A Dictionary of Food and Nutrition

A Dictionary of Food and Nutrition PDF

Author: David A. Bender

Publisher: OUP Oxford

Published: 2009-01-29

Total Pages: 563

ISBN-13: 0191579750

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This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.

Dictionary of Food

Dictionary of Food PDF

Author: Charles G. Sinclair

Publisher: A&C Black

Published: 2005

Total Pages: 632

ISBN-13: 9780713675009

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The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '… so interesting that it only stayed on my desk very briefly before it was taken away… invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine

Dictionary of Food Ingredients

Dictionary of Food Ingredients PDF

Author: Robert S. Igoe

Publisher: Springer Science & Business Media

Published: 2013-03-09

Total Pages: 203

ISBN-13: 1461568382

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The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.

The Dictionary of Italian Food and Drink

The Dictionary of Italian Food and Drink PDF

Author: John F. Mariani

Publisher: Broadway

Published: 1998

Total Pages: 0

ISBN-13: 9780767901291

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From the origins of gnocchi to a short history of restaurants in Italy. Notes regional variations on specific dishes. Differs in detail to Laroosse Gastronomiquet offers more historical detail and such things as a complete listing of the rules for a true Neapolitan Pizza.

A Consumer's Dictionary of Cosmetic Ingredients

A Consumer's Dictionary of Cosmetic Ingredients PDF

Author: Ruth Winter

Publisher: Three Rivers Press (CA)

Published: 2005

Total Pages: 0

ISBN-13: 9781400052332

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The fifth edition of this classic guide, first published in 1978, continues the tradition of being the most up-to-date, complete, and trusted reference for taking the guesswork out of choosing safe and effective cosmetics and toiletries.

Food

Food PDF

Author: Robert Palmatier

Publisher: Greenwood

Published: 2000-08-30

Total Pages: 0

ISBN-13: 9780313314360

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Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of first record in English are provided, along with the bibliographical sources of these dates; and all of the works that record those terms and expressions are given in coded form as listed in the Key to Works Cited. A Guide to Reading the Entries illustrates the typical form of an entry by analyzing an example from the dictionary that introduces five nonliteral expressions, cites thirteen bibliographical sources, and refers the reader to three other relevant entries by means of cross-references. Following the dictionary proper is a Classification of Terms According to Source, in which nearly three hundred nonliteral terms and expressions are listed under the more than four hundred literal categories from which they derive.

Dictionary of Food Ingredients

Dictionary of Food Ingredients PDF

Author: Robert S. Igoe

Publisher: Springer Science & Business Media

Published: 2001

Total Pages: 244

ISBN-13: 9780834219526

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Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.

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