The Concise Encyclopedia of Foods and Nutrition

by Audrey H Ensminger

The Concise Encyclopedia of Foods and Nutrition is for dietitians and nutritionists, as well as anyone needing a concise reference for good health.

The Concise Encyclopedia of Foods and Nutrition

Author: Audrey H Ensminger

Publisher: CRC Press

ISBN: 9780367401764

Page: 1184

View: 144

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.

Foods Nutrition Encyclopedia

by Audrey H. Ensminger

" 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.

Foods Nutrition Encyclopedia

Author: Audrey H. Ensminger

Publisher:

ISBN: 9780941218047

Page: 2415

View: 414

"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.

Advanced Human Nutrition

by Robert E.C. Wildman

Ensminger , A. H. , Ensminger , M. E. , Konlande , J. E. , and Robson , J. R. K. ,
Concise Encyclopedia of Foods and Nutrition . CRC Press , Boca Raton , FL ,
1995 . 3 Human Digestion and Absorption With the exception of intravenous
Food ...

Advanced Human Nutrition

Author: Robert E.C. Wildman

Publisher: CRC Press

ISBN: 9780849385667

Page: 608

View: 915

This text begins with an in-depth overview into the human organism at the molecular, cellular, tissue and organ levels, and develops into a discussion of the objectives and features of organ systems of the evolved human. The book also covers the relationship between the human body and the environment in which it exists including other organisms that co-habitate the environment. Discussions of the nature of other organisms such as various animals, plants, and micro-organisms makes later information about food science, nutrient density in various food sources, and nutraceuticals easier to comprehend. Advanced Human Nutrition examines human nutrient requirements, the basis for RDA and other recommendations; human nutrition, digestion, and absorption with relation to organs, exocrine and endocrine functions, histology, and absorptive activities; macronutrients and micronutrients; eicosanoid chemistry and function, and more. The present and future of nutrition research is examined, including everything from the HANES studies to electron microscopy and molecular biology. Features ·

Using the Agricultural Environmental and Food Literature

by Barbara S. Hutchinson

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.

Using the Agricultural Environmental and Food Literature

Author: Barbara S. Hutchinson

Publisher: CRC Press

ISBN: 0824743768

Page: 536

View: 780

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.

Subject Encyclopedias User guide review citations

by Allan Mirwis

... 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 ...

Subject Encyclopedias User guide review citations

Author: Allan Mirwis

Publisher: Greenwood Publishing Group

ISBN: 9781573562980

Page: 726

View: 909

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.

Food Engineering Aspects of Baking Sweet Goods

by Servet Gulum Sumnu

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.

Food Engineering Aspects of Baking Sweet Goods

Author: Servet Gulum Sumnu

Publisher: CRC Press

ISBN: 9781420052770

Page: 304

View: 776

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.

52 Foods and Supplements for a Healthy Heart

by Deborah Mitchell

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 ...

52 Foods and Supplements for a Healthy Heart

Author: Deborah Mitchell

Publisher: St. Martin's Paperbacks

ISBN: 9781429955577

Page: 256

View: 425

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.

Nutritional Self Defense

by Lily Splane

1993 Ensminger , Audrey ; Ensminger , M.E .; Konlande , James E ; and Robson ,
John R.K. Concise Encyclopedia of Foods and Nutrition . 1995 Erasmus , Udo .
Fats that Heal Fats that Kill . 1993 Fagin , Dan ; Lavelle , Marianne ; and The ...

Nutritional Self Defense

Author: Lily Splane

Publisher: Anaphase II Publishing

ISBN: 9780945962137

Page: 344

View: 854

Get a fighting chance with "Nutritional Self-Defense." Readers will find the knowledge and tools to combat the daily onslaught of processed fast-foods, pollution, and stress here with authoritative, up-to-date, tables for instant reference.

Eating History

by Andrew F. Smith

W. O. Atwater, “How Food Is Used in the Body: Experiments with Men in a
Respiration Apparatus,” Century Magazine ... s.v. “Wilbur Olin Atwater”; Audrey H.
Ensminger et al., The Concise Encyclopedia of Foods and Nutrition (Boca Raton,
Fla.

Eating History

Author: Andrew F. Smith

Publisher: Columbia University Press

ISBN: 0231511752

Page: 392

View: 373

Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

An Introduction to Global Studies

by Patricia J. Campbell

... Science: Systems and Solutions (Sudbury, MA: Jones and Bartlett Publishers,
2007), 315–17. 61 Audrey H. Ensminger and James E. Konlande, “Energy
Required for Food Production,” in The Concise Encyclopedia of Foods and
Nutrition ...

An Introduction to Global Studies

Author: Patricia J. Campbell

Publisher: John Wiley & Sons

ISBN: 1444329588

Page: 440

View: 299

Taking an interdisciplinary approach, An Introduction to Global Studies presents readers with a solid introduction to the complex, interconnected forces and issues confronting today's globalized world. Introduces readers to major theories, key terms, concepts, and notable theorists Equips readers with the basic knowledge and conceptual tools necessary for thinking critically about the complex issues facing the global community Includes a variety of supplemental features to facilitate learning and enhance readers' understanding of the material

Encyclopedia of Human Nutrition

by Lindsay Allen

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 ...

Encyclopedia of Human Nutrition

Author: Lindsay Allen

Publisher: Elsevier

ISBN: 0080454283

Page: 2000

View: 511

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

Encyclopedia of Food Safety

by

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 ...

Encyclopedia of Food Safety

Author:

Publisher: Academic Press

ISBN: 0123786134

Page: 2304

View: 171

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

ARBA In depth

by Martin Dillon

This encyclopedia , compiled by an international group of distinguished
academics , research scientists , and food industry ... 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 the nutrition field and its clear writing , The Encyclopedia of Food and
Nutrition is highly ...

ARBA In depth

Author: Martin Dillon

Publisher: Libraries Unltd Incorporated

ISBN:

Page: 252

View: 299

Critical reviews of quality reference titles by subject-experts cover general and specialized titles.

Nutrition Abstracts and Reviews

by

... A. H .; ENSMINGER , M. E .; KONLANDE , J. E .; • ROBSON , J. R. K. The
concise encyclopedia of foods & nutrition . Boca Raton , USA ; CRC Press Inc. (
1995 ) vi + 1178 pp . ISBN 0-8493-4455-7 ( En ] This encyclopedia covers the
subjects of foods , health and nutrition . ... of vitamins and minerals , nutritional
analyses of 314 of the most popular fast foods served by leading fast - food
chains , new food ...

Nutrition Abstracts and Reviews

Author:

Publisher:

ISBN:

Page:

View: 948

Cancer Survivor s Nutrition Health Guide

by Gene A. Spiller

Eating Well and Getting Better During and After Cancer Treatment Gene A.
Spiller, Bonnie Bruce. References Many books and articles were ... The Concise
Encyclopedia of Foods and Nutrition . Boca Raton , FL : CRC Press , 1995 .
Estella ...

Cancer Survivor s Nutrition Health Guide

Author: Gene A. Spiller

Publisher: Prima Lifestyles

ISBN: 9780761505815

Page: 246

View: 999

Provides information about the role of nutrition in all stages of recovery, and includes menu plans and recipes for the days before and after treatment

Choice

by

Other topics include antioxidants , cancer prevention , naturopathy , nutrition and
aging , toxicity , and vegetarian diets . ... the American Dietetic Association on
Food and Nutrition Misinformation , ” “ Dietary Supplement Health & Educational
Act of 1994 , ” and “ The New Food Label . ... M . A . Kascus , Champlain College
42 - 3153 QD4 2004 - 049906 CIP McGraw - Hill concise encyclopedia of
chemistry .

Choice

Author:

Publisher:

ISBN:

Page:

View: 928

Dictionary of Food Ingredients

by Robert S. Igoe

Trumbull, CT: Food and Nutrition Press. Jackson, E. B. 1990. Sugar
Confectionery Manufacture New York: Chapman and Hall. Jakubke, H. D. and H.
Jeschkeit, 1993. Concise Encyclopedia Chemistry Hawthorne, NY: Walter de
Gruyter.

Dictionary of Food Ingredients

Author: Robert S. Igoe

Publisher: Springer Science & Business Media

ISBN: 1461568382

Page: 201

View: 880

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.