As a surce of detailed information on the chemistry of food, this book is without equal. It investigates componentes which are present in large amounts ans also those that occur in smaller quantities.
The fourth edition has been extensively rewritten to bring ir right uot to date, with many of the figures also having been redrawn. A number of new topics, many of wigh will be of particular interest to nutritionists, have been introduced, including modified starches, naturally, occuring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, ando to the structures formulae of around 600 food components are given.

Azúcares.

Polisacáridos.

Lípidos.

Proteínas.

Pigmentos.

Aroma y sabor.

Vitaminas.

Conservantes.

Toxinas.

Minerales.

Agua.

ITA