Dictionary of Nutrition and Food Technology
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Dictionary of Nutrition and Food Technology
By Arnold E. BenderTrade name (John H. Heron Ltd.) for a wheat germ preparation. Protein 28.5%, fat 7.7%, carbohydrate 44.4%, kcal 360 (1.5 MJ), vitamin B1 0.45 mg, B2 0.2 mg, E 8 mg, Fe 2.7 mg—per 100 g. Fructofuranose. Fructose formulated as the ...
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Dictionary of Nutrition and Food Technology
By Arnold Eric BenderThe study of food as included in the combined subjects of nutrition and food science and technology involves a wide variety of basic sciences ranging from chemistry and biochemistry to...
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Dictionary of Nutrition and Food Technology
By Arnold Eric BenderDictionary of terms used in food literature, including new and obsolete terms, and technical terms from other disciplines that relate to nutrition and food technology. Strong in food chemistry and preservatives.
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Dictionary of Nutrition and Food Technology
By Arnold E. BenderFOOD PREPARATION AND GASTRONOMY Advances in Catering Technology, ed. G. Glew. Applied Science Publishers (1980) A Dictionary of Gastronomy, A.L. Simon and R. Howe. Nelson (1970) The Food of the Western World (An Encyclopedia of Food ...
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Dictionary of Nutrition and Food Technology
By Arnold E. BenderFrom The Author's Preface The study of food and nutrition . . . involves many disciplines and basic sciences--chemistry, physics, biochemistry, biophysics, microbiology, physiology, and the social sciences, along with legal and medical ...
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Dictionary of Nutrition and Food Technology
By Arnold Eric BenderDictionary of terms used in connection with nutrition and technical aspects of the food industry.