| Edition |
4th ed. |
| Description |
1 online resource (xi, 432 pages) : illustrations. |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
RSC paperbacks
|
|
RSC paperbacks.
|
| Summary |
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 fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. 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. Extracts from reviews of 3rd Edition: " filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, October 1997 "Chemistry comes alive when an expert like Tom Coultate links it to food science " Education in Chemistry, November 1997 Visit www.rsc.org/books/6151 for further information. |
| Note |
Previous edition: 1996. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
CHAPTER 1. INTRODUCTION. A brief note on concentrations -- Further reading -- CHAPTER 2. SUGARS. Monosaccharides -- Oligosaccharides -- Sugars as solids -- Sugars in solution -- Decomposition -- Further reading -- CHAPTER 3. POLYSACCHARIDES. Starch -- Pectins -- Seaweed polysaccharides -- Cellulose, hemicelluloses and fibre -- Gums -- Further reading -- CHAPTER 4. LIPIDS. Fatty acids- structure and distribution. Conjugated linoleic acids -- Essential fatty acids. Fatty acids and coronary heart disease -- Reactions of unsaturated fatty acids. Hydrogenation, margarine and trans fatty acids -- Rancidity. Antioxidants -- Triglycerides. Melting and crystallisation. Cocoa butter and chocolate. Interesterification -- Polar lipids. Milk fat, cream and butter. Phytosteroids -- Further reading -- CHAPTER 5. PROTEINS. Amino acids -- Protein structure -- Essential amino acids and protein quality -- Analysis -- Food protein systems. Milk. Cheese. Egg. Meat. Bread -- Further reading -- CHAPTER 6. COLOURS. Chlorophylls -- Carotenoids -- Anthocyanins -- Betalaines -- Melanins. Tea -- Turmeric and cochineal -- Artificial food colorants -- The molecular basis of colour -- Colour measurement -- Further reading -- CHAPTER 7. FLAVOURS. Taste. Sweetness. Bitterness. Saltiness. Sourness. Astringency. Pungency. Meatiness -- Odour. Meat. Fruit. Vegetables. Herbs and spices. Synthetic flavourings. Off-flavours and taints -- Further reading -- CHAPTER 8. VITAMINS. Thiamine (vitamin B₁, aneurine) -- Riboflavin (vitamin b₂) -- Pyridoxine (vitamin B₆, pyridoxol) -- Niacin (Nicotinic acid and nicotinamide) -- Cobalamin (vitamin B₁₂) -- Folic acid (folacin) -- Biotin and pantothenic acid -- Ascorbic acid (vitamin C) -- Retinol (vitamin A) -- Cholecalciferol (vitamin D, calciferol) -- Vitamin E ([alpha]-tocopherol) -- Vitamin K (phylloquinone, menaquinones) -- Non-vitamins -- Further reading -- CHAPTER 9. PRESERVATIVES. Sodium chloride -- Nitrates -- Smoke -- Sulfur dioxide -- Benzoates -- Other organic acids -- Nisin and natamycin -- Food irradiation -- Further reading -- CHAPTER 10. UNDESIRABLES. Endogenous toxins of plant foods -- Endogenous toxins of animal foods -- Mycotoxins -- Bacterial toxins -- Allergens -- Total agricultural residues -- Toxic metal residues. Lead. Mercury. Arsenic. Cadmium. Tin and aluminum -- Toxins generated during heat treatment of food -- Packaging residues -- Environmental pollutants -- Further reading -- CHAPTER 11. MINERALS. The bulk minerals. Sodium. Potassium. Magnesium. Calcium. Phosphorus -- The trace minerals. Iron. Copper. Zinc. Selenium. Iodine. Other trace minerals -- Further reading -- CHAPTER 12. WATER. Water structure -- Interactions of water with food components -- Interactions of water with food materials -- Water binding -- Water determination -- Further reading -- Appendix I. Nutritional requirements and dietary sources. Further reading -- Appendix II. General texts for further reading -- Subject index. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food -- Composition.
|
|
Food -- Composition. |
|
Food -- Analysis.
|
|
Food -- Analysis. |
| Genre/Form |
Electronic books.
|
|
Electronic books.
|
| Added Title |
Food the chemistry of its components |
| Other Form: |
Print version: Coultate, T.P. (Tom P.). Food. 4th ed. Cambridge : Royal Society of Chemistry, ©2002 0854046151 (DLC) 2008431305 (OCoLC)50864250 |
| ISBN |
9781847550903 (electronic book) |
|
1847550908 (electronic book) |
|
0854046151 |
|
9780854046157 |
|
