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Product Description
Product Description
This reference to the chemical composition of foods, in its third edition, updates information on specific chemical components, and looks at the behaviour of these components in practical situations. The book provides a detailed account of the chemistry of food substances. Included are the components which are present in larger amounts (carbohydrates, fats, proteins, minerals and water) and those that occur in smaller quantities (pigments, vitamins, flavours and preservatives). Throughout, Dr Coultate examines not just the nature and quantities of food components, but how they behave in storage, processing and cooking. He also points out the links between the chemical structure of foods and nutritional and health issues, such as low-fat diets.
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First Sentence
For the chemists of the 18th and 19th centuries an understanding of the chemical nature of our food was a major objective. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
For the chemists of the 18th and 19th centuries an understanding of the chemical nature of our food was a major objective. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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