Food : the chemistry of its components - Coultate, T. P., (Tom P.) (Cambridge, UK : Royal Society of Chemistry, 2016)
Introduction -- Sugars -- Polysaccharides -- Lipids -- Proteins -- Colours -- Flavours -- Vitamins -- Preservatives -- Undesirables -- Minerals -- Enzymes -- Water -- Appendix I. Nutritional requirements and dietary sources -- Appendix II. Food additive regulations.
Previous edition: 2009.
Includes bibliographical references and index.
Keywords: Food; Chemical Phenomena; Food analysis; Food additives -- analysis; Food Additives -- chemistry; Nutritional Physiological Phenomena