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Author: giosue della porta Publisher: Babelcube Inc. ISBN: 1507169094 Category : Health & Fitness Languages : en Pages : 249
Book Description
A dictionary of easy consultation on topics and issues of food science. The characteristic feature of this dictionary are the constant references between the entries that transform it into a short but complete manual of food science. The definitions adopted in this dictionary are in accordance with the current knowledge on the topic of nutrition, but the Author strongly believes that these definitions should not be definite or immutable as if they were dogmas of faith. The proper way to interpret them is the way of hypothesis work; to subject them to verification by the scientific community and to wait until their confirmation or contradiction. This is the mandatory itinerary of the scientific progress. The proclamations that are not based on facts they do not belong to science.
Author: giosue della porta Publisher: Babelcube Inc. ISBN: 1507169094 Category : Health & Fitness Languages : en Pages : 249
Book Description
A dictionary of easy consultation on topics and issues of food science. The characteristic feature of this dictionary are the constant references between the entries that transform it into a short but complete manual of food science. The definitions adopted in this dictionary are in accordance with the current knowledge on the topic of nutrition, but the Author strongly believes that these definitions should not be definite or immutable as if they were dogmas of faith. The proper way to interpret them is the way of hypothesis work; to subject them to verification by the scientific community and to wait until their confirmation or contradiction. This is the mandatory itinerary of the scientific progress. The proclamations that are not based on facts they do not belong to science.
Author: Martin S. Peterson Publisher: A V I Publishing Company ISBN: Category : Cooking Languages : en Pages : 1032
Book Description
Over 220 subjects in food constituents, stability, storage, deterioration, food chemistry, food microbiology, nutritional evaluation, acceptability, and food consumption. Separate section describing the food science programs of various countries. Contributions from over 200 scientists. Comprehensive index and glossary of food science terms.
Author: Arnold E. Bender Publisher: Elsevier ISBN: 1483100081 Category : Technology & Engineering Languages : en Pages : 318
Book Description
Dictionary of Nutrition and Food Technology: Fifth Edition defines technical terms, jargons, and abbreviations used in the field of nutrition and food technology. The guide contains over 250 new terms included, 350 terms revised, and obsolete terms retained as well. The book also contains a bibliography of 180 subjects, as well as tables for recommended intakes, dietary allowances, and energy and protein content of edible portions. The text is recommended for those who are new to the field and are still unfamiliar with the terminologies, as well as for experts who need a quick reference.
Author: International Food Information Service Publisher: John Wiley & Sons ISBN: 1405187409 Category : Technology & Engineering Languages : en Pages : 489
Book Description
“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Author: giosue della porta
Author: giosue della porta
Author: Martin S. Peterson
Author: Yiu H. Hui
Author: 
Author: Ian Douglas Morton
Author: 
Author: R. Macrae
Author: Arnold E. Bender
Author: International Food Information Service
Author: I. D. Morton