Author: R. A. McCancePublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The Composition of Foods
Author: R. A. McCanceThe Chemical Composition of Foods
Author: Robert Alexander McCancePublisher:
ISBN:
Category : Food
Languages : en
Pages : 168
Book Description
McCance and Widdowson's The Composition of Foods
Author: Robert Alexander McCancePublisher: Royal Society of Chemistry
ISBN: 1849736367
Category : Technology & Engineering
Languages : en
Pages : 644
Book Description
This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.
McCance and Widdowson's The Composition of Foods
Author: Robert Alexander McCancePublisher:
ISBN:
Category : Health & Fitness
Languages : en
Pages : 484
Book Description
This is a revised and updated set of official UK food tables, covering 1188 different types of food, from low-fat sausages to canned tuna. The nutrient coverage of this edition has been extended to include selenium, manganese, iodine, fatty acids, cholesterol and non-starch polysaccharides. The text also covers proximates, vitamins, inorganics and dietary fibre. Fatty acids and cholesterols are now found in the main tables, with supplementary tables on recipes and Latin names.
Vegetables, Herbs and Spices
Author: B. HollandPublisher: Royal Society of Chemistry
ISBN: 9780851863764
Category : Cooking
Languages : en
Pages : 182
Book Description
This is the third supplement to replace part of the fourth edition of The Composition of foods. It shows the nutrients in fresh and processed vegetables and includes pulses, herbs, spices and some fruits that are commonly eaten as vegetables.
Fatty Acids
Author: R. McClancePublisher: Royal Society of Chemistry
ISBN: 9780854048199
Category : Medical
Languages : en
Pages : 228
Book Description
The latest supplement to McCance & Widdowson's The Composition of Foods, this volume provides authoritative and evaluated data on 37 individual fatty acids for 522 foods consumed in the UK.
Fruit and Nuts
Author: B. HollandPublisher: Royal Society of Chemistry
ISBN: 9780851863863
Category : Amino acids
Languages : en
Pages : 154
Book Description
A supplement, concentrating on fruit and nuts, which accompanies a revised and updated set of official UK food tables. The nutrient coverage of this edition has been extended to include selenium, manganese, iodine, fatty acids, cholesterol and non-starch polysaccharides.
The Complete Book of Food Counts
Author: Corinne T. NetzerPublisher: Dell
ISBN: 9780440212713
Category : Health & Fitness
Languages : en
Pages : 690
Book Description
Whether you are counting your calories, carbs, or fat grams, watching your cholesterol intake or boosting fiber, The Complete Book of Food Counts is the ultimate one-volume reference, providing the latest, most accurate information on the largest possible variety of foods. You can depend on the accuracy and inclusiveness of this bestselling resource to provide all the essential counts for generic and brand-name foods, fresh, frozen, and fast-food items--even gourmet and health foods. The Complete Book of Food Counts is completely revised and updated for the sixth edition, containing thousands of new listings--including a variety of ethnic foods. You'll find: • Calorie counts • Carbohydrate grams • Cholesterol milligrams • Sodium milligrams • Protein grams • Fat grams • Fiber grams PLUS • A conversion table for weight and capacity measures • Alphabetized listing for easy reference • And much, much more From A to Z, all the nutritional information you need is here--whether you are navigating the supermarket aisles or poring over recipes in your kitchen. It's the ultimate gift for yourself and your family--the gift of knowledge, of choice, of good health!
McCance and Widdowson's the Composition of Foods
Author: R.A. McCancePublisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 462
Book Description
Fruit Processing
Author: D. ArtheyPublisher: Springer Science & Business Media
ISBN: 1461521033
Category : Technology & Engineering
Languages : en
Pages : 260
Book Description
Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world. The perception of the healthy nature of fruit is a major reason for its increased consumption in the developed world, and many consumers today find a wider selection of fruit varieties, available at all times of the year, than ever before. This volume, however, is not so much concerned with fresh fruit as those principal areas of processing to which it may be subjected. Fruit processing arose as a means of utilising a short-lived product and preserving its essential nutritional qualities as far as possible. A chapter on the nutritional aspects of fruit is included in this work to reflect the importance of this topic to most consumers. After a general introduction, the chapter on fruit storage is the only contribution which deals with a process from which fruit emerges in essentially the same physical condition. Beyond that the book sets out to cover most of the major areas in which fruit may be processed into forms which bear varying semblances to the original raw material.