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Food [electronic resource] : the chemistry of its components / T.P. Coultate.

Author/Creator:
Coultate, T. P. (Tom P.)
Publication:
Cambridge : Royal Society of Chemistry, c2002.
Format/Description:
Book
1 online resource (445 p.)
Edition:
4th ed.
Series:
RSC Paperbacks
RSC paperbacks
Status/Location:
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Other Title:
Food the chemistry of its components
Subjects:
Food -- Composition.
Food -- Analysis.
Form/Genre:
Electronic books.
Language:
English
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 antioxida
Notes:
Previous ed.: 1996.
Includes bibliographical references and index.
Contributor:
Royal Society of Chemistry (Great Britain)
ISBN:
1-84755-090-8
OCLC:
850159401