Food: The Chemistry of Its Components

Front Cover
Royal Society of Chemistry, 2009 - Education - 501 pages

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

 

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Excellent source of information. Slightly technical for those with no science background but still quite informative.

Contents

Further Reading
5
Polysaccharides
49
The Chemistry of its Components Fifth edition
97
Proteins
159
Colours
214
Flavours
265
Vitamins
312
Preservatives
359
Undesirables
381
Minerals
439
Water
455
Appendix
475
Copyright

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About the author (2009)

Dr Tom Coultate was Principal Lecturer in Food Biochemistry at the School of Applied Science at South Bank University, London, until his retirement in 2000. He first joined the School of Applied Science at South Bank University in 1972, after obtaining his PhD for studies on the biochemistry and physiology of a thermophilic bacterium from Leicester University. Since leaving school he had been first a lab. technician and then research assistant at Unilever's research laboratories in Bedfordshire (Colworth House) at the same time studying part-time to acquire an ONC, HNC and MIBiol. Having obtained his PhD, Tom embarked on a long and successful professional career fuelled by his fascination for food and the satisfactions of teaching! His particular interest was, and still is, the relationship between the essentially chemical nature of all foods and their distinctive, unique journey from field to plate and beyond. Tom is frequently invited to address local audiences and branch meetings of learned societies such as the RSC and SCI on food topics, and been an occasional television and radio interviewee. Previous editions of this book have been translated into Chinese, Italian, Portuguese and Spanish have been used by universities, food scientists and chemists worldwide. Although Tom retired from full-time teaching in 2000 he still maintains his links with professional colleagues including new friends at the nearby Open University campus at Milton Keynes. He continues to contribute articles for technical and trade magazines on food topics.

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