Food Science & Technology (FST): Dictionaries

This dictionary offers over 8,000 entries on food, nutrition, diet, and health that clearly explain even the most technical of nutritional terms. From abalone to zymogens, its coverage spans types of food， nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics.

This title provides comprehensive information on 30,000 compounds found in food, including: Natural food constituents – Lipids, proteins, carbohydrates, fatty acids, flavonoids, alkaloids; Food additives – colorants, preservatives, antioxidants, flavors; Food contaminants – mycotoxins; Nutraceuticals – probiotics, dietary supplements, vitamins.

Dictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients.

Distilled from the extensive data held and maintained by International Food Information Service, this landmark publication features 8,612 entries and reflects the current usage in the scientific literature. It also includes local names, synonyms and Latin names, as appropriate.

The book provides information on over 470 nutraceutical and functional food compounds. Each entry lists the information on the product or compound and its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature. In addition, this reference contains chemical structures, figures, schemes, and tables to facilitate recognition and understanding.