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 Nutrition written by and published by A&C Black. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 6,000 terms relating to food science, covering topics such as nutrient types, diets, food chemistry, digestion, metabolism, food labelling, dietary reference values, storage and hygiene of food, catering, kitchen equipment and eating for health.
Download or read book Dictionary of Nutrition and Food Technology written by Arnold Eric Bender and published by CRC Press. This book was released on 1998-02-10 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dictionary of terms used in food literature, including new and obsolete terms, and technical terms from other disciplines that relate to nutrition and food technology. Strong in food chemistry and preservatives.
Download or read book Benders Dictionary of Nutrition and Food Technology written by D A Bender and published by Woodhead Publishing. This book was released on 2006-06-09 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data. An essential reference for all involved in food science Updated eighth edition of this classic book
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 Food Fitness A Dictionary of Diet Exercise written by Michael Kent and published by Oxford University Press. This book was released on 2017-03-30 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of Food & Fitness: A Dictionary of Diet & Exercise provides more than 1,800 entries on all matters relating to diet and exercise. Subject areas covered include diet methods, food supplements, exercise, sports injuries, anatomy, energy-related terms, exercises for improving strength, flexibility, stamina, weight control, training methods and principles, calorie requirements of different activities, and other related topics. For this update all entries have been reviewed and updated where necessary, and 20,000 new and revised words have been added, alongside web links to relevant online resources and images. Focus areas include computer and satellite technology, DNA technology, food and drink labelling, and the psychological aspects of dieting and exercising, and new entries cover topics such as accelerometry, drink labelling, exercise tracking, mindfulness, national diet and nutrition survey, and spontaneous activity expenditure. A good diet and regular exercise are the key components of a healthy lifestyle. Food & Fitness gives the reader a wealth of information which will help them to evaluate claims made about different diets and types of exercise, and to select the combination most suited to their needs.
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 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 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 Dictionary of Food Compounds with CD ROM Second Edition written by Shmuel Yannai and published by CRC Press. This book was released on 2012-10-23 with total page 2348 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.
Download or read book Food and Nutrition written by P.K. Newby and published by Oxford University Press. This book was released on 2018-08-07 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: From gluten-free to all-Paleo, GMOs to grass-fed beef, our newsfeeds abound with nutrition advice. Whether sensational headlines from the latest study or anecdotes from celebrities and food bloggers, we're bombarded with "superfoods" and "best ever" diets promising to help us lose weight, fight disease, and live longer. At the same time, we live in an over-crowded food environment that makes it easy to eat, all the time. The result is an epidemic of chronic disease amidst a culture of nutrition confusion-and copious food choices that challenge everyday eaters just trying to get a healthy meal on the table. But the exhilarating truth is that scientists know an astounding amount about the power of food. A staggering 80% of chronic diseases are preventable through modifiable lifestyle changes, and diet is the single largest contributing factor. And we also know the secrets to eating sustainably to protect our planet. In Food & Nutrition, Harvard- and Columbia-trained nutrition scientist Dr. P.K. Newby examines 134 stand-alone questions addressing "need to know" topics, including how what we eat affects our health and environment, from farm to fork, and why, when it comes to diet, the whole is greater than the sum of its parts-and one size doesn't fit all. At the same time, Newby debunks popular myths and food folklore, encouraging readers to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet. Her passion for all things food shines through it all, as does her love of the power of science, technology, and engineering to help create healthier diets for ourselves, and a more sustainable future for the planet we share.
Download or read book Dictionary of Nutraceuticals and Functional Foods written by Michael Eskin and published by CRC Press. This book was released on 2005-12-19 with total page 517 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health professionals are recognizing the major role that nutraceuticals play in health enhancement. As a result, there is a dramatic increase in research aimed at identifying new functional foods and nutraceuticals. There is not, however, a single source that presents this research in a thorough and accessible manner. Comprehensive and complete, th
Download or read book The Meaning of Human Nutrition written by Mina W. Lamb and published by Elsevier. This book was released on 2013-10-22 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Meaning of Human Nutrition presents information basic to human nutrition. An effort is made to relate food and human nutrition to the history of man's struggle for survival and to efforts to control the environment to his advantage. Several lists of events are included to relate these efforts chronologically in history to show how great discoveries or ideas have evolved gradually. This book has 10 chapters; the first of which provides an overview of the study of human nutrition. Basic concepts about human nutrition are then introduced, including the early man's concepts about food and survival on earth as well as the relationship between man's dietary problems and technological changes. The role of government in a democratic society to sponsor education and well-being of all citizens is also considered. The chapters that follow focus on growth and development as indicators of nutritional status, food guides to nutrition, nutrient content of food, and recommended dietary allowances. The book discusses as well the body's need for nutrients and its use of energy, protein as a source of amino acids, and the importance of vitamins and minerals in human nutrition. The final chapter analyzes consumer concerns about food and nutrition. This monograph is designed as a textbook to help students develop deeper knowledge and understanding of human nutrition.
Download or read book Dictionary of Food Science and Nutrition written by Shelton and published by . This book was released on 1998-01-01 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dictionary of Nutrition and Food Technology written by Arnold E. Bender and published by Elsevier. This book was released on 2013-10-22 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology. The coverage of the book includes words from various scientific disciplines, such as chemistry, biochemistry, microbiology, and engineering. The text will be of great use to specialists from different fields who seek to understand the technical terms used in the food fields.
Download or read book Dictionary of Food Ingredients written by Robert S Igoe and published by . This book was released on 1995-12-31 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Science of Food written by P. M. Gaman and published by Elsevier. This book was released on 2013-10-22 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.
