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The Chemistry of Its Components



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Food: The Chemistry of Its Components by T.P. Coultate
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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.

Table of Contents

Introduction; Sugars; Polysaccharides; Lipids; Proteins; Colours; Flavours; Vitamins; Preservatives; Undesirables; Minerals; Water; Nutritional Requirements and Dietary Sources; General Reading; Subject Index.

Author Biography

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.
Release date NZ
March 29th, 2001
Country of Publication
United Kingdom
4th Revised edition
further reading, index
Royal Society of Chemistry
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