Encyclopaedia of food science, food technology and nutrition: 1 A - Cassava
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London u.a.
Acad. Press
1993
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 743 S. Ill., zahlr. graph. Darst. |
| ISBN: | 0122268512 |
Internformat
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| 245 | 1 | 0 | |a Encyclopaedia of food science, food technology and nutrition |n 1 |p A - Cassava |c ed. by R. Macrae ... |
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Datensatz im Suchindex
| _version_ | 1804122335274336256 |
|---|---|
| adam_text | CONTENTS
Editorial and Advisory Board v
Foreword by HRH The Princess Royal vii
Preface ix
Introduction xi
Guide to Use of the Encyclopaedia xiii
Colour Plate Section appears between pages 556 ant
Acceptability of Food see Food Acceptability
Acesulphame 1
Acidophilus Milk 3
Acids
Properties and Determination 7
Natural Acids and Acidulants 10
Adaptation Nutritional Aspects 16
Adipose Tissue
Structure and Function of White Adipose
Tissue 19
Structure and Function of Brown Adipose
Tissue 24
Adolescents
Nutritional Requirements 28
Nutritional Problems 33
Adrenal Hormones see Hormones
Adulteration of Foods
History and Occurrence 37
Detection 42
Aeration and Foaming 47
Aeromonas 55
Aflatoxins see Mycotoxins
Ageing Nutritional Aspects 59
Agglomeration 63
J557
Agitation and Agitator Design 72
A DS see HIV Disease and Nutrition
Air Classification
Principles of Operation 81
Uses in the Food Industry 85
Air Drying see Drying
Alcohol
Properties and Determination 89
Metabolism, Toxicology and Beneficial
Effects 93
Alcohol Consumption 97
see also Cirrhosis and Disorders of High
Alcohol Consumption
Ales see Beers, Ales and Stouts
Algae see Single cell Protein and Marine Foods
Alkaloids
Properties and Determination 102
Toxicology 106
Allergens 112
Allergy see Food Intolerance
Almonds 121
Aluminium
Properties and Determination 126
Toxicology 130
Amaranth 135
Amines 141
Amino Acids
Properties and Occurrence 146
Determination 154
Metabolism 158
Anaemia
Iron Deficiency Anaemia 167
Megaloblastic Anaemias 171
Other Nutritional Causes 177
Analysis of Food 183
See specific commodities for Analysis and
specific analytesfor Determination
Analytical Techniques see Chromatography,
Immunoassays, Spectroscopy and Mass
Spectrometry
Animal Fats see Fats
Animal Models of Human Nutrition 188
Annonaceous Fruits 195
Anorexia Nervosa 200
Anthropometry see Nutritional Status
Antibiotics and Drugs
Uses in Food Production 203
Residue Determination 208
Antioxidants
Natural Antioxidants 212
Synthetic Antioxidants 216
Synthetic Antioxidants, Characterization
and Analysis 226
Role of Antioxidant Nutrients in Defence
Systems 232
Antiseptic Products for Personal Hygiene 237
Appetite see Satiety and Appetite
Apples 242
Apricots 247
Aquaculture see Fish
Aroids see Vegetables of Tropical Climates
Aroma see Sensory Evaluation
Aroma Compounds see Flavour Compounds
Arsenic
Properties and Determination 255
Requirements and Toxicology 260
Arthritis 264
Ascorbic Acid
Properties and Determination 269
Physiology 276
Aspartame 281
Assays see Immunoassays and specific Analytical
Techniques
Atherosclerosis 285
Avocados 289
Bacillus
Occurrence 296
Detection 298
Food Poisoning 299
Bacteria see Microbiology and specific
Organisms
Baking see Biscuits, Cookies and Crackers,
Bread and Cakes
Baking Powder see Leavening Agents
Bananas and Plantains 301
Barley 308
Barrels 312
Beans 317
Beef 326
Beekeeping see Honey
Beers, Ales and Stouts
Types 331
Preparation of Wort 336
Fermentation Systems 342
Maturation and Distribution 345
Biochemistry of Fermentation 348
Chemistry of Brewing 353
Analysis and Sensory Evaluation 360
Behaviour and Diet 365
Beriberi 371
Bifidobacteria in Foods 374
Bile 378
Bioavailability of Nutrients 384
Biochemical Pathways see Tricarboxylic Acid
Cycle and Oxidative Phosphorylation
Biogenic Amines see Amines
Biomineralization 389
Biotechnology in Food Production 392
Biotin
Properties and Determination 395
Physiology 399
Biscuits, Cookies and Crackers
Nature of the Products 405
Methods of Manufacture 408
Chemistry of Biscuit Making 413
Wafers 417
Dietary Importance 420
Blackberries and Related Fruits 424
Blueberries see Fruits of Temperate Climates
Body Composition 429
Bone 435
Boron 440
Botulism see Clostridium
Bourbon see Whisky, Whiskey and Bourbon
Bovine Spongiform Encephalopathy (BSE) 447
Brandy and Cognac
Brandy and its Manufacture 450
Chemical Composition and Analysis of
Cognac 453
Brassicas see Vegetables of Temperate Climates
Brazil Nuts 458
Bread
Dough Mixing and Testing Operations 461
Breadmaking Processes 467
Chemistry of Baking 475
Sourdough Bread 479
Dietary Importance 484
Breadfruit see Fruits of Tropical Climates
Breakfast Role in the Diet 488
Breast Cancer and Diet 490
Breast feeding see Infants
Browning
Nonenzymatic 494
Enzymatic Biochemical Aspects 499
Enzymatic Technical Aspects and Assays 506
Toxicology of Nonenzymatic Browning 510
Buckwheat 516
Buffalo
Meat 521
Milk 529
Bulimia Nervosa 533
Bulk Storage see Cereals and Controlled
Atmosphere Storage
Burns Patients Nutritional Management 536
Butter
The Product and its Manufacture 543
Properties and Analysis 551
Cabbage see Vegetables of Temperate Climates
Cadmium
Properties and Determination 557
Toxicology 561
Caffeine 566
Cakes
Nature of Cakes 572
Methods of Manufacture 577
Chemistry of Baking 581
Calcium
Properties and Determination 585
Physiology 589
Calorific Values see Energy
Campylobacter
Properties and Occurrence 594
Detection 600
Campylobacteriosis 603
Cancer
Epidemiology 607
Carcinogens in the Diet 610
Diet in Cancer Prevention 615
Diet in Cancer Treatment 620
Candies see Sweets and Candies
Canning
Principles 625
Cans and their Manufacture 631
Recent Developments in Can Design 638
Food Handling 645
Quality Changes During Canning 649
Caramel
Properties and Analysis 655
Methods of Manufacture 661
Carbohydrates
Classification and Properties 665
Interactions with Other Food Components 670
Digestion, Absorption and Metabolism 673
Requirements and Dietary Importance 679
Metabolism of Sugars 681
Determination 684
Sensory Properties 691
Carboxylic Acids see Acids
Carcinogens
Carcinogenic Substances in Food 697
Carcinogenicity Tests 702
Carotenoids
Properties and Determination 707
Physiology 713
Casein and Caseinates
Methods of Manufacture 718
Uses in the Food Industry 723
Cashew Nuts and Cashew Apples 727
Cassava
The Nature of the Tuber 734
Use as a Raw Material 738
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| indexdate | 2024-07-09T17:12:14Z |
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| isbn | 0122268512 |
| language | English |
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| spelling | Encyclopaedia of food science, food technology and nutrition 1 A - Cassava ed. by R. Macrae ... London u.a. Acad. Press 1993 743 S. Ill., zahlr. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Ernährungswissenschaft (DE-588)4152829-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Wörterbuch (DE-588)4066724-8 gnd rswk-swf Lebensmittelwissenschaft (DE-588)4167048-6 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf (DE-588)4014986-9 Enzyklopädie gnd-content Lebensmittel (DE-588)4034870-2 s Wörterbuch (DE-588)4066724-8 s DE-604 Ernährungswissenschaft (DE-588)4152829-3 s Lebensmitteltechnologie (DE-588)4034901-9 s Lebensmittelwissenschaft (DE-588)4167048-6 s Macrae, Robert Sonstige (DE-588)128943882 oth (DE-604)BV007927739 1 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=005239610&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Encyclopaedia of food science, food technology and nutrition Ernährungswissenschaft (DE-588)4152829-3 gnd Lebensmittel (DE-588)4034870-2 gnd Wörterbuch (DE-588)4066724-8 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
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| title | Encyclopaedia of food science, food technology and nutrition |
| title_auth | Encyclopaedia of food science, food technology and nutrition |
| title_exact_search | Encyclopaedia of food science, food technology and nutrition |
| title_full | Encyclopaedia of food science, food technology and nutrition 1 A - Cassava ed. by R. Macrae ... |
| title_fullStr | Encyclopaedia of food science, food technology and nutrition 1 A - Cassava ed. by R. Macrae ... |
| title_full_unstemmed | Encyclopaedia of food science, food technology and nutrition 1 A - Cassava ed. by R. Macrae ... |
| title_short | Encyclopaedia of food science, food technology and nutrition |
| title_sort | encyclopaedia of food science food technology and nutrition a cassava |
| topic | Ernährungswissenschaft (DE-588)4152829-3 gnd Lebensmittel (DE-588)4034870-2 gnd Wörterbuch (DE-588)4066724-8 gnd Lebensmittelwissenschaft (DE-588)4167048-6 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Ernährungswissenschaft Lebensmittel Wörterbuch Lebensmittelwissenschaft Lebensmitteltechnologie Enzyklopädie |
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