tailieunhanh - Benders’ dictionary of nutrition and food technology

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. | 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 .

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• physical food food lecture physics
• some food
• food processing
• food technology