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Author: Benjamin Caballero
Publisher:
ISBN: 9780122270550
Category : Medical
Languages : en
Pages : 6000
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Book Description
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition. * Contains over 1,000 articles covering all areas of food science and nutrition * Edited and written by a distinguished international group of editors and contributors * Includes 'Further Reading' lists at the end of each article * A complete subject index contained in one volume * Extensive cross-referencing * Many figures and tables illustrate the text, with a color plate section in each volume
Author: Experts from Dole Food Company
Publisher: Elsevier
ISBN: 0080530877
Category : Technology & Engineering
Languages : en
Pages : 516
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Book Description
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. Details healthy eating guidelines based on the RDA food pyramid Provides scientific basis and knowledge for specific recommendations Beautifully illustrated Extensive list of reliable nutrition resources Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste
Author: Benjamin Caballero
Publisher:
ISBN: 9780122270550
Category : Medical
Languages : en
Pages : 6000
Get Book
Book Description
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition. * Contains over 1,000 articles covering all areas of food science and nutrition * Edited and written by a distinguished international group of editors and contributors * Includes 'Further Reading' lists at the end of each article * A complete subject index contained in one volume * Extensive cross-referencing * Many figures and tables illustrate the text, with a color plate section in each volume
Author: R. Macrae
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 736
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Book Description
Author: Yiu H. Hui
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 800
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Book Description
Author: Yiu H. Hui
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 776
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Book Description
Author:
Publisher: Academic Press
ISBN: 0123849535
Category : Technology & Engineering
Languages : en
Pages : 2379
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Book Description
The Encyclopedia of Food and Health, Five Volume Set provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter
Author: R. Macrae
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 734
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Book Description
Author: Viniti Sharma
Publisher:
ISBN: 9789387295025
Category : Food
Languages : en
Pages : 0
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Book Description
Author: Benjamin Caballero
Publisher:
ISBN: 9780128035139
Category : Food
Languages : en
Pages : 801
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Book Description
Provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects--
Author: Benjamin Caballero
Publisher:
ISBN: 9781785396717
Category : Electronic books
Languages : en
Pages :
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Book Description
The Encyclopedia of Food and Health provides a solid bridge of current and accurate information, spanning food production and processing, distribution, consumption, and health effects. The text comprises five volumes, each containing succinct, thorough information that presents readers with the best available summary and conclusions on each topic.
