Download Bender's Dictionary of Nutrition and Food Technology by Christine Williams, Judith Buttriss PDF

By Christine Williams, Judith Buttriss

The research of foodstuff and foodstuff covers many disciplines together with agriculture, biology, physics, chemistry, nutrition expertise, foodstuff, and medication. As examine of the hyperlinks among meals and wellbeing and fitness keeps to extend, it truly is extra very important than ever that experts in such parts as meals processing and meals be acquainted with frequently strange terminology that differing disciplines use. Bender's Dictionary of foodstuff and meals know-how meets this desire by way of offering succinct, authoritative definitions of over 6,100 phrases in foodstuff and meals expertise, in addition to nutrient composition info for 340 meals and an appendix on nutrient consumption and different precious data.
The 8th variation joins its predecessors, every one bestseller of their personal correct, as a vital reference publication for an individual drawn to meals, dietetics, foodstuff technology, and meals expertise. the 1st version used to be released forty years in the past and contained 2,000 entries. This variation comprises greater than 5,000 succinct authoritative definitions. a person fascinated about the learn of foodstuff and nutrition know-how will unavoidably locate articles and lectures that pass the bounds of person matters and use unexpected terminology and jargon. it's the so much finished and up to date desk-top reference on hand should you want to know approximately meals and nutrients know-how.

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Extra info for Bender's Dictionary of Nutrition and Food Technology

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This leads to narrowing of the lumen of the arteries. When it occurs in the coronary artery it can lead to failure of the blood supply to the heart muscle (ischaemia). See also arteriosclerosis. athletae Roman; unleavened bread mixed with curd cheese. atholl brose Scottish beverage made from malt whisky, honey, cream and oatmeal. Atkins diet A ketogenic diet originally proposed in 1972, in which carbohydrate intake is strictly limited but fat and protein are permitted in unlimited amounts. It is effective for weight loss, since ketonaemia reduces appetite; fat and protein may be more satiating than carbohydrates, and the energy cost of gluconeogenesis from amino acids to maintain blood glucose increases metabolic rate, but it runs counter to all modern advice on a prudent diet.

Bacterial count See plate count. 5–5 µm in diameter (fine enough to prevent the passage of bacteria); permits removal of bacteria and hence sterilisation of solutions. Viruses are considerably smaller, and will pass through a bacterial filter. bactericidal Conditions or compounds that are capable of killing bacteria. See also bacteriostatic. bacteriocins Antibiotic peptides produced by lactic acid bacteria and some other micro-organisms to inhibit the growth of others. See also probiotics. bacteriophage Viruses that attack bacteria, commonly known as phages.

Atheroma The fatty deposit composed of lipids, complex carbohydrates and fibrous tissue which forms on the inner wall of blood vessels in atherosclerosis. atherosclerosis Degenerative disease of the arteries in which there is accumulation on the inner wall of lipids together with complex carbohydrates and fibrous tissue, called atheroma. This leads to narrowing of the lumen of the arteries. When it occurs in the coronary artery it can lead to failure of the blood supply to the heart muscle (ischaemia).

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