By David A. Bender
The examine of meals and food covers many disciplines together with agriculture, biology, physics, chemistry, foodstuff expertise, nutrients, and drugs. As learn of the hyperlinks among nutrition and wellbeing and fitness keeps to extend, it truly is extra very important than ever that experts in such parts as foodstuff processing and nutrients be acquainted with frequently unexpected terminology that differing disciplines use. Bender's Dictionary of meals and nutrition expertise meets this want through offering succinct, authoritative definitions of over 6,100 phrases in nutrients and foodstuff expertise, in addition to nutrient composition facts for 340 meals and an appendix on nutrient consumption and different priceless facts.
The 8th version joins its predecessors, every one bestseller of their personal correct, as an important reference publication for someone drawn to nutrients, dietetics, nutrition technological know-how, and nutrients expertise. the 1st variation was once released forty years in the past and contained 2,000 entries. This variation contains greater than 5,000 succinct authoritative definitions. someone eager about the research of meals and foodstuff know-how will necessarily 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 up to date desk-top reference on hand if you happen to want to know approximately foodstuff and nutrition know-how.
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Extra info for Benders' Dictionary of Nutrition and Food Technology (8th Edition)
Amyloplasts Organelles in the endosperm of cereal grains in which starch granules are synthesised. amylopsin Alternative name for pancreatic amylase. 25 amylose The straight chain form of starch, ∼25% of the total, consisting of glucose units linked α-1,4; gives blue colour with iodine. See also amylopectin. g. of insects during cold spells. anabolic agents Those hormones (and hormone-like drugs) that stimulate growth and the development of muscle tissue. anabolism The process of building up or synthesising, see metabolism.
Three, phenylalanine, tyrosine and tryptophan, have an aromatic group in the side chain. Three, leucine, isoleucine and valine, have a branched chain structure. Two, methionine and cysteine, contain sulphur in the side chain; although cysteine is not an essential amino acid, it can be synthesised only from methionine, and it is conventional to consider the sum of methionine plus cysteine (the sulphur amino acids) in consideration of protein quality. 21 An alternative classification of the amino acids is by their metabolic fate; whether they can be utilised for glucose synthesis or not.
Important in Ayurvedic medicine and reported to reduce hypercholesterolaemia. An extremely rich source of vitamin C (600 mg/100 g). amoebiasis (amoebic dysentery) Infection of the intestinal tract with pathogenic amoeba (commonly Entamoeba histolytica) from contaminated food or water, causing profuse diarrhoea, intestinal bleeding, pain, jaundice, anorexia and weight loss. amomum A group of tropical plants including cardamom and melegueta pepper, which have pungent and aromatic seeds. AMP Adenosine monophosphate, see adenine.