Glossary
Not
every single piece of interesting or useful information can be
contained in the lectures of this course. The digital format of this
course however, makes it easy to provide and link extra information in a
glossary. We hope you enjoy reading through the glossary entries and
make good use of the treasures we have 'hidden' here.
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FactoringFactoring is a type of financing that lets business owners receive cash quickly by selling invoices to a third party (called a factor) in exchange for a portion of the invoice’s face value. Factoring can provide businesses with quick liquidity to cover cash flow needs. The factor typically charges a commission for providing factoring services, but in some cases the fee can be worth it if access to the quick cash can help a business grow or survive a short-time cash flow crisis. | |
Fair tradeSeeks equity in international trade. Fair trade contributes to sustainable development by offering better trading conditions for workers and producers in the developing world. | |
Farinha PubaFarinha puba also known as farinha de mandioca in Brazil, is a coarse flour made from cassava and is found in the Amazonian regions of Brazil, Peru, and Ecuador. The preparation of Farinha puba is similar to the process of making Gari, a popular West African staple food, which is prepared by fermenting cassava. Fermentation is used to reduce the cyanide content in some cassava varieties. However, the fermentation process does not eliminate the poisonous glycoside compeletely, only reduces it by around 65%. 1,2 Long-term toxic effects in cassava-consuming populations may be an issue, especially if the pressed-out juices are also used as food. The fermentation process further reduces
the already low protein content of cassava. 1. el Tinay, A. H., P. L. Bureng, and E. A. E. Yas. 1984. Hydrocyanic acid levels in fermented cassava. Journal of Food Technology
19:197-202. 2. Ayernor, G. S.
1985. Effect of the retting of cassava on product yield and cyanide detoxification. Journal of Food Technology
20:89-96. | ||
Fat HardeningUnsaturated fats can be hardened either by hydrogenation, where
hydrogen is added to the fatty acid chains, or by transesterfication,
whereby a fatty acid is removed from the glycerol-backbone and replaced
by another one. Hydrogenation of fats is often associated with negative
health impacts, as during the processof harmful transfats can be
created.
Usually the double bond is in cis-formation which means that the two hydrogens bound to the carbon atoms are on the same side, which causes the fatty acid to bend. In the trans-formation the hydrogens are placed on opposite sites, so that the fatty acid takes on an even shape.  | |
Fats and LipidsFats are a subgroup of lipids composed of carbon, hydrogen and oxygen. Fat-molecules are composed of a so-called glycerol-backbone with three fatty acids attached by forming ester-bonds. All fats in food are made up of these so-called trigclycerides. Fats can be of plant-origin, found in seeds, or of animal-origin. Fat has a caloric value of 9 kcal/g. The different lipids occurring in the food sector have different functions, like:
Important processes for fats are:
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Fatty acidsFatty acids are made up of a chain of carbon atoms, with a methyl group (-CH3) at one end and a carboxylic acid group (-COOH) at the other. To each carbon atom in the chain one or two hydrogen atoms are attached. (See images below). If all the carbons in the chain are attached to 2 hydrogens, the chain has only single bonds, and is called saturated. If some of the carbon atoms in the chain are attached to only one hydrogen, double bonds to the neighbouring carbon atoms form, and the fatty acid is called unsaturated. If there is just one double bond in a fatty acid, it is called monounsaturated. If it consists of multiple double bonds, it is polyunsaturated.
See also: Saturated and unsaturated fats | |
FermentationThe anaerobic conversion of sugar to carbon dioxide and alcohol by yeast. The properties of molecules are altered, producing a desired product with a different flavour, easier digestion and increased nutrition and shelf life. Examples of fermented foods and beverages include sauerkraut, yoghurt, kefir and lager. | |
Fermented fish from SudanMindeshi from Sudan is a pounded small fish paste, fermented, and may be dried later as opposed to terkin or meluha, which area types of wet-salted fermented fish sauce or paste that is not dried. Kejeik is a hard fermented sun-dried fish popular in southern Sudan. | ||
Fermented locust bean (Carob)Fermented locust bean is a common condiment to traditional stews and sauces in West Africa. It is made from the seeds of a number of trees, like Ceratonia siliqua (Carob), Parkia biglobos, P. africana (in Sudan) It is called Iru in Yoruba, dawa dawa in Hausa, and ogiri okpe in Igbo. It is also known as afintin in Benin, sumbala in Mali & Guinea, netetou in Senegal, and nere in some parts of Burkina Faso. A common feature among these fermented legume seeds is the utilization of bacilli as the predominant microorganisms in the fermentation process, which produce an alkaline pH, contrary to most other fermentation processes. Because of the freed up ammonium that is released in the process, many of these products have an unpleasant smell. The seeds are boiled to soften the hulls, which are then removed by pounding in a wooden mortar - sand is added to help loosen the hulls. Next the hulls are washed. There is a second boil after which the cotyledons are spread inside an ash lined calabash. The calabash is covered and wrapped to allow the beans to ferment. Fermentation takes 24 to 36 hours. Iru is rich in protein and lipids and contributes useful amounts of thiamine and riboflavin. In sun-dried form they can be stored for at least a year. (Source: https://www.disappearingcondiments.com/iru) | ||