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Encyclopedia of Food Sciences and Nutrition, Ten-Volume Set
Edited by Luiz Trugo
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Main description:The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993).Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and wr...
Main description:
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993).
Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition.
- Contains over 1,000 articles covering all areas of food science and nutrition
- Edited and written by a distinguished international group of editors and contributors
- Includes 'Further Reading' lists at the end of each article
- A complete subject index contained in one volume
- Extensive cross-referencing
- Many figures and tables illustrate the text, with a color plate section in each volume
Review quote:
PRAISE FOR THE FIRT EDITION:
"There is new material and updated material that makes the second edition a useful replacement for the first edition...Recommended, possibly for high school, but definitely for college/university libraries."
- E-STREAMS (April 2005)
"This Encyclopedia includes over 1,000 articles covering all areas of food science and nutrition."
-CAB Abstracts 2004
"This is my 125th book review for FOOD TECHNOLOGY and this is indeed the jewel in the crown, the biggest and best work I've commented on so far....Frankly, I'm impressed. I could not find a concept or word that was not listed..."
-Manfred Kroger, Penn State University in FOOD TECHNOLOGY
"...this is an excellent reference work, comprehensive and comprehensible....a work to be recommended"
-FOOD CHEMISTRY
"..with almost 5,000 pages of text it is hard not to find what you want in this absolutely brilliant encyclopaedia..."
-BRITISH NUTRITION FOUNDATION
Table of contents:
Topics include:
Alcohol
Antioxidants
Body Composition
Bread
Cadmium
Carbohydrates
Cellulose
Cheeses
Chilled Storage
Cholesterol
Coffee
Colors
Computer Application
Contamination
Dairy Products
Diabetes
Drying
Eating Habits
Emulsifiers
Enzymes
Essential Oils
Ethnic Foods
Exercise
Fat Substitutes
Fatty Acids
Fermented Foods
Fish
Flavor Compounds
Food Additives
Food Poisoning
Food Labeling
Food Production
Food Safety
Freezing
Fruits
Functional Foods
Genetically Modified Foods
Herbs
Insect Pests
Legislation
Listeria
Low-fat Foods
Malnutrition
Malt
Meat
Microscopy
Milk
Obesity
Packaging
Parasites
Pasteurization
Poultry
Preservatives
Protein
Rice
Sensory Evaluation
Shellfish
Soy
Spoilage
Starch
Sugar
Vegetable Oils
Vegetarian Diets
Vitamins
Water
Whey
Wines
Yoghurt
. . .and more!
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993).
Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition.
- Contains over 1,000 articles covering all areas of food science and nutrition
- Edited and written by a distinguished international group of editors and contributors
- Includes 'Further Reading' lists at the end of each article
- A complete subject index contained in one volume
- Extensive cross-referencing
- Many figures and tables illustrate the text, with a color plate section in each volume
Review quote:
PRAISE FOR THE FIRT EDITION:
"There is new material and updated material that makes the second edition a useful replacement for the first edition...Recommended, possibly for high school, but definitely for college/university libraries."
- E-STREAMS (April 2005)
"This Encyclopedia includes over 1,000 articles covering all areas of food science and nutrition."
-CAB Abstracts 2004
"This is my 125th book review for FOOD TECHNOLOGY and this is indeed the jewel in the crown, the biggest and best work I've commented on so far....Frankly, I'm impressed. I could not find a concept or word that was not listed..."
-Manfred Kroger, Penn State University in FOOD TECHNOLOGY
"...this is an excellent reference work, comprehensive and comprehensible....a work to be recommended"
-FOOD CHEMISTRY
"..with almost 5,000 pages of text it is hard not to find what you want in this absolutely brilliant encyclopaedia..."
-BRITISH NUTRITION FOUNDATION
Table of contents:
Topics include:
Alcohol
Antioxidants
Body Composition
Bread
Cadmium
Carbohydrates
Cellulose
Cheeses
Chilled Storage
Cholesterol
Coffee
Colors
Computer Application
Contamination
Dairy Products
Diabetes
Drying
Eating Habits
Emulsifiers
Enzymes
Essential Oils
Ethnic Foods
Exercise
Fat Substitutes
Fatty Acids
Fermented Foods
Fish
Flavor Compounds
Food Additives
Food Poisoning
Food Labeling
Food Production
Food Safety
Freezing
Fruits
Functional Foods
Genetically Modified Foods
Herbs
Insect Pests
Legislation
Listeria
Low-fat Foods
Malnutrition
Malt
Meat
Microscopy
Milk
Obesity
Packaging
Parasites
Pasteurization
Poultry
Preservatives
Protein
Rice
Sensory Evaluation
Shellfish
Soy
Spoilage
Starch
Sugar
Vegetable Oils
Vegetarian Diets
Vitamins
Water
Whey
Wines
Yoghurt
. . .and more!