Food, 5th ed: The chemistry of its components

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Technique - Food Manufacturing
Food, 5th ed: The chemistry of its...

Food, 5th ed: The chemistry of its components

Name: Food, 5th ed: The chemistry of its components
ISBN: 9780854041114

T. P. Coultate, Royal Society of Chemistry

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"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced."-A fully revised and updated edition of the classic book on the chemistry
of food - essential for students and teachers of food science and
nutrition. Content:
Introduction -- Sugars --
Polysaccharides --
Lipids --
Proteins --
Colours (colors) --
Flavours (flavors) --
Vitamins --
Preservatives --
Undesirables --
Minerals --
Water

カテゴリー:

Technique - Food Manufacturing

年:

2009

版:

5th

出版社:

Royal Society of Chemistry

言語:

english

ページ:

501