E-Book Overview
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. The eighth edition joins its predecessors, each bestseller in their own right, as an 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 edition includes more than 5,000 succinct authoritative definitions. Anyone involved in the study of nutrition and food technology will inevitably find articles and lectures that cross the boundaries of individual subjects and use unfamiliar terminology and jargon. It is the most comprehensive and up-to-date desk-top reference available for those who need to know about nutrition and food technology.
E-Book Content
222 x 141 /Pantone 1945C & 137C
35mm
WOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION
‘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.
Benders’ dictionary of nutrition and food technology
‘This valuable book continues to fulfil the purpose of explaining the technical terms in nutrition and food processing.’ Chemistry and Industry
WOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION
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. David Bender is Senior Lecturer in the Department of Biochemistry of University College London. The late Arnold Bender was Emeritus Professor of Nutrition in the University of London.
CRC Press LLC 6000 Broken Sound Parkway, NW Suite 300 Boca Raton FL 33487 USA CRC order number WP7601 ISBN-10: 0-8493-7601-7
Eighth edition
Woodhead Publishing Ltd Abington Hall Abington Cambridge CB1 6AH England www.woodheadpublishing.com ISBN-13: 978-1-84569-051-9 ISBN-10: 1-84569-051-6
Benders’ dictionary of nutrition and food technology Eighth edition David A. Bender
Benders’ dictionary of nutrition and food technology
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