Acrylamide; Pectinsl Gellan guml Glycaemic Index (GI); The elimination of trans fatty acids; Fractionation of fats and oils; Cocoa butter and chocolat; The casein micelle Tea, flavonoids and health; Antioxidant vitamins; Soya phytoestrogens; Legume toxins; Pesticide residue; Cow's milk and peanut allergies; Resistant starch;
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.
"This is a fascinating book" "It takes every aspect of food, whether nutrient, colouring, flavouring or preservative, and discusses its chemistry exhaustively." "I can recommend it to anyone interested in food (aren't we all), as an excellent reference, or just to pick up and browse. It is easy to be hooked by it. It would serve as a useful reference source for A-level students." -- Judy Griffiths School Science Review, September 2009, Volume 91 number 334 page 132 "Overall this is an extremely detailed and informative book that is extremely accessible. It will appeal to any non-specialist with a keen interest in the food that they eat."
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