Benders' dictionary of nutrition and food technology, Seventh Edition
معرفی کتاب «Benders' dictionary of nutrition and food technology, Seventh Edition» نوشتهٔ Bender, David A.; Bender, Arnold E.، منتشرشده توسط نشر Woodhead Publishing Limited در سال 1999. این کتاب در فرمت pdf، زبان انگلیسی ارائه شده است.
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. Bender's Dictionary of Nutrition and Food Technology, SeventhEdition, 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.
Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.
As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.
As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and
developing new or improved methods for quality evaluation. Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics. As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future. As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and developing new or improved methods for quality evaluation. Contents......Page 6 Preface......Page 7 A note on food composition......Page 8 List of Figures......Page 9 A......Page 10 B......Page 48 C......Page 81 D......Page 136 E......Page 152 F......Page 165 G......Page 185 H......Page 203 I......Page 220 J......Page 229 K......Page 231 L......Page 237 M......Page 252 N......Page 281 O......Page 292 P......Page 302 Q......Page 344 R......Page 346 S......Page 360 T......Page 399 U......Page 418 V......Page 421 W......Page 435 X......Page 444 Y......Page 446 Z......Page 448 Appendix......Page 450 Table 1 Units of physical quantities and multiples and submultiples of units......Page 452 Table 2 Labelling reference values for foods......Page 453 Table 3 US recommended daily amounts of nutrients, 1989, updated 1997, 1998......Page 455 Table 4 UK reference nutrient intakes, 1991......Page 459 Table 5 EU population reference intakes of nutrients......Page 460 Table 6 Permitted food additives in the European Union......Page 461 Table 7 Nomenclature of fatty acids......Page 472 "The study of food and nutrition covers a wide range of disciplines from agriculture, biology, physics and chemistry, to the technologies of food processing, and the fields of nutrition and clinical medicine. As research on the links between health and the food we eat continues to expand, it is becoming increasingly important for specialists in such areas as food processing and nutrition to be familiar with the often unfamiliar terminology differing disciplines use." "This classic work meets that need. It 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."--Jacket The new edition includes a discussion of 'bio-yoghurts' with their important implication for manufacturing practice. Contents include: Background to manufacturing practice; Processing plant and equipment; Cleaning and hygiene; Traditional and new developments in yoghurt production; Microbiology of yoghurt and 'bio' started cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutrition; Quality control and HACCP Practical dehydration has long been recognised as a standard text for the industry. In the second edition the author provides a reassessed perspective on this international industry. In addition to the original chapters on packaging, storing and quality control, this latest edition includes modern analysis of expanding sectors and new technologies. This book provides an invaluable guide to the practicalities and logistics of a changing industry. Practical Dehydration has long been known as a standard work in its field. This book provides an invaluable guide to the practicalities and logistics of a changing industry and particularly strong in its coverage of international practice. In addition to the original chapters on packaging, storing and quality control this new edition includes modern analysis of expanding sectors and new technologies. Since man began his experiments with cultivation of plants, over a thousand species of food plants have been intensively and extensively grown, studied, adapted, trained, varied, hybridized, grafted and mutated with a view to obtaining commercial crops with the desired appearance, size, composition, taste, flavour, functional attributes and adaptation to farming advances. 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. The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity. Liquids, gases and some solids (for example powders and particulate materials) are termed 'fluids' and can flow without disintegration when a pressure is applied to them. Fermentation is one of the oldest methods practised by human beings for the transformation of milk into products with an extended shelf life.
دانلود کتاب Benders' dictionary of nutrition and food technology, Seventh Edition
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.
Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.
As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.
As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and
developing new or improved methods for quality evaluation. Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics. As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future. As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and developing new or improved methods for quality evaluation. Contents......Page 6 Preface......Page 7 A note on food composition......Page 8 List of Figures......Page 9 A......Page 10 B......Page 48 C......Page 81 D......Page 136 E......Page 152 F......Page 165 G......Page 185 H......Page 203 I......Page 220 J......Page 229 K......Page 231 L......Page 237 M......Page 252 N......Page 281 O......Page 292 P......Page 302 Q......Page 344 R......Page 346 S......Page 360 T......Page 399 U......Page 418 V......Page 421 W......Page 435 X......Page 444 Y......Page 446 Z......Page 448 Appendix......Page 450 Table 1 Units of physical quantities and multiples and submultiples of units......Page 452 Table 2 Labelling reference values for foods......Page 453 Table 3 US recommended daily amounts of nutrients, 1989, updated 1997, 1998......Page 455 Table 4 UK reference nutrient intakes, 1991......Page 459 Table 5 EU population reference intakes of nutrients......Page 460 Table 6 Permitted food additives in the European Union......Page 461 Table 7 Nomenclature of fatty acids......Page 472 "The study of food and nutrition covers a wide range of disciplines from agriculture, biology, physics and chemistry, to the technologies of food processing, and the fields of nutrition and clinical medicine. As research on the links between health and the food we eat continues to expand, it is becoming increasingly important for specialists in such areas as food processing and nutrition to be familiar with the often unfamiliar terminology differing disciplines use." "This classic work meets that need. It 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."--Jacket The new edition includes a discussion of 'bio-yoghurts' with their important implication for manufacturing practice. Contents include: Background to manufacturing practice; Processing plant and equipment; Cleaning and hygiene; Traditional and new developments in yoghurt production; Microbiology of yoghurt and 'bio' started cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutrition; Quality control and HACCP Practical dehydration has long been recognised as a standard text for the industry. In the second edition the author provides a reassessed perspective on this international industry. In addition to the original chapters on packaging, storing and quality control, this latest edition includes modern analysis of expanding sectors and new technologies. This book provides an invaluable guide to the practicalities and logistics of a changing industry. Practical Dehydration has long been known as a standard work in its field. This book provides an invaluable guide to the practicalities and logistics of a changing industry and particularly strong in its coverage of international practice. In addition to the original chapters on packaging, storing and quality control this new edition includes modern analysis of expanding sectors and new technologies. Since man began his experiments with cultivation of plants, over a thousand species of food plants have been intensively and extensively grown, studied, adapted, trained, varied, hybridized, grafted and mutated with a view to obtaining commercial crops with the desired appearance, size, composition, taste, flavour, functional attributes and adaptation to farming advances. 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. The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity. Liquids, gases and some solids (for example powders and particulate materials) are termed 'fluids' and can flow without disintegration when a pressure is applied to them. Fermentation is one of the oldest methods practised by human beings for the transformation of milk into products with an extended shelf life.