基本説明
１００項目収録。
Contents: Alcohol; Antioxidants; Body Composition; Bread; Cadmium; Carbohydrates; Cellulose; Cheeses; Chilled Storage; Cholesterol; Coffee; Colors; Computer Application; Contamination; Dairy Products; Diabetes; Drying; Eating Habits; and more.
Full Description
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition.
Contents
Topics include:AlcoholAntioxidants Body CompositionBreadCadmiumCarbohydratesCellulose Cheeses Chilled StorageCholesterolCoffee Colors Computer ApplicationContaminationDairy ProductsDiabetesDryingEating Habits Emulsifiers EnzymesEssential OilsEthnic FoodsExerciseFat Substitutes Fatty Acids Fermented FoodsFishFlavor CompoundsFood AdditivesFood PoisoningFood LabelingFood ProductionFood SafetyFreezingFruitsFunctional Foods Genetically Modified FoodsHerbsInsect PestsLegislationListeriaLow-fat Foods MalnutritionMaltMeatMicroscopyMilkObesityPackagingParasitesPasteurizationPoultryPreservativesProteinRiceSensory EvaluationShellfishSoy SpoilageStarchSugar Vegetable OilsVegetarian DietsVitamins WaterWheyWinesYoghurt. . .and more!
