Author: R. A. McCancePublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The Composition of Foods
Author: R. A. McCanceFood Composition Table
Author: Publisher: Pearson
ISBN: 9780321667939
Category : Brand name products
Languages : en
Pages : 0
Book Description
In the Second Edition, the USDA Nutrient Database for Standard Reference will be provided as a new supplement, offering the nutritional values of over 1,500 separate foods in an easy-to-follow format.
The Chemical Composition of Foods
Author: Robert Alexander McCancePublisher:
ISBN:
Category : Food
Languages : en
Pages : 168
Book Description
Nutritive Value of Foods
Author: Susan E. GebhardtPublisher:
ISBN:
Category : Food
Languages : en
Pages : 76
Book Description
Food Composition and Analysis
Author: Leonard W. AurandPublisher: Springer Science & Business Media
ISBN: 9401573980
Category : Science
Languages : en
Pages : 699
Book Description
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Food Composition Data
Author: Heather GreenfieldPublisher: Food & Agriculture Org.
ISBN: 9789251049495
Category : Technology & Engineering
Languages : en
Pages : 308
Book Description
Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.
Composition of Foods
Author: Elementary Food Science
Author: Ernest R. VieiraPublisher: Springer Science & Business Media
ISBN: 1475751125
Category : Science
Languages : en
Pages : 435
Book Description
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Pearson's Composition and Analysis of Foods
Author: Ronald S. KirkPublisher: Addison-Wesley Longman Limited
ISBN: 9780582409101
Category : Technology & Engineering
Languages : en
Pages : 708
Book Description
This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.
Kenya Food Composition Tables, 2018
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9251304459
Category : Medical
Languages : en
Pages : 256
Book Description
Food composition data provides food and nutrition sector, both private and public with the important guidelines in food labelling, assessment of nutrient intake to determine nutrition adequacy, diet formulation as well as in research and breeding. The information generated is also used to establish food-based dietary guidelines for dietary diversification and food fortification. They also help program managers in determining the relationships between disease outcome and nutrient intakes. The resultant information provides the evidence base for nutrition and health & agricultural policies in establishing how to meet the nutrient requirements in the population through diet. The Kenya Food Composition Tables [FCT] (2018) was developed following international guidelines from INFOODS considering all the required quality checks. It has three main sections: the first part of the book contains an introduction and user notes; the second section presents the actual food composition tables; the third section features photographies and descriptions of foods, to facilitate food identification. This publication will guide both county and national authorities in setting priorities in the implementation of food-based approaches to reduce the burden of malnutrition in the population and support nutrition-sensitive agricultural production.