000			01961nam a2200217 a 4500
001			8075
003			OSt
005			20151208131725.0
008			151208s2015 xxu eng d
020			_a9781849738804
040			_cL.C
050			_aTX551.C68_2016
100	1		_aCoultate, Tom.
245	1	0	_aFood :the chemistry of its components/ _bthe chemistry of its components / _cTom Coultate.
250			_a6th ed.
260			_aUK : _bRoyal Society of Chemistry, _c2015.
300			_a599 p. ;
520			_aFirst 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.
856	4	0	_3Amazon.com
942			_2lcc _cBK
999			_c154825 _d154825