Download or read book IFIS Dictionary of Food Science and Technology written by International Food Information Service and published by John Wiley & Sons. This book was released on 2009-05-18 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: “When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Download or read book Dictionary of food science and industry written by Jean Adrian and published by . This book was released on 1996-01-01 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book IFIS Dictionary of Food Science and Technology written by International Food Information Service and published by Wiley-Blackwell. This book was released on 2005-07-11 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA - Food Science and Technology Abstracts?, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. This landmark publication features: * Over 7800 entries * Reflects current usage in the scientific literature * Includes local names, synonyms and Latin names, as appropriate * Extensive cross-referencing * Scientific editing from the team at IFIS This dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves. The International Food Information Service (IFIS) is a not-for-profit organisation providing international products and services, commissioning research and providing education in information science for the international food science, food technology and human nutrition community. Further information can be found at the IFIS website, www.foodsciencecentral.com. FSTA - Food Science and Technology Abstracts? and Food Science Central? are registered trade marks within Europe and trade marks within the USA.
Download or read book Dictionary of Food Science and Industry written by Jean Adrian and published by . This book was released on 1996-01 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: This dictionary brings together the vocabulary from the different stages of food production, from animal and vegetal production through industrial processes to nutritional physiology.
Download or read book Dictionary of food science and technology written by and published by . This book was released on 2005 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book DICTIONARY FOOD SCI 7 INDUSTRY written by Jean Adrian and published by Lavoisier. This book was released on 1990-03-05 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Dictionary of Food and Nutrition written by David A. Bender and published by OUP Oxford. This book was released on 2009-01-29 with total page 563 pages. Available in PDF, EPUB and Kindle. Book excerpt: This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.
Download or read book Dictionary of Food Science and Technology written by and published by . This book was released on 2009 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Elementary Food Science written by Richard Owusu-Apenten and published by Springer Nature. This book was released on 2022-05-28 with total page 613 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Download or read book Dictionary of Food Ingredients written by Robert S. Igoe and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Download or read book Elsevier s Dictionary of Food Science and Technology written by I.D. Morton and published by Elsevier Science Limited. This book was released on 1997-01-31 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: CD-ROM version. Food Science and Technology is an applied science dealing with the production, processing, preservation and preparation of food on both the technological and domestic scale. This dictionary covers all aspects of the field. The compilers of this dictionary have not only listed terms in use in the food industry, including food additives and safety, but have also provided coverage of terms used in nutrition, food preparation and cookery.
Download or read book Encyclopedia of Food Science written by Martin S. Peterson and published by A V I Publishing Company. This book was released on 1978 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 220 subjects in food constituents, stability, storage, deterioration, food chemistry, food microbiology, nutritional evaluation, acceptability, and food consumption. Separate section describing the food science programs of various countries. Contributions from over 200 scientists. Comprehensive index and glossary of food science terms.
Download or read book Elsevier s Dictionary of Food Science and Technology written by Ian Douglas Morton and published by Elsevier Science & Technology. This book was released on 1977 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elsevier's dictionary of food science and technology.
Download or read book Dictionary of Nutrition and Food Technology written by Arnold Eric Bender and published by . This book was released on 1968 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dictionary of terms used in connection with nutrition and technical aspects of the food industry.
Download or read book Dictionary of Food Science and Nutrition written by Bloomsbury Publishing and published by A&C Black. This book was released on 2009-01-01 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and public health, this dictionary provides clear, informative and up-to-date terms relating to all aspects of food science and nutrition. An eseential reference for GCSE and A-level students of food technology, undergraduate students of food science/sports nutrition, students of city and guilds food-related courses, and new recruits to catering, food safety, public health or nutrition.
Download or read book Using the Agricultural Environmental and Food Literature written by Barbara S. Hutchinson and published by CRC Press. This book was released on 2002-07-17 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference provides the groundwork, tools, and terminology required when conducting specialized searches for information and resources pertaining to traditional and emerging fields of agriculture. The editors present 16 contributions from librarians and other information workers that offer information on research resources across the academic a
Download or read book Elsevier s Dictionary of Food Science and Technology in Four Languages written by C.. Morton and published by . This book was released on 1977 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: Elsevier's dictionary of food science and technology.
