Bender David A. Benders' Dictionary of Nutrition and Food Technology

Cambridge: Woodhead Publishing Limited, 2006. — 550 p.The study of food and nutrition covers a wide range of disciplines, from agriculture and horticulture, through the chemistry,
physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and biotechnology, via social sciences and the law, anthropology and epidemiology to clinical medicine, disease prevention and health promotion. This means that anyone interested in food and nutrition will be reading articles written from a variety of disciplines and hearing lectures by specialists in a variety of fields.We will all come across unfamiliar terms, or terms that are familiar but used in a new context as the jargon of a different discipline.All of this provides the raison d’être of this Dictionary, the first edition of which was published in 1960, with definitions of 2000 terms. Over the years it has grown so that in this edition it includes more than 6100 entries.