Encyclopaedia of Food Science, Food Technology and Nutrition: Vols 1-8
The Encyclopaedia of Food Science, Food Technology and Nutrition provides an integrated approach to all aspects of the scientific study of food. In addition to covering the nutritional value of foods and nutrient requirements, the Encyclopedia includes the physiological and sociological aspects of nutrition, nutritional influences of health and disease, and clinician nutrition and dietetics. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an essential and invaluable reference work for libraries, research institutions, and industrial organizations throughout the world.
- Hardback | 5500 pages
- 235 x 298 x 232.92mm | 16,025.42g
- 01 May 1993
- Elsevier Science Publishing Co Inc
- Academic Press Inc
- San Diego, United States
- Ill.(some col.)
"The present work must now be considered the definitive encyclopedia in the field...There are several features that makes this encyclopedia easy to use. There is generous use of see references in the body of the encyclopedia...Another helpful feature is that in the long, segmented articles, bibliographies appear after the appropriate segment, instead of at the end...The level of detail is exceptional."--JOURNAL OF AGRICULTURAL & FOOD INFORMATION"With almost 5000 pages oftext it is hard not to find what you want in this absolutely brilliant encyclopedia...None can compare with the wealth of information provided here...The encyclopedia is likely to be a valuable addition to any library."--BNF NUTRITION BULLETIN"Easy to find one's way around, meticulously organized, and written from a truly international perspective."--TECNICA MOLITORIA"An inspection of volume one...confirms that this encyclopaedia offers what it promises making it a very important source of information in its field...When asked for their opinion, food science students of our university were very impressed by the broad coverage, the clarity and readability of the texts and would like to see this encyclopaedia in the department library.It would also be an excellent technical aid and a quick and reliable source of information for the food industry particularly for managers, lawyers, or marketeers with limited background in food and nutrition science, for government bodies dealing with food and nutrition policies, consultants to the food and processing industry, as well as for dailies, magazines, and broadcasting companies covering food and nutrition items."--A.G.J. VORAGEN, Wageningen AgriculturalUniversity, The Netherlands, inINTERNATIONAL FOOD INGREDIENTS
Table of contents
The Physics, Chemistry, And Biochemistry of Food. Food Macro- And Micro-Constituents. Food Commodities. Food Microbiology and Toxicology. The Principles and Applications of Traditional and Modern Food Production and Processing Techniques. Food Storage and Distribution. Quality Control and Legislation. Biotechnological Applications in the Food Industry. Dietary Requirements and the Nutritional Value of Foods. The Role of Nutrition in Health and Disease. Physiological and Biochemical Aspects of Nutrition and Its Cultural, Sociological, And Demographic Influences and Implications. Clinical Nutrition and Dietetics.