Book Cover
Book
Author Coultate, T. P. (Tom P.)

Title Food : the chemistry of its components / T.P. Coultate
Edition Third edition
Published Cambridge : Royal Society of Chemistry, 1996

Copies

Location Call no. Vol. Availability
 W'PONDS  641.1 Cou/Ftc  AVAILABLE
Description xi, 360 pages : illustrations ; 22 cm
Series Royal Society of Chemistry paperbacks
Royal Society of Chemistry paperbacks.
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.
Food -- Composition.
Food Analysis.
Chemistry.
Food Additives -- analysis.
Food.
Nutritional Physiological Phenomena.
Author Royal Society of Chemistry (Great Britain)
LC no. 00001265
ISBN 0854045139