Description |
xi, 360 pages : illustrations ; 22 cm |
Series |
Royal Society of Chemistry paperbacks |
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Royal Society of Chemistry paperbacks.
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Contents |
Ch. 1. Introduction -- Ch. 2. Sugars -- Ch. 3. Polysaccharides -- Ch. 4. Lipids -- Ch. 5. Proteins -- Ch. 6. Colours -- Ch. 7. Flavours -- Ch. 8. Vitamins -- Ch. 9. Preservatives -- Ch. 10. Undesirables -- Ch. 11. Minerals -- Ch. 12. Water -- App. Nutritional requirements and dietary sources |
Summary |
"The book provides a detailed account of the chemistry of food substances. Included are the components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both synthetic and natural toxins, and additives). The chemical structures of over 350 food substances are included. Throughout, Dr. Coultate examines not just the nature of food components, but also how they behave in storage, processing and cooking and related changes in nutritional value." "This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style ensures that anyone with an interest in food issues will find it invaluable."--BOOK JACKET |
Analysis |
Food Chemical analysis |
Bibliography |
Includes bibliographical references and index |
Subject |
Food -- Analysis.
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Food -- Composition.
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Food Analysis.
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Chemistry.
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Food Additives -- analysis.
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Food.
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Nutritional Physiological Phenomena.
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Author |
Royal Society of Chemistry (Great Britain)
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LC no. |
00001265 |
ISBN |
0854045139 |
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