IFIS Dictionary of Food Science and Technology

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Author: International Food Information Service

Publisher: John Wiley & Sons

ISBN: 1405187409

Category: Technology & Engineering

Page: 488

View: 9088

“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

Dictionary of Food Science and Nutrition

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Author: Bloomsbury Publishing

Publisher: A&C Black

ISBN: 1408102196

Category: Foreign Language Study

Page: 288

View: 9313

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.

Benders' Dictionary of Nutrition and Food Technology

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Author: David A. Bender,Arnold Eric Bender

Publisher: McGraw Hill Professional

ISBN: 9781855734753

Category: Health & Fitness

Page: 463

View: 8711

A reference book for nutrition, dietetics, food sciences, and food technology. The seventh edition provides definitions for over 5000 terms in nutrition and food technology. Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods.

A Dictionary of Food and Nutrition

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Author: David A. Bender

Publisher: Oxford University Press

ISBN: 0192518429

Category: Social Science

Page: N.A

View: 6102

This leading dictionary contains over 8,000 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions clearly explain 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. An essential online 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.

Dictionary of Food Science and Nutrition

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Author: A & C Black Publishers

Publisher: A & C Black

ISBN: 9780713677843

Category: Health & Fitness

Page: 259

View: 8440

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.

Benders' Dictionary of Nutrition and Food Technology, Seventh Edition

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Author: David A Bender,Arnold E Bender

Publisher: Woodhead Publishing

ISBN: 9780849300189

Category: Health & Fitness

Page: 463

View: 7457

A reference book for nutrition, dietetics, food sciences, and food technology. The seventh edition provides definitions for over 5000 terms in nutrition and food technology. Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods.

Benders’ Dictionary of Nutrition and Food Technology

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Author: D A Bender

Publisher: Woodhead Publishing

ISBN: 1845691652

Category: Technology & Engineering

Page: 552

View: 8043

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

Dictionary of Nutrition and Food Technology

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Author: Arnold E. Bender

Publisher: Elsevier

ISBN: 1483100057

Category: Health & Fitness

Page: 256

View: 6254

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.