Benders' dictionary of nutrition and food technology, Eighth Edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of 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 often unfamiliar terminology that differing disciplines use. Bender's Dictionary of Nutrition and Food Technology meets this need by providing succinct, authoritative definitions of over 6,100 terms in nutrition and food technology, as well as nutrient composition data for 340 foods and an appendix on nutrient intake and other useful data. The eighth edition joins its predecessors, each bestseller in their own right, as an 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 edition includes more than 5,000 succinct authoritative definitions. 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. It is the most comprehensive and up-to-date desk-top reference available for those who need to know about nutrition and food technology. ‘This valuable book continues to fulfil the purpose of explaining the technical terms in nutrition and food processing.’ Chemistry and Industry

‘A dictionary that fills a need and fills it well.’ Institute of Meat Bulletin

‘The book covers all aspects of food and nutrition science...I use the dictionary on an almost daily basis.’ British Nutrition Foundation Nutrition Bulletin

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

'This valuable book continues to fulfil the purpose of explaining the technical terms in nutrition and food processing.' Chemistry and Industry 'A dictionary that fills a need and fills it well.' Institute of Meat Bulletin 'The book covers all aspects of food and nutrition science ... I use the dictionary on an almost daily basis.' British Nutrition Foundation Nutrition Bulletin 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 Contents......Page 6 Preface......Page 7 A note on food composition......Page 9 List of figures......Page 10 A - K......Page 12 L - Z......Page 282 Appendix:......Page 534 Table 1 Units of physical quantities and multiples and submultiples of units......Page 536 Table 2 Labelling reference values for foods......Page 537 Table 3 US/Canadian recommended dietary allowances and acceptable intakes, 1997–2001......Page 538 Table 4 EU population reference intakes of nutrients, 1993......Page 539 Table 5 UK reference nutrient intakes, 1991......Page 540 Table 6 Recommended nutrient intakes for vitamins, FAO 2001......Page 541 Table 7 Food additives permitted in the EU......Page 542 Table 8 Fatty acid nomenclature......Page 550 "The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of 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 often unfamiliar terminology that differing disciplines use. Bender's Dictionary of Nutrition and Food Technology meets this need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology, as well as nutirent composition data for 340 foods and an appendix on nutrient intake and other useful data."--Jacket A new edition of this classic reference work. Updated to reflect recent advances in food science (for example an increased number of entries on genetics) and with broader coverage of food technology, this dictionary will remain an essential tool for all those who work in nutrition and food sciences