Food the chemistry of its components

• Main Author: Coultate, T. P.
• Format: eBook
• Language: English
• Published: Cambridge : Royal Society of Chemistry, c2009.
• Edition: 5th ed.
• Series: RSC paperbacks.
• Subjects: Food > Composition.; Food > Analysis.; elektronické knihy; electronic books
• ISBN: 9781621982012; 9780854041114; 9781849737401
• Physical Description: 1 online zdroj (xix, 501 p.) : ill.
• Item Description: Previous ed.: 2004.
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity

"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."--BOOK JACKET.