Food : the chemistry of its components / T.P. Coultate.
Material type: TextSeries: RSC paperbacksPublication details: Cambridge : Royal Society of Chemistry, c2009.Edition: 5th edDescription: xix, 501 p. : ill. ; 24 cmISBN:- 9780854041114 (pbk.) :
- 9780854041114 (pbk.) :
- Food the chemistry of its components
- 664 COU
- TX531 .C757 2009
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.