Encyclopedia of Food Sciences and Nutrition, Ten-Volume Set book cover

Encyclopedia of Food Sciences and Nutrition, Ten-Volume Set

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.

Audience
Food scientists and technologists, nutritionists, dieticians, food manufacturers, public health researchers, and government agencies.

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Imprint: Academic Press

ISBN: 978-0-12-227055-0

Reviews

  • PRAISE FOR THE FIRT EDITION: "There is new material and updated material that makes the second edition a useful replacement for the first edition...Recommended, possibly for high school, but definitely for college/university libraries." - E-STREAMS (April 2005) "This Encyclopedia includes over 1,000 articles covering all areas of food science and nutrition." -CAB Abstracts 2004 "This is my 125th book review for FOOD TECHNOLOGY and this is indeed the jewel in the crown, the biggest and best work I've commented on so far....Frankly, I'm impressed. I could not find a concept or word that was not listed..." -Manfred Kroger, Penn State University in FOOD TECHNOLOGY "...this is an excellent reference work, comprehensive and comprehensible....a work to be recommended" -FOOD CHEMISTRY "..with almost 5,000 pages of text it is hard not to find what you want in this absolutely brilliant encyclopaedia..." -BRITISH NUTRITION FOUNDATION

Contents

  • Topics include:AlcoholAntioxidants Body CompositionBreadCadmiumCarbohydratesCellulose Cheeses Chilled StorageCholesterolCoffee Colors Computer ApplicationContaminationDairy ProductsDiabetesDryingEating Habits Emulsifiers EnzymesEssential OilsEthnic FoodsExerciseFat Substitutes Fatty Acids Fermented FoodsFishFlavor CompoundsFood AdditivesFood PoisoningFood LabelingFood ProductionFood SafetyFreezingFruitsFunctional Foods Genetically Modified FoodsHerbsInsect PestsLegislationListeriaLow-fat Foods MalnutritionMaltMeatMicroscopyMilkObesityPackagingParasitesPasteurizationPoultryPreservativesProteinRiceSensory EvaluationShellfishSoy SpoilageStarchSugar Vegetable OilsVegetarian DietsVitamins WaterWheyWinesYoghurt. . .and more!

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