Food: The Chemistry of Its Components (Royal Society of Chemistry Paperbacks)

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 fifth edition has been extensively rewritten to bring it right up to date. A number of new topics have been introduced and 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! A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition. For the chemists of the 18th and 19th centuries an understanding of the chemical nature of our food was a major objective. T.p. Coultate. Includes Bibliographical References And Index.