Food [[electronic resource]]

• Record Nr.: UNINA9911004706203321
• Autore: Coultate Tom
• Pubbl/distr/stampa: Cambridge, : Royal Society of Chemistry, 2008
• ISBN: 1-84973-740-1; 1-62198-201-7
• Edizione: [5th ed.]
• Descrizione fisica: 1 online resource (522 p.)
• Collana: RSC paperbacks Food
• Disciplina: 664.07
• Soggetti: Food -- Analysis; Food -- Chemical constituents & properties; Food -- Composition; Food - Composition; Food - Analysis; Health & Biological Sciences; Diet & Clinical Nutrition
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di contenuto: Food The Chemistry of its Componets Ed 5_PRINT; i_iv; v_vi; vii_x; xi_xvi; xvii; xviii_xx; 001_005; 006_048; 049_096; 097_158; 159_213; 214_264; 265_311; 312_358; 359_380; 381_438; 439_454; 455_474; 475_479; 480_501
• Sommario/riassunto: 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 i