Author: Audrey H. Ensminger
Publisher: CRC PressI Llc
From the reviews of the first edition
The Concise Encyclopedia of Foods and Nutrition is for dietitians and nutritionists, as well as anyone needing a concise reference for good health.
Author: Audrey H Ensminger
Publisher: CRC Press
The Concise Encyclopedia of Foods and Nutrition is for dietitians and nutritionists, as well as anyone needing a concise reference for good health. It's for those who want the facts--both pros and cons--on which they may base a judgement, for those who wish to get the most from their food dollars, and for those who wish to be educated rather than indoctrinated.
" Approximately 2800 entries intended for lay persons and professionals. Authorities who compiled the book selected topics according to interest to readers as consumers. Opposing points of view are presented in entries.
Author: Audrey H. Ensminger
"Covers the whole gamut of the three-pronged subject, foods-nutrition-health." Approximately 2800 entries intended for lay persons and professionals. Authorities who compiled the book selected topics according to interest to readers as consumers. Opposing points of view are presented in entries. While a few entries are several pages long, most are brief and concise. Tables, illustrations, cross references. Index.
Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety ...
Author: Yasmine Motarjemi
Publisher: Academic Press
With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
ENCYCLOPEDIAS Ensminger, A.H., et al. 1995. The Concise Encyclopedia of
Foods and Nutrition. Boca Raton, FL: CRC Press. 1,178 p. ISBN: 0849344557.
Ensminger, A.H., et al. 1994. Foods and Nutrition Encyclopedia. 2nd ed. 2 vols.
Author: Barbara S. Hutchinson
Publisher: CRC Press
This text discusses a wide range of print and electronic media to locate hard-to-find documents, navigate poorly indexed subjects and investigate specific research topics and subcategories. It includes a chapter on grey and extension literature covering technical reports and international issues.
Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible ...
Author: Lindsay Allen
Encyclopedia of Human Nutrition, Second Edition is a thorough revision and 20% expansion of the 1998 release, reflecting the continuing scientific advances in the field of human nutrition. Now a four-volume set, nearly 300 articles with concise, up-to-date information are complemented by an award-winning indexing system. Included is expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, clinical nutrition and gastrointestinal disorders. Virtually everyone will find the Encyclopedia of Human Nutrition an easy-to-use resource making it an ideal reference choice for both the professional and the non-professional alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. FEATURES OF SECOND PRINT EDITION Now a four-volume set with over 250 articles Expanded coverage of epidemiology of diet-related diseases, functional foods, food safety, and gastrointestinal disorders, among other topics ONLINE FEATURES AND FUNCTIONALITIES Browse the whole work by volume, authors or article titles Full and extensive subject index can be searched or browsed online, and takes you directly to the indexed paragraph, section, figure or table Basic and advanced search functionality across the entire work or by specific volume Users can build, save and re-run seraches, as well as combine saved searches Extensive internal cross-referencing and dynamic linking from biliographic references to primary-source material, increasing the scope of your research rapidly and effectively All articles available as full-text HTML files, or as PDF files that can be viewed, downloaded or printed in their original format
Presents articles on a variety of topics related to eating and nutrition.
Author: Robert A. Ronzio
Publisher: Infobase Publishing
Presents articles on a variety of topics related to eating and nutrition.
... SF 442.2 639.3 An Illustrated Encyclopedia of Aquarium Fish , SF 456.5
Macmillan Book of the Marine Aquarium , SF 457.1 641 The Concise
Encyclopedia of Foods and Nutrition , TX 349 The Dictionary of American Food
and Drink , TX 349 ...
Author: Allan Mirwis
Publisher: Greenwood Publishing Group
This useful two-volume set will provide buyers of subject encyclopedias with a substantial amount of valuable information they can use in making their purchasing decisions. It will also provide all types of librarians and their patrons with a quick, one-stop method for locating the appropriate subject encyclopedias for their needs and for locating articles in the 100 encyclopedias. Librarians who specialize in bibliographic instruction will also find it to be a useful tool for teaching students how to locate needed information.
With this book, you will find: • A-to-Z listings of the most essential heart-smart foods, vitamins, and supplements • Simple, nutritional ways to reduce cholesterol, lower blood pressure, reduce the risk of heart attack, and reverse the ...
Author: Deborah Mitchell
Publisher: St. Martin's Paperbacks
Heart disease is one of today's most common -- and preventable -- health conditions. Learn how to reduce your risk, strengthen your heart, and even reverse the disease process with 52 Foods and Supplements for a Healthy Heart. Author Deborah Mitchell has compiled the most comprehensive, up-to-date information on how to promote a healthy heart - naturally and nutritiously. With this book, you will find: • A-to-Z listings of the most essential heart-smart foods, vitamins, and supplements • Simple, nutritional ways to reduce cholesterol, lower blood pressure, reduce the risk of heart attack, and reverse the process of heart disease • How to incorporate healthier foods and supplements into your daily diet • Delicious, easy-to-prepare recipes that your whole family will love • Which supplements to take to replace nutrients that are lost when taking statins • The latest medical studies supporting the importance of certain foods and supplements for a strong, healthy heart 52 Foods and Supplements for a Healthy Heart is an essential reference guide for all interested a healthy diet, and for preventing and reversing the effects of heart disease.
Concise Encyclopedia of Foods and Nutrition, 2nd ed., CRC Press, Boca Raton,
FL. Erbersdobler, H.F., and A. Hupe. 1991. Determination of lysine damage and
calculation of lysine bio-availability in several processed foods.
Author: Servet Gulum Sumnu
Publisher: CRC Press
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances. With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products. Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product.
Dry Foods Dry foods are concentrated sources of nutrition and provide the most
economical nutritional value because water in canned foods is expensive. Dry
foods tend to scrape the teeth as pets eat, minimizing tartar deposition. When dry
Publisher: John Wiley & Sons
This is an easily-accessible two-volume encyclopedia summarizing all the articles in the main volumes Kirk-Othmer Encyclopedia of Chemical Technology, Fifth Edition organized alphabetically. Written by prominent scholars from industry, academia, and research institutions, the Encyclopedia presents a wide scope of articles on chemical substances, properties, manufacturing, and uses; on industrial processes, unit operations in chemical engineering; and on fundamentals and scientific subjects related to the field.
The coverage of the social and political aspects of food and nutrition is a strength
that sets this work apart from other sources , such as The Concise Encyclopedia
of Food and Nutrition ( see ARBA 96 , entry 1524 ) . With its broad coverage of ...
Author: Martin Dillon
Publisher: Libraries Unltd Incorporated
Critical reviews of quality reference titles by subject-experts cover general and specialized titles.
This is the only medical encyclopedia fully covering all terms and topics in male infertility.
Author: J.A. Carver-Wa
Publisher: CRC Press
This is the only medical encyclopedia fully covering all terms and topics in male infertility. The entries are detailed, authoritative, and fully up to date, providing important information about the very latest techniques, concepts, and procedures, including: Intracytoplasmic sperm injection-a new technique that has revolutionized the treatment of male infertility. Medication, treatment of infertility-a comprehensive table that catalogs the groups and specific types of drugs used along with indications for and special remarks about their use. A great deal of practical management information in an easily accessible format. Oligozoospermia flow volume, flowsheet diagnosis, and management-an exceptionally clear flowsheet showing how to diagnose and manage this problem. Stains-extensive text on diagnostic techniques in tabular format. Vasoepidiymostomy-description of one of the rarer surgical techniques Many entries are in the form of tables and charts containing large amounts of data.
Ensminger AH , Ensminger ME , Konlande JE , Robson JRK , The Concise
Encyclopedia of Foods & Nutrition . Boca Raton , FL : CRC Press ; 1995 . Mahan
KL , Escott - Stump S , Food , Nutrition and Diet Therapy 9th edition , Philadelphia
, PA ...
Author: Carl Germano
Publisher: Zebra Books
A thorough guide to osteoporosis, a debilitating ailment affecting millions of Americans, presents new information on how to prevent and treat the illness, explaining how nutritional therapies, especially the use of ipriflavone and isoflavones, can reduce bone loss without detrimental side effects.
Bender ' s dictionary of nutrition and food technology . 7th ed . Cambridge :
Woodhead Publishing Limited ; 1999 . Ensminger A , Esminger ME , Konlande
JE , Robson JR . . The concise encyclopedia of food and nutrition . Florida : CRC
Author: Bilal Iqbal Avan
Publisher: Oxford University Press, USA
Despite the wide array of theoretical frameworks and research in the discipline of child development, there is dearth of guidance to implement that knowledge in real world settings. The book bridges the gap between theory and practice and successfully presents the integration of psychology, sociology and public health of early childhood development in the much-needed cross cultural context of the developing countries. The book takes this interdisciplinary approach a step further, and provides a detailed account to conceptualize and implement community based programmes to achieve optimal early childhood development. The text is developed on the belief that organised effort to ensure a better future for our children requires a basic understanding of principles of their growth and development, and skills to scientifically observe them. This book will help child development practitioners, advocates, students and even caregivers who need further understanding for their individual and collective endeavours. The first section describes the domains of child development while highlighting the importance of social environment. The second section emphasizes assessment and observation of different aspects of child development; the third section gives guidelines to implement initiatives that can ensure a child's survival, optimum growth and development at neighbourhood and community level. The final section is focused on the training needs of the themes cross referenced throughout the book.
This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel ...
The Encyclopedia of Food Security and Sustainability covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field
Calcium nutrition and the aging process : a review . ” Gerontology s ... Chapter 9 :
Food Sources of Calcium Block , G. , C. M. Dresser , A. M. Harman , and M. D.
Carroll . “ Nutrient sources in ... The Concise Encyclopedia of Foods and Nutrition
Author: Bonnie Bruce
Publisher: Avery Publishing Group
Vital for the formation of strong bones and teeth, calcium accounts for a majority of the body's mineral content. However, its importance goes far beyond that of teeth and bones. Calcium is also important in the maintenance of a healthy heart and nervous system. It is also needed for muscle growth and blood clotting. Calcium, by Gene Spiller and Bonnie Bruce, reveals the nature of calcium and the roles it plays from its relationship to bones to its activities as protector against hypertension and kidney stones. Containing history, anecdotes, and case studies, this book illustrates the most important points of this vital mineral.