Click to have a closer look
About this book
About this book
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. It is an essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition. It contains over 1,000 articles covering all areas of food science and nutrition. It is edited and written by a distinguished international group of editors and contributors. It includes 'Further Reading' lists at the end of each article. It covers a complete subject index contained in one volume. There is extensive cross-referencing. Many figures and tables illustrate the text, with a color plate section in each volume.
Topics include: Alcohol Antioxidants Body Composition Bread Cadmium Carbohydrates Cellulose Cheeses Chilled Storage Cholesterol Coffee Colors Computer Application Contamination Dairy Products Diabetes Drying Eating Habits Emulsifiers Enzymes Essential Oils Ethnic Foods Exercise Fat Substitutes Fatty Acids Fermented Foods Fish Flavor Compounds Food Additives Food Poisoning Food Labeling Food Production Food Safety Freezing Fruits Functional Foods Genetically Modified Foods Herbs Insect Pests Legislation Listeria Low-fat Foods Malnutrition Malt Meat Microscopy Milk Obesity Packaging Parasites Pasteurization Poultry Preservatives Protein Rice Sensory Evaluation Shellfish Soy Spoilage Starch Sugar Vegetable Oils Vegetarian Diets Vitamins Water Whey Wines Yoghurt ...and more!
Benjamin Caballero is Professor of International Health and Pediatrics and Director of the Center for Human Nutrition at Johns Hopkins University in Baltimore, USA. His research focuses on childhood malnutrition and obesity.
PRAISE FOR THE FIRT EDITION: "There is new material and updated material that makes the second edition a useful replacement for the first edition...Recommended, possibly for high school, but definitely for college/university libraries." - E-STREAMS (April 2005) "This Encyclopedia includes over 1,000 articles covering all areas of food science and nutrition." -CAB Abstracts 2004 "This is my 125th book review for FOOD TECHNOLOGY and this is indeed the jewel in the crown, the biggest and best work I've commented on so far...Frankly, I'm impressed. I could not find a concept or word that was not listed..." -Manfred Kroger, Penn State University in FOOD TECHNOLOGY "...this is an excellent reference work, comprehensive and comprehensible...a work to be recommended" -FOOD CHEMISTRY "..with almost 5,000 pages of text it is hard not to find what you want in this absolutely brilliant encyclopaedia..." -BRITISH NUTRITION FOUNDATION