Food: The Chemistry of its Components
By Tom Coultate
4.5/5
()
Currently unavailable
Currently unavailable
About this ebook
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.
Related to Food
Related ebooks
Introduction to the Chemistry of Food Rating: 5 out of 5 stars5/5Guide to Biochemistry Rating: 0 out of 5 stars0 ratingsThe Science of Everyday Life: Why Teapots Dribble, Toast Burns and Light Bulbs Shine Rating: 4 out of 5 stars4/5Introduction to Food Science: An Overview: A Kitchen-Based Workbook Rating: 0 out of 5 stars0 ratingsBiochemistry of Foods Rating: 0 out of 5 stars0 ratingsIntroduction to Food Science and Technology Rating: 5 out of 5 stars5/5Ingredients: A Visual Exploration of 75 Additives & 25 Food Products Rating: 4 out of 5 stars4/5Role of Materials Science in Food Bioengineering Rating: 5 out of 5 stars5/5The Science of Food: An Exploration of What We Eat and How We Cook Rating: 4 out of 5 stars4/5Food Science and the Culinary Arts Rating: 0 out of 5 stars0 ratingsFlavour Science: Proceedings from XIII Weurman Flavour Research Symposium Rating: 4 out of 5 stars4/5Microbial Production of Food Ingredients and Additives Rating: 0 out of 5 stars0 ratingsFood Biosynthesis Rating: 0 out of 5 stars0 ratingsThe Science of Food: An Introduction to Food Science, Nutrition and Microbiology Rating: 5 out of 5 stars5/5Taste: Surprising Stories and Science About Why Food Tastes Good Rating: 3 out of 5 stars3/5Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Rating: 5 out of 5 stars5/5Culinary Reactions: The Everyday Chemistry of Cooking Rating: 3 out of 5 stars3/5Biopolymers for Food Design Rating: 0 out of 5 stars0 ratingsFood Flavours: Biology and Chemistry Rating: 0 out of 5 stars0 ratingsChemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health Rating: 4 out of 5 stars4/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Microbial Contamination and Food Degradation Rating: 0 out of 5 stars0 ratingsFlavor of Foods and Beverages: Chemistry and Technology Rating: 5 out of 5 stars5/5Introduction to Food Science and Technology Rating: 4 out of 5 stars4/5Water Activity and Food Rating: 5 out of 5 stars5/5Food Processing for Increased Quality and Consumption Rating: 0 out of 5 stars0 ratingsSoft Chemistry and Food Fermentation Rating: 4 out of 5 stars4/5Gastronomy and Food Science Rating: 0 out of 5 stars0 ratingsIntroduction to Food Engineering Rating: 3 out of 5 stars3/5Developing New Functional Food and Nutraceutical Products Rating: 4 out of 5 stars4/5
Chemistry For You
Painless Chemistry Rating: 0 out of 5 stars0 ratingsThe Secrets of Alchemy Rating: 4 out of 5 stars4/5General Chemistry Rating: 4 out of 5 stars4/5Chemistry For Dummies Rating: 4 out of 5 stars4/5Organic Chemistry I For Dummies Rating: 5 out of 5 stars5/5Chemistry: a QuickStudy Laminated Reference Guide Rating: 5 out of 5 stars5/5Toxic Legacy: How the Weedkiller Glyphosate Is Destroying Our Health and the Environment Rating: 5 out of 5 stars5/5Mendeleyev's Dream Rating: 4 out of 5 stars4/5PIHKAL: A Chemical Love Story Rating: 4 out of 5 stars4/5An Introduction to the Periodic Table of Elements : Chemistry Textbook Grade 8 | Children's Chemistry Books Rating: 5 out of 5 stars5/5Chemistry: Concepts and Problems, A Self-Teaching Guide Rating: 5 out of 5 stars5/5Taste: Surprising Stories and Science About Why Food Tastes Good Rating: 3 out of 5 stars3/5Organic Chemistry I Essentials Rating: 4 out of 5 stars4/5Chemistry for Breakfast: The Amazing Science of Everyday Life Rating: 4 out of 5 stars4/5Dr. Joe & What You Didn't Know: 177 Fascinating Questions & Answers about the Chemistry of Everyday Life Rating: 0 out of 5 stars0 ratingsCollege Chemistry Rating: 4 out of 5 stars4/5Organic Chemistry for Schools: Advanced Level and Senior High School Rating: 0 out of 5 stars0 ratingsElementary: The Periodic Table Explained Rating: 0 out of 5 stars0 ratingsTIHKAL: The Continuation Rating: 4 out of 5 stars4/5The Nature of Drugs Vol. 1: History, Pharmacology, and Social Impact Rating: 5 out of 5 stars5/5Biochemistry For Dummies Rating: 5 out of 5 stars5/5MCAT General Chemistry Review 2024-2025: Online + Book Rating: 0 out of 5 stars0 ratingsThe Chemistry Book: From Gunpowder to Graphene, 250 Milestones in the History of Chemistry Rating: 5 out of 5 stars5/5MCAT Organic Chemistry Review 2024-2025: Online + Book Rating: 0 out of 5 stars0 ratingsMonkeys, Myths, and Molecules: Separating Fact from Fiction in the Science of Everyday Life Rating: 4 out of 5 stars4/5Stuff Matters: Exploring the Marvelous Materials That Shape Our Man-Made World Rating: 4 out of 5 stars4/5A to Z Magic Mushrooms Making Your Own for Total Beginners Rating: 0 out of 5 stars0 ratingsHandbook of Histopathological and Histochemical Techniques: Including Museum Techniques Rating: 4 out of 5 stars4/5
Reviews for Food
2 ratings0 reviews