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Food: The Chemistry of Its Components Paperback – Illustrated, 9 October 2015

4.5 out of 5 stars 19 ratings

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Product details

  • Publisher : Royal Society of Chemistry; 6th ed. edition (9 October 2015)
  • Language : English
  • Paperback : 620 pages
  • ISBN-10 : 1849738807
  • ISBN-13 : 978-1849738804
  • Dimensions : 15.49 x 3.81 x 23.37 cm
  • Customer Reviews:
    4.5 out of 5 stars 19 ratings

Product description

Review

Extracts from reviews of previous editions:

"... filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it."

The Chemical Educator, 1997

"The author is adept at describing recent developments in the broad context of food chemistry and human nutrition. ...this book is highly recommended for anyone who wants an accessible, attractively priced introduction to this important subject."

Chemistry in Australia, 2009

"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. It is easy to be hooked by it. It would serve as a useful reference source for A-Level students."

School Science Review, 2010



The Royal Society of Chemistry publishes a new edition of this book, which has become a classic book on Food Chemistry courses since its appearance in 1984. The book maintains the original structure and has the coherence of the texts written by only one author. Prof. Coultate shows once else his accumulated experience in teaching Food Chemistry. This new edition includes a new chapter dedicated to enzymes as well as the updating of all chapters. In general, all chapters contain new information that is mostly related to novel aspects of the subject, such as health effects that are nowadays the objective of numerous investigations. Each chapter contains numerous figures and schemes to facilitate the reading. In addition, they conclude with a section entitled "Special topics" where some topics related to the subject of the chapter are discussed in-depth. Furthermore, the final section of each chapter, entitled "Further Reading" (FR), includes a list of books or reviews of recommended reading for those wanting to know more about the discussed subject. The famous chef Heston Blumenthal has written the book foreword. He points out the importance of the Chemistry in the present cuisine, in which many new recipes are created based on the properties of some food components. The book includes the following chapters: "Introduction" (6 pages, 3 FR); "Sugars" (48 pages, 14 FR); "Polysaccharides" (52 pages, 25 FR); "Lipids" (65 pages, 22 FR); "Proteins" (59 pages, 21 FR); "Colours" (69 pages, 28 FR); "Flavors" (56 pages, 23 FR); "Vitamins" (52 pages, 116 FR); "Preservatives" (26 pages, 10 FR); "Undesirables" (62 pages, 26 FR); "Minerals" (21 pages, 11 FR); "Enzymes" (26 pages, 7 FR); and "Water" (22 pages, 10 FR). The book also includes two appendices: "Nutritional requirements and dietary
sources" (5 pages, 9 FR) and "Food additive regulations" (2 pages). This last appendix collects web pages addresses of different agencies related to food safety regulations, including agencies in EU, USA, Canada, Australia and New Zealand, Japan, Asia, South America, and Republic of South Africa. In summary, an updated version of this popular textbook. It will be very useful for those teaching in Food Chemistry courses and, as H. Blumental says, also for chefs and anyone interested in foods.--R. Zamora "Grasas y Aceites Vol 68, No 4 (2017) "

Very useful for those teaching in Food Chemistry courses and, as H. Blumental says, also for chefs and anyone interested in foods.--R. Zamora "Grasas y Aceites Vol 68, No 4 (2017) "

From the Inside Flap

First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance.

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 around the world

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:

"... filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it."

The Chemical Educator, 1997

"The author is adept at describing recent developments in the broad context of food chemistry and human nutrition. ...this book is highly recommended for anyone who wants an accessible, attractively priced introduction to this important subject."

Chemistry in Australia, 2009

"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. It is easy to be hooked by it. It would serve as a useful reference source for A-Level students."

School Science Review, 2010

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Chy. Ibekwe
5.0 out of 5 stars Food Chemistry textbook.
Reviewed in the United Kingdom on 23 July 2020
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A Chemist
5.0 out of 5 stars An Excellent Book
Reviewed in the United Kingdom on 8 December 2018
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Kindle Customer
5.0 out of 5 stars Love it.
Reviewed in the United Kingdom on 30 November 2017
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Sara Galli
5.0 out of 5 stars Awesome book!
Reviewed in Canada on 25 October 2019
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Alejandro
5.0 out of 5 stars Excellent
Reviewed in the United States on 22 April 2019
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