Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening.
The present book provides a complete understanding of the science of food, especially a thorough analysis of food chemistry. It is easy to use, meticulously organised and written from a truly international perspective in a succinct and straightforward style. It will be an indispensable resource for food scientists and anyone involved in the study and research of food science and technology.
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