By Christine Williams, Judith Buttriss
The examine of foodstuff and nutrients covers many disciplines together with agriculture, biology, physics, chemistry, meals know-how, nutrients, and drugs. As learn of the hyperlinks among nutrients and wellbeing and fitness maintains to extend, it's extra vital than ever that experts in such parts as nutrients processing and foodstuff be conversant in frequently surprising terminology that differing disciplines use. Bender's Dictionary of foodstuff and nutrients know-how meets this desire through supplying succinct, authoritative definitions of over 6,100 phrases in nutrients and nutrition know-how, in addition to nutrient composition info for 340 meals and an appendix on nutrient consumption and different worthwhile data.
The 8th version joins its predecessors, every one bestseller of their personal correct, as a necessary reference ebook for a person drawn to foodstuff, dietetics, nutrients technology, and nutrients know-how. the 1st variation was once released forty years in the past and contained 2,000 entries. This version comprises greater than 5,000 succinct authoritative definitions. an individual taken with the research of food and meals expertise will necessarily locate articles and lectures that go the limits of person topics and use unexpected terminology and jargon. it's the such a lot finished and updated desk-top reference to be had if you happen to want to know approximately food and meals know-how.
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Additional info for Bender's Dictionary of Nutrition and Food Technology
Aurantiamarin A glucoside present in the albedo of the bitter orange which is partly responsible for its flavour. aureomycin Oxytetracycline, one of the tetracycline antibiotics. autoclave A vessel in which high temperatures can be achieved by using high pressure; the domestic pressure cooker is an example. At atmospheric pressure water boils at 100 °C; at 5 lb (35 kPa) above atmospheric pressure the boiling point is 109 °C; at 10 lb (70 kPa), 115 °C; at 15 lb (105 kPa), 121 °C and at 20 lb (140 kPa), 126 °C.
Axerol, axerophthol Early names for vitamin a. azeotrope A mixture of two liquids that boils at a constant composition, so that the composition of the vapour is the same as that of the liquid. azlon Textile fibres produced from proteins such as casein and zein. azodicarbonamide A dough conditioner used in ageing and bleaching flour. azo dyes Synthetic chemicals used as dyestuffs and food colours, made by reacting a diazonium salt with a phenol or aromatic amine. Also known as diazo or diazonium compounds.
Anaerobic threshold The level of exercise at which the rate of oxygen uptake into muscle becomes limiting and there is an increasing proportion of anaerobic glycolysis to yield lactate. See also aerobic (2). analysis, gastric See fractional test meal. analysis, proximate See proximate analysis. analyte A compound that is analysed or assayed. ananas See pineapple. anaphylactic (anaphylaxic) shock Abnormally severe allergic reaction to an antigen in which histamine is released from mast cells, causing widespread symptoms.
Bender's Dictionary of Nutrition and Food Technology by Christine Williams, Judith Buttriss