By Christine Williams, Judith Buttriss
The examine of nutrition and foodstuff covers many disciplines together with agriculture, biology, physics, chemistry, meals expertise, nutrients, and drugs. As examine of the hyperlinks among foodstuff and healthiness maintains to extend, it truly is extra vital than ever that experts in such parts as nutrients processing and food be acquainted with frequently unusual terminology that differing disciplines use. Bender's Dictionary of nutrients and meals know-how meets this want by way of offering succinct, authoritative definitions of over 6,100 phrases in nutrients and foodstuff know-how, in addition to nutrient composition info for 340 meals and an appendix on nutrient consumption and different necessary data.
The 8th variation joins its predecessors, each one bestseller of their personal correct, as an important reference booklet for somebody attracted to nutrients, dietetics, nutrition technology, and meals expertise. the 1st version used to be released forty years in the past and contained 2,000 entries. This variation comprises greater than 5,000 succinct authoritative definitions. somebody focused on the learn of nutrients and meals expertise will necessarily locate articles and lectures that go the bounds of person topics and use unexpected terminology and jargon. it's the so much entire and updated desk-top reference to be had should you want to know approximately food and meals know-how.
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Additional info for Bender's Dictionary of Nutrition and Food Technology
Chief component of the volatile oil is anethole (methoxypropenyl benzene). See also anise, star. anise pepper A pungent spice from the Sichuan region of China (the fruit of Zanthoxylum piperitum); the flavour develops gradually after biting into the pepper. 28 anise, star A spice, the seeds of Illicium verum, widely used in Chinese cooking. Distinct from aniseed. annatto (anatto) Also known as bixin, butter colour or rocou; a yellow colouring (E-160b) extracted from the pericarp of the fruit of the tropical shrub Bixa orellana.
Unfounded claims have been made for its value in treating cancer. (2) French name for cakes and sweets made with almonds. amylases Enzymes that hydrolyse starch. 1) acts randomly on α-1,4-glucoside bonds in the molecule, and produces small dextrin fragments. 2) acts at the non-reducing end of the molecule to liberate maltose plus some free glucose, and isomaltose from the branch points in amylopectin. Salivary amylase (sometimes called by its obsolete name of ptyalin) and pancreatic amylase are both α-amylases.
Bacteria are responsible for much food spoilage, and for disease (pathogenic bacteria that produce toxins), but they are also made use of, for example in the pickling process and fermentation of milk, as well as in the manufacture of vitamins and amino acids and a variety of enzymes and hormones. Between 45 and 85% of the dry matter of bacteria is protein, and some can be grown on petroleum residues, methane or methanol, for use in animal feed. bacterial count See plate count. 5–5 µm in diameter (fine enough to prevent the passage of bacteria); permits removal of bacteria and hence sterilisation of solutions.