Dictionary of nutrition and food technology
著者
書誌事項
Dictionary of nutrition and food technology
Butterworths, 1990
6th ed
大学図書館所蔵 全11件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references (p. 310-324)
内容説明・目次
内容説明
The food and nutritional sciences involve many disciplines ranging from agriculture and engineering to microbiology, biochemistry and aspects of medicine. Consequently much of the literature will include technical terms used in these disciplines. At the same time more non-specialists, including members of the public, journalists and management, are reading food literature. This, together with continuous changes taking place in the food industry, such as "new" foods, new processes, new safety hazards and rapid developments in methods of food analysis and quality, all point to the need for a comprehensive dictionary. This dictionary was designed to define some of the technical terms including brief descriptions of equipment and techniques, abbreviations commonly used, proprietary names and the composition of common foods. The sixth edition contains some 4,000 entries including terms that have become obsolete, along with 300 revisions, nearly 300 new entries and a bibliography of over 300 books, general and specialist, where full information is available.
目次
- Comparison of energy evaluation systems of feeds for ruminants
- the evaluation of feedstuffs through calorimetry studies
- apparent and true metabolizable energy of poultry diets
- protein degradation of ruminant diets
- animal performance as the criterion for feed evaluation
- protein evaluation in pigs and poultry
- influence of palatability on diet assimilation in non-ruminants
- the importance of intake in feed evaluation
- chemical evaluaation of polysaccharides in animal feeds
- nutritional significance and nutritive value of plant polysaccharides
- chemical analysis of lipid fractions
- variability in the nutritive value of fats for non-ruminants
- the evaluation of minerals in the diets of farm animals
- evaluation of vitamin content in ingredients and compound diets
- prediction of the dietary energy value of diets and raw materials for pigs
- predicting the dietry energy of poultry feeds
- predicting the nutritive value of compound feeds for ruminants
- evaluation and prediction of the nutritive value of pastures and forages
- the application of near infra-red spectroscopy of forage evaluation in the agricultural development and advisory service
- consequences of inter-laboratory variation in chemical analysis
- development and application of a feed database
- naturally occurring toxic factors in animal feedstuffs
- estimation and relevance of residues in animal feeding stuffs
- the occurrence, detection and significance of mycotoxins in animal feeding stuffs
- animal pathogens in feed.
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