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Food : the chemistry of its components /
First 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 toxi...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
[2016]
|
| Edición: | Sixth edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Coultate, T. P. |q (Tom P.), |e author. | |
| 245 | 1 | 0 | |a Food : |b the chemistry of its components / |c Tom Coultate, formerly of London South Bank University, UK ; foreword by Heston Blumenthal. |
| 246 | 3 | |a Food, the chemistry of its components | |
| 250 | |a Sixth edition. | ||
| 264 | 1 | |a Cambridge, UK : |b Royal Society of Chemistry, |c [2016] | |
| 264 | 4 | |c Ã2016 | |
| 300 | |a 1 online resource (xx, 599 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes errata sheet listing errors on 21 different pages. | ||
| 500 | |a Previous edition: 2009. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |g Introduction -- |t Sugars -- |t Polysaccharides -- |t Lipids -- |t Proteins -- |t Colours -- |t Flavours -- |t Vitamins -- |t Preservatives -- |t Undesirables -- |t Minerals -- |t Enzymes -- |t Water -- |g Appendix I. |t Nutritional requirements and dietary sources -- |g Appendix II. |t Food additive regulations. |
| 520 | |a First 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. -- Publisher description | ||
| 588 | 0 | |a Print version record. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 1 | 2 | |a Food |
| 650 | 1 | 2 | |a Chemical Phenomena |
| 650 | 2 | 2 | |a Food Analysis |
| 650 | 2 | 2 | |a Food Additives |x analysis |
| 650 | 2 | 2 | |a Food Additives |x chemistry |
| 650 | 2 | 2 | |a Nutritional Physiological Phenomena |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 6 | |a Aliments. | |
| 650 | 6 | |a Nutrition. | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 7 | |a Chemistry. |2 bicssc | |
| 650 | 7 | |a SCIENCE |x Chemistry |x General. |2 bisacsh | |
| 650 | 7 | |a Nutrition |2 fast | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 650 | 7 | |a Food |x Composition |2 fast | |
| 700 | 1 | |a Blumenthal, Heston, |e writer of foreword. | |
| 776 | 0 | 8 | |i Print version: |a Coultate, T.P. (Tom P.). |t Food. |b Sixth edition. |d Cambridge, UK : Royal Society of Chemistry, [2016] |z 9781849738804 |w (DLC) 2015473959 |w (OCoLC)907662211 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpFTCCE018/toc |z Texto completo |
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