As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of ...
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As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced. Features include: "Special Topics" section at the end of each chapter for specialist readers and advanced students An exhaustive index and the structural formulae of over 500 food components Comprehensive listings of recent, relevant review articles and recommended books for further reading Frequent references to wider issues e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: "very detailed and readable ... the author is to be congratulated" The British Nutrition Foundation, 1985 "a superb book to have by your side when you read your daily newspaper" New Scientist, 1989 "mandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat" The Analyst, 1990 "...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, 1997 "...an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it." Chemistry and Industry, 2004 New, greatly enlarged or totally revised topics include: Acrylamide Resistant starch Pectins Gellan gum Glycaemic Index (GI) The elimination of trans fatty acids Fractionation of fats and oils Cocoa butter and chocolate The casein micelle Tea, flavonoids and health Antioxidant vitamins Soya phytoestrogens Legume toxins Pesticide residues Cow's milk and peanut allergies
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Add this copy of Food: the Chemistry of Its Components to cart. $3.49, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2001 by Royal Society of Chemistry.
Add this copy of Food: the Chemistry of Its Components, 4th Edition to cart. $3.51, good condition, Sold by Books From California rated 4.0 out of 5 stars, ships from Simi Valley, CA, UNITED STATES, published 2002 by Royal Society of Chemistry.
Add this copy of Food: the Chemistry of Its Components to cart. $5.65, very good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Austell, GA, UNITED STATES, published 1996 by Royal Society of Chemistry.
Add this copy of Food: the Chemistry of Its Components (Rsc Paperbacks) to cart. $14.54, good condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2009 by Royal Society Of Chemistry.
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This is an ex-library book and may have the usual library/used-book markings inside. This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 900grams, ISBN: 9780854041114.
Add this copy of Food: the Chemistry of Its Components (Rsc Paperbacks) to cart. $17.72, good condition, Sold by Phatpocket Limited rated 4.0 out of 5 stars, ships from Waltham Abbey, ESSEX, UNITED KINGDOM, published 2008 by Royal Society of Chemistry.
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Good. Ships from UK in 48 hours or less (usually same day). Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. 100% money back guarantee. We are a world class secondhand bookstore based in Hertfordshire, United Kingdom and specialize in high quality textbooks across an enormous variety of subjects. We aim to provide a vast range of textbooks, rare and collectible books at a great price. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. We provide a 100% money back guarantee and are dedicated to providing our customers with the highest standards of service in the bookselling industry.
Add this copy of Food: the Chemistry of Its Components to cart. $19.45, good condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2008 by Royal Society Of Chemistry.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has soft covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 850grams, ISBN: 9780854041114.
Add this copy of Food: the Chemistry of Its Components to cart. $19.45, good condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2007 by Royal Society Of Chemistry.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 850grams, ISBN: 9780854046157.
Add this copy of Food: the Chemistry of Its Components to cart. $19.81, good condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2008 by RSC Publishing.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has soft covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 850grams, ISBN: 9780854041114.
Add this copy of Food: the Chemistry of Its Components to cart. $19.81, good condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2007 by Royal Society Of Chemistry.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 850grams, ISBN: 9780854046157.
