennema, O. (1994). Edible films and coatings characteristics, formation, definitions, and testing methods. In J.M. Krochta, EA. Baldwin, M.O. Nisperos-Carriedo (eds.). Edible Coatings and Films to Improve Food Quality. Technomic Publishing Company, Lancaster, pp. 1-24. 

Lecithin is the widely obtained edible byproduct from oil processing. The definition of lecithin varies considerably however, lecithin represents a family of products based on naturally occurring phospholipids and other polar lipids. Most of the commercially available lecithins are obtained from various oilseeds or egg (179). In the scientihc hterature, lecithin stands for a special phospholipid, 1,2-diacyl-j n-glycero-3-phosphatidylcholine or phosphatidylchohne. 

Definition. Except for table margarine, plasticized edible fats are usually packaged and immediately transported to and stored in a constant temperature room for 24— 72 h. This quiescent heat treatment is referred to as tempering. It is generally agreed that tempering should be conducted at about 27°C (80°F) and that it improves... 

Each common fat or oil has a definite crystal habit that is determined by four factors (1) palmitic fatty acid content, (2) distribution and position of palmitic and stearic fatty acids on the triglyceride molecule, (3) degree of hydrogenation, and (4) the degree of randomization. Table 10 identifies the crystal habit of hydrogenated edible oils (27). 

Two major processing alternatives exist for the processing of edible oils and fats, known as chemical and physical refining (Figure 1). As the term refining is sometimes used for different processes and in a different context, it seems useful to introduce some definitions for the terms used further in this chapter. 

The So or the S.C. are permitted concentrations for total residues of the animal drug in edible tissues of focxi-producing animals. They have been calculated from a NOEL in a toxicity study or from an extrapolated 1 in 1 million risk in the diet of animals which exhibited a carcinogenic response in lifetime feeding studies. The total residue concept was discussed earlier and comes from the definition of a residue. All residues that result from administering a feed additive or an animal drug to a food animal are considered as potentially toxic as the parent compound that was fed to laboratory animals unless additional studies are done to remove them from concern. 

Many wild plants are edible, but they have a much more bitter flavor than we re used to so try small amounts to start with. For example, the sharpness of dandelion leaves, picked before the flowers come out, is definitely an acquired taste. On the other hand, sweet cicely has sugary leaves that combine deliciously with stewed fruit. 

For analytical purposes it is important to define precisely what needs to be measured. Nuts is a general term used for culinary purposes to refer to the dry seed or fhiit of certain plants, whereas in botanical terms the term is restricted to a simple dry fiuit with one seed, in which the seed wall becomes very hard at maturity. Most nuts included in the diet are the seeds of trees, but the seeds of a few other plants that are not strictly nuts are included (e.g., peanut or groundnut is a legume and a seed). Also, coconut Cocos nucifera) is not a nut (despite its name) but a drupe and is a single fleshy fmit with a hard stone that contains a single seed. In this chapter the culinary definition will be used to discuss the many types of edible nuts that are found around the world (Table 20.1) and included in legislation and codes of practice. 

Definition Partial or complete esters of glycerin with a mixture of acetic acid and edible fat-forming fatty acids Properties Wh. to pale yel. oily to waxy liq., bland taste sol. in alcohol, acetone disp. to sol. in edible oils and fats insol. in water FILE 2-3 nonionic FILB 2.0-3.0... 

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