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• Title:Food : the chemistry of its components / Tom Coultate, formerly of London South Bank University, UK ; [foreword by Heston Blumenthal].
  
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• Variant Title:Food, the chemistry of its components
  
• Author/Creator:Coultate, T. P. (Tom P.), author.
  
• Other Contributors/Collections:Blumenthal, Heston, writer of foreword.
  Royal Society of Cemistry (Great Britain)
  
• Published/Created:Cambridge, UK : The Royal Society of Chemistry, [2016]
  

• Holdings

  Holdings Record Display

  • Location:WOODWARD LIBRARY stacksWhere is this?
    
  • Call Number: TX551 .C75 2016
    
  • Number of Items:1
    
  • Status:Available
    

   
• Library of Congress Subjects:Food--Composition.
  Food--Analysis.
  
• Medical Subjects: Food
  Chemical Phenomena
  Food Analysis
  Food Additives--analysis
  Food Additives--chemistry
  Nutritional Physiological Phenomena
  
• Genre/Form:Textbooks.
  
• Edition:6th edition.
  
• Description:xx, 599 pages : illustrations ; 24 cm
  
• Summary:First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance. 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 eg the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world. 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 it will be invaluable to anyone with an interest in food issues. -- Publisher description
  
• Notes:Previous edition: 2009.
  Includes bibliographical references and index.
  
• ISBN:9781849738804 (Print)
  1849738807 (Print)
  
• Contents:Machine generated contents note: Further Reading
  2.1. Monosaccharides
  2.2. Oligosaccharides
  2.3. Sugars as Solids
  2.4. Sugars in Solution
  2.5. Decomposition
  2.6. Maillard Reaction
  2.7. Special Topics
  2.7.1. Reducing Group Reactions
  2.7.2. Sugar Cane, Sugar and Tequila
  2.7.3. Monosaccharide Conformations
  2.7.4. Acrylamide
  Further Reading
  3.1. Starch
  3.2. Pectins
  3.3. Seaweed Polysaccharides
  3.4. Cellulose, Hemicelluloses and Fibre
  3.5. Gums
  3.6. Special Topics
  3.6.1. Chemically Modified Starches
  3.6.2. Syrups from Starch
  3.6.3. Glycaemic Index
  3.6.4. Further Details of Pectin Structure
  Further Reading
  4.1. Fatty Acids: Structure and Distribution
  4.1.1. Conjugated Linoleic Acids
  4.2. Fatty Acids and Health
  4.3. Reactions of Unsaturated Fatty Acids
  4.3.1. Hydrogenation, Margarine and trans Fatty Acids
  4.3.2. Rancidity
  4.3.3. Antioxidants
  4.4. Triglycerides
  4.4.1. Melting and Crystallisation
  4.4.2. Fractionation
  4.4.3. Interesterification
  4.5. Polar Lipids
  4.5.1. Milk Fat, Cream and Butter
  4.5.2. Synthetic Emulsifiers
  4.5.3. Phytosteroids
  4.6. Special Topics
  4.6.1. Hydrogenation in Detail
  4.6.2. Singlet and Triplet Oxygen
  4.6.3. Triglyceride Crystals
  Further Reading
  5.1. Amino Acids
  5.2. Protein Structure
  5.3. Indispensable Amino Acids and Protein Quality
  5.4. Analysis
  5.5. Food Protein Systems
  5.5.1. Milk
  5.5.2. Cheese
  5.5.3. Egg
  5.5.4. Meat
  5.5.5. Bread
  5.6. Special Topics
  5.6.1. Myoglobin and Free Radicals
  5.6.2. Wheat Genes and Chromosomes
  5.7. Further Details of Gluten Proteins
  Further Reading
  6.1. Chlorophylls
  6.2. Carotenoids
  6.3. Anthocyanins
  6.4. Betalaines
  6.5. Melanins
  6.5.1. Tea
  6.6. Other Natural Food Colorants
  6.6.1. Turmeric
  6.6.2. Cochineal
  6.6.3. Safflower
  6.6.4. Sandalwood
  6.6.5. Malt Extract
  6.7. Synthetic or Artificial Food Colorants
  6.8. Inorganic Food Colorants
  6.9. Restrictions on the Use of Colours in Foodstuffs
  6.10. Molecular Basis of Colour
  6.11. Special Topics
  6.11.1. Flavonoids, Tannins and Health
  6.11.2. Colour Measurement
  6.11.3. Colours from Micro-organisms
  Further Reading
  7.1. Taste
  7.1.1. Sweetness
  7.1.2. Bitterness
  7.1.3. Saltiness
  7.1.4. Sourness
  7.1.5. Astringency
  7.1.6. Pungency
  7.1.7. Meatiness
  7.2. Odour
  7.2.1. Meat
  7.2.2. Fruit
  7.2.3. Vegetables
  7.2.4. Herbs and Spices
  7.2.5. Synthetic Flavourings
  7.3. Special Topics
  7.3.1. Taste Receptors and Cells
  7.3.2. Off-flavours in Meat
  7.3.3. Taints
  7.3.4. Flavouring Legislation
  Further Reading
  8.1. Thiamin (Vitamin B1, Aneurine)
  8.2. Riboflavin (Vitamin B2)
  8.3. Vitamin B6, (Pyridoxine)
  8.4. Niacin (Nicotinic Acid, Nicotinamide)
  8.5. Cobalamin (Cyanocobalamin, Vitamin B12)
  8.6. Folic Acid (Folacin)
  8.7. Biotin and Pantothenic Acid
  8.8. Ascorbic Acid (Vitamin C)
  8.9. Retinol (Vitamin A)
  8.10. Cholecalciferol (Vitamin D, Calciferol)
  8.11. Vitamin E (α-Tocopherol)
  8.12. Vitamin K (Phylloquinone, Menaquinones)
  8.13. Special Topics
  8.13.1. Details of the Coenzyme Functions of Thiamine and Pyridoxine
  8.13.2. Further Details of the Role of Ascorbic Acid
  8.13.3. Non-vitamins
  Further Reading
  9.1. Sodium Chloride
  9.2. Nitrites
  9.3. Smoke
  9.4. Sulfur Dioxide
  9.5. Benzoates
  9.6. Other Organic Acids
  9.7. Nisin and Natamycin
  9.8. Irradiation
  Further Reading
  10.1. Endogenous Toxins in Foods of Plant Origin
  10.2. Endogenous Toxins in Foods of Animal Origin
  10.3. Mycotoxins
  10.4. Bacterial Toxins
  10.5. Allergens
  10.6. Toxic Agricultural Residues
  10.7. Toxic Metal Residues
  10.7.1. Lead
  10.7.2. Mercury
  10.7.3. Arsenic
  10.7.4. Cadmium
  10.7.5. Tin and Aluminium
  10.8. Toxins Generated During Heat Treatment of Food
  10.9. Packaging Residues
  10.10. Environmental Pollutants
  10.11. Special Topics
  10.11.1. Favism
  Further Reading
  11.1. Bulk Minerals
  11.1.1. Sodium
  11.1.2. Potassium
  11.1.3. Magnesium
  11.1.4. Calcium
  11.1.5. Phosphorus
  11.2. Trace Minerals
  11.2.1. Iron
  11.2.2. Copper
  11.2.3. Zinc
  11.2.4. Selenium
  11.2.5. Iodine
  11.3. Other Trace Minerals
  Further Reading
  12.1. General Principles
  12.1.1. Enzyme Active Site
  12.1.2. Enzyme Specificity and Classification
  12.1.3. Effects of pH and Temperature
  12.1.4. Inhibition
  12.2. Natural Enzyme Activity in Food Materials
  12.2.1. Plant Enzymes
  12.2.2. Animal Enzymes
  12.3. Food Processing Applications of Isolated Enzymes
  12.3.1. Enzyme Production
  12.3.2. Enzyme Applications
  12.4. Regulation and Legislation
  Further Reading
  13.1. Water Structure
  13.2. Interactions of Water with Food Components
  13.3. Interactions of Water with Food Materials
  13.4. Water Binding
  13.5. Water Determination
  Further Reading.