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"The book will be of particular benefit to students and teachers of food science and nutrition courses at universities, colleges of further education and schools. I heartily recommend it." -- Food Technology and Biotechnology Review Food Technology and Biotechnology Review "...the ideal introductory text on food chemistry." "...this book is highly recommended for anyone who wants an accessible, attractively priced introduction to this important subject." -- Chemistry in Australia Chemistry in Australia "This is a lively and thorough treatment of the subject. I can recommend it to anyone intersted in food, as an excellent reference, or just to pick up and browse. It is easy to be hooked by it. It would serve as a useful reference source for A-Level students." -- School Science Review, Issue 334 School Science Review
Product 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!
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