New PDF release: Benders' dictionary of nutrition and food technology, Eighth

By D A Bender

ISBN-10: 0849376017

ISBN-13: 9780849376016

ISBN-10: 1845690516

ISBN-13: 9781845690519

ISBN-10: 1845691652

ISBN-13: 9781845691653

The research of nutrition and foodstuff covers many disciplines together with agriculture, biology, physics, chemistry, foodstuff know-how, food, and medication. As study of the hyperlinks among meals and health and wellbeing keeps to extend, it's extra very important than ever that experts in such components as nutrients processing and foodstuff be conversant in usually unusual terminology that differing disciplines use. Bender's Dictionary of nutrients and nutrients expertise meets this want by means of offering succinct, authoritative definitions of over 6,100 phrases in foodstuff and meals expertise, in addition to nutrient composition info for 340 meals and an appendix on nutrient consumption and different important facts. The 8th version joins its predecessors, every one bestseller of their personal correct, as an important reference publication for an individual drawn to meals, dietetics, meals technology, and foodstuff know-how. the 1st version used to be released forty years in the past and contained 2,000 entries. This variation comprises greater than 5,000 succinct authoritative definitions. an individual interested by the learn of meals and nutrients know-how will necessarily locate articles and lectures that go the limits of person topics and use strange terminology and jargon. it's the so much accomplished and updated desk-top reference on hand should you want to know approximately nutrients and nutrition know-how.

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

Sample text

Appenzeller Swiss hard cheese, washed with white wine and herbs while maturing. e. ‘commercial sterility’; a few organisms remain alive but quiescent. Named after Nicholas Appert (1752–1841), a Paris confectioner who invented the process of canning, and opened the first vacuum bottling factory in 1804. appestat See appetite control. appetite control Hunger centres found in the lateral hypothalamus initiate feeding; satiety centres found in the ventromedial hypothalamus signal satiety. Centres found in the temporal lobe (amygdala) control learnt food behaviour.

Apo-carotenals See carotenals. apoenzyme The protein part of an enzyme which requires a coenzyme for activity, and is therefore inactive if the coenzyme is absent. See also enzyme activation assays; prosthetic group. apoferritin The protein part of ferritin. See iron storage. apolipoprotein The protein part of lipoproteins, without the associated lipid. See lipoproteins, plasma. Apollinaris water An alkaline, highly aerated, mineral water (see water, mineral) containing sodium chloride and calcium, 34 sodium and magnesium carbonates, from a spring in the valley of Ahr (in Germany).

Overflow aminoaciduria occurs when the plasma concentration exceeds the renal threshold, as a result of impaired metabolism; renal aminoaciduria occurs with normal or lower than normal plasma concentrations, as a result of impaired renal resorption of a group of amino acids that share a common transport system. e. secondary to toxicity or disease). 14) which catalyses esterification specifically of d-amino acids; used in resolution of racemic mixtures of amino acids resulting from chemical synthesis.

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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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