Download Benders' Dictionary of Nutrition and Food Technology (8th by David A. Bender PDF

By David A. Bender

The learn of nutrients and foodstuff covers many disciplines together with agriculture, biology, physics, chemistry, nutrition expertise, food, and medication. As examine of the hyperlinks among nutrition and health and wellbeing maintains to extend, it's extra very important than ever that experts in such components as nutrients processing and foodstuff be conversant in frequently unexpected terminology that differing disciplines use. Bender's Dictionary of nutrients and nutrients expertise meets this desire through supplying succinct, authoritative definitions of over 6,100 phrases in food and nutrition expertise, in addition to nutrient composition facts for 340 meals and an appendix on nutrient consumption and different worthy info.

The 8th version joins its predecessors, every one bestseller of their personal correct, as a necessary reference ebook for a person attracted to meals, dietetics, meals technology, and nutrition expertise. the 1st variation used to be released forty years in the past and contained 2,000 entries. This variation contains greater than 5,000 succinct authoritative definitions. someone considering the research of food and foodstuff expertise will unavoidably locate articles and lectures that go the limits of person topics and use strange terminology and jargon. it's the so much accomplished and updated desk-top reference to be had if you want to know approximately food and nutrition know-how.

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Extra resources for Benders' Dictionary of Nutrition and Food Technology (8th Edition)

Example text

Atherosclerosis Degenerative disease of the arteries in which there is accumulation on the inner wall of lipids together with complex carbohydrates and fibrous tissue, called atheroma. This leads to narrowing of the lumen of the arteries. When it occurs in the coronary artery it can lead to failure of the blood supply to the heart muscle (ischaemia). See also arteriosclerosis. athletae Roman; unleavened bread mixed with curd cheese. atholl brose Scottish beverage made from malt whisky, honey, cream and oatmeal.

Depending on the severity of the condition, affected infants may become comatose and die after a moderately high intake of protein. Treatment is by restriction of protein intake and feeding supplements of the amino acid arginine, which permits elimination of nitrogenous waste as argininosuccinic acid. Sodium benzoate (see benzoic acid) may be given to increase the excretion of nitrogenous waste as hippuric acid. argol Crust of crude cream of tartar (potassium acid tartrate) which forms on the sides of wine vats, also called wine stone.

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.

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