By D A Bender

The learn of foodstuff and foodstuff covers many disciplines together with agriculture, biology, physics, chemistry, foodstuff know-how, nutrients, and medication. As study of the hyperlinks among nutrition and health and wellbeing maintains to extend, it really is extra vital than ever that experts in such parts as nutrition processing and nutrients be accustomed to frequently unexpected terminology that differing disciplines use. Bender's Dictionary of foodstuff and foodstuff know-how meets this want through delivering succinct, authoritative definitions of over 6,100 phrases in meals and foodstuff know-how, in addition to nutrient composition info for 340 meals and an appendix on nutrient consumption and different helpful facts. The 8th variation joins its predecessors, every one bestseller of their personal correct, as an important reference booklet for an individual attracted to foodstuff, dietetics, foodstuff technology, and nutrients know-how. the 1st version was once released forty years in the past and contained 2,000 entries. This variation contains greater than 5,000 succinct authoritative definitions. an individual keen on the research of nutrients and meals know-how will unavoidably locate articles and lectures that go the bounds of person topics and use unexpected terminology and jargon. it's the so much finished and updated desk-top reference on hand if you happen to want to know approximately foodstuff and nutrition expertise.

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Additional info for Benders' dictionary of nutrition and food technology, Eighth Edition (Woodhead Publishing in Food Science, Technology and Nutrition)

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Many fats, and especially vegetable oils, contain naturally occurring antioxidants, including vitamin e (E306–309), which protect them against rancidity for some time. Synthetic antioxidants include propyl, octyl and dodecyl gallates (E-310–312), butylated hydroxyanisole (BHA, E-320) and butylated hydroxytoluene (BHT, E-321). See also induction period. (2) Highly reactive oxygen radicals are formed both during normal oxidative metabolism and in response to infection, radiation and some chemicals.

Antivitamins Substances that interfere with the normal metabolism or function of vitamins, or destroy them. Dicoumarol in spoiled sweet clover inhibits the metabolism of vitamin k, thiaminase in raw fish hydrolyses vitamin b1, the drug methotrexate antagonises folic acid action (this is part of its mechanism of 33 action in treating cancer), the drug isoniazid forms an inactive adduct with vitamin b6. antixerophthalmic vitamin See vitamin a. antral chalone Peptide hormone secreted by the stomach; decreases gastric secretion.

Cooking apples are generally sourer varieties than dessert apples and normally have flesh which crumbles on cooking; cider apples are sour varieties especially suited to the making of cider. 1 mg, C 5 mg. apple brandy spirit made by distillation of cider, known in France as calvados. See also apple jack. 35 apple butter Apple that has been boiled in an open pan to a thick consistency; similar to apple sauce, but darker in colour owing to the prolonged boiling. apple jack American name for apple brandy, normally distilled, but traditionally prepared by leaving cider outside in winter, when the water froze out as ice crystals, leaving the alcoholic spirit.

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