|
Food: The Chemistry of Its
Components, 3rd edition, by T. P. Coultate, is an excellent textbook in food chemistry
for undergraduates. It is a concise version of the very
detailed Food Chemistry by Fennema and similar to, but with
advantages over, Mechanism and Theory in Food
Chemistry by Wong and Principles of Food
Chemistry by Deman. The book assumes knowledge of biochemistry and basic
principles in organic chemistry, but presents very practical examples that allow
the student to see the obvious link between theory and
practice. The examples are described almost as if the author is
performing a demonstration in a classvery vivid to the
imagination. This is important because students are expected
in the future to perform and put into practice their
knowledge of food chemistry.
The book is well organized. Subjects must have
been carefully selected, and there is a tendency to focus on
issues that pertain to more current applications. However, the
order of chapters could be more logical. After the macromolecules,
water can follow and then the additives, colorants, etc.
The proteins could be better discussed in terms of aspects such
as structure and function. For example, primary, secondary,
tertiary, and quaternary proteins can be discussed including
the bonds that fall under each category. By doing it this way,
students are able to build upon the fundamentals.
Structures were presented well. The manner of
presentation is commendable; it is so easy to picture the
structures in the mind if seen drawn this way. We have found it
quite disturbing to see chemists who draw structures without
showing the bond lines! However, Haworth structures for
hexoses such as those on page 11 can be written in a
conventional and easy-to-remember way - for example, having the
alpha-anomer with the OH (C-1) across from the
CH2OH (on C-5) which is most often shown sticking up, and the beta
form having these substituents on C-1 and C-5 on the same
side pointing up.
In summary, the book gives a complete and
easy-to-grasp presentation of food chemistry, without losing the
essence of the pure chemistry theories.
|
Citation
