CiNii Books - Dictionary of nutrition and food technology

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.

Table of Contents

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.

by "Nielsen BookData"

Dictionary of nutrition and food technology

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