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Food chemistry

by David E. Newton | 15 October 2007
Hardback
Synopsis
Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. ""Food Chemistry"" offers a wealth of information on the field of altering foods for human consumption. After an introduction outlining methods of food preservation and enhancement throughout the years (improved taste, odor, color, and nutritional content), this volume describes the differences between synthetic, engineered, irradiated, and organic foods.New foods created synthetically, such as sugar and fat substitutes, as well as genetically engineered foods and irradiated foods, have scientific and social issues attached to their development, drawing much controversy from the public. On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. This illustrated volume explores the values and harms of consuming these different types of foods, and also outlines the questions surrounding organic versus non-organic foods, including the replacement of natural vitamins and minerals with synthetically produced substitutes. Biographical information on the people involved in this field of chemistry is also included. This is an informative reference for students who want to learn more about the types of food they consume, how they are produced, and how they affect the human body.
€46.90
140 Reward Points
Currently out of stock
Delivery in 5-7 Days
Eligible for free delivery

Any purchases for more than €10 are eligible for free delivery anywhere in the UK or Ireland!

Synopsis
Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. ""Food Chemistry"" offers a wealth of information on the field of altering foods for human consumption. After an introduction outlining methods of food preservation and enhancement throughout the years (improved taste, odor, color, and nutritional content), this volume describes the differences between synthetic, engineered, irradiated, and organic foods.New foods created synthetically, such as sugar and fat substitutes, as well as genetically engineered foods and irradiated foods, have scientific and social issues attached to their development, drawing much controversy from the public. On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. This illustrated volume explores the values and harms of consuming these different types of foods, and also outlines the questions surrounding organic versus non-organic foods, including the replacement of natural vitamins and minerals with synthetically produced substitutes. Biographical information on the people involved in this field of chemistry is also included. This is an informative reference for students who want to learn more about the types of food they consume, how they are produced, and how they affect the human body.
€46.90
140 Reward Points
Currently out of stock
Delivery in 5-7 Days
Eligible for free delivery

Any purchases for more than €10 are eligible for free delivery anywhere in the UK or Ireland!


Product Details

ISBN - 9780816052776
Format - Hardback
Publisher -
Published - 15/10/2007
Categories - All, Books, Education, Engineering And Construction Academic
No. of Pages - 224
Weight - 462
Edition -
Series - - Not Available
Page Size - 24
Language - en-US
Readership Age - Not Available
Table of Contents - Not Available

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