Tự điển Food Science, Technology And Nutrition - Vần A

Benders’ dictionary of nutrition and food technology: đây là từ điển của ngành công nghệ thực phẩm, dinh dưỡng, thức ăn cho người và gia súc, rất hữu ích cho những ai làm dịch vụ nhà hàng, ăn uống, chăn nuôi...
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Tự điển Food Science, Technology And Nutrition - Vần AWOODHEAD PUBLISHING IN FOOD SCIENCE, TECHNOLOGY AND NUTRITIONBenders’ dictionaryof nutrition andfood technologyEighth editionDavid A. BenderBenders’ dictionary of nutritionand food technologyRelated titles:Food dehydration: A dictionary and guide(ISBN-13: 978-1-85573-360-2; ISBN-10: 1-85573-360-9)This authoritative guide examines the background and principlesof food dehydration as well as providing a complete dictionary offood dehydration terms, with detailed definitions and a directoryof dehydrated foods. It is an ideal reference work for students offood science as well as a quick and easy source of informationfor food science professionals.Food, diet and obesity(ISBN-13: 978-1-85573-958-1; ISBN-10: 1-85573-958-5)Obesity is a global epidemic, with large numbers of adults andchildren overweight or obese in many developed and developingcountries. As a result, there is an unprecedented level of interestand research in the complex interactions between our geneticsusceptibility, diet and lifestyle in determining individual risk ofobesity. With its distinguished editor and international team ofcontributors, this collection sums up the key themes in weightcontrol research, focusing on their implications and applicationsfor food product development and consumers.Improving the fat content of foods(ISBN-13: 978-1-85573-965-9; ISBN-10: 1-85573-965-8)Dietary fats have long been recognised as having a major impacton health, negative in the case of consumers’ excessive intake ofsaturated fatty acids, positive in the case of increasing consumers’intake of long chain n-3 polyunsaturated fatty acids (PUFAs).However, progress in ensuring that consumers achieve anutritionally optimal fat intake has been slow. This importantcollection reviews the range of steps needed to improve the fatcontent of foods whilst maintaining sensory quality.Details of these books and a complete list of Woodhead’s titlescan be obtained by:• visiting our web site at www.woodheadpublishing.com• contacting Customer Services (e-mail: sales@woodhead- publishing.com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England)Benders’ dictionaryof nutrition and foodtechnologyEighth editionDavid A. BenderBSc, PhD, RNutrSenior Lecturer in Biochemistry,University College LondonCambridge, EnglandPublished by Woodhead Publishing Limited, Abington Hall, AbingtonCambridge CB1 6AH, Englandwww.woodheadpublishing.comPublished in North America by CRC Press LLC, 6000 Broken Sound Parkway, NWSuite 300, Boca Raton, FL 33487, USAFirst published 1960Second edition 1965Third edition 1968Fourth edition Newnes-Butterworth 1975Fifth edition Butterworth Scientific 1982Reprinted 1984Sixth edition 1990Reprinted 1998 Woodhead Publishing LimitedSeventh edition 1999, Woodhead Publishing Limited and CRC Press LLCEighth edition 2006, Woodhead Publishing Limited and CRC Press LLC© 2006, Woodhead Publishing LimitedThe author has asserted his moral rights.This book contains information obtained from authentic and highly regardedsources. Reprinted material is quoted with permission, and sources are indicated.Reasonable efforts have been made to publish reliable data and information, butthe author and the publishers cannot assume responsibility for the validity of allmaterials. Neither the author nor the publishers, nor anyone else associated withthis publication, shall be liable for any loss, damage or liability directly orindirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any formor by any means, electronic or mechanical, including photocopying, microfilmingand recording, or by any information storage or retrieval system, withoutpermission in writing from Woodhead Publishing Limited. The consent of Woodhead Publishing Limited does not extend to copying forgeneral distribution, for promotion, for creating new works, or for resale. Specificpermission must be obtained in writing from Woodhead Publishing Limited forsuch copying.Trademark notice: Product or corporate names may be trademarks or registeredtrademarks, and are used only for identification and explanation, without intentto infringe.British Library Cataloguing in Publication DataA catalogue record for this book is available from the British Library.Library of Congress Cataloging in Publication DataA catalog record for this book is available from the Library of Congress.Woodhead Publishing ISBN-13: 978-1-84569-051-9 (book)Woodhead Publishing ISBN-10: 1-84569-051-6 (book)Woodhead Publishing ISBN-13: 978-1-84569-165-3 (e-book)Woodhead Publishing ISBN-10: 1-84569-165-2 (e-book)CRC Press ISBN-10: 0-8493-7601-7CRC Press order number: WP7601The publishers’ policy is to use permanent paper from mills that operate asustainable forestry policy, and which has been manufactured from pulp which isprocessed using acid-free and elementary chlorine-free practices. Furthermore,the publishers ensure that the text paper and cover board used have metacceptable environmental accreditation standards.Typeset by SNP Best-set Typesetter Ltd., Hong Kong.Printed by TJ International Ltd, Padstow, Cornwall, England.ContentsPreface viA note on food composition viiiList of figures ixDictionary 1Appendix: 523Table 1 Units of physical quantities and multiples and submultiples of units 525Table 2 Labelling reference values for foods 526Table 3 US/Canadian recommended dietary al ...