Food The Chemistry Of Its Components

by Tom P. Coultate

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Summary

The extensive revisions of the fourth edition feature several new topics, including modified starches, naturally occurring antioxidants, health benefits of broccoli, and the production of glucose syrup. Coultate (now retired; formerly, principal lecturer in food, South Bank U., London, UK), who includes structural formulae throughout, writes with clarity on the chemistry of the components of food, including those present in large amounts (carbohydrates, fats, proteins, minerals, and water) and those that occur in smaller quantities (pigments, flavors, vitamins, and preservatives). This is not a textbook of nutrition, but the author points out that food chemists can't ignore nutritional and health issues and neither can nutritionists avoid the chemical elements of their subject as presented here. Distributed in the US by Springer Verlag. Annotation c. Book News, Inc., Portland, OR

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