Woodhead Publishing Bender's dictionary of nutrition and food technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)

A new edition of this classic reference work. Updated to reflect recent advances in food science (for example an increased number of entries on genetics) and with broader coverage of food technology, this dictionary will remain an essential tool for all those who work in nutrition and food sciences. Key Features: an essential reference for all involved in food science; updated eighth edition of this classic book. Contents: A note on food composition; List of figures; Dictionary; Appendix: Table 1 Units of physical quantities and multiples and submultiples of units; Table 2 Labelling reference values for foods; Table 3 US/Canadian Recommeneded Dietary Allowances and Acceptable Intakes, 1997 2001; Table 4 EU Population Reference Intakes of Nutrients, 1993; Table 5 UK Reference Nutrient Intakes, 1991; Table 6 Recommended Nutrient Intakes for Vitamins, FAO 2001; Table 7 Permitted food additives in the European Union; Table 8 Nomenclature of fatty acids.