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Benders'dictionary of nutrition and food technology

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Related titles:Food dehydration: A dictionary <strong>and</strong> guide(ISBN-13: 978-1-85573-360-2; ISBN-10: 1-85573-360-9)This authoritative guide examines the background <strong>and</strong> principles<strong>of</strong> <strong>food</strong> dehydration as well as providing a complete dictionary <strong>of</strong><strong>food</strong> dehydration terms, with detailed definitions <strong>and</strong> a directory<strong>of</strong> dehydrated <strong>food</strong>s. It is an ideal reference work for students <strong>of</strong><strong>food</strong> science as well as a quick <strong>and</strong> easy source <strong>of</strong> informationfor <strong>food</strong> science pr<strong>of</strong>essionals.Food, diet <strong>and</strong> obesity(ISBN-13: 978-1-85573-958-1; ISBN-10: 1-85573-958-5)Obesity is a global epidemic, with large numbers <strong>of</strong> adults <strong>and</strong>children overweight or obese in many developed <strong>and</strong> developingcountries. As a result, there is an unprecedented level <strong>of</strong> interest<strong>and</strong> research in the complex interactions between our geneticsusceptibility, diet <strong>and</strong> lifestyle in determining individual risk <strong>of</strong>obesity. With its distinguished editor <strong>and</strong> international team <strong>of</strong>contributors, this collection sums up the key themes in weightcontrol research, focusing on their implications <strong>and</strong> applicationsfor <strong>food</strong> product development <strong>and</strong> consumers.Improving the fat content <strong>of</strong> <strong>food</strong>s(ISBN-13: 978-1-85573-965-9; ISBN-10: 1-85573-965-8)Dietary fats have long been recognised as having a major impacton health, negative in the case <strong>of</strong> consumers’ excessive intake <strong>of</strong>saturated fatty acids, positive in the case <strong>of</strong> increasing consumers’intake <strong>of</strong> long chain n-3 polyunsaturated fatty acids (PUFAs).However, progress in ensuring that consumers achieve a<strong>nutrition</strong>ally optimal fat intake has been slow. This importantcollection reviews the range <strong>of</strong> steps needed to improve the fatcontent <strong>of</strong> <strong>food</strong>s whilst maintaining sensory quality.Details <strong>of</strong> these books <strong>and</strong> a complete list <strong>of</strong> Woodhead’s titlescan be obtained by:• visiting our web site at www.woodheadpublishing.com• contacting Customer Services (e-mail: sales@woodheadpublishing.com;fax: +44 (0) 1223 893694; tel.: +44 (0) 1223891358 ext. 30; address: Woodhead Publishing Ltd, AbingtonHall, Abington, Cambridge CB1 6AH, Engl<strong>and</strong>)

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