Food : the chemistry of its components

• Main Author: Coultate, T. P. (Author)
• Other Authors: Blumenthal, Heston, (writer of foreword.)
• Format: eBook
• Language: English
• Published: Cambridge, UK : Royal Society of Chemistry, [2016]
• Edition: Sixth edition.
• Subjects: Food > Analysis.; Food > Composition.; Food.; Nutrition.; elektronické knihy; electronic books
• ISBN: 9781523119448; 1523119446; 9781782627944; 1782627944; 9781782256106; 1782256105; 9781849738804; 1849738807
• Physical Description: 1 online resource (xx, 599 pages) : illustrations
• Item Description: Includes errata sheet listing errors on 21 different pages.; Previous edition: 2009.
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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