This book introduces the chemistry and properties of six essential nutrients contained in foods, including water, carbohydrates, lipids, proteins, vitamins, and minerals and special attention is given to their changes undergone during processing and storage and the effects of these changes on the quality of foods. Food additives and toxic substances in foods are also included in this book. Tables and illustrations will be widely employed in the book to offer readers with in-depth insight into food chemistry. These features make the book a valuable tool for food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists for food and agricultural research, food control and other related purposes. The book can also be used as a textbook for university students and teachers for leaning and teaching Food Chemistry.
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