Benders' Dictionary of Nutrition and Food Technology (8th by David A. Bender

By David A. Bender

The examine of nutrition and nutrients covers many disciplines together with agriculture, biology, physics, chemistry, nutrition know-how, food, and drugs. As study of the hyperlinks among meals and wellbeing and fitness keeps to extend, it's extra vital than ever that experts in such components as nutrients processing and meals be acquainted with frequently strange terminology that differing disciplines use. Bender's Dictionary of nutrients and nutrients expertise meets this want through offering succinct, authoritative definitions of over 6,100 phrases in food and meals expertise, in addition to nutrient composition information for 340 meals and an appendix on nutrient consumption and different precious information.

The 8th version joins its predecessors, each one bestseller of their personal correct, as an important reference ebook for a person attracted to foodstuff, dietetics, nutrition technological know-how, and meals know-how. the 1st version was once released forty years in the past and contained 2,000 entries. This variation contains greater than 5,000 succinct authoritative definitions. someone concerned about the research of food and foodstuff know-how will unavoidably locate articles and lectures that move the limits of person topics and use surprising terminology and jargon. it's the such a lot entire and updated desk-top reference to be had if you happen to want to know approximately foodstuff and meals know-how.

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Extra resources for Benders' Dictionary of Nutrition and Food Technology (8th Edition)

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G. ). amino acids, sulphur Three amino acids, methionine, cysteine and cystine, contain sulphur in the side chain; although cysteine THE PROTEIN AMINO ACIDS 22 23 is not an essential amino acid, it can only be synthesised from methionine, and it is conventional to consider the sum of methionine + cysteine in determinations of protein quality. aminoaciduria Excretion of abnormally large amounts of an amino acid or a group of metabolically related amino acids. Overflow aminoaciduria occurs when the plasma concentration exceeds the renal threshold, as a result of impaired metabolism; renal aminoaciduria occurs with normal or lower than normal plasma concentrations, as a result of impaired renal resorption of a group of amino acids that share a common transport system.

Also called Japanese pear, pear-apple, and shalea or chalea. apricot Fruit of the tree Prunus armeniaca. 2 mg, C 10 mg. Apricot kernels are used to prepare almond oil; apricot kernel oil is 7% saturated, 63% mono-unsaturated, 31% polyunsaturated, vitamin E 4 mg/100 g. AQL Acceptable quality limit. aquaculture The farming of aquatic organisms, including fish, molluscs, crustaceans, echinoderms (sea urchins), cephalopods (octopus, squid, cuttlefish), reptiles (alligators, sea turtles, freshwater turtles), amphibians (frogs) and aquatic plants.

See also endocrine glands; paracrine. autoimmune disease Condition in which antibodies are produced against normal body tissues (autoantibodies). May be a cause of pernicious anaemia, some forms of hypothyroidism and perhaps insulin-dependent diabetes mellitus. autolysis Process of self-digestion catalysed by the hydrolytic enzymes normally contained in lysosomes. Responsible for the 43 softening of meat when hung, as a result of hydrolysis of connective tissue proteins. yeast extract is produced by autolysis of yeast.

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