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010 |z 2008431305
019 228074558|a850159401|a961613216|a962594167|a965985611
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020 9781847550903|q(electronic book)
020 1847550908|q(electronic book)
020 |z0854046151
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037 10.1039/9781847550903|bRoyal Society of Chemistry|nhttp://
www.rsc.org/spr
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090 TX551|b.C757 2002eb
100 1 Coultate, T. P.|q(Tom P.)|0https://id.loc.gov/authorities/
names/n85110684
245 10 Food :|bthe chemistry of its components /|cT.P. Coultate.
246 30 Food the chemistry of its components
250 4th ed.
264 1 Cambridge :|bRoyal Society of Chemistry,|c[2002]
264 4 |c©2002
300 1 online resource (xi, 432 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 RSC paperbacks
500 Previous edition: 1996.
504 Includes bibliographical references and index.
505 0 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.
520 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.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food|xComposition.|0https://id.loc.gov/authorities/
subjects/sh85050191
650 0 Food|xAnalysis.|0https://id.loc.gov/authorities/subjects/
sh85050185
650 7 Food|xComposition.|2fast|0https://id.worldcat.org/fast/
930485
650 7 Food|xAnalysis.|2fast|0https://id.worldcat.org/fast/930460
655 4 Electronic books.
655 7 Electronic books.|2local
776 08 |iPrint version:|aCoultate, T.P. (Tom P.).|tFood.|b4th ed.
|dCambridge : Royal Society of Chemistry, ©2002
|z0854046151|w(DLC) 2008431305|w(OCoLC)50864250
830 0 RSC paperbacks.|0https://id.loc.gov/authorities/names/
no96032437
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=496195|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this eBook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20170802|cEBSCO|tebscoebooksacademic new
994 92|bRID
