Encyclopedia of Food Sciences and Nutrition

2nd Edition

Editor-in-Chiefs: Benjamin Caballero Paul Finglas Fidel Toldra
Hardcover ISBN: 9780122270550
eBook ISBN: 9780080917917
Imprint: Academic Press
Published Date: 22nd April 2003
Page Count: 6000

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Description

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.

Key Features

  • Contains over 1,000 articles covering all areas of food science and nutrition
  • Edited and written by a distinguished international group of editors and contributors
  • Includes 'Further Reading' lists at the end of each article
  • A complete subject index contained in one volume
  • Extensive cross-referencing
  • Many figures and tables illustrate the text, with a color plate section in each volume

Readership

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

Table of Contents

Topics include:

Alcohol Antioxidants Body Composition Bread Cadmium Carbohydrates Cellulose Cheeses Chilled Storage Cholesterol Coffee Colors Computer Application Contamination Dairy Products Diabetes Drying Eating Habits Emulsifiers Enzymes Essential Oils Ethnic Foods Exercise Fat Substitutes Fatty Acids Fermented Foods Fish Flavor Compounds Food Additives Food Poisoning Food Labeling Food Production Food Safety Freezing Fruits Functional Foods Genetically Modified Foods Herbs Insect Pests Legislation Listeria Low-fat Foods Malnutrition Malt Meat Microscopy Milk Obesity Packaging Parasites Pasteurization Poultry Preservatives Protein Rice Sensory Evaluation Shellfish Soy
Spoilage Starch Sugar Vegetable Oils Vegetarian Diets Vitamins Water Whey Wines Yoghurt . . .and more!

Details

No. of pages:
6000
Language:
English
Copyright:
© Academic Press 2003
Published:
Imprint:
Academic Press
eBook ISBN:
9780080917917
Hardcover ISBN:
9780122270550

About the Editor-in-Chief

Benjamin Caballero

Dr. Caballero is Professor of International Health at the Bloomberg School of Public Health, and Professor of Pediatrics at the School of Medicine, Johns Hopkins University. He has over 20 years of experience as a scholar, researcher and leader in the area of child health and nutrition. He obtained his MD from the University of Buenos Aires and his PhD (in neuroendocrine regulation) from MIT. He started his faculty career at Harvard Medical School, and moved to Johns Hopkins in 1990 to found the Center for Human Nutrition.

Dr. Caballero is a recognized expert on the nutritional needs of children and adults, and on nutrient requirements in undernourished populations. For the past 10 years, he has focused on the problem of childhood obesity in the US and in developing countries, and explored the impact of dietary transition and globalization on health indicators. He is an active participant in key scientific committees advising the US government on issues of diet and health, including the Dietary Reference Intakes (DRI) Committee, the Expert Panel on Macronutrient Requirements, and the Food and Nutrition Board of the Institute of Medicine, National Academy of Sciences. He was a member of the Dietary Guidelines for Americans Advisory Committee, and is currently a member of the Scientific Advisory Board of the Food and Drug Administration (FDA) and of the International Life Sciences Institute (ILSI).

Dr. Caballero is an active leader in the area of global health, specifically on diet, lifestyle and disease risk. He is Chairman of the Board of the Pan American Health and Education Foundation, in Washington, D.C., and member of the Board of Directors of the International Nutrition Foundation, in Boston, MA. He is a member of the Steering Committee of the Centers of Excellence Network of the Global Health Initiative, National Institutes of Health. Recent awards include the Ancel Keys Prize for achievements in international public health and the Tho

Affiliations and Expertise

Johns Hopkins University, Maryland, U.S.A.

Paul Finglas

Affiliations and Expertise

Institute of Food Research, Norwich, U.K.

Fidel Toldra

Fidel Toldrá holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). Prof. Toldrá has filed 11 patents, published over 250 manuscripts in scientific journals and >115 chapters of books. He holds in 2015 an h index of 42. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, nutrition and safety of foods of animal origin, especially meat and meat products. Prof. Toldrá is the European Editor of Trends in Food Science and Technology (2005-current) and Associate Editor of Meat Science (2014-current); he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Boards of Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, Journal of Food and Nutrition Research, Recent Patents in Agriculture, Food and Nutrition, The Open Nutrition Journal and Food Science & Nutrition. He has edited/Co-edited more than 30 books for known publishers (CRC Press, Springer, Wiley-Blackwell and Elsevier). He is one of the 3 Editors-in-Chief of the Encyclopedia of Food and Health, published in September 2015 by Academic Press/Elsevier. Prof. Toldrá has received the Iber Award on Food and Cardiovascular Diseases, the Danone Institute award in Food, Nutrition and Health, the International Prize for Meat Science and Technology given by the International Meat Secretariat, the GEA award on R+D activity in agro-food, and the Distin

Affiliations and Expertise

Department of Food Science, Institute of Agrochemistry and Food Technology, Valencia, Spain

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