By David A. Bender
The learn of foodstuff and food covers many disciplines together with agriculture, biology, physics, chemistry, meals expertise, food, and drugs. As learn of the hyperlinks among foodstuff and future health maintains to extend, it really is extra vital than ever that experts in such parts as nutrients processing and foodstuff be acquainted with frequently surprising terminology that differing disciplines use. Bender's Dictionary of meals and meals expertise meets this desire via delivering succinct, authoritative definitions of over 6,100 phrases in food and foodstuff know-how, 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 a vital reference ebook for a person drawn to foodstuff, dietetics, nutrients technology, and nutrition know-how. the 1st variation was once released forty years in the past and contained 2,000 entries. This variation comprises greater than 5,000 succinct authoritative definitions. an individual thinking about the learn of meals and meals expertise will unavoidably locate articles and lectures that move the limits of person topics and use unexpected terminology and jargon. it's the so much complete and up to date desk-top reference to be had if you happen to want to know approximately food and nutrients expertise.
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Additional resources for Benders' Dictionary of Nutrition and Food Technology (8th Edition)
Antineuritic vitamin Obsolete name for vitamin b1. antioxidant (1) A substance that retards the oxidative rancidity of fats in stored foods. Many fats, and especially vegetable oils, contain naturally occurring antioxidants, including vitamin e (E306–309), which protect them against rancidity for some time. Synthetic antioxidants include propyl, octyl and dodecyl gallates (E-310–312), butylated hydroxyanisole (BHA, E-320) and butylated hydroxytoluene (BHT, E-321). See also induction period. (2) Highly reactive oxygen radicals are formed both during normal oxidative metabolism and in response to infection, radiation and some chemicals.
See also aerobic (2). analysis, gastric See fractional test meal. analysis, proximate See proximate analysis. analyte A compound that is analysed or assayed. ananas See pineapple. anaphylactic (anaphylaxic) shock Abnormally severe allergic reaction to an antigen in which histamine is released from mast cells, causing widespread symptoms. anatto See annatto. , usually semipreserved with 10–12% salt and sometimes benzoic acid. 6 mg. Anchovy butter is prepared from pounded fillets of anchovy mixed with butter as a savoury spread; anchovy paste from pounded fillets of anchovy mixed with vinegar and spices.
Arginine may be essential for infants, since their requirement is greater than their ability to synthesise it. Two of the non-essential amino acids are made in the body from essential amino acids: cysteine (and cystine) from methionine, and tyrosine from phenylalanine. A number of other amino acids also occur in proteins, including hydroxyproline, hydroxylysine, γ-carboxyglutamate and methylhistidine, but are nutritionally unimportant since they cannot be reutilised for protein synthesis. Other amino acids occur as intermediates in metabolic pathways, but are not required for protein synthesis and are nutritionally unimportant, although they may occur in foods.