食品：其成分的化学，第7版

English | 2024 | ISBN: 1839168145 | 499 pages | True PDF EPUB | 38.45 MB

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.

中文| 2024 | ISBN:1839168145 | 499页| True PDF EPUB | 38.45 MB自1984年以来，这本书现已出版第7版并进行了全面更新，介绍了我们的饮食与我们饮食的基本化学性质之间的关键接口。考虑了各类天然食品成分以及添加剂和污染物对食品营养价值的贡献。这些营养素包括碳水化合物、蛋白质、脂肪、矿物质和水等大量必需的营养素，以及维生素、香料、色素和防腐剂等体积较小的营养素。不良食物成分，包括过敏原、农药残留和毒素，也得到了处理。不仅描述了食物成分的性质，还描述了它们在储存、加工和烹饪过程中的行为，以及随之而来的食物营养价值的变化。 这本书在每章末尾都为专业读者和高级学生提供了一个“专题”部分，全面列出了最新的评论文章和推荐书籍以供进一步阅读，详尽的索引和500多种食物成分的结构公式。还经常提到更广泛的食品和健康问题，例如乳糖不耐症、多不饱和脂肪酸、小麦和面筋的进化、盐和高血压、茶和水果中的黄酮类化合物，以及越来越多地用天然食用色素替代人工色素。 食品：大学、学院和学校的食品科学、营养学和应用化学专业的学生和教师将对其成分的化学特别感兴趣。其通俗易懂的风格确保了它对任何对食品问题感兴趣的人来说都是无价的。 《新科学家》杂志前几期评论摘录：“当你阅读日报时，这是一本很棒的书。”。“…让我充满了喜悦、好奇和惊奇。所有的化学都很清楚，我强烈推荐它。”化学教育家。“这是对这一主题的生动而彻底的论述。我可以向任何对食物感兴趣的人推荐它，作为一个很好的参考，或者只是为了挑选和浏览。”《学校科学评论》。“特别值得注意的是作者对我们都熟悉的食物的简单观察……”《食品科学与安全综合评论》。

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