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Fox and Cameron's Food Science, Nutrition & Health

Lean, Michael EJ
Innbundet / 2017 / Engelsk

Produktdetaljer

ISBN
9781138454910
Publisert
2017-07-13
Utgave
7. utgave
Utgiver
Vendor
CRC Press
Vekt
771 gr
Høyde
246 mm
Bredde
189 mm
Aldersnivå
U, G, 05, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
332

Forfatter
Lean, Michael EJ

Biographical note

Michael E. J. Lean MA MB BChir MD FRCP is Professor of Human Nutrition at the University of Glasgow, Consultant Physician at Glasgow Royal Infirmary, and Visiting Research Fellow at the Centre for Human Nutrition, University of Colorado Health Sciences Centre, USA. He is also Chairman of the Advisory Committee on Research for the Food Standards Agency (London), and was non-executive Director of the Health Education Board for Scotland for eight years.

Fox and Cameron's Food Science, Nutrition & Health

Lean, Michael EJ
Innbundet / 2017 / Engelsk
Lean, Michael EJ
Innbundet / 2017 / Engelsk
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The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.
Les mer
Covers several aspects of nutrition with a section on clinical nutrition. This book also covers basic chemical nature of the important food groups and emphasises the relationship between good nutrition and good health.
Les mer
Food and its functions Enzymes and digestion Food, eating, health and disease Nutrient dietary requirements and reference values Obesity in the twenty-first century Fats, oils and lipids Milk and dairy products Carbohydrates Carbohydrate-rich foods Amino acids and proteins Protein-rich foods Water and beverages Mineral elements Vitamins and other bioactive food constituents Fruits, nuts and vegetables Methods of cooking Diet and health Food spoilage and preservation Toxins, food-borne infections and food hygiene Food contaminants - adulterants and additives
Les mer

Relaterte produkter

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.
Les mer
Covers several aspects of nutrition with a section on clinical nutrition. This book also covers basic chemical nature of the important food groups and emphasises the relationship between good nutrition and good health.
Les mer
Food and its functions Enzymes and digestion Food, eating, health and disease Nutrient dietary requirements and reference values Obesity in the twenty-first century Fats, oils and lipids Milk and dairy products Carbohydrates Carbohydrate-rich foods Amino acids and proteins Protein-rich foods Water and beverages Mineral elements Vitamins and other bioactive food constituents Fruits, nuts and vegetables Methods of cooking Diet and health Food spoilage and preservation Toxins, food-borne infections and food hygiene Food contaminants - adulterants and additives
Les mer

Produktdetaljer

ISBN
9781138454910
Publisert
2017-07-13
Utgave
7. utgave
Utgiver
Vendor
CRC Press
Vekt
771 gr
Høyde
246 mm
Bredde
189 mm
Aldersnivå
U, G, 05, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
332

Forfatter
Lean, Michael EJ

Biographical note

Michael E. J. Lean MA MB BChir MD FRCP is Professor of Human Nutrition at the University of Glasgow, Consultant Physician at Glasgow Royal Infirmary, and Visiting Research Fellow at the Centre for Human Nutrition, University of Colorado Health Sciences Centre, USA. He is also Chairman of the Advisory Committee on Research for the Food Standards Agency (London), and was non-executive Director of the Health Education Board for Scotland for eight years.

Relaterte produkter