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...

Full description

Saved in:
Bibliographic Details
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

Cover

Table of contents

LEADER 04130cam a2200529 i 4500
001 kn-on1088554798
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 190227s2016 enka ob 001 0 eng d
040 |a KNOVL  |b eng  |e rda  |e pn  |c KNOVL  |d OCLCO  |d NLE  |d OCLCF  |d UKMGB  |d UWW  |d UAB  |d OCLCO  |d MERER  |d OCLCO  |d UKAHL  |d OCLCA  |d LUN  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCL  |d YDX  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9781523119448  |q (electronic bk.) 
020 |a 1523119446  |q (electronic bk.) 
020 |a 9781782627944  |q (EPUB) 
020 |a 1782627944  |q (EPUB) 
020 |a 9781782256106  |q (EPUB) 
020 |a 1782256105 
020 |z 9781849738804 
020 |z 1849738807 
035 |a (OCoLC)1088554798  |z (OCoLC)958129497  |z (OCoLC)980349223  |z (OCoLC)1167290958  |z (OCoLC)1357272180 
100 1 |a Coultate, T. P.  |q (Tom P.),  |e author.  |1 https://id.oclc.org/worldcat/entity/E39PCjGJbRG4fYdcgfhtbfqjP3 
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 ©2016 
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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Analysis. 
650 0 |a Food  |x Composition. 
650 0 |a Food. 
650 0 |a Nutrition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
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://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFTCCE018/food-the-chemistry?kpromoter=marc  |y Full text 

Similar Items