Food : the chemistry of its components / Tom Coultate, formerly of London South Bank University, UK ; foreword by Heston Blumenthal

Author: Coultate, T. P. (Tom P.)
Additional Titles: Food, the chemistry of its components
Published: Cambridge, UK : Royal Society of Chemistry, [2016]
Copyright Date: ©2016
Edition: Sixth edition.
Physical Description: 1 online resource (xx, 599 pages) : illustrations
Additional Creators: Blumenthal, Heston

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Contents

Introduction -- Sugars -- Polysaccharides -- Lipids -- Proteins -- Colours -- Flavours -- Vitamins -- Preservatives -- Undesirables -- Minerals -- Enzymes -- Water -- Appendix I. Nutritional requirements and dietary sources -- Appendix II. Food additive regulations.

Summary

First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance. Features include: "Special Topics" section at the end of each chapter for specialist readers and advanced students; an exhaustive index and the structural formulae of over 500 food components; comprehensive listings of recent, relevant review articles and recommended books for further reading; frequent references to wider issues eg the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. -- Publisher description

Subject(s)

ISBN

9781523119448 (electronic bk.)
1523119446 (electronic bk.)
9781782627944 (EPUB)
1782627944 (EPUB)
9781782256106 (EPUB)
1782256105
9781849738804
1849738807

Note

Includes errata sheet listing errors on 21 different pages.
Previous edition: 2009.

Bibliography Note

Includes bibliographical references and index.

View MARC record | catkey: 39317542