Description
Book SynopsisWiley''s landmark food chemistry textbook that provides an all-in-one reference book, revised and updated
The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food's structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance.
The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties.The second edition extends and supplements the current knowledge and presentsnew facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the
Table of Contents
Preface vii
Chapter 1 Introduction 1
Chapter 2 Amino Acids, Peptides, And Proteins 3
Chapter 3 Fats, Oils, and Other Lipids 91
Chapter 4 Saccharides 215
Chapter 5 Vitamins 369
Chapter 6 Mineral Elements 439
Chapter 7 Water 499
Chapter 8 Flavour-Active Compounds 537
Chapter 9 Pigments and Other Colourants 711
Chapter 10 Natural Antinutritional, Toxic, And Other Bioactive Compounds 819
Chapter 11 Food Additives 937
Chapter 12 Food Contaminants 989
Bibliography 1103
Index 1159
