Benders’ Dictionary of Nutrition and Food Technology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Benders’ Dictionary of Nutrition and Food Technology by D A Bender, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: D A Bender ISBN: 9781845691653
Publisher: Elsevier Science Publication: June 9, 2006
Imprint: Woodhead Publishing Language: English
Author: D A Bender
ISBN: 9781845691653
Publisher: Elsevier Science
Publication: June 9, 2006
Imprint: Woodhead Publishing
Language: English

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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Amorphous Chalcogenides by D A Bender
Cover of the book Assessing the Impact of Foreign Aid by D A Bender
Cover of the book The Mendip Caves by D A Bender
Cover of the book Lipid Oxidation by D A Bender
Cover of the book Oxidative Stress and Neurodegenerative Disorders by D A Bender
Cover of the book Integrated Security Systems Design by D A Bender
Cover of the book Adhesives Technology Handbook by D A Bender
Cover of the book International Review of Cell and Molecular Biology by D A Bender
Cover of the book Growth Factors in Development by D A Bender
Cover of the book Avian Molecular Evolution and Systematics by D A Bender
Cover of the book An Ontological and Epistemological Perspective of Fuzzy Set Theory by D A Bender
Cover of the book Introduction to Dislocations by D A Bender
Cover of the book Foreign Direct Investment in Brazil by D A Bender
Cover of the book Environmental Biotechnology by D A Bender
Cover of the book Ingredients Extraction by Physicochemical Methods in Food by D A Bender
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy