A Dictionary of Food and Nutrition

A Dictionary of Food and Nutrition
A Book

by DAVID A. BENDER

  • Publisher : Unknown Publisher
  • Release : 2018-03-22
  • Pages : 608
  • ISBN : 9780198829003
  • Language : En, Es, Fr & De
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This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. With jargon-free definitions and useful appendix material, including RDA lists, it is an essential A-Z for anyone studying, teaching or working with food and nutrition and for those who want to know more about the food they are eating.

International Dictionary of Food and Cooking

International Dictionary of Food and Cooking
A Book

by Charles Gordon Sinclair

  • Publisher : Taylor & Francis
  • Release : 1998
  • Pages : 594
  • ISBN : 9781579580575
  • Language : En, Es, Fr & De
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Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.

IFIS Dictionary of Food Science and Technology

IFIS Dictionary of Food Science and Technology
A Book

by International Food Information Service

  • Publisher : John Wiley & Sons
  • Release : 2009-05-26
  • Pages : 488
  • ISBN : 1405187409
  • Language : En, Es, Fr & De
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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

Dictionary of Food Ingredients

Dictionary of Food Ingredients
A Book

by Robert S. Igoe

  • Publisher : Springer
  • Release : 2011-06-29
  • Pages : 255
  • ISBN : 9781441997128
  • Language : En, Es, Fr & De
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The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. This revised and updated fifth edition also features a new section, “Food Definitions and Formulations,” a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers, as well as new information on existing and more recently approved ingredients.

The International Dictionary of Food & Nutrition

The International Dictionary of Food & Nutrition
A Book

by Kenneth N. Anderson,Lois E. Anderson

  • Publisher : John Wiley & Sons
  • Release : 1993-06-29
  • Pages : 330
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Offers more than 7,500 definitions of food ingredients, garnishes, sauces, entrees, and appetizers and identifies the ethnic or cultural origin of each term

Dictionary of Food Compounds with CD-ROM

Dictionary of Food Compounds with CD-ROM
Additives, Flavors, and Ingredients

by Shmuel Yannai

  • Publisher : CRC Press
  • Release : 2003-10-24
  • Pages : 1784
  • ISBN : 1420068458
  • Language : En, Es, Fr & De
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The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including: NATURAL FOOD CONSTITUENTS Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids FOOD ADDITIVES Colorants Preservatives Antioxidants Fl

A Consumer's Dictionary of Food Additives

A Consumer's Dictionary of Food Additives
A Book

by Ruth Winter

  • Publisher : Harmony
  • Release : 2009
  • Pages : 595
  • ISBN : 0307408922
  • Language : En, Es, Fr & De
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Supplies consumers with vital information needed to judge the safety of a wide variety of food additives, updating the reference to encompass the more than twelve thousand ingredients in new food products, and offers detailed explanations of food production technologies, safe storage procedures, and the new label regulations. Original. 15,000 first prinitng.

The Glutton's Glossary

The Glutton's Glossary
A Dictionary of Food and Drink Terms

by John Ayto

  • Publisher : Psychology Press
  • Release : 1990
  • Pages : 323
  • ISBN : 9780415026475
  • Language : En, Es, Fr & De
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Gives the origin and meaning of a wide variety of food terms, including historical and literary references and related uses, both British and American

Dictionary of Food and Drink

Dictionary of Food and Drink
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2021
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dictionary of Food and Ingredients

Dictionary of Food and Ingredients
A Book

by Robert S Igoe

  • Publisher : Unknown Publisher
  • Release : 1995-12-31
  • Pages : 212
  • ISBN : 9781461568360
  • Language : En, Es, Fr & De
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Food

Food
A Dictionary of Literal and Nonliteral Terms

by Robert Allen Palmatier

  • Publisher : Greenwood Publishing Group
  • Release : 2000
  • Pages : 461
  • ISBN : 9780313314360
  • Language : En, Es, Fr & De
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A referenced dictionary of the literal and nonliteral language of cooking and eating. The dictionary is "referenced" in the sense that it is based on a survey of over thirty books, most of them dictionaries, that record selected literal terms and selected nonliteral terms and expressions in the field of food.

The Visual Dictionary of Food & Kitchen - Food & Kitchen

The Visual Dictionary of Food & Kitchen - Food & Kitchen
A Book

by Anonim

  • Publisher : Québec Amerique
  • Release : 2009
  • Pages : 172
  • ISBN : 2764408781
  • Language : En, Es, Fr & De
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Dictionary of Food Technology

Dictionary of Food Technology
A Book

by Erich Lück

  • Publisher : Unknown Publisher
  • Release : 1963
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dictionary of Food Science and Nutrition

Dictionary of Food Science and Nutrition
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2006
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dictionary of Food Science and Nutrition

Dictionary of Food Science and Nutrition
A Book

by Shelton

  • Publisher : Unknown Publisher
  • Release : 1998-01-01
  • Pages : 394
  • ISBN : 9789837203389
  • Language : En, Es, Fr & De
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Dictionary of Food & Beverage

Dictionary of Food & Beverage
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 222
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dictionary of Food Ingredients

Dictionary of Food Ingredients
A Book

by Y. Hui

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 202
  • ISBN : 1461523710
  • Language : En, Es, Fr & De
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The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.

Comprehensive Dictionary of Food

Comprehensive Dictionary of Food
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2021
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dictionary of Food Processing Terms and Expressions

Dictionary of Food Processing Terms and Expressions
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2009
  • Pages : 89
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dictionary of Japanese Food

Dictionary of Japanese Food
Ingredients & Culture

by Richard Hosking

  • Publisher : Tuttle Publishing
  • Release : 2015-02-24
  • Pages : 240
  • ISBN : 1462903436
  • Language : En, Es, Fr & De
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Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.