By David A Bender
Bender's Dictionary of food and foodstuff know-how, 7th variation, continues to be the fundamental reference ebook for an individual attracted to nutrients, dietetics, foodstuff technological know-how, and foodstuff expertise. the 1st version used to be released forty years in the past and contained 2,000 entries. This 7th version now contains over 5,000 succinct, authoritative definitions.The examine of foodstuff and foodstuff covers quite a lot of disciplines, together with: agriculture and horticulture, the body structure and biochemistry of food and metabolism, the applied sciences of meals processing, social sciences and the legislations, medical medication, sickness prevention, and overall healthiness merchandising. someone curious about the learn of food and foodstuff know-how will unavoidably locate articles and lectures that pass the limits of person matters and use surprising terminology and jargon. Benders' Dictionary of meals and nutrients know-how offers the proper solution.This new version contains all new phrases and methods, and displays the swap of concentration within the learn of foodstuff from healing to preventative ideas, together with the expanding curiosity in useful meals. This dictionary additionally comprises outdated phrases that experience turn into out of date, which will support these pertaining to previous literature.Nutrient composition facts and tables for urged nutrient intakes also are supplied, making this booklet the main finished and updated desk-top reference to be had if you want to know approximately foodstuff and meals know-how.
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Additional resources for Benders' dictionary of nutrition and food technology, Eighth Edition
A number of different mechanisms are involved in protection against,or repair after,oxygen radical damage,involving a number of nutrients, especially vitamin e, carotene, vitamin c and selenium. Collectively these are known as antioxidant nutrients. antiscorbutic vitamin See vitamin c. 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.
4000. 2%) and free from vitamins. Used to thicken sauces and in bland, low-salt and protein-restricted diets. arsenic A toxic metal, with no known metabolic function. Organic arsenic derivatives (arsenicals) have been used as pesticides and in treatment of diseases such as syphilis, leprosy and yaws. Arsenic can accumulate in crops treated with arsenical pesticides, and in fish and shellfish living in arsenic-polluted water. arteriolsclerosis Thickening of the walls of the arterioles due to ageing or hypertension.
Avidin Protein in white of eggs that binds biotin with very high affinity. avitaminosis The absence of a vitamin; may be used specifically, as, for example, avitaminosis A, or generally, to mean any vitamin deficiency disease. avocado Fruit of the tree Persica americana, also known as the avocado pear or alligator pear, because of its rough skin and pear shape, although it is not related to the pear. It is unusual among fruits for its high fat content, of which 12% is linoleic acid, and also for the fact that it does not ripen until after it has been removed from the tree.
Benders' dictionary of nutrition and food technology, Eighth Edition by David A Bender