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Title:
Benders' dictionary of nutrition and food technology, Eighth Edition |
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Division: Food Chem / CRC Press / 英文版 |
Author/Editor: David A Bender (Editor) Star:  |
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ISBN: 0849376017 |
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Introduce Date: 2006年12月11日00:47 , Release Date: 2006年12月12日01:45 |
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Introducer: btr , Rate: 1/135 |
| Format: pdf(editorial) Download |
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| Description: |
Benders' dictionary of nutrition and food technology, Eighth Edition
David A Bender University College London, Cambridge, UK
List Price: $119.95
ISBN: 0849376017
Publication Date: 6/20/2006
Number of Pages: 540
# Includes all new terms and techniques, and reflects the change of focus in the study of nutrition from curative to preventative techniques
# Provides nutrition composition data and tables for recommended nutrient intakes
# Contains definitions of old terms that have become obsolete, in order to assist those referring to earlier literature
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.
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