Encyclopedia of food sciences and nutrition

The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the...

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Bibliographic Details
Corporate Author: Elsevier (firma)
Other Authors: Caballero, Benjamin., Trugo, Luiz C., Finglas, Paul M.
Format: eBook
Language: English
Published: San Diego, Calif. ; London : Academic, 2003.
Edition: 2nd ed.
Subjects:
potraviny
potravinářství
výživa člověka
food
food industry and trade
human nutrition
encyklopedie
elektronické knihy
encyclopedias
electronic books
ISBN: 9780122270550
Physical Description: 1 online zdroj (10 v.) : ill. (some col.)

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Table of contents

LEADER 04554cam a2200529 a 4500
001 76158
003 CZ ZlUTB
005 20240911213054.0
006 m d
007 cr un
008 120109s2003 caua sb 001 0 eng d
020 |a 9780122270550  |q (ebook) 
035 |a (OCoLC)771923829 
040 |a OPELS  |b eng  |c OPELS  |d OCLCQ  |d OCLCF  |d OCLCO 
072 7 |a 664  |x Potravinářský průmysl  |2 Konspekt  |9 19 
080 |a (0.034.2:08)  |2 MRF 
245 0 0 |a Encyclopedia of food sciences and nutrition  |h [elektronický zdroj] /  |c edited by Benjamin Caballero, Luiz Trugo and Paul Finglas. 
250 |a 2nd ed. 
260 |a San Diego, Calif. ;  |a London :  |b Academic,  |c 2003. 
300 |a 1 online zdroj (10 v.) :  |b ill. (some col.) 
520 |a The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition. * Contains over 1,000 articles covering all areas of food science and nutrition * Edited and written by a distinguished international group of editors and contributors * Includes 'Further Reading' lists at the end of each article * A complete subject index contained in one volume * Extensive cross-referencing * Many figures and tables illustrate the text, with a color plate section in each volume. 
505 0 |a Topics include: -- Alcohol -- Antioxidants -- Body Composition -- Bread -- Cadmium -- Carbohydrates -- Cellulose -- Cheeses -- Chilled Storage -- Cholesterol -- Coffee -- Colors -- Computer Application -- Contamination -- Dairy Products -- Diabetes -- Drying -- Eating Habits -- Emulsifiers -- Enzymes -- Essential Oils -- Ethnic Foods -- Exercise -- Fat Substitutes -- Fatty Acids -- Fermented Foods -- Fish -- Flavor Compounds -- Food Additives -- Food Poisoning -- Food Labeling -- Food Production -- Food Safety -- Freezing -- Fruits -- Functional Foods -- Genetically Modified Foods -- Herbs -- Insect Pests -- Legislation -- Listeria -- Low-fat Foods -- Malnutrition -- Malt -- Meat -- Microscopy -- Milk -- Obesity -- Packaging -- Parasites -- Pasteurization -- Poultry -- Preservatives -- Protein -- Rice -- Sensory Evaluation -- Shellfish -- Soy -- Spoilage -- Starch -- Sugar -- Vegetable Oils -- Vegetarian Diets -- Vitamins -- Water -- Whey -- Wines -- Yoghurt -- . .and more! 
500 |a Previous ed.: published as Encyclopedia of food science, food technology and nutrition. 1993. 
504 |a Includes bibliographical references and index. 
505 0 |a v. 1. A-Bro -- v. 2. Bro-Cla -- v. 3. Cle-End -- v. 4. Ene-Fru -- v. 5. Fru-I -- v. 6. J-M -- v. 7. N-Pre -- v. 8. Pre-Soy -- v. 9. Soy-V -- v. 10. W-Z, INDEX. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
533 |a Elektronická verze Elsevier 
650 0 7 |a potraviny  |7 ph115833  |2 czenas 
650 0 7 |a potravinářství  |7 ph124430  |2 czenas 
650 0 7 |a výživa člověka  |7 ph127487  |2 czenas 
650 0 9 |a food  |2 eczenas 
650 0 9 |a food industry and trade  |2 eczenas 
650 0 9 |a human nutrition  |2 eczenas 
655 7 |a encyklopedie  |7 fd132201  |2 czenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a encyclopedias  |2 eczenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Caballero, Benjamin. 
700 1 |a Trugo, Luiz C. 
700 1 |a Finglas, Paul M. 
730 0 |a Encyclopedia of food science, food technology and nutrition. 
776 0 8 |i Print version:  |t Encyclopedia of food sciences and nutrition.  |b 2nd ed.  |d San Diego, Calif. ; London : Academic, 2003  |z 012227055X  |w (OCoLC)60511216 
710 2 |a Elsevier (firma)  |7 kn20090615020 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://www.sciencedirect.com/science/referenceworks/9780122270550  |y Plný text 
992 |a BK  |c EBOOK-TN  |c ELSEVIER 
999 |c 76158  |d 76158 
993 |x NEPOSILAT  |y EIZ 

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