Encyclopaedia of Food Science, Food Technology and Nutrition, Eight-Volume Set

Overview

The Encyclopaedia of Food Science, Food Technology and Nutrition provides an integrated approach to all aspects of the scientific study of food. In addition to covering the nutritional value of foods and nutrient requirements, the Encyclopedia includes the physiological and sociological aspects of nutrition, nutritional influences of health and disease, and clinician nutrition and dietetics. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an essential ...
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1993 Hardcover Very Good Exlibrary, usual markings. 8 volume set; 5365 pages.

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Acceptable Used-Acceptable. 8 volume set. Edges of covers are fraying/slightly torn. International orders may require additional shipping due to weight; please contact us for a ... quote. Ships from UK in 48 hours or less (usually same day). Your purchase helps support the African Children's Educational Trust (A-CET). Ex-library with wear and barcode page may have been removed. 100% money back guarantee. We are a world class secondhand bookstore based in Hertfordshire, United Kingdom and specialize in high quality textbooks across an enormous variety of subjects. We aim to provide a vast range of textbooks, rare and collectible books at a great price. Through our work with A-CET we have helped give hundreds of young people in Africa the vital chance to get an education. We provide a 100% money back guarantee and are dedicated to providing our customers with the highest standards of service in the bookselling industry. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event Read more Show Less

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Overview

The Encyclopaedia of Food Science, Food Technology and Nutrition provides an integrated approach to all aspects of the scientific study of food. In addition to covering the nutritional value of foods and nutrient requirements, the Encyclopedia includes the physiological and sociological aspects of nutrition, nutritional influences of health and disease, and clinician nutrition and dietetics. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an essential and invaluable reference work for libraries, research institutions, and industrial organizations throughout the world.

Key Features
* An 8-volume set including a complete Subject Index with over 500,000 entries and a directory of contributors
* More than 1,500 contributors from over 50 different countries
* 500 subject entries covering all aspects of food science, food technology, and nutrition
* More than 1,000 articles written by the world's leading scientists and approved by an independent review procedure
* Approximately 3 million words
* Tailored to suit an international audience
* Entries allow easy access for the non-specialist reader
* Easy-to-use, meticulously organized
* Extensive cross-referencing system links related articles
* Suggestions for reading at the end of each article allow easy access to the primary literature
* More than 5,000 pages in a large 8 x 11 double column format for clarity and accessibility
* Generously illustrated, including full color plates in each volume
* Foreword written by HRH The Princess Royal
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Editorial Reviews

Zom Zoms
This is the second major food encyclopedia to be published in less than a year. The four-volume "Encyclopedia of Food Science and Technology" "EFST" was published by Wiley in 1992. It has 600 contributors and 380 articles and is priced at $495. As might be expected from the title, "EFST" concentrates more on the processing technology and engineering of food. The "Encyclopedia of Food Science, Food Technology, and Nutrition" "EFSFTN" is in eight volumes with 1,000 contributors and more than 1,000 articles. Both sets are written for the professional or student in the field, but many of the articles in each may be of interest to general readers The editors of "EFSFTN" are all from the U.K.; the majority of the editorial and advisory boards are from the Commonwealth, the U.S. and other European countries. The contributors are also from the Commonwealth and Europe, with less than 25 percent from the U.S The British slant is evident in many of the articles. As examples, the article "Rationing of Food" mentions only the experience of the British in World War II; "Retailing of Food" is only about the U.K.; "Beers, Ales, and Stout" mentions only British or European drinks; and "Biscuits, Cookies, and Crackers" distinguishes between the American and British biscuit but then calls cookies biscuits The preface describes the encyclopedia as providing "the most comprehensive coverage possible of all aspects of the science of food." It notes that the initial stages of food production are given less coverage than food technology and nutrition. The editors decided to include nutrition since the processing, storage, and cooking of food all impact on the health of the individual The objectives of the preface are achieved through well-planned and -written articles, such as the entry "Almond", which covers growing, harvesting, marketing, chemical composition, and products from almonds such as marzipan. The article concludes with an eight-item bibliography that includes "Almond Production Manual", published by the University of California in 1993 The variety of topics is vast, including cleaning procedures in factories, fruits of tropical climates, agitation and agitator design, mycotoxins, a complete list and description of liqueurs of the world, and entries for all types of food from buckwheat to buffalo. In addition to colorplates are some black-and-white photographs and numerous tables and graphs, all of which add to the understanding of the text Access to the encyclopedia is through the index volume, "see" and "see also" references in the text, and a detailed table of contents in each volume, which is also reprinted in the index volume. The index is complete but uses continuous pagination without the designation of volume numbers. At the bottom of each index page is a runner giving the pagination for the volumes. The spine of each volume has the inclusive letters but not the pagination. The index volume also has a directory of the referees and lists the contributors with their affiliation but not the subject of the entries they wrote Although this is definitely a resource for professionals, many of the articles would be of interest to the layman. The entry "Snack Food", written by a professor in India, mentions that the oldest snack in the world is the pretzel. The article on the nutritional requirements and problems of children states that in North America obesity affects 25 percent of the population while in Finland 3 percent are affected This is a recommended title for academic libraries that support programs in agriculture, home economics, and the hospitality industry, and large public libraries. Libraries that have purchased EFST will need to decide if the additional nutrition focus justifies some duplication.
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Product Details

  • ISBN-13: 9780122268502
  • Publisher: Elsevier Science & Technology Books
  • Publication date: 1/28/1993
  • Pages: 5500
  • Product dimensions: 11.88 (w) x 9.17 (h) x 14.36 (d)

Table of Contents

The Physics, Chemistry, And Biochemistry of Food
Food Macro- And Micro-Constituents
Food Commodities
Food Microbiology and Toxicology
The Principles and Applications of Traditional and Modern Food Production and Processing Techniques
Food Storage and Distribution
Quality Control and Legislation
Biotechnological Applications in the Food Industry
Dietary Requirements and the Nutritional Value of Foods
The Role of Nutrition in Health and Disease
Physiological and Biochemical Aspects of Nutrition and Its Cultural, Sociological, And Demographic Influences and Implications
Clinical Nutrition and Dietetics
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