Encyclopedia of Food Sciences and Nutrition
- 2nd Edition - April 22, 2003
- Imprint: Academic Press
- Editors: Benjamin Caballero, Paul Finglas, Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 2 2 7 0 5 5 - 0
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 9 1 7 9 1 - 7
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 Scie… Read more
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Request a sales quoteThe 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
* 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
Food scientists and technologists, nutritionists, dieticians, food manufacturers, public health researchers, and government agencies.
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!
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!
- Edition: 2
- Published: April 22, 2003
- Imprint: Academic Press
- No. of pages: 6000
- Language: English
- Hardback ISBN: 9780122270550
- eBook ISBN: 9780080917917
BC
Benjamin Caballero
Dr. Caballero is Professor of International Health at the Bloomberg School of Public Health, and Professor of Pediatrics at the School of Medicine, Johns Hopkins University. He has over 20 years of experience as a scholar, researcher and leader in the area of child health and nutrition. He obtained his MD from the University of Buenos Aires and his PhD (in neuroendocrine regulation) from MIT. He started his faculty career at Harvard Medical School, and moved to Johns Hopkins in 1990 to found the Center for Human Nutrition.
Dr. Caballero is a recognized expert on the nutritional needs of children and adults, and on nutrient requirements in undernourished populations. For the past 10 years, he has focused on the problem of childhood obesity in the US and in developing countries, and explored the impact of dietary transition and globalization on health indicators. He is an active participant in key scientific committees advising the US government on issues of diet and health, including the Dietary Reference Intakes (DRI) Committee, the Expert Panel on Macronutrient Requirements, and the Food and Nutrition Board of the Institute of Medicine, National Academy of Sciences. He was a member of the Dietary Guidelines for Americans Advisory Committee, and is currently a member of the Scientific Advisory Board of the Food and Drug Administration (FDA) and of the International Life Sciences Institute (ILSI).
Dr. Caballero is an active leader in the area of global health, specifically on diet, lifestyle and disease risk. He is Chairman of the Board of the Pan American Health and Education Foundation, in Washington, D.C., and member of the Board of Directors of the International Nutrition Foundation, in Boston, MA. He is a member of the Steering Committee of the Centers of Excellence Network of the Global Health Initiative, National Institutes of Health. Recent awards include the Ancel Keys Prize for achievements in international public health and the Thompson-Beaudette Lectureship from Rutgers University. In 2011 he was named to the Spanish Academy of Nutritional Sciences.
Dr. Caballero is the author of over 150 scientific publications. He is the Editor-in-Chief of the Encyclopedia of Food Sciences and Nutrition, a 10-volume work on food production, consumption and biological effects. He is also Editor-in-Chief of the Encyclopedia of Human Nutrition, which received the Book of the Year Award from the British Medical Association. His Guide to Dietary Supplements summarizes the current scientific basis for the use of mineral and vitamin supplements. His book The Nutrition Transition: Diet and Disease in the Developing World explored the impact of demographic and economic development on diet- and lifestyle-related diseases in developing countries. His book Obesity in China summarizes research conducted in rural and urban China to track the impact of socioeconomic development on health outcomes. He is also co-editor of the most widely used textbook in human nutrition, Modern Nutrition in Health and Disease.
Affiliations and expertise
Johns Hopkins University, Maryland, U.S.A.PF
Paul Finglas
Affiliations and expertise
Institute of Food Research, Norwich, U.K.FT
Fidel Toldra
Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Affiliations and expertise
Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), SpainRead Encyclopedia of Food Sciences and Nutrition on ScienceDirect