Benders’ Dictionary of Nutrition and Food Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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**

From the Author' s Preface Drying is the oldest method of food preservation practised by man. Today the dehydration section of the food industry is large and extends to all countries throughout the world. Facilities range in size from simple sun driers to very large capacity, sophisticated drying installations. A very wide range of dehydrated foods is available including vegetables, fruits, meat, fish, cereal and milk products. Dehydrated soup and sauce mixes and complete meals made up of dried ingredients are also available. A great deal of research has been carried out to improve the quality and convenience of dehydrated foods. Many modern dried foods may be reconstituted quickly to yield products with food flavour and texture. Thus, they make an important contribution to the convenience food market.

The book is made up of four parts. Part 1 covers the historical background and general principles of food dehydration by means of heated air, by contact with a heated surface, by the application of radiant, microwave or dielectric energy and by freeze-drying. In Part 2 information on drying phenomena methods and equipment is presented in dictionary form. A guide to the procedures and conditions used for drying specific foods is given in Part 3. An extensive list of references on aspects of food dehydration makes up Part 4.

[This book] . . . should be a quick and easy source of information for persons working in this section of the food industry.

Food dehydration is the most widely used food processing technology in the world. It is an extremely important method of food preservation in both developed and developing countries and there have been many recent new developments. This authoritative guide firstly looks at the background and principles to food dehydration and then goes on to provide a complete dictionary to food dehydration terms, with detailed definitions, and a directory of dehydrated foods.

‘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

The study of food and nutrition covers a wide range of disciplines, from agriculture and horticulture, through the chemistry, physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and biotechnology, via social sciences and the law, anthropology and epidemiology to clinical medicine, disease prevention and health promotion. This means that anyone interested in food and nutrition will be reading articles written from a variety of disciplines and hearing lectures by specialists in a variety of fields. We will all come across unfamiliar terms, or terms that are familiar but used in a new context as the jargon of a different discipline. "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 Cover......Page 1 Contents......Page 6 Preface......Page 7 A note on food composition......Page 9 List of figures......Page 10 A......Page 12 B......Page 56 C......Page 93 D......Page 155 E......Page 173 F......Page 192 G......Page 216 H......Page 238 I......Page 260 J......Page 272 K......Page 274 L......Page 282 M......Page 301 N......Page 335 O......Page 350 P......Page 362 Q......Page 410 R......Page 413 S......Page 429 T......Page 473 U......Page 496 V......Page 499 W......Page 515 X......Page 527 Y......Page 528 Z......Page 530 Appendix......Page 534 This guide examines the background and principles of food dehydration as well as providing a complete dictionary of food dehydration terms, with detailed definitions and a directory of dehydrated foods. It is an ideal reference work for students of food science as well as a quick and easy source of information for food science professionals. Cover 1 Contents 6 Preface 7 A note on food composition 9 List of figures 10 Dictionary 12 A 12 B 56 C 93 D 155 E 173 F 192 G 216 H 238 I 260 J 272 K 274 L 282 M 301 N 335 O 350 P 362 Q 410 R 413 S 429 T 473 U 496 V 499 W 515 X 527 Y 528 Z 530 Appendix 534 This guide looks first at the background and principles to food dehydration, and then goes on to provide a complete dictionary of food dehydration terms, with detailed definitions, and a directory of dehydrated foods.