Food: The Chemistry of its Components, 4th Edition [Paperback]

T.P. Coultate (Author)

Book Description

Publication Date: October 8, 2002 | ISBN-10: 0854046151 | ISBN-13: 978-0854046157 | Edition: 4th

As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable. Extracts from reviews of 3rd Edition: "_ filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, October 1997 "Chemistry comes alive when an expert like Tom Coultate links it to food science..." Education in Chemistry, November 1997

Editorial Reviews

Review

Food, Glorious Food

Food: the chemistry of its components, 5^th ed.
Tom Coultate

RSC Publishing, Cambridge, UK, 2009, 500 pp, SB
ISBN 978-0-85404-111-4

Reviewed by Mike Morgan

Food science (a phrase I use in the widest sense possible) has changed enormously in the last 20 years or so since the appearance of the first edition of this well-known textbook. Albeit belatedly, we have come to realise the importance of the relationship between food intake and health; there are even signs that many are discovering the links between agricultural production and the food we eat. We have moved from a narrow definition of food science, synonymous with food chemistry, to one appreciating that food chemists cannot think in isolation - and even need to think about nutrition occasionally. It now seems that everyone is interested in food, and therefore food chemistry. Reflecting this, the cover of the latest edition of Tom Coultate's book is notable for the absence of chemical structures and the striking appearance of a red pepper. Further, there is a foreword from Heston Blumenthal!  

The book is organized in 12 chapters covering the usual suspects with each chapter ending with some 'special topics' (who could ignore 'sugar cane, sugar beet and tequila'?), further reading, and recent reviews. The style is even and eminently readable with sensible use of units and informative figures. The book makes an admirable attempt to summarize the latest research, something really difficult to do under any circumstances, but particularly so in fast-moving areas. I am not sure, for example, that it was wise to ascribe the rise of peanut allergy to the introduction of peanut-containing items to diets from an early age when the opposite might be the case!  

In the age of the internet there may be some (including some of the target audience) who wonder about the need for textbooks. They are wrong; I shall certainly be recommending it to my students and reading it will be enormously beneficial. 

Chemistry World, 2009, 6(10), p. 64

--This text refers to an alternate Paperback edition.

Book Description

As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fifth edition has been extensively rewritten to bring it right up to date. A number of new topics have been introduced and this book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable!

--This text refers to an alternate Paperback edition.

See all Editorial Reviews

Product Details

• Paperback: 512 pages
• Publisher: Royal Society of Chemistry; 4th edition (October 8, 2002)
• Language: English
• ISBN-10: 0854046151
• ISBN-13: 978-0854046157
• Product Dimensions: 9.5 x 6.8 x 1 inches
• Shipping Weight: 1.8 pounds
• Amazon Best Sellers Rank: #2,876,291 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.