Royal Society of Chemistry

This book provides an up-to-date and comprehensive account of aromatic chemistry. A series of chapters describes the synthesis and reactions of the major functional derivatives of benzene and the more common polycyclic systems. The concept of aromaticity and the mechanism of aromatic substitution are discussed, as is the use of metals in the synthesis of aromatic compounds. Throughout, emphasis is placed on mechanisms. Worked problems and questions are provided to aid understanding. In addition to providing material required by an undergraduate studying chemistry, Aromatic Chemistry is also ideal for industrial chemists seeking to update their knowledge of this important aspect of chemistry. Ideal for the needs of undergraduate chemistry students, Tutorial Chemistry Texts is a major new series consisting of short, single topic or modular texts concentrating on the fundamental areas of chemistry taught in undergraduate science courses. Each book provides a concise account of the basic principles underlying a given subject, embodying an independent-learning philosophy and including worked examples.

McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK. Foods that are less commonly consumed but are important in the diets of sub-groups of the population are also included. This Seventh Summary Edition contains data which has been reviewed and updated since the last edition was published in 2002 and incorporates data from previously published supplements plus new analytical data and additional data from manufacturers. New data includes updates on key foods in the UK diet including flours and grains, bread, pasta, breakfast cereals, biscuits, cakes, eggs, fat spreads, fruits, vegetables, fish and fish products. Values for a wide range of nutrients (e.g. proximates, inorganics, vitamins, fibre and fatty acids) are provided and additional tables provide data for carotenoid fractions, vitamin E fractions and vitamin K for selected foods. Values for specific nutrients, including sodium, sugars, saturated and trans fatty acids in processed foods have been updated to reflect changes resulting from health policy and recent industry initiatives on reformulations. AOAC fibre values have been included for a wide range of foods to enable energy calculations, including fibre for food labelling purposes. Aimed at students and professionals in all food and health disciplines, this essential handbook should be on the bookshelf of everyone who needs to know the nutritional value of foods consumed in the UK.