Food

The Chemistry of Its Components
Author: Tom P. Coultate
Publisher: Royal Society of Chemistry
ISBN: 9780854046157
Category: Technology & Engineering
Page: 432
View: 2216

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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

Food, the chemistry of its components


Author: Tom P. Coultate
Publisher: N.A
ISBN: N.A
Category: Health & Fitness
Page: 360
View: 4025

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The book provides a detailed account of the chemistry of food substances. Included are the components present in larger amounts (carbohydrates, fats, proteins, minerals and water), and those occurring in smaller quantities (colours, flavours, vitamins, preservatives, trace metals, both synthetic and natural toxins, and additives). The chemical structures of over 350 food substances are included. Throughout, Dr. Coultate examines not just the nature of food components, but also how they behave in storage, processing and cooking and related changes in nutritional value. 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 ensures that anyone with an interest in food issues will find it invaluable.

Food

The Chemistry of its Components
Author: Tom Coultate
Publisher: Royal Society of Chemistry
ISBN: 1782627944
Category: Technology & Engineering
Page: 620
View: 1408

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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 eg 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.

The Chemistry of Fragrances


Author: David Pybus,Charles Sell
Publisher: Royal Society of Chemistry
ISBN: 1847552048
Category: Science
Page: 294
View: 1251

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Modern perfumery is a blend of art, science and technology, with chemistry being the central science involved. The Chemistry of Fragrances aims to educate and entertain, and inform the audience of the very latest chemistry, techniques and tools applied to fragrance creativity. Beginning with the history of perfumes, which goes back over fifty thousand years, the book goes on to discuss the structure of the Perfume Industry today. The focus then turns to an imaginary brief to create a perfume, and the response to it, including that of the chemist and the creative perfumer. Consumer research, toxicological concerns, and the use of the electronic nose are some of the topics discussed on this journey of discovery. Written by respected experts in their fields, this unique book gives an insider view of ""mixing molecules"" from behind the portals of modern-day alchemy. It will be enjoyed by chemists and marketeers at all levels.

J

Roman
Author: Howard Jacobson
Publisher: DVA
ISBN: 3641172195
Category: Fiction
Page: 416
View: 5246

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"Dieser Roman zeigt Howard Jacobson auf dem Höhepunkt seines Schaffens." (The Independent) Die Bewohner Port Reubens leben in scheinbarer Harmonie, sie hören nur noch Schnulzen und lesen kitschige Liebesromane, und nach dem schrecklichen Ereignis, über das nur als »Was geschah, falls es geschah« gesprochen wird, bekamen alle neue Namen. Kevern Cohen misstraut als Einziger dieser »großen Familie« und ihrer freiwilligen Ahnungs- und Meinungslosigkeit. Er ist ein Eigenbrötler, der die Bücher und Jazzplatten seines Vaters aufbewahrt hat und allein in einer Hütte auf den Felsen wohnt. Eines Tages wird ihm Ailinn Solomons vorgestellt, eine schwarzhaarige Schönheit, und die beiden fühlen sich sofort zueinander hingezogen. Doch Keverns Unbehagen wächst: Ist ihre Liebe wirklich nur aus ihren spontanen Gefühlen genährt, oder haben andere Interesse an ihrer Beziehung? Ist er nur paranoid, oder werden sie tatsächlich überwacht und sind Teil eines allumfassenden, perfekt ausgeklügelten Plans? Ein prophetischer Gesellschaftsroman, ein psychologisches Meisterwerk, das uns und dem aktuellen Zeitgeist unerbittlich den Spiegel vorhält.

The Chemistry of Explosives


Author: Jacqueline Akhavan
Publisher: Royal Society of Chemistry
ISBN: 9780854045631
Category: Science
Page: 173
View: 6657

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This concise, easy-to-read book outlines the basic principles needed to understand the chemical mechanisms of explosion. Covering detonation, deflagration, initiation, the latest theories on the production of ""hotspots"", thermochemistry, thermodynamics and kinetics, the text includes detailed formulations and reactions presented with thermochemical calculations to aid understanding. The history, theory and chemical types of explosives are introduced, along with propellants, pyrotechnics and the most up-to-date information on energetic binders for explosive compositions. Covering all aspects of explosive chemistry from history to manufacturing techniques and formulation, The Chemistry of Explosives is a unique text which introduces difficult subjects in a readable manner. Ideal for A-level students and new graduates with no previous knowledge of explosive materials, it will also be useful to anyone needing succinct information on the subject.

Die Ordnung der Dinge

Im Reich der Elemente
Author: Sam Kean
Publisher: Hoffmann und Campe
ISBN: 3455850030
Category: Psychology
Page: 448
View: 6943

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Woraus besteht die Welt, woraus Mikroben, Meere, der Mensch? Kean gelingt etwas Schönes: Man kapiert’s auch ohne dröge Formeln. Das Hauptgebäude der modernen Chemie, das Periodensystem der Elemente, sieht langweilig aus, doch in ihm verbergen sich spannende Geschichten über Alchimisten, Entdecker und Goldgräber, Medizinalräte und Quacksalber, Kriegsstrategen, Spione, Geschäftemacher und Spinner. So macht Naturwissenschaft Spaß! Das periodische System der Elemente ist nicht nur eine große wissenschaftliche Leistung, sondern auch eine Schatzkiste voller skurriler Episoden, die von Leidenschaft, Abenteuern, Betrug und Besessenheit handeln. Während Kean die Grundbausteine des Universums und die Ordnung, die sie schaffen, erklärt, erzählt er zugleich, welche Rolle sie vom Urknall bis heute gespielt haben. Wie etwa Gerhard Domagk das Leben seiner Tochter riskierte, um die ersten Antibiotika zu entwickeln. Wie Portugal sowohl den Nazis als auch den Alliierten zu astronomischen Preisen Wolfram lieferte, weil beide Seiten es dringend für den Krieg brauchten.

The Science of Ice Cream


Author: Chris Clarke
Publisher: Royal Society of Chemistry
ISBN: 9780854046294
Category: Science
Page: 187
View: 3630

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Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream. The first ice cream making machine was invented by Nancy Johnson, of Philadelphia, in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science to A level and provides teachers with ideas for using ice cream to illustrate scientific principles.

Molekularbiologie der Zelle


Author: Bruce Alberts,Alexander Johnson,Julian Lewis,Martin Raff,Keith Roberts,Peter Walter
Publisher: John Wiley & Sons
ISBN: 3527323848
Category: Cells
Page: 1928
View: 8698

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Seit einem Vierteljahrhundert ist 'Molekularbiologie der Zelle' das führende Lehrbuch im Bereich Zellbiologie. Diese erfolgreiche Tradition wird nun mit der fünften Auflage fortgesetzt, die vollständig überarbeitet und aktualisiert wurde. Mit zahlreichen inhaltlichen Neuerungen stellt sie unser aktuelles, sich rasch weiterentwickelndes Wissens zum zentralen Gegenstand der Biologie dar - der Zelle.

Brillante Denker, kühne Pioniere

zehn bahnbrechende Entdeckungen
Author: Philip Ball
Publisher: Wiley-VCH Verlag GmbH
ISBN: 9783527316809
Category: Chemistry
Page: 233
View: 9627

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Zehn Experimente, die die Welt veränderten! Liegt ihre Schönheit in der Klarheit und Einfachkeit ihrer Konzeption? Oder im Entwickeln notwendiger Instrumente? Etwa in den resultierenden Produkten oder gar in der Kühnheit der bahnbrechenden Interpretation der Ergebnisse?