IFIS Dictionary of Food Science and Technology

IFIS Dictionary of Food Science and Technology
Title IFIS Dictionary of Food Science and Technology PDF eBook
Author International Food Information Service
Publisher John Wiley & Sons
Total Pages 489
Release 2009-05-18
Genre Technology & Engineering
ISBN 1405187409

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“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS

IFIS Dictionary of Food Science and Technology

IFIS Dictionary of Food Science and Technology
Title IFIS Dictionary of Food Science and Technology PDF eBook
Author International Food Information Service
Publisher Wiley-Blackwell
Total Pages 424
Release 2005-07-11
Genre Technology & Engineering
ISBN 9781405125055

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IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA - Food Science and Technology Abstracts?, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. This landmark publication features: * Over 7800 entries * Reflects current usage in the scientific literature * Includes local names, synonyms and Latin names, as appropriate * Extensive cross-referencing * Scientific editing from the team at IFIS This dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves. The International Food Information Service (IFIS) is a not-for-profit organisation providing international products and services, commissioning research and providing education in information science for the international food science, food technology and human nutrition community. Further information can be found at the IFIS website, www.foodsciencecentral.com. FSTA - Food Science and Technology Abstracts? and Food Science Central? are registered trade marks within Europe and trade marks within the USA.

Dictionary of food science and technology[

Dictionary of food science and technology[
Title Dictionary of food science and technology[ PDF eBook
Author
Publisher
Total Pages 413
Release 2005
Genre Food industry and trade
ISBN 9781601191229

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Dictionary of Food Science and Technology

Dictionary of Food Science and Technology
Title Dictionary of Food Science and Technology PDF eBook
Author
Publisher
Total Pages 473
Release 2009
Genre Electronic books
ISBN 9780860141860

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A Dictionary of Food and Nutrition

A Dictionary of Food and Nutrition
Title A Dictionary of Food and Nutrition PDF eBook
Author David A. Bender
Publisher OUP Oxford
Total Pages 563
Release 2009-01-29
Genre Reference
ISBN 0191579750

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This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.

Dictionary of Nutrition and Food Technology

Dictionary of Nutrition and Food Technology
Title Dictionary of Nutrition and Food Technology PDF eBook
Author Arnold Eric Bender
Publisher CRC Press
Total Pages 352
Release 1998-02-10
Genre Medical
ISBN 9780408037532

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Dictionary of terms used in food literature, including new and obsolete terms, and technical terms from other disciplines that relate to nutrition and food technology. Strong in food chemistry and preservatives.

Bender's Dictionary of Nutrition and Food Technology

Bender's Dictionary of Nutrition and Food Technology
Title Bender's Dictionary of Nutrition and Food Technology PDF eBook
Author David A. Bender
Publisher McGraw Hill Professional
Total Pages 488
Release 1999
Genre Cooking
ISBN 9781855734753

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A reference book for nutrition, dietetics, food sciences, and food technology. The seventh edition provides definitions for over 5000 terms in nutrition and food technology. Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods.