Food : the chemistry of its components
"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 smalle...
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| Format: | Book |
| Language: | English |
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Cambridge :
Royal Society of Chemistry ,
c2009
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| Series: | RSC paperbacks
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Table of Contents:
- 1. Introduction
- 2. Sugars
- 3. Polysaccharides
- 4. Lipids
- 5. Proteins
- 6. Colours
- 7. Flavours
- 8. Vitamins
- 9. Preservatives
- 10. Undesirables
- 11. Minerals
- 12. Water