D A Bender's Benders' dictionary of nutrition and food technology, Eighth PDF

By D A Bender

ISBN-10: 0849376017

ISBN-13: 9780849376016

ISBN-10: 1845690516

ISBN-13: 9781845690519

ISBN-10: 1845691652

ISBN-13: 9781845691653

The examine of nutrients and food covers many disciplines together with agriculture, biology, physics, chemistry, foodstuff know-how, food, and drugs. As learn of the hyperlinks among nutrition and future health maintains to extend, it really is extra very important than ever that experts in such parts as nutrition processing and nutrients be acquainted with usually unexpected terminology that differing disciplines use. Bender's Dictionary of foodstuff and meals expertise meets this desire by means of supplying succinct, authoritative definitions of over 6,100 phrases in foodstuff and nutrition expertise, in addition to nutrient composition information for 340 meals and an appendix on nutrient consumption and different helpful facts. The 8th version joins its predecessors, every one bestseller of their personal correct, as a vital reference ebook for a person drawn to nutrients, dietetics, foodstuff technology, and foodstuff know-how. the 1st variation used to be released forty years in the past and contained 2,000 entries. This variation contains greater than 5,000 succinct authoritative definitions. someone serious about the learn of foodstuff and nutrition know-how will unavoidably locate articles and lectures that pass the limits of person matters and use surprising terminology and jargon. it's the such a lot finished and updated desk-top reference on hand in case you want to know approximately meals and nutrients expertise.

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Additional resources for Benders' dictionary of nutrition and food technology, Eighth Edition (Woodhead Publishing in Food Science, Technology and Nutrition)

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1) affecting the formation of urea and elimination of nitrogenous waste. Depending on the severity of the condition, affected infants may become comatose and die after a moderately high intake of protein. Treatment is by restriction of protein intake and feeding supplements of the amino acid arginine, which permits elimination of nitrogenous waste as argininosuccinic acid. Sodium benzoate (see benzoic acid) may be given to increase the excretion of nitrogenous waste as hippuric acid. argol Crust of crude cream of tartar (potassium acid tartrate) which forms on the sides of wine vats, also called wine stone.

AOAC International Originally the Association of Official Agricultural Chemists, formed in 1884 to adopt uniform methods of analysis of fertilisers; name changed in 1965 to the Association of Official Analytical Chemists. Its main purpose is to promote validation and quality assurance in analytical science, and to develop new methods. org/. AOM See active oxygen method. aortic aneurysm See aneurysm. apastia Refusal to take food, as an expression of a psychiatric disturbance. See also anorexia nervosa.

Antiemetics A variety of compounds used to treat persistent vomiting, including dopamine, serotonin and muscarinic cholinergic antagonists, antihistamines, cannabinoids, corticosteroids and some of the neuroleptic agents. antienzymes Substances that specifically inhibit the action of enzymes. Many specifically inhibit digestive enzymes and are 31 present in raw legumes (antitrypsin and antiamylase), anticholinesterase (solanine), anti-invertase. Most are proteins and are therefore inactivated by heat.

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Benders' dictionary of nutrition and food technology, Eighth Edition (Woodhead Publishing in Food Science, Technology and Nutrition) by D A Bender

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