A Dictionary of Food and NutritionOUP Oxford, 29 gen 2009 - 608 pagine This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.This new and fully revised edition features many entry-level web links, updated and conveniently accessible via the Dictionary of Food and Nutrition companion website, providing relevant extra information. Expanded appendices contain a wealth of useful material, including Recommended Daily Allowance lists.An essential A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat. |
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activity adipose tissue alcohol amino acids animal apple bacteria baked bean beef blood boiled bread butter cake calcium carbohydrate carbon carotene cells cereal cheese chemical colour compounds contains cooked cream deficiency diet dietary fibre digestive disaccharide disease dish dough dried eaten edible energy enzyme extract fatty acids fermentation flavour flour folic acid French fried fruit glucose grape heat herbs homepage hormone hydrolysed Indian intestinal iron juice known lactic acid liver maize Marine fish meat metabolic milk mixture muscle niacin nutrients nutritional nuts onion oxidation pastry pepper peptide plant polysaccharides pork portion potato protein rice rich source salad salt saturated sauce sausage secreted seeds sodium soup source of protein source of vitamin spices starch stew sucrose sugar supplies sweet sweetened synthesis syrup tissue tomato triacylglycerol variety vegetables vinegar vitamin B1 vitamin D wheat WINE CLASSIFICATION yeast