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Benders’ Dictionary of Nutrition and Food Technology 8th Edition by David A. Bender, ISBN-13: 978-1845690519

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Benders’ Dictionary of Nutrition and Food Technology 8th Edition by David A. Bender, ISBN-13: 978-1845690519

  • Publisher: ‎ Woodhead Publishing; 8th edition (June 23, 2006)
  • Language: ‎ English
  • 552 pages
  • ISBN-10: ‎ 1845690516
  • ISBN-13: ‎ 978-1845690519

The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing disciplines use. Bender’s Dictionary of Nutrition and Food Technology meets this need by providing succinct, authoritative definitions of over 6,100 terms in nutrition and food technology, as well as nutrient composition data for 340 foods and an appendix on nutrient intake and other useful data.

The eighth edition joins its predecessors, each bestseller in their own right, as an essential reference book for anyone interested in nutrition, dietetics, food science, and food technology. The first edition was published 40 years ago and contained 2,000 entries. This edition includes more than 5,000 succinct authoritative definitions. Anyone involved in the study of nutrition and food technology will inevitably find articles and lectures that cross the boundaries of individual subjects and use unfamiliar terminology and jargon. It is the most comprehensive and up-to-date desk-top reference available for those who need to know about nutrition and food technology.

Anyone involved in the study of nutrition and food technology will inevitably find articles and lectures that cross the boundaries of individual subjects and use unfamiliar terminology and jargon. Benders’ Dictionary of Nutrition and Food Technology provides the perfect solution.

This new edition includes all new terms and techniques, and reflects the change of focus in the study of nutrition from curative to preventative techniques, including the increasing interest in functional foods. This dictionary also includes old terms that have become obsolete, in order to assist those referring to earlier literature. Nutrient composition data and tables for recommended nutrient intakes are also provided, making this book the most comprehensive and up-to-date desk-top reference available for those who need to know about nutrition and food technology.

David Bender is Senior Lecturer in the Department of Biochemistry of University College London. The late Arnold Bender was Emeritus Professor of Nutrition in the University of London.

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