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Benders' Dictionary of Nutrition and Food Technology
The study of food and nutrition covers a wide range of disciplines from
agriculture, biology, physics and chemistry, to the technologies of food
processing, and the fields of nutrition and clinical medicine. As research
on the links between health and the food we eat continues to expand, it
is becoming increasingly important for specialists in such areas as food
processing and nutrition to be familiar with the often unfamiliar terminology
differing disciplines use.
This classic work meets that need. It provides succinct, authoritative
definitions of over 5,000 terms in nutrition and food technology (an increase
of 25% from the previous edition). Definitions range from abalone and
abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient
composition for 287 foods.
International
Dictionary of Food and Cooking, Peter Collin Publishing
A comprehensive dictionary of over 24,000 entries covering all aspects
of food and cooking and useful for any practising chef, amateur enthusiast,
gastronome or student. The dictionary includes dishes and ingredients
from over 35 different countries, including European, American, South
American, Australasian, Middle Eastern, African and Asian regions.
The dictionary covers ingredients, classical dishes, cooking processes
and cooking implements.
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