By David A. Bender
The learn of meals and food covers many disciplines together with agriculture, biology, physics, chemistry, meals expertise, foodstuff, and medication. As examine of the hyperlinks among meals and healthiness maintains to extend, it really is extra vital than ever that experts in such components as meals processing and food be accustomed to usually unusual terminology that differing disciplines use. Bender's Dictionary of meals and meals know-how meets this desire by means of delivering succinct, authoritative definitions of over 6,100 phrases in nutrients and foodstuff know-how, in addition to nutrient composition facts for 340 meals and an appendix on nutrient consumption and different invaluable information.
The 8th version joins its predecessors, every one bestseller of their personal correct, as a vital reference e-book for someone attracted to food, dietetics, nutrients technological know-how, and meals expertise. the 1st variation used to be released forty years in the past and contained 2,000 entries. This version contains greater than 5,000 succinct authoritative definitions. someone eager about the research of foodstuff and nutrition know-how will necessarily locate articles and lectures that go the limits of person matters and use unexpected terminology and jargon. it's the so much finished and updated desk-top reference on hand in case you want to know approximately meals and nutrients know-how.
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Extra resources for Benders' Dictionary of Nutrition and Food Technology (8th Edition)
Once incorrectly called cyclised or spurious vitamin a, it has very slight biological activity. animal charcoal See bone charcoal. animal protein factor A name given to a growth factor or factors which were found to be present in animal but not vegetable proteins, one of which was identified as vitamin b12. anion A negatively charged ion. aniseed (anise) The dried fruit of Pimpinella anisum, a member of the parsley family, which is used to flavour baked goods, meat dishes and drinks, including anise, anisette and ouzo.
1 mg, C 5 mg. apple brandy spirit made by distillation of cider, known in France as calvados. See also apple jack. 35 apple butter Apple that has been boiled in an open pan to a thick consistency; similar to apple sauce, but darker in colour owing to the prolonged boiling. apple jack American name for apple brandy, normally distilled, but traditionally prepared by leaving cider outside in winter, when the water froze out as ice crystals, leaving the alcoholic spirit. apple nuggets Crisp granules of apple of low moisture content, used commercially for manufacture of apple sauce.
Amenorrhoea Cessation of menstruation, normally occurring between the ages of 45 and 55 (the menopause), but sometimes at an early age, especially as a result of severe undernutrition (as in anorexia nervosa) when body weight falls below about 45 kg. Amer PiconTM Pungent bitters invented in 1830 by Gaston Picon; contains quinine, gentian and orange. Ames test An in vitro test for the ability of chemicals, including potential food additives, to cause mutation in bacteria (the mutagenic potential).
Benders' Dictionary of Nutrition and Food Technology (8th Edition) by David A. Bender