By Arnold E. Bender (Auth.)

ISBN-10: 0408001437

ISBN-13: 9780408001434

The meals and dietary sciences contain many disciplines starting from agriculture and engineering to microbiology, biochemistry and facets of drugs. for that reason a lot of the literature will comprise technical phrases utilized in those disciplines. while extra non-specialists, together with individuals of the general public, newshounds and administration, are studying foodstuff literature. This, including non-stop adjustments happening within the nutrients undefined, comparable to ''new'' meals, new techniques, new safeguard dangers and quick advancements in equipment of foodstuff research and caliber, all element to the necessity for a finished dictionary. This dictionary used to be designed to outline the various technical phrases together with short descriptions of apparatus and methods, abbreviations customary, proprietary names and the composition of universal meals. The 6th version comprises a few 4,000 entries together with phrases that experience turn into out of date, in addition to three hundred revisions, approximately three hundred new entries and a bibliography of over three hundred books, basic and expert, the place complete details is on the market

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L o e s . ) Bemax. T r a d e n a m e (Vitamins L t d . ) of a w h e a t g e r m p r e p a r a t i o n . C o m p o s i t i o n , p r o t e i n 2 7 - 8 % , fat 9 - 3 % , carbohydrate 4 4 - 7 % ; Ca 54 m g , F e 7 · 7 m g , kcal 3 6 8 ( 1 · 55 M J ) , v i t a m i n B1 1-6 m g , B 2 0 - 7 m g , nicotinic acid 7 m g — p e r 100 g . ( M & W . ) Benedictine. French liqueur, invented, a n d m a d e , b y t h e Bened i c t i n e m o n k s a t t h e A b b e y of F e c a m p . A p p r o x i m a t e l y 7 5 % of proof spirit.

G r o u p 2 — O r a n g e s , tomato, grapefruit a n d r a w salads. Group 3—Potatoes and other v e g e t a b l e s a n d fruits. G r o u p 4 — 27 U . N . F . T T r a d e n a m e (Bayer diethyl pyrocarbonate. B é . A b b r e v i a t i o n for d e g r e e s B a u m e . B a s e F o r m e r s . See A c i d foods a n d basic foods. Basic Foods. basic foods. TECHNOLOGY DICTIONARY OF NUTRITION AND FOOD TECHNOLOGY k i d n e y b e a n , t o n g a b e a n {Dolichos lablab). See also P u l s e s , and P e a s .

T h e m e a t is c u t i n 2 i n c h s t r i p s , 2 - 3 feet l o n g , a l o n g t h e m u s c l e fibres, s a l t e d , s p i c e d a n d Bios. D u r i n g t h e e a r l y i n v e s t i g a t i o n s i n t o t h e f a c t o r s n e c e s s a r y for 31 DICTIONARY OF NUTRITION AND FOOD TECHNOLOGY y e a s t g r o w t h it w a s f o u n d t h a t a substance derived from yeast h a d to b e a d d e d t o t h e m e d i u m . T h i s was called bios. It w a s later f r a c t i o n a t e d i n t o Bios I , i d e n t i f i e d as i n o s i t o l , and Bios I I , i d e n t i f i e d as biotin.

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Dictionary of Nutrition and Food Technology by Arnold E. Bender (Auth.)


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