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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

Now China has discovered that its rare gift, intended for Napoleon, has fallen into British hands and an angry Chinese delegation vows to reclaim the remarkable beast. But Laurence refuses to cooperate. Facing the gallows for his defiance, Laurence has no choice but to accompany Temeraire back to the Far East a long voyage fraught with peril, intrigue, and the untold terrors of the deep. Yet once the pair reaches the court of the Chinese emperor, even more shocking discoveries and darker dangers await." Horseradish Cheese & Dill Omelet A gripping Temperance Brennan novel from forensic anthropologist and bestselling crime thriller writer Kathy Reichs On a bitterly cold March night in Montreal, forensic anthropologist Dr Temperance Brennan is exhuming the RHS Gardening Month by Month 2011 ebook pdf remains of a nun in the grounds of an old church. Hours later, Tempe is called to the scene of a horrifying arson. A young family has perished, but there is no explanation, no motive, and no witnesses. From the charred remains of the inferno, to a trail of sinister cult activity, Tempe faces a nerve-shattering case which will test her forensic expertise - and her instinct for survival.

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Author: Tom P. Coultate,Heston Blumenthal
Number of Pages: 528 pages
Published Date: 01 Jan 2009
Publisher: Royal Society Of Chemistry
Publication Country: Cambridge, United Kingdom
Language: English
ISBN: 9780854041114
Download Link: Click Here
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