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Encyclopedia Of Foods by Experts from Dole Food Company

Title Encyclopedia of Foods
Author Experts from Dole Food Company
Publisher Elsevier
Release Date 2002-01-13
Category Technology & Engineering
Total Pages 516
ISBN 9780080530871
Language English, Spanish, and French
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Book Summary:

The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. Details healthy eating guidelines based on the RDA food pyramid Provides scientific basis and knowledge for specific recommendations Beautifully illustrated Extensive list of reliable nutrition resources Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste

Title Encyclopedia of Foods
Author Dole
Publisher Academic Press
Release Date 2002
Category Health & Fitness
Total Pages 516
ISBN UOM:39015043706970
Language English, Spanish, and French
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Book Summary:

Provides practical and easy-to-understand information on issues relating to good nutrition.

Title Encyclopedia of Food and Health
Author Anonim
Publisher Academic Press
Release Date 2015-08-26
Category Technology & Engineering
Total Pages 4006
ISBN 9780123849533
Language English, Spanish, and French
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Book Summary:

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Title The Encyclopedia of Healing Foods
Author Michael T. Murray
Publisher Simon and Schuster
Release Date 2010-05-11
Category Health & Fitness
Total Pages 912
ISBN 1439103445
Language English, Spanish, and French
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Book Summary:

From the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything edible As countless studies have affirmed, diet plays a major role in both provoking and preventing a wide range of diseases. But just what is a healthy diet? What does the body need to stay strong and get well? In The Encyclopedia of Healing Foods, Michael T. Murray, N.D., and Joseph Pizzorno, N.D., two of the world¹s foremost authorities on nutrition and wellness, draw on an abundant harvest of research to present the best guide available to healthy eating. Make healthy eating a lifetime habit. Let The Encyclopedia of Healing Foods teach you how to: design a safe diet use foods to stimulate the body¹s natural ability to rejuvenate and heal discover the role that fiber, enzymes, fatty acids, and other dietary components have in helping us live healthfully understand which food prescriptions will help you safely treat more than 70 specific ailments, including acne, Alzheimer¹s disease, immune system depression, insomnia, migraine headaches, PMS, and rheumatoid arthritis prepare foods safely in order to prevent illness and maximize health benefits select, store, and prepare all kinds of healthful foods Providing the best natural remedies for everyday aches and pains, as well as potent protection against serious diseases, The Encyclopedia of Healing Foods is a required daily health reference.

Title Encyclopedia of Foods and Their Healing Power
Author George D. Pamplona-Roger
Publisher Unknown
Release Date 2001
Category Cooking
Total Pages 447
ISBN 8472081869
Language English, Spanish, and French
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Book Summary:

Title The SAGE Encyclopedia of Food Issues
Author Ken Albala
Publisher SAGE Publications
Release Date 2015-03-27
Category Reference
Total Pages 1664
ISBN 9781506317304
Language English, Spanish, and French
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Book Summary:

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Title The Wellness Encyclopedia of Food and Nutrition
Author Sheldon Margen
Publisher Penguin Random House
Release Date 1992
Category Food
Total Pages 512
ISBN 0929661036
Language English, Spanish, and French
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Book Summary:

The single most authoritative guide to shopping and eating for better health and a longer life.

Title The Oxford Encyclopedia of Food and Drink in America
Author Andrew Smith
Publisher Unknown
Release Date 2013-01-31
Category Business & Economics
Total Pages 2182
ISBN 9780199734962
Language English, Spanish, and French
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Book Summary:

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Title Encyclopedia of Food Microbiology
Author Carl A. Batt
Publisher Academic Press
Release Date 2014-04-02
Category Technology & Engineering
Total Pages 3248
ISBN 9780123847331
Language English, Spanish, and French
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Book Summary:

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Title Encyclopedia of Food and Color Additives
Author George A. Burdock
Publisher CRC Press
Release Date 1997
Category Technology & Engineering
Total Pages 3153
ISBN 0849394120
Language English, Spanish, and French
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Book Summary:

A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.

Title Encyclopedia of Food Chemistry
Author Anonim
Publisher Elsevier
Release Date 2018-11-22
Category Technology & Engineering
Total Pages 2194
ISBN 9780128140451
Language English, Spanish, and French
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Book Summary:

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Foods Nutrition Encyclopedia by Audrey H. Ensminger

Title Foods Nutrition Encyclopedia
Author Audrey H. Ensminger
Publisher Unknown
Release Date 1983
Category Diet
Total Pages 2415
ISBN 0941218031
Language English, Spanish, and French
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Book Summary:

"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.

Title Food Feasts and Faith An Encyclopedia of Food Culture in World Religions 2 volumes
Author Paul Fieldhouse
Publisher ABC-CLIO
Release Date 2017-04-17
Category Social Science
Total Pages 720
ISBN 9781610694124
Language English, Spanish, and French
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Book Summary:

An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. • Provides up-to-date factual information, introduces concepts of food as being more than just nutrients, and enables an understanding of diverse religious traditions and the importance of food in people's lives • Includes coverage of less well-known rituals and religions that are often skipped in world religion texts • Presents material in a way that is accessible to readers without previous exposure to, or command of, sociological or anthropological language and concepts

Title Junior Worldmark Encyclopedia of Foods and Recipes of the World
Author Karen Hanson
Publisher Unknown
Release Date 2002
Category Cookery, International
Total Pages 167
ISBN 0787654256
Language English, Spanish, and French
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Book Summary:

Profiles the food, recipes, and culture of sixty countries.

Title Encyclopedia of Junk Food and Fast Food
Author Andrew F. Smith
Publisher Greenwood Publishing Group
Release Date 2006
Category Health & Fitness
Total Pages 321
ISBN 0313335273
Language English, Spanish, and French
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Book Summary:

Essays cover the history of junk foods and convenience foods, along with information on health, diet, and current controversies surrounding the consumption of this type of food.

Title The A Z Encyclopedia of Food Controversies and the Law
Author Elizabeth Marie Williams
Publisher ABC-CLIO
Release Date 2011
Category Health & Fitness
Total Pages 646
ISBN 9780313364488
Language English, Spanish, and French
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Book Summary:

This two-volume set is a broad compendium of the law, policies, and legal influences that affect the food on our plates today. * Alphabetically arranged entries describe topics related to the intersection of law and food * An appendix offers examples of legislation, court cases, regulations, and international treaties related to food * A timeline shows the development of the law of food in the United States * A bibliography lists additional materials for reference

Title Encyclopedia of Food and Culture
Author Solomon H. Katz
Publisher Unknown
Release Date 2003
Category Food
Total Pages 691
ISBN 0684805650
Language English, Spanish, and French
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Book Summary:

Presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. Entries range from 250 to 10,000 words each and are supplemented by 400 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.

Encyclopedia Of Food Mycotoxins by Martin Weidenbörner

Title Encyclopedia of Food Mycotoxins
Author Martin Weidenbörner
Publisher Springer Science & Business Media
Release Date 2013-03-09
Category Technology & Engineering
Total Pages 294
ISBN 9783662044643
Language English, Spanish, and French
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Book Summary:

All relevant toxin producing fungi, their natural occurence, the possible mycotoxicosis, further the biochemical and physiological effects of mycotoxins, their chemical data and toxicity are treated here comprehensively. For each fungi, reference is given to the food at risk. All foods which have been reported to be contaminated with mycotoxins are listed, including data on the degree of contamination, the concentration of the toxins and the country of origin and/or detection of the contaminated food.

Title Encyclopedia of Jewish Food
Author Gil Marks
Publisher HMH
Release Date 2010-11-17
Category Cooking
Total Pages 672
ISBN 9780544186316
Language English, Spanish, and French
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Book Summary:

A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.

Encyclopedia Of Food Grains by Colin W Wrigley

Title Encyclopedia of Food Grains
Author Colin W Wrigley
Publisher Academic Press
Release Date 2015-12-17
Category Technology & Engineering
Total Pages 1976
ISBN 9780123947864
Language English, Spanish, and French
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Book Summary:

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. 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. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further