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
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|Size: ||163.7 MB|
|Publisher: ||Academic Press|
|Date published: || 2015|
|ISBN: ||9780123849533 (DRM-PDF)|
|Read Aloud: ||not allowed|