BENDERS DICTIONARY OF NUTRITION AND FOOD TECHNOLOGY

published literature have been spotted and corrected but it is inevitable that some will not have been detected and it is hoped that correspondents will point these out.
I am eternally indebted to those persons who first inspired me to undertake this work and to those who ha[r]

See also hypothyroidism; iodine, protein-bound; thyrotoxi- cosis; transthyretin.
thyroid-releasing hormone (TRH) See thyrotropin.
thyrotoxicosis Overactivity of the thyroid gland, leading to exces- sive secretion of thyroid hormones and resulting in increased basal metabolic[r]

An easytounderstand visual guide to the facts of food and nutrition.

A nutritionist in a book that explains key concepts about food and what makes it good or bad for you, How Food Works brings the science of food to life. Through a highly visual approach that uses bold infographics, explore the goo[r]

by the World Health Organization/Food and Agricultural Organization of the United Nations (WHO/FAO). These different standards have many similarities in their basic concepts, definitions, and levels of nutrients recommended, but there are so[r]

See also echovirus; enterovirus.
REPFED Ready to eat products for extended durability, or refrigerated pasteurised foods for extended durability.
reporter gene A readily detectable gene (e.g. that for β - glucuronidase, firefly luciferase or green fluorescent protein) transferred into a transge[r]

Farm women are the major player to improve the nutritional status because they are user of the most of the farm product, selection of rich nutritional food is most important. Knowledge of farm women on nutrition is help to select food for nutrition. And the application of the knowledge is play major[r]

IBC Intermediate bulk container.
iberian moss See carrageenan.
ice cream A frozen confection made from fat, milk solids and sugar. Some European countries permit the use of non-milk fat and term the product ice cream, while if milk fat is used, it is termed dairy ice cream.[r]

lactic acid, buffered A mixture of lactic acid and sodium lactate used in sugar confectionery to provide an acid taste without inversion of the sugar, which occurs at lower pH.
lactitol sugar alcohol derived from lactulose. Not digested by digestive enzymes but fermented by in[r]

NET DIETARY PROTEIN–ENERGY RATIO NDPE A way of expressing the protein content of a diet or food taking into account both the amount of protein relative to total energy intake and the pro[r]

headcheese Mock brawn.
headspace The space between the surface of a food and the underside of the lid in a container.
health foods Substances whose consumption is advocated by various reform movements, including vegetable foods, whole grain cereals, food proces[r]

bamboo tea Chinese; bitter black tea, so-called because it is encased in bamboo leaves.
bamies, bamya See okra.
banana Fruit of the genus Musa; cultivated kinds are sterile hybrids, and so cannot be given species names. Dessert bananas have a high sugar content (17–19%) and[r]

ductivity, and to better the conditions of rural popula- tions. Today, FAO is the largest autonomous agency within the United Nations (UN) system, with 189 Member Nations plus the EC (Member Organization) and more than 3600 staff members around the world. FAO works to allevi[r]

BARBA Faculty of Pharmacy, Nutrition and Food Science Area , Univer-sitat de València , Burjassot , Spain SONIA BARBA-ORELLANA Centro Sanitario Integrado de Xirivella, Consorci Hospital [r]

Chapter 49 - Nutrition and special diets. Nutrition is the process of how the body takes in and utilizes food and other sources of nutrients. It is a fivepart process that includes intake, digestion, absorption, metabolism, and elimination. This chapter gives you an understanding of how a well-plann[r]

Courtin, Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre LFoRCe, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20 - PO Box 2463, [r]

The language of chemistry, food and biological technology in english

No specification of what is understood by the phrase “improve methods of production … of food” is provided by General Comment 12, including which food producing technologies that are most appropriate, but rather states the obvious that production of fo[r]

Extraction
Free acrylamide is extracted from the sample using cold or hot water. It is demonstrated, by adding known amounts of acrylamide standard to the sample before extraction, that these extraction procedures give complete recovery. Many sample extracts can be analyzed directly, how[r]