McCance and Widdowson's The Composition of...

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Beschreibung

McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.

Über den Autor

McCance and Widdowson's The Composition of Foods Seventh Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods in the UK. This new summary edition, which incorporates data from supplements published since the 5th and 6th Editions, covers all food groups. In addition to new and previously unpublished data, it includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and creme fraiche. Values for a wide range of nutrients (e.g. proximates, vitamins, inorganics, non-starch polysaccharides, and fatty acid totals) are provided. Additional tables cover phytosterols, carotenoid fractions, vitamin E fractions and, for the first time, vitamin K1 (phylloquinone) and AOAC fibre. Aimed at students and professionals in all food and health disciplines, The Composition of Foods remains the essential handbook for those who need to know the nutritional value of foods consumed in the UK.

Inhaltsverzeichnis

Foreword; Acknowledgements; Introduction; Tables; Additional tables; Appendices

Details

Erscheinungsjahr:	2014
Fachbereich:	Chemische Technik
Genre:	Importe , Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Taschenbuch
Inhalt:	Kartoniert / Broschiert
ISBN-13:	9781849736367
ISBN-10:	1849736367
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Autor:	Swan, Gillian Pinchen, Hannah Roe, Mark Farron-Wilson, Melanie Finglas, Paul Berry, Rachel Dodhia, Sakhi Church, Susan
Redaktion:	Institute of Food Research Department of Health
Auflage:	7. Auflage
Hersteller:	Royal Society of Chemistry
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	246 x 192 x 38 mm
Von/Mit:	Gillian Swan (u. a.)
Erscheinungsdatum:	05.09.2014
Gewicht:	1,258 kg