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[资源] 【有预览】Food: The Chemistry of Its Components【无重复】

Food: the chemistry of its components
作者：Tom P. Coultate, Royal Society of Chemistry (Great Britain)
Edition: 4, illustrated
由Royal Society of Chemistry出版, 2002
ISBN 0854046151, 9780854046157
432 页

Introduction:
This reference to the chemical composition of foods, in its third edition, updates information on specific chemical components, and looks at the behaviour of these components in practical situations. The book provides a detailed account of the chemistry of food substances. Included are the components which are present in larger amounts (carbohydrates, fats, proteins, minerals and water) and those that occur in smaller quantities (pigments, vitamins, flavours and preservatives). Throughout, Dr Coultate examines not just the nature and quantities of food components, but how they behave in storage, processing and cooking. He also points out the links between the chemical structure of foods and nutritional and health issues, such as low-fat diets.

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[ Last edited by wwwyalecom on 2009-4-22 at 21:21 ]

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