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Introduction; Sugars; Polysaccharides; Lipids; Proteins; Colours; Flavours; Vitamins; Preservatives; Undesirables; Minerals; Enzymes; Water; Appendix I and II; Subject Index
Dr Tom Coultate was Principal Lecturer in Food Biochemistry at the School of Applied Science at South Bank University, London, until his retirement in 2000. He first joined the School of Applied Science at South Bank University in 1972, after obtaining his PhD for studies on the biochemistry and physiology of a thermophilic bacterium from Leicester University. Since leaving school he had been first a lab. technician and then research assistant at Unilever's research laboratories in Bedfordshire (Colworth House) at the same time studying part-time to acquire an ONC, HNC and MIBiol. Having obtained his PhD, Tom embarked on a long and successful professional career fuelled by his fascination for food and the satisfactions of teaching! His particular interest was, and still is, the relationship between the essentially chemical nature of all foods and their distinctive, unique journey from field to plate and beyond. Tom is frequently invited to address local audiences and branch meetings of learned societies such as the RSC and SCI on food topics, and been an occasional television and radio interviewee. Previous editions of this book have been translated into Chinese, Italian, Portuguese and Spanish have been used by universities, food scientists and chemists worldwide. Although Tom retired from full-time teaching in 2000 he still maintains his links with professional colleagues including new friends at the nearby Open University campus at Milton Keynes. He continues to contribute articles for technical and trade magazines on food topics.
Very useful for those teaching in Food Chemistry courses and, as H. Blumental says, also for chefs and anyone interested in foods. -- R. Zamora * Grasas y Aceites Vol 68, No 4 (2017) * The Royal Society of Chemistry publishes a new edition of this book, which has become a classic book on Food Chemistry courses since its appearance in 1984. The book maintains the original structure and has the coherence of the texts written by only one author. Prof. Coultate shows once else his accumulated experience in teaching Food Chemistry. This new edition includes a new chapter dedicated to enzymes as well as the updating of all chapters. In general, all chapters contain new information that is mostly related to novel aspects of the subject, such as health effects that are nowadays the objective of numerous investigations. Each chapter contains numerous figures and schemes to facilitate the reading. In addition, they conclude with a section entitled "Special topics" where some topics related to the subject of the chapter are discussed in-depth. Furthermore, the final section of each chapter, entitled "Further Reading" (FR), includes a list of books or reviews of recommended reading for those wanting to know more about the discussed subject. The famous chef Heston Blumenthal has written the book foreword. He points out the importance of the Chemistry in the present cuisine, in which many new recipes are created based on the properties of some food components. The book includes the following chapters: "Introduction" (6 pages, 3 FR); "Sugars" (48 pages, 14 FR); "Polysaccharides" (52 pages, 25 FR); "Lipids" (65 pages, 22 FR); "Proteins" (59 pages, 21 FR); "Colours" (69 pages, 28 FR); "Flavors" (56 pages, 23 FR); "Vitamins" (52 pages, 116 FR); "Preservatives" (26 pages, 10 FR); "Undesirables" (62 pages, 26 FR); "Minerals" (21 pages, 11 FR); "Enzymes" (26 pages, 7 FR); and "Water" (22 pages, 10 FR). The book also includes two appendices: "Nutritional requirements and dietary sources" (5 pages, 9 FR) and "Food additive regulations" (2 pages). This last appendix collects web pages addresses of different agencies related to food safety regulations, including agencies in EU, USA, Canada, Australia and New Zealand, Japan, Asia, South America, and Republic of South Africa. In summary, an updated version of this popular textbook. It will be very useful for those teaching in Food Chemistry courses and, as H. Blumental says, also for chefs and anyone interested in foods. -- R. Zamora * Grasas y Aceites Vol 68, No 4 (2017) *