D A Bender's Benders' dictionary of nutrition and food technology, Eighth PDF

By D A Bender

ISBN-10: 0849376017

ISBN-13: 9780849376016

ISBN-10: 1845690516

ISBN-13: 9781845690519

ISBN-10: 1845691652

ISBN-13: 9781845691653

The learn of meals and nutrients covers many disciplines together with agriculture, biology, physics, chemistry, meals expertise, nutrients, and drugs. As learn of the hyperlinks among nutrition and future health keeps to extend, it's extra very important than ever that experts in such components as meals processing and nutrients be conversant in usually surprising terminology that differing disciplines use. Bender's Dictionary of foodstuff and nutrients know-how meets this desire by means of delivering succinct, authoritative definitions of over 6,100 phrases in foodstuff and meals know-how, in addition to nutrient composition facts for 340 meals and an appendix on nutrient consumption and different beneficial information. The 8th variation joins its predecessors, every one bestseller of their personal correct, as a vital reference ebook for a person attracted to meals, dietetics, meals technology, and meals expertise. the 1st variation was once released forty years in the past and contained 2,000 entries. This variation comprises greater than 5,000 succinct authoritative definitions. somebody interested in the examine of nutrients and foodstuff know-how will unavoidably 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 on hand should you want to know approximately foodstuff and foodstuff know-how.

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Extra resources for Benders' dictionary of nutrition and food technology, Eighth Edition (Woodhead Publishing in Food Science, Technology and Nutrition)

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Antiracchitic Preventing or curing rickets. antiscorbutic Preventing or curing scurvy. vitamin c was originally known as the antiscorbutic vitamin. antisialagogues Substances that reduce the flow of saliva. g. intestinal muscle). antispattering agents Compounds such as lecithin (E-322), sucrose esters of fatty acids (E-473) and esters of mono- and diglycerides (E-472) which are added to frying oils and fats to prevent potentially dangerous spattering. They function by preventing the coalescence of water droplets.

Antixerophthalmic vitamin See vitamin a. antral chalone Peptide hormone secreted by the stomach; decreases gastric secretion. antralectomy Surgical removal of the antrum of the stomach, for treatment of peptic ulcers that are resistant to other therapy. antrum The region of the stomach adjacent to the pylorus; it secretes most of the gastric acid, pepsin and gastrin. See gastrointestinal tract. AOAC International Originally the Association of Official Agricultural Chemists, formed in 1884 to adopt uniform methods of analysis of fertilisers; name changed in 1965 to the Association of Official Analytical Chemists.

Availability Also known as bioavailability or biological availability. In some foodstuffs, nutrients that can be demonstrated to be present chemically may not be available, or only partially so, when they are eaten. This is because the nutrients are chemically bound in a form that is not susceptible to enzymic digestion, although it is susceptible to the strong acid or alkali hydrolysis used in chemical analysis. For example, the niacin in cereal grains, calcium bound to phytic acid, and lysine combined with sugars in the Maillard complex (see maillard reaction), are all biologically unavailable.

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Benders' dictionary of nutrition and food technology, Eighth Edition (Woodhead Publishing in Food Science, Technology and Nutrition) by D A Bender

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