{"title":"Tom Coultate","description":null,"products":[{"product_id":"food-book-tom-coultate-9780854041114","title":"Food","description":"A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49535773212945,"sku":"GOR004003308","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49747458097425,"sku":"GOR008281747","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50037326381329,"sku":"CIN0854041117VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50165702131985,"sku":"CIN0854041117G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":50526242078993,"sku":"GOR007034270","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0854041117.jpg?v=1751432597"},{"product_id":"food-book-tom-coultate-9780854046157","title":"Food","description":"A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49542297354513,"sku":"GOR002036373","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49572624138513,"sku":"GOR010576824","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0854046151.jpg?v=1751170839"},{"product_id":"food-the-chemistry-of-its-components-book-tom-coultate-9780851864839","title":"Food The Chemistry Of Its Components","description":"\u003cp\u003eAs a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced.\u003c\/p\u003e \u003cp\u003eFeatures include: \u003c\/p\u003e \u003cp\u003eSpecial Topics section at the end of each chapter for specialist readers and advanced students\u003c\/p\u003e \u003cp\u003eAn exhaustive index and the structural formulae of over 500 food components\u003c\/p\u003e \u003cp\u003eComprehensive listings of recent, relevant review articles and recommended books for further reading\u003c\/p\u003e \u003cp\u003eFrequent 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.\u003c\/p\u003e \u003cp\u003eFood: 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 that anyone with an interest in food issues will find it invaluable.\u003c\/p\u003e \u003cp\u003eExtracts from reviews of previous editions: \u003c\/p\u003e \u003cp\u003every detailed and readable ... the author is to be congratulated The British Nutrition Foundation, 1985\u003c\/p\u003e \u003cp\u003ea superb book to have by your side when you read your daily newspaper New Scientist, 1989\u003c\/p\u003e \u003cp\u003emandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat The Analyst, 1990\u003c\/p\u003e \u003cp\u003e...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it. The Chemical Educator, 1997\u003c\/p\u003e \u003cp\u003e...an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it. Chemistry and Industry, 2004\u003c\/p\u003e \u003cp\u003eNew, greatly enlarged or totally revised topics include: \u003c\/p\u003e \u003cp\u003eAcrylamide\u003c\/p\u003e \u003cp\u003eResistant starch\u003c\/p\u003e \u003cp\u003ePectins\u003c\/p\u003e \u003cp\u003eGellan gum\u003c\/p\u003e \u003cp\u003eGlycaemic Index (GI)\u003c\/p\u003e \u003cp\u003eThe elimination of trans fatty acids\u003c\/p\u003e \u003cp\u003eFractionation of fats and oils\u003c\/p\u003e \u003cp\u003eCocoa butter and chocolate\u003c\/p\u003e \u003cp\u003eThe casein micelle\u003c\/p\u003e \u003cp\u003eTea, flavonoids and health\u003c\/p\u003e \u003cp\u003eAntioxidant vitamins\u003c\/p\u003e \u003cp\u003eSoya phytoestrogens\u003c\/p\u003e \u003cp\u003eLegume toxins\u003c\/p\u003e \u003cp\u003ePesticide residues\u003c\/p\u003e \u003cp\u003eCow's milk and peanut allergies\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49612048761105,"sku":"GOR003953235","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49641718055185,"sku":"GOR006150121","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/085186483X.jpg?v=1750914808"},{"product_id":"food-book-tom-coultate-9780854045136","title":"Food","description":"A fully revised and updated edition of the classic book on the chemistry of food - essential for students and teachers of food science and nutrition.","brand":"WoB","offers":[{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49651862110481,"sku":"GOR006478136","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":50614690316561,"sku":"GOR001443433","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":50641838375185,"sku":"GOR001521925","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0854045139.jpg?v=1751430083"},{"product_id":"food-book-tom-coultate-9781839168147","title":"Food","description":"\u003cp\u003eSince 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eFood: 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.\u003c\/p\u003e \u003cp\u003e\u003cbr\u003e Extracts from reviews of previous editions:\u003cbr\u003e \"A superb book to have by your side when you read your daily newspaper.\" New Scientist.\u003cbr\u003e \"... filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it.\" The Chemical Educator.\u003cbr\u003e \"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.\u003cbr\u003e \"Especially noteworthy are the author's simple observations on foods that are familiar to us all ...\" Comprehensive Reviews in Food Science and Safety.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":49746090361105,"sku":"NGR9781839168147","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51055952298257,"sku":"NIN9781839168147","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52584734687505,"sku":"NLS9781839168147","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":53478035816721,"sku":"GOR014940121","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1839168145.jpg?v=1751345598"}],"url":"https:\/\/www.worldofbooks.com\/collections\/author-books-by-tom-coultate.oembed","provider":"World of Books ","version":"1.0","type":"link"}