Get Benders' dictionary of nutrition and food technology, Eighth PDF

By David A Bender

Bender's Dictionary of food and nutrients know-how, 7th version, is still the fundamental reference e-book for an individual drawn to foodstuff, dietetics, nutrients technological know-how, and nutrition expertise. the 1st variation was once released forty years in the past and contained 2,000 entries. This 7th variation now contains over 5,000 succinct, authoritative definitions.The examine of meals and food covers a variety of disciplines, together with: agriculture and horticulture, the body structure and biochemistry of foodstuff and metabolism, the applied sciences of nutrition processing, social sciences and the legislation, scientific drugs, ailment prevention, and overall healthiness merchandising. a person fascinated about the research of nutrients and meals know-how will unavoidably locate articles and lectures that move the limits of person matters and use strange terminology and jargon. Benders' Dictionary of meals and foodstuff expertise offers the precise solution.This new version comprises all new phrases and methods, and displays the swap of concentration within the research of food from healing to preventative options, together with the expanding curiosity in useful meals. This dictionary additionally comprises previous phrases that experience turn into out of date, in an effort to help these relating past literature.Nutrient composition information and tables for suggested nutrient intakes also are supplied, making this ebook the main accomplished and up to date desk-top reference on hand should you want to know approximately nutrients and meals expertise.

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Extra resources for Benders' dictionary of nutrition and food technology, Eighth Edition

Sample text

A 120 g serving is a source of protein, folate, vitamin C, Mg, Fe; good source of niacin; rich source of pantothenate, Cu. bean, butter Several large varieties of Phaseolus vulgaris, also known as Lima, curry, Madagascar and sugar bean. 05 mg, folate 12 mg. A 60 g serving is a source of Cu. bean curd See tofu. bean, French Unripe seeds and pods of Phaseolus vulgaris; ripe seeds are haricot beans. 1 mg, biotin 1 mg, C 12 mg. A 90 g serving is a source of vitamin C; rich source of folate. bean, haricot.

Antifoaming agents Octanol, sulphonated oils, silicones, etc used to reduce foaming caused by the presence of dissolved protein. antigalactic Drug that reduces or prevents the secretion of milk in women after parturition. g. bacterial, food or pollen protein, or some complex carbohydrates) which, when introduced into the circulation, stimulates the formation of an antibody. See also adverse reactions to foods. anti-grey hair factor Deficiency of the vitamin pantothenic acid causes loss of hair colour in black and brown rats, and at one time the vitamin was known as the anti-grey hair factor.

3 g, nsp ©1999 Woodhead Publishing Ltd. A 130 g serving (1/2 aubergine) is a source of folate. audit ale Strong beer originally brewed at Oxford and Cambridge Universities to be drunk on ‘audit days’. aurantiamarin A glucoside present in the albedo of the bitter orange which is partly responsible for its flavour. aureomycin Oxytetracycline, one of the tetracycline antibiotics. autoclave A vessel in which high temperatures can be achieved by using high pressure; the domestic pressure cooker is an example.

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