Food chemistry plays a vital role in food industry because it helps Food Technologists to understand the components and behavior of food and nutritionists to de

The 3rd 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 introd

Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin

Abstract: A textbook for students of food science and nutrition and a comprehensive reference volume for professional food scientists, practicing dietitians, an