+612 9045 4394
 
CHECKOUT
Food : The Chemistry of Its Components :  The Chemistry of Its Components - Tom P. Coultate

Food : The Chemistry of Its Components

The Chemistry of Its Components

Paperback

Published: June 2008
In Stock. Ships in 1-2 business days from Australia
RRP $97.99
$78.50
20%
OFF
if ordered within

New Edition View Product

Paperback
Published: 17th August 2015
Ships: 7 to 10 business days
7 to 10 business days
RRP $96.99
$79.95
18%
OFF

Booktopia Comments

Order this product, or any product from the Father's Day Gift Guide by August 23rd, and you could win a book pack worth $700 RRP! Terms and Conditions apply.

Product Description

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 fifth edition has been extensively rewritten to bring it right up to date and a number of new topics have been introduced.

New features include:

  • Topics of particular interest to specialist readers or more advanced students have been moved to a Special Topics section at the end of each chapter
  • An exhaustive index and the structural formulae of more than 600 food components are given
  • Features a comprehensive listing of recent, relevant review articles as well as books for further reading
  • The nutritional significance of food components is indicated at every stage without attempting to usurp the role of explicitly nutrition texts
  • Total updating in all chapters including legislative changes with many new diagrams and almost all others completely redrawn
  • Frequent references, where appropriate, to wider issues, e.g. the evolutionary significance of lactose intolerance, fava bean consumption and malaria, rain forest destruction and supplies of soya palm oil.

New, greatly enlarged or totally revised topics include:

  • Acrylamide
  • Resistant starch
  • Pectins
  • Gellan gum
  • Glycaemic Index (GI)
  • The elimination of trans fatty acids
  • Fractionation of fats and oils
  • Cocoa butter and chocolate
  • The casein micelle
  • Tea, flavonoids and health
  • Antioxidant vitamins
  • Soya phytoestrogens
  • Legume toxins
  • Pesticide residues
  • Radionucleides
  • Cow's milk and peanut allergies.

"This is a fascinating book" "It takes every aspect of food, whether nutrient, colouring, flavouring or preservative, and discusses its chemistry exhaustively." "I can recommend it to anyone interested in food (aren't we all), as an excellent reference, or just to pick up and browse. It is easy to be hooked by it. It would serve as a useful reference source for A-level students." -- Judy Griffiths School Science Review, September 2009, Volume 91 number 334 page 132 "Overall this is an extremely detailed and informative book that is extremely accessible. It will appeal to any non-specialist with a keen interest in the food that they eat."

Acrylamide
Pectinsl -Gellan guml -Glycaemic Index (GI)
The elimination of trans fatty acids
Fractionation of fats and oils
Cocoa butter and chocolat
The casein micelle -Tea, flavonoids and health
Antioxidant vitamins
Soya phytoestrogens
Legume toxins
Pesticide residue
Cow's milk and peanut allergies
Resistant starch
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780854041114
ISBN-10: 0854041117
Series: Rsc Paperbacks
Audience: Adult Education
Format: Paperback
Language: English
Number Of Pages: 528
Published: June 2008
Publisher: Royal Society Of Chemistry
Country of Publication: GB
Dimensions (cm): 22.86 x 15.24  x 3.18
Weight (kg): 0.73
Edition Number: 5
Edition Type: New edition