| Edition |
2nd ed. |
| Physical description |
1 online resource (10 volumes (lviii, 6601 pages)) : illustrations (some color) |
| Series |
Elsevier Major Reference Works.
|
| Bibliography |
Includes bibliographical references and index. |
| Contents |
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! |
|
V. 1. A-Bro -- v. 2. Bro-Cla -- v. 3. Cle-End -- v. 4. Ene-Fru -- v. 5. Fru-I -- v. 6. J-M -- v. 7. N-Pre -- v. 8. Pre-Soy -- v. 9. Soy-V -- v. 10. W-Z, INDEX. |
| Summary |
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. * Contains over 1,000 articles covering all areas of food science and nutrition * Edited and written by a distinguished international group of editors and contributors * Includes 'Further Reading' lists at the end of each article * A complete subject index contained in one volume * Extensive cross-referencing * Many figures and tables illustrate the text, with a color plate section in each volume. |
| Other author |
Caballero, Benjamin.
|
|
Trugo, Luiz.
|
|
Finglas, Paul.
|
| Subject |
Nutrition -- Encyclopedias -- Electronic information resources.
|
|
Food -- Composition -- Encyclopedias -- Electronic information resources.
|
|
Encyclopedia |
|
encyclopedias. |
|
Encyclopedias. |
|
Encyclopedias. |
|
Encyclopédies. |
| ISBN |
012227055X (print set) |
|
9780122270550 (set print ed.) |
|
0122270568 (v. 1 print ed.) |
|
9780122270567 (v. 1 print ed.) |
|
0122270576 (v. 2 print ed.) |
|
9780122270574 (v. 2 print ed.) |
|
0122270584 (v. 3 print ed.) |
|
9780122270581 (v. 3 print ed.) |
|
0122270592 (v. 4 print ed.) |
|
9780122270598 (v. 4 print ed.) |
|
0122270606 (v. 5 print ed.) |
|
9780122270604 (v. 5 print ed.) |
|
0122270614 (v. 6 print ed.) |
|
9780122270611 (v. 6 print ed.) |
|
0122270622 (v. 7 print ed.) |
|
9780122270628 (v. 7 print ed.) |
|
0122270630 (v. 8 print ed.) |
|
9780122270635 (v. 8 print ed.) |
|
0122270649 (v. 9 print ed.) |
|
9780122270642 (v. 9 print ed.) |
|
0122270746 (v. 10 print ed.) |
|
9780122270741 (v. 10 print ed.) |
|
