Bender's Dictionary of Nutrition and Food Technology
Bender's Dictionary of Nutrition and Food Technology

Author: David A. Bender

Publisher: McGraw Hill Professional

Published: 1999

Total Pages: 488

ISBN-13: 9781855734753

DOWNLOAD EBOOK

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.

Benders' Dictionary of Nutrition and Food Technology
Benders' Dictionary of Nutrition and Food Technology

Author: D A Bender

Publisher: Woodhead Publishing

Published: 2006-06-09

Total Pages: 550

ISBN-13: 1845691652

DOWNLOAD EBOOK

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

A Dictionary of Food and Nutrition
A Dictionary of Food and Nutrition

Author: David A. Bender

Publisher: Oxford University Press

Published: 2014-01-23

Total Pages: 992

ISBN-13: 0192518429

DOWNLOAD EBOOK

This leading dictionary contains over 8,000 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions clearly explain even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. An essential online A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.

Dictionary of Nutrition and Food Technology
Dictionary of Nutrition and Food Technology

Author: Arnold E. Bender

Publisher: Elsevier

Published: 2013-10-22

Total Pages: 256

ISBN-13: 1483100057

DOWNLOAD EBOOK

Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology. The coverage of the book includes words from various scientific disciplines, such as chemistry, biochemistry, microbiology, and engineering. The text will be of great use to specialists from different fields who seek to understand the technical terms used in the food fields.

Dictionary of Nutrition and Food Technology
Dictionary of Nutrition and Food Technology

Author: Arnold Eric Bender

Publisher: Butterworth-Heinemann

Published: 1982

Total Pages: 328

ISBN-13:

DOWNLOAD EBOOK

Defines technical terms including brief descriptions of equipment and techniques, abbreviations, proprietary names, and the composition of common foods. Covers disciplines ranging from agriculture and engineering to microbiology, biochemistry, and aspects of medicine. The sixth edition (fifth in 1982) contains some 4,000 entries, including terms that have become obsolete, 300 revisions, and 300 new entries. Annotation copyrighted by Book News, Inc., Portland, OR

Dictionary of Nutrition and Food Technology
Dictionary of Nutrition and Food Technology

Author: Arnold Eric Bender

Publisher: CRC Press

Published: 1998-02-10

Total Pages: 352

ISBN-13: 9780408037532

DOWNLOAD EBOOK

Dictionary of terms used in food literature, including new and obsolete terms, and technical terms from other disciplines that relate to nutrition and food technology. Strong in food chemistry and preservatives.