DescriptionAs 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 antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. 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 also ensures that anyone with an interest in food issues will find it invaluable. Some Praise for the Previous Edition: THE CHEMICAL EDUCATOR: "... Filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." EDUCATION IN CHEMISTRY: "Chemistry comes alive when an expert like Tom Coultate links it to food science ..." Prior to his retirement, Tom Coultate was Principal Lecturer in Food at South Bank University, London. He has had a professional interest in food ever since leaving school to join Unilever's Colworth laboratories, where he continued with his studies. Before taking up teaching, he gained a PhD at the University of Leicester. Dr Coultate is a Fellow of the Institute of Food Science and Technology.
Several other pagesC: an advanced introduction
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