Food Chemistry

The third edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. Food Chemistry now comprises more than 620 tables and 472 figures, including the structural formulae of nearly 1,100 food components. This well-known and internationally-used advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information, and the comprehensive subject index supply advanced students deep insights into food chemistry and technology, also making it also a valuable on the job reference. "Few books on food chemistry treat the subject as exhaustively... researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

0 Water.- 1 Amino Acids, Peptides, Proteins.- 2 Enzymes.- 3 Lipids.- 4 Carbohydrates.- 5 Aroma Substances.- 6 Vitamins.- 7 Minerals.- 8 Food Additives.- 9 Food Contamination.- 10 Milk and Dairy Products.- 11 Eggs.- 12 Meat.- 13 Fish, Whales, Crustaceans, Mollusks.- 14 Edible Fats and Oils.- 15 Cereals and Cereal Products.- 16 Legumes.- 17 Vegetables and Vegetable Products.- 18 Fruits and Fruit Products.- 19 Sugars, Sugar Alcohols, Honey.- 20 Alcoholic Beverages.- 21 Coffee, Tea, Cocoa.- 22 Spices, Salt and Vinegar.- 23 Drinking Water, Mineral and Table Water.