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Food : the chemistry of its components / T.P. Coultate.
- Format:
- Book
- Author/Creator:
- Coultate, T. P. (Tom P.)
- Series:
- RSC Paperbacks
- RSC paperbacks
- Language:
- English
- Subjects (All):
- Food--Composition.
- Food.
- Food--Analysis.
- Physical Description:
- 1 online resource (445 p.)
- Edition:
- 4th ed.
- Other Title:
- Food the chemistry of its components
- Place of Publication:
- Cambridge : Royal Society of Chemistry, c2002.
- Language Note:
- English
- Summary:
- As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxida
- Contents:
- Intro
- Acknowledgements
- Contents
- Chapter 1 Introduction
- Chapter 2 Sugars
- Chapter 3 Polysaccharides
- Chapter 4 Lipids
- Chapter 5 Proteins
- Chapter 6 Colours
- Chapter 7 Flavours
- Chapter 8 Vitamins
- Chapter 9 Preservatives
- Chapter 10 Undesirables
- Chapter 11 Minerals
- Chapter 12 Water
- Appendix I Nutritional Requirements and Dietary Sources
- Appendix II General Texts for Further Reading
- Subject Index.
- Notes:
- Previous ed.: 1996.
- Includes bibliographical references and index.
- ISBN:
- 9781847550903
- 1847550908
- OCLC:
- 850159401
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