Benders' Dictionary of Nutrition and Food Technology / Edition 8

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Overview

‘This valuable book continues to fulfil the purpose of explaining the technical terms in nutrition and food processing.’ Chemistry and Industry

‘A dictionary that fills a need and fills it well.’ Institute of Meat Bulletin

‘The book covers all aspects of food and nutrition science…I use the dictionary on an almost daily basis.’ British Nutrition Foundation Nutrition Bulletin

The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use.

This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). The book also includes nutrient composition data for 340 foods and an appendix with nutrient intake and other useful data.

  • An essential reference for all involved in food science
  • Updated eighth edition of this classic book
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Editorial Reviews

From the Publisher
The book is certainly comprehensive and covers all aspects of food and nutrition sciences. …since obtaining a copy I have had occasion to use the dictionary on an almost daily basis., BNF Nutrition Bulletin (Review of the Seventh edition)
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Product Details

Meet the Author

David Bender is Senior Lecturer in the Department of Biochemistry of University College London. The late Arnold Bender was Emeritus Professor of Nutrition in the University of London.

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