|
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
|
Buy Now
Food - The Chemistry of its Components (Paperback, 1st New edition)
Price: R701
Discovery Miles 7 010
|
|
|
Food - The Chemistry of its Components (Paperback, 1st New edition)
Expected to ship within 2 - 4 working days
|
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
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
|
You might also like..
|
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
