Food: The Chemistry of Its Components, 4th Edition (Coultrate, T. P.)

Richard Pagni
Department of Chemistry, University of Tennessee, Knoxville, TN 37996
J. Chem. Educ., 2004, 81 (1), p 39
DOI: 10.1021/ed081p39
Publication Date (Web): January 1, 2004

Abstract

The book begins with an extensive discussion of the major constituents of food: sugars and their polymers, lipids, and amino acids and their polymers. This is followed by fascinating chapters on colors and flavors, the “ingredients” that do so much to make food enjoyable.

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  • Received: August 03, 2009

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