Food: The Chemistry of its Components (RSC Paperbacks)

Valutazione media 4,5
( su 12 valutazioni fornite da Goodreads )
 
9780854041114: Food: The Chemistry of its Components (RSC Paperbacks)

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.


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 e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives.


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 that anyone with an interest in food issues will find it invaluable.


Extracts from reviews of previous editions:


"very detailed and readable ... the author is to be congratulated" The British Nutrition Foundation, 1985


"a superb book to have by your side when you read your daily newspaper" New Scientist, 1989


"mandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat" The Analyst, 1990


"...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, 1997


"...an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it." Chemistry and Industry, 2004


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


Cow's milk and peanut allergies

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Book 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. A number of new topics have been introduced and 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!

About the Author:

Dr Tom Coultate was Principal Lecturer in Food Biochemistry at the School of Applied Science at South Bank University, London, until his retirement in 2000. He first joined the School of Applied Science at South Bank University in 1972, after obtaining his PhD for studies on the biochemistry and physiology of a thermophilic bacterium from Leicester University. Since leaving school he had been first a lab. technician and then research assistant at Unilever's research laboratories in Bedfordshire (Colworth House) at the same time studying part-time to acquire an ONC, HNC and MIBiol. Having obtained his PhD, Tom embarked on a long and successful professional career fuelled by his fascination for food and the satisfactions of teaching! His particular interest was, and still is, the relationship between the essentially chemical nature of all foods and their distinctive, unique journey from field to plate and beyond. Tom is frequently invited to address local audiences and branch meetings of learned societies such as the RSC and SCI on food topics, and been an occasional television and radio interviewee. Previous editions of this book have been translated into Chinese, Italian, Portuguese and Spanish have been used by universities, food scientists and chemists worldwide. Although Tom retired from full-time teaching in 2000 he still maintains his links with professional colleagues including new friends at the nearby Open University campus at Milton Keynes. He continues to contribute articles for technical and trade magazines on food topics.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Tom P. Coultate
Editore: Royal Society Of Chemistry, United Kingdom (2009)
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Paperback Quantità: 1
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society Of Chemistry, United Kingdom, 2009. Paperback. Condizione libro: New. New edition. Language: English . Brand New Book. 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. 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 e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. 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 that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: very detailed and readable .the author is to be congratulated The British Nutrition Foundation, 1985 a superb book to have by your side when you read your daily newspaper New Scientist, 1989 mandatory reading for food scientists, medical students .and anyone else who has an interest in the food we eat The Analyst, 1990 .filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it. The Chemical Educator, 1997 .an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it. Chemistry and Industry, 2004 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 Cow s milk and peanut allergies. Codice libro della libreria LIO9780854041114

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 33,76
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

2.

Tom P. Coultate
Editore: Royal Society Of Chemistry, United Kingdom (2009)
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Paperback Quantità: 1
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society Of Chemistry, United Kingdom, 2009. Paperback. Condizione libro: New. New edition. Language: English . Brand New Book. 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. 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 e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. 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 that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: very detailed and readable .the author is to be congratulated The British Nutrition Foundation, 1985 a superb book to have by your side when you read your daily newspaper New Scientist, 1989 mandatory reading for food scientists, medical students .and anyone else who has an interest in the food we eat The Analyst, 1990 .filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it. The Chemical Educator, 1997 .an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it. Chemistry and Industry, 2004 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 Cow s milk and peanut allergies. Codice libro della libreria LIO9780854041114

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 37,13
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

3.

Coultate, Tom
Editore: Royal Society of Chemistry 12/3/2008 (2008)
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Paperback or Softback Quantità: 10
Da
BargainBookStores
(Grand Rapids, MI, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry 12/3/2008, 2008. Paperback or Softback. Condizione libro: New. Food: The Chemistry of Its Components. Book. Codice libro della libreria BBS-9780854041114

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 37,14
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

4.

Coultate, Tom
Editore: Royal Society of Chemistry (2017)
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Paperback Quantità: > 20
Print on Demand
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2017. Paperback. Condizione libro: New. Never used! This item is printed on demand. Codice libro della libreria 0854041117

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 35,76
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 1,66
In U.S.A.
Destinazione, tempi e costi

5.

Coultate, Tom
Editore: Royal Society of Chemistry (2016)
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Paperback Quantità: 1
Print on Demand
Da
Ria Christie Collections
(Uxbridge, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780854041114_lsuk

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 34,88
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 4,36
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

6.

Tom P. Coultate
Editore: Royal Society of Chemistry (2008)
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Quantità: > 20
Print on Demand
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2008. PAP. Condizione libro: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria LQ-9780854041114

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 30,53
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,15
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

7.

Tom Coultate
Editore: Royal Society of Chemistry (2009)
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Paperback Quantità: 1
Da
Irish Booksellers
(Rumford, ME, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2009. Paperback. Condizione libro: New. book. Codice libro della libreria M0854041117

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 41,84
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

8.

Coultate, Tom
Editore: Royal Society of Chemistry
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Quantità: 1
Da
Ohmsoft LLC
(Lake Forest, IL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry. Condizione libro: Brand New. FREE domestic ground shipping. Fast priority express available. Tracking service included. Ships from USA (United States of America). Codice libro della libreria 0854041117

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 46,13
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

9.

Tom Coultate
Editore: Royal Society of Chemistry
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Paperback Quantità: > 20
Da
BuySomeBooks
(Las Vegas, NV, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry. Paperback. Condizione libro: New. Paperback. 501 pages. Dimensions: 9.1in. x 6.1in. x 1.1in.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. Features include: - a 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 e. g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. 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 that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: very detailed and readable . . . the author is to be congratulated The British Nutrition Foundation, 1985 a superb book to have by your side when you read your daily newspaper New Scientist, 1989 mandatory reading for food scientists, medical students . . . and anyone else who has an interest in the food we eat The Analyst, 1990 . . . filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it. The Chemical Educator, 1997 . . . an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it Chemistry and Industry, 2004 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 -Cows milk and peanut allergies This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Codice libro della libreria 9780854041114

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 43,77
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,29
In U.S.A.
Destinazione, tempi e costi

10.

Coultate, T. P./ Blumenthal, Heston (Foreward By)
Editore: Royal Society Of Chemistry (2009)
ISBN 10: 0854041117 ISBN 13: 9780854041114
Nuovi Paperback Quantità: 2
Da
Revaluation Books
(Exeter, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society Of Chemistry, 2009. Paperback. Condizione libro: Brand New. 5th edition. 488 pages. 9.13x6.06x1.10 inches. In Stock. Codice libro della libreria x-0854041117

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 42,70
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 6,76
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro