02274nam 2200589 a 450 991078093760332120200520144314.01-84755-090-8(CKB)2530000000001298(EBL)1185519(SSID)ssj0000379347(PQKBManifestationID)11937963(PQKBTitleCode)TC0000379347(PQKBWorkID)10365305(PQKB)10228848(MiAaPQ)EBC1185519(Au-PeEL)EBL1185519(CaPaEBR)ebr10621192(OCoLC)850159401(PPN)198472277(EXLCZ)99253000000000129820040708d2002 uy 0engur|n|---|||||txtccrFood[electronic resource] the chemistry of its components /T.P. Coultate4th ed.Cambridge Royal Society of Chemistryc20021 online resource (445 p.)RSC paperbacksPrevious ed.: 1996.0-85404-615-1 Includes bibliographical references and index.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 fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidaRSC PaperbacksFood the chemistry of its componentsFoodCompositionFoodAnalysisFoodComposition.FoodAnalysis.641.300154Coultate T. P(Tom P.)91203Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9910780937603321Food52991UNINA