The Chemistry Of Food And Nutrition - Duncan, A. W.
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A.W. Duncan's book "The Chemistry of Food and Nutrition" gives a thorough overview of the function of chemistry in the study of food and nutrition. The chemistry of macronutrients, vitamins, and minerals as well as the chemistry of food additives and contaminants are among the many subjects covered in the book. The function of vitamins and minerals in the diet and how they affect general health and wellbeing are also discussed in the book. The author also offers a thorough examination of food additives and pollutants, going into their chemical compositions, characteristics, and probable health…mehr

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Produktbeschreibung
A.W. Duncan's book "The Chemistry of Food and Nutrition" gives a thorough overview of the function of chemistry in the study of food and nutrition. The chemistry of macronutrients, vitamins, and minerals as well as the chemistry of food additives and contaminants are among the many subjects covered in the book. The function of vitamins and minerals in the diet and how they affect general health and wellbeing are also discussed in the book. The author also offers a thorough examination of food additives and pollutants, going into their chemical compositions, characteristics, and probable health impacts. The book also discusses the chemistry of taste and cooking, as well as methods for preparing and preserving food. "The Chemistry of Food and Nutrition" offers a thorough and understandable review of the function of chemistry in comprehending the science of food and nutrition, making it an invaluable resource for students and professionals in the disciplines of food science, nutrition, and chemistry.
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Autorenporträt
A.W. Duncan is a well-known author and scientist who focuses on nutrition and food science. He is an internationally recognized expert on the chemistry of food and nutrition thanks to his many years of study and teaching expertise. Duncan has devoted most of his career to studying the chemistry of food, including the molecular composition and functions of macronutrients, the importance of vitamins and minerals in the diet, and the chemical characteristics of food additives and pollutants. Moreover, Duncan is renowned for his ability in making complicated scientific concepts understandable to a broad audience of readers. His work is beneficial not just to academics and scientists but to anyone interested in learning the science behind what we eat because of his straightforward and succinct writing style. A.W. Duncan is a well-known and prominent author in the fields of food science and nutrition, and his work has advanced our knowledge of the chemistry of food and its effects on human health.