Benders' dictionary of nutrition and food technology
著者
書誌事項
Benders' dictionary of nutrition and food technology
（Woodhead Publishing series in food science and technology）
CRC Press , Butterworths, 1999
7th ed / David A. Bender and Arnold E. Bender
- : us
- : uk
大学図書館所蔵 全11件
内容説明・目次
- 巻冊次
-
: us ISBN 9780849300189
内容説明
Bender's Dictionary of Nutrition and Food Technology, Seventh Edition, remains the essential reference book for anyone interested in nutrition, dietetics, food science, and food technology. The first edition was published 40 years ago and contained 2,000 entries. This Seventh Edition now includes over 5,000 succinct, authoritative definitions.
The study of food and nutrition covers a wide range of disciplines, including: agriculture and horticulture, the physiology and biochemistry of nutrition and metabolism, the technologies of food processing, social sciences and the law, clinical medicine, disease prevention, and health promotion. Anyone involved in the study of nutrition and food technology will inevitably find articles and lectures that cross the boundaries of individual subjects and use unfamiliar terminology and jargon. Benders' Dictionary of Nutrition and Food Technology provides the perfect solution.
This new edition includes all new terms and techniques, and reflects the change of focus in the study of nutrition from curative to preventative techniques, including the increasing interest in functional foods. This dictionary also includes old terms that have become obsolete, in order to assist those referring to earlier literature.
Nutrient composition data and tables for recommended nutrient intakes are also provided, making this book the most comprehensive and up-to-date desk-top reference available for those who need to know about nutrition and food technology.
目次
Preface
A Note on Food Composition
List of Figures
Dictionary
Appendix:
Table 1: Units of Physical Quantities and Multiples and Submultiples of Units
Table 2: Labelling Reference Values for Foods
Table 3: U.S. Recommended Daily Allowances of Nutrients, 1989, updated 1997, 1998
Table 4: U.K. Reference Nutrient Intakes, 1991
Table 5: EU Population Reference Intakes of Nutrients
Table 6: Permitted Food Additives in the European Union
Table 7: The Nomenclature of Fatty Acids
- 巻冊次
-
: uk ISBN 9781855734753
内容説明
This classic dictionary remains an essential reference book for all those who need to know about nutrition, dietetics, food sciences and food technology. The seventh edition provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology (an increase of 25% from the previous edition). Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods.
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