tailieunhanh - Benders’ dictionary of nutrition and food technology - Eighth edition

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 | Woodhead publishing in food science technology and nutrition Benders dictionary of nutrition and food technology Eighth edition David A. Bender WP Benders dictionary of nutrition and food technology Related titles Food dehydration A dictionary and guide ISBN-13 978-1-85573-360-2 ISBN-10 1-85573-360-9 This authoritative 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. Food diet and obesity ISBN-13 978-1-85573-958-1 ISBN-10 1-85573-958-5 Obesity is a global epidemic with large numbers of adults and children overweight or obese in many developed and developing countries. As a result there is an unprecedented level of interest and research in the complex interactions between our genetic susceptibility diet and lifestyle in determining individual risk of obesity. With its distinguished editor and international team of contributors this collection sums up the key themes in weight control research focusing on their implications and applications for food product development and consumers. Improving the fat content of foods ISBN-13 978-1-85573-965-9 ISBN-10 1-85573-965-8 Dietary fats have long been recognised as having a major impact on health negative in the case of consumers excessive intake of saturated fatty acids positive in the case of increasing consumers intake of long chain n-3 polyunsaturated fatty acids PUFAs . However progress in ensuring that consumers achieve a nutritionally optimal fat intake has been slow. This important collection reviews the range of steps needed to improve the fat content of foods whilst maintaining sensory quality. Details of these books and a complete list of Woodhead s titles can be obtained by visiting our web site at .