Food : the chemistry of its components / T.P. Coultate.

By:

Coultate, T. P. (Tom P.)

Contributor(s):

Royal Society of Chemistry (Great Britain)

Material type: Text

TextSeries: RSC paperbacksPublication details: Cambridge : Royal Society of Chemistry, c2009.Edition: 5th edDescription: xix, 501 p. : ill. ; 24 cmISBN:

9780854041114 (pbk.) :
9780854041114 (pbk.) :

Other title:

Food the chemistry of its components

Subject(s):

DDC classification:

664 COU

LOC classification:

TX531 .C757 2009

Contents:

1.Introduction -- 2.Sugars -- 4.Lipids -- 5.Proteins -- 6.Colours -- 7.Flavours -- 8.Vitamins -- 9.Preservatives -- 10.Undesirables -- 11.Minerals -- Water.

Summary: Here, Tom Coultate provides a detailed account of the chemistry of food substances. He examines not just the nature and quantities of food components, but also how they behave in storage, processing and cooking.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	664 COU (Browse shelf(Opens below))	1	Available		216678

Previous ed.: 2002.

Includes bibliographical references and index.

1.Introduction -- 2.Sugars -- 4.Lipids -- 5.Proteins -- 6.Colours -- 7.Flavours -- 8.Vitamins -- 9.Preservatives -- 10.Undesirables -- 11.Minerals -- Water.

Here, Tom Coultate provides a detailed account of the chemistry of food substances. He examines not just the nature and quantities of food components, but also how they behave in storage, processing and cooking.