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 件 / 全11件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
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.
「Nielsen BookData」 より
