Bender's Dictionary of Nutrition and Food Technology - download pdf or read online

By Christine Williams, Judith Buttriss

ISBN-10: 084939208X

ISBN-13: 9780849392085

ISBN-10: 1845691075

ISBN-13: 9781845691073

ISBN-10: 1855739658

ISBN-13: 9781855739659

The examine of foodstuff and nutrients covers many disciplines together with agriculture, biology, physics, chemistry, nutrition know-how, foodstuff, and medication. As examine of the hyperlinks among foodstuff and wellbeing and fitness keeps to extend, it's extra very important than ever that experts in such components as foodstuff processing and food be accustomed to frequently unusual terminology that differing disciplines use. Bender's Dictionary of food and foodstuff know-how meets this desire via supplying succinct, authoritative definitions of over 6,100 phrases in meals and nutrients expertise, in addition to nutrient composition info for 340 meals and an appendix on nutrient consumption and different priceless data.
The 8th variation joins its predecessors, every one bestseller of their personal correct, as a necessary reference e-book for somebody attracted to food, dietetics, meals technology, and foodstuff know-how. the 1st version was once released forty years in the past and contained 2,000 entries. This variation comprises greater than 5,000 succinct authoritative definitions. a person fascinated about the research of meals and meals know-how will necessarily locate articles and lectures that pass the bounds of person matters and use strange terminology and jargon. it's the such a lot entire and updated desk-top reference to be had in the event you want to know approximately foodstuff and nutrients expertise.

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Also known as benzedrine. amphoteric See isoelectric point. amulum Roman; starch used to thicken sauces, made by soaking wheat grains in water, then straining the liquid and pouring onto a tiled floor to thicken in the sun. 24 amydon A traditional starchy material made by steeping wheat flour in water, then drying the starch sediment in the sun, used for thickening broths, etc. amygdalin (1) A glycoside in almonds and apricot and cherry stones which is hydrolysed by the enzyme emulsin to yield glucose, cyanide and benzaldehyde.

Angostura The best known of the bitters, widely used in cocktails; a secret blend of herbs and spices, including the bitter aromatic bark of either of two trees of the orange family (Galipea officinalis, Cusparia felorifuga). Invented in 1818 by Dr Siegert in the town of Angostura in Venezuela (now called Ciudad Bolivar), originally as a medicine, and now made in Trinidad. A few drops of Angostura in gin makes a ‘pink gin’. angstrom A unit of length equal to 10−8 cm (10−10 m) and hence = 10 nm; not an official SI unit, but commonly used in structural chemistry and crystallography.

Atkins diet A ketogenic diet originally proposed in 1972, in which carbohydrate intake is strictly limited but fat and protein are permitted in unlimited amounts. It is effective for weight loss, since ketonaemia reduces appetite; fat and protein may be more satiating than carbohydrates, and the energy cost of gluconeogenesis from amino acids to maintain blood glucose increases metabolic rate, but it runs counter to all modern advice on a prudent diet. atomic absorption spectrometry Technique for measurement of a variety of metals in a flame or heated gas, in the atomic state, by absorption of light at a wavelength specific for each element.

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Bender's Dictionary of Nutrition and Food Technology by Christine Williams, Judith Buttriss


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