Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily. |
Contents
Inability to digest starch Contents Page | 66 |
AMYLOPSIN Digestibility Trials 72 NutrientDeficient Animals | 72 |
substances into more complex substances of living cells | 339 |
ANAEROBIC | 709 |
Also see METABOLISM | 1079 |
Other editions - View all
Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1 Marion Eugene Ensminger,Audrey H. Ensminger No preview available - 2019 |
Common terms and phrases
absorption acid added addition agent alcohol allowed American amino acids amounts and/or anemia animals areas baking barley beans beer blood body bread calcium called calories cancer carbohydrate cause cells cereal chemical coffee color common composition condition consumed contain Continued cooked corn deficiency diabetes diet dietary digestive disease disorders dried drinks drugs effects eggs energy example excessive factors feeding flavor flour follow fresh fruit given glucose grain grow growth heart Hence human important increased intestine iron Italy juice known leading less levels loss meal meat milk minerals normal nutrients Nutrition occur plant prepared prevent protein result rice salt seeds served substances sugar Table tion tissues treatment types United usually variety various vegetables vitamin vitamin B-12 weight whole