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Encyclopedia of food sciences and nutrition 2nd Edition by Benjamin Caballero, Paul Finglas, Luiz Trugo ISBN 0122270550 978-0122270550

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Encyclopedia of food sciences and nutrition 2ed. Edition Benjamin Caballero Digital Instant Download

Author(s): Benjamin Caballero, Paul Finglas, Luiz Trugo
ISBN(s): 9780122270550, 012227055X
Edition: 2ed.
File Details: PDF, 64.92 MB
Year: 2003
Language: english
SKU: EB-1431260 Category: Tags: , ,

Encyclopedia of food sciences and nutrition 2nd Edition by  Benjamin Caballero, Paul Finglas, Luiz Trugo – Ebook PDF Instant Download/Delivery:  0122270550, 978-0122270550
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Product details: 

ISBN 10:  0122270550

ISBN 13:  978-0122270550

Author:  Benjamin Caballero, Paul Finglas, Luiz Trugo

The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition.

* Contains over 1,000 articles covering all areas of food science and nutrition * Edited and written by a distinguished international group of editors and contributors* Includes ‘Further Reading’ lists at the end of each article * A complete subject index contained in one volume* Extensive cross-referencing* Many figures and tables illustrate the text, with a color plate section in each volume

Table of contents: 

  1. Alcohol

  2. Antioxidants

  3. Body Composition

  4. Bread

  5. Cadmium

  6. Carbohydrates

  7. Cellulose

  8. Cheeses

  9. Chilled Storage

  10. Cholesterol

  11. Coffee

  12. Colors

  13. Computer Application

  14. Contamination

  15. Dairy Products

  16. Diabetes

  17. Drying

  18. Eating Habits

  19. Emulsifiers

  20. Enzymes

  21. Essential Oils

  22. Ethnic Foods

  23. Exercise

  24. Fat Substitutes

  25. Fatty Acids

  26. Fermented Foods

  27. Fish

  28. Flavor Compounds

  29. Food Additives

  30. Food Poisoning

  31. Food Labeling

  32. Food Production

  33. Food Safety

  34. Freezing

  35. Fruits

  36. Functional Foods

  37. Genetically Modified Foods

  38. Herbs

  39. Insect Pests

  40. Legislation

  41. Listeria

  42. Low-fat Foods

  43. Malnutrition

  44. Malt

  45. Meat

  46. Microscopy

  47. Milk

  48. Obesity

  49. Packaging

  50. Parasites

  51. Pasteurization

  52. Poultry

  53. Preservatives

  54. Protein

  55. Rice

  56. Sensory Evaluation

  57. Shellfish

  58. Soy

  59. Spoilage

  60. Starch

  61. Sugar

  62. Vegetable Oils

  63. Vegetarian Diets

  64. Vitamins

  65. Water

  66. Whey

  67. Wines

  68. Yoghurt

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Tags: Benjamin Caballero, Paul Finglas, Luiz Trugo, Encyclopedia of food, sciences and nutrition