MARC details
| 000 -LEADER |
|---|
| fixed length control field |
08779cam a22004937i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CUTN |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251013113031.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
240118s2024 enka b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781839168147 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1839168145 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9781837670376 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9781837670369 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| Cancelled/invalid ISBN |
9781839168147 |
| 041 ## - LANGUAGE CODE |
|---|
| Language |
English |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
lccopycat |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664 |
| Edition number |
23 |
| Item number |
COU |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Coultate, T. P. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Food : |
| Remainder of title |
the chemistry of its components / |
| Statement of responsibility, etc |
by T.P. Coultate ; [foreword by Richard Pagni]. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Seventh edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc |
Royal Society of Chemistry, |
| Date of publication, distribution, etc |
Copyright© 2024. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 479 pages ; |
| Dimensions |
25 x 19 cm |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Previous edition 2016. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Title |
Cover<br/>Half Title<br/>Title<br/>Copyright<br/>Dedication<br/>Foreword to the Seventh Edition<br/>Preface to the Seventh Edition<br/>Acknowledgements<br/>Contents<br/>1 Introduction<br/>Further Reading<br/>2 Sugars<br/>2.1 Monosaccharides<br/>2.2 Oligosaccharides<br/>2.3 Sugars as Solids<br/>2.4 Sugars in Solution<br/>2.5 Decomposition<br/>2.6 The Maillard Reaction<br/>2.7 Special Topics<br/>2.7.1 Reducing Group Reactions<br/>2.7.2 Cane Sugar, Beet Sugar and Tequila<br/>2.7.3 Acrylamide<br/>2.7.4 Human Milk Oligosaccharides<br/>2.7.5 D-Allulose<br/>Further Reading<br/>3 Polysaccharides<br/>3.1 Starch<br/>3.2 Pectins<br/>3.3 Seaweed Polysaccharides<br/>3.4 Cellulose, Hemicelluloses and Fibre<br/>3.5 Gums<br/>3.6 Special Topics<br/>3.6.1 Chemically Modified Starches<br/>3.6.2 Syrups from Starch<br/>3.6.3 Glycaemic Index<br/>3.6.4 Further Details of Pectin Structure<br/>Further Reading<br/>4 Lipids<br/>4.1 Fatty Acids: Structure and Distribution<br/>4.1.1 Conjugated Linoleic Acids<br/>4.2 Fatty Acids and Health<br/>4.3 Reactions of Unsaturated Fatty Acids<br/>4.3.1 Hydrogenation, Margarine and trans Fatty Acids<br/>4.3.2 Rancidity<br/>4.3.3 Antioxidants<br/>4.4 Triglycerides<br/>4.4.1 Melting and Crystallisation<br/>4.4.2 Cocoa Butter and Chocolate<br/>4.4.3 Fractionation<br/>4.4.4 Interesterification<br/>4.5 Polar Lipids<br/>4.5.1 Emulsifying Agents<br/>4.5.2 Milk Fat, Cream and Butter<br/>4.5.3 Synthetic Emulsifiers<br/>4.5.4 Phytosteroids<br/>4.6 Special Topics<br/>4.6.1 Hydrogenation in Detail<br/>4.6.2 Singlet and Triplet Oxygen<br/>4.6.3 Triglyceride Crystals<br/>Further Reading<br/>5 Proteins<br/>5.1 Amino Acids<br/>5.2 Protein Structure<br/>5.3 Indispensable Amino Acids and Protein Quality<br/>5.4 Analysis<br/>5.5 Food Protein Systems<br/>5.5.1 Milk<br/>5.5.2 Cheese<br/>5.5.3 Eggs<br/>5.5.4 Meat<br/>5.5.5 Bread<br/>5.6 Special Topics<br/>5.6.1 Myoglobin and Free Radicals<br/>5.6.2 Wheat Genes and Chromosomes<br/>5.6.3 Further Details of Gluten Proteins<br/>5.6.4 Alternative Proteins for Human Food<br/>Further Reading<br/>6 Colours<br/>6.1 Chlorophylls<br/>6.2 Carotenoids<br/>6.3 Anthocyanins<br/>6.4 Betalaines<br/>6.5 Melanins<br/>6.5.1 Tea<br/>6.5.2 Squid Ink<br/>6.6 Other Natural Food Colourants<br/>6.6.1 Turmeric<br/>6.6.2 Cochineal<br/>6.6.3 Safflower<br/>6.6.4 Sandalwood<br/>6.6.5 Malt Extract and Caramel<br/>6.7 Synthetic or Artificial Food Colourants<br/>6.8 Inorganic Food Colourants<br/>6.9 Restrictions on the Use of Colours in Foodstuffs<br/>6.10 Molecular Basis of Colour<br/>6.11 Special Topics<br/>6.11.1 Flavonoids, Tannins and Health<br/>6.11.2 Measurement of Colour<br/>6.11.3 Colours from Microorganisms<br/>Further Reading<br/>7 Flavours<br/>7.1 Taste<br/>7.1.1 Sweetness<br/>7.1.2 Bitterness<br/>7.1.3 Saltiness<br/>7.1.4 Sourness<br/>7.1.5 Astringency<br/>7.1.6 Pungency<br/>7.1.7 Meatiness<br/>7.2 Odour<br/>7.2.1 Meat<br/>7.2.2 Fruit<br/>7.2.3 Vegetables<br/>7.2.4 Herbs and Spices<br/>7.2.5 Synthetic Flavourings<br/>7.3 Special Topics<br/>7.3.1 Taste Receptors and Cells<br/>7.3.2 Off-flavours in Meat<br/>7.3.3 Taints<br/>Further Reading<br/>8 Vitamins<br/>8.1 Thiamin (Vitamin B1, Aneurine)<br/>8.2 Riboflavin (Vitamin B2)<br/>8.3 Vitamin B6 (Pyridoxine)<br/>8.4 Niacin (Nicotinic Acid, Nicotinamide, Vitamin B3)<br/>8.5 Cobalamin (Cyanocobalamin, Vitamin B12)<br/>8.6 Folic Acid (Folacin, Vitamin B9)<br/>8.7 Biotin (Vitamin B7) and Pantothenic Acid (Vitamin B5)<br/>8.8 Ascorbic Acid (Vitamin C)<br/>8.9 Retinol (Vitamin A)<br/>8.10 Cholecalciferol (Vitamin D, Calciferol)<br/>8.11 Vitamin E (α-Tocopherol)<br/>8.12 Vitamin K (Phylloquinone, Menaquinones)<br/>8.13 Special Topics<br/>8.13.1 Details of the Coenzyme Functions of Thiamin and Pyridoxine<br/>8.13.2 Further Details of the Role of Ascorbic Acid<br/>8.13.3 Non-Vitamins<br/>Further Reading<br/>9 Preservatives<br/>9.1 Sodium Chloride<br/>9.2 Nitrites<br/>9.3 Smoke<br/>9.4 Sulfur Dioxide<br/>9.5 Benzoates<br/>9.6 Other Organic Acids<br/>9.7 Nisin and Natamycin<br/>9.8 Irradiation<br/>Further Reading<br/>10 Undesirables<br/>10.1 Endogenous Toxins in Foods of Plant Origin<br/>10.2 Endogenous Toxins in Foods of Animal Origin<br/>10.3 Mycotoxins<br/>10.4 Bacterial Toxins<br/>10.5 Allergens<br/>10.6 Toxic Agricultural Residues<br/>10.7 Toxic Metal Residues<br/>10.7.1 Lead<br/>10.7.2 Mercury<br/>10.7.3 Arsenic<br/>10.7.4 Cadmium<br/>10.7.5 Tin and Aluminium<br/>10.8 Toxins Generated During Heat Treatment of Food<br/>10.9 Packaging Residues<br/>10.10 Environmental Pollutants<br/>10.11 Special Topics<br/>10.11.1 Favism<br/>References<br/>Further Reading<br/>11 Minerals<br/>11.1 Major Minerals<br/>11.1.1 Sodium<br/>11.1.2 Potassium<br/>11.1.3 Magnesium<br/>11.1.4 Calcium<br/>11.1.5 Phosphorus<br/>11.2 Trace Minerals<br/>11.2.1 Iron<br/>11.2.2 Copper<br/>11.2.3 Zinc<br/>11.2.4 Selenium<br/>11.2.5 Iodine<br/>11.3 Other Trace Minerals<br/>Further Reading<br/>12 Enzymes<br/>12.1 General Principles<br/>12.1.1 Enzyme Active Sites<br/>12.1.2 Enzyme Specificity and Classification<br/>12.1.3 Effects of pH and Temperature<br/>12.1.4 Inhibition<br/>12.2 Natural Enzyme Activity in Food Materials<br/>12.2.1 Plant Enzymes<br/>12.2.2 Animal Enzymes<br/>12.3 Food Processing Applications of Isolated Enzymes<br/>12.3.1 Enzyme Production<br/>12.3.2 Enzyme Applications in Food Manufacture<br/>12.4 Food Analysis<br/>12.5 Regulation and Legislation<br/>Further Reading<br/>13 Water<br/>13.1 Water Structure<br/>13.2 Interactions of Water With Food Components<br/>13.3 Interactions of Water With Food Materials<br/>13.4 Water-binding<br/>13.5 Water Determination<br/>Further Reading<br/>Appendix I<br/>Appendix II<br/>Subject Index<br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Food<br/>The Chemistry of its Components<br/>Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food’s nutritional value. The book features a ‘Special Topics’ section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours. 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: “A superb book to have by your side when you read your daily newspaper.” New Scientist. “… filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it.” The Chemical Educator. “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.” School Science Review. “Especially noteworthy are the author’s simple observations on foods that are familiar to us all …” Comprehensive Reviews in Food Science and Safety. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Aliments |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Pagni, Richard, |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
General Books |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Fuller form of name |
(Tom P.), |
| Relator term |
author. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Composition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Analysis. |
| 650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Analyse. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Analysis |
| Source of heading or term |
fast |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| General subdivision |
Composition |
| Source of heading or term |
fast |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Relator term |
writer of foreword,. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Royal Society of Chemistry (Great Britain) |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Display text |
ebook version : |
| International Standard Book Number |
9781837670376 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
|---|
| a |
7 |
| b |
cbc |
| c |
copycat |
| d |
2 |
| e |
ncip |
| f |
20 |
| g |
y-gencatlg |
