Tom Coultate's Books

Food: The Chemistry of its Components

6th Edition

By: Tom Coultate

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Food: The Chemistry of its Components

6th Edition

By: Tom Coultate

This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.

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Page Count

620

Publisher

Royal Society of Chemistry

Published Date

ISBN 10

1849738807

ISBN 13

9781849738804

Food

The Chemistry of its Components

By: Tom P Coultate

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Food

The Chemistry of its Components

By: Tom P Coultate

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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Page Count

445

Publisher

Royal Society of Chemistry

Published Date

ISBN 10

1847550908

ISBN 13

9781847550903

Food

The Chemistry of its Components

By: Tom P Coultate

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Food

The Chemistry of its Components

By: Tom P Coultate

Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food’s nutritional value. The book features a ‘Special Topics’ section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours. 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. Extracts from reviews of previous editions: “A superb book to have by your side when you read your daily newspaper.” New Scientist. “... filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it.” The Chemical Educator. “This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse.” School Science Review. “Especially noteworthy are the author’s simple observations on foods that are familiar to us all ...” Comprehensive Reviews in Food Science and Safety.

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Page Count

696

Publisher

Royal Society of Chemistry

Published Date

ISBN 10

1837670374

ISBN 13

9781837670376

Food

The Definitive Guide

By: Tom P. Coultate,Jill Davies

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Food

The Definitive Guide

By: Tom P. Coultate,Jill Davies

Almost everyone has an opinion on the food they eat or don't eat. We acquire these opinions from a host of sources starting with what we ate as children. Later in life many other influences develop and change our point of view. The accuracy and nature of the information upon which our choices are based have become critical to the relationship between health and diet.

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Age

Page Count

180

Publisher

Royal Society of Chemistry

Published Date

ISBN 10

0851864317

ISBN 13

9780851864310

Book's by Tom Coultate

Food: The Chemistry of its Components

Food: The Chemistry of its Components

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