Essentials of Food Chemistry

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes and each chapter features teaching activities such as questions and answers and discussions. Further it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components including water proteins carbohydrates lipids vitamins minerals enzymes pigments flavoring substances additives and harmful constituents it addresses their food chemistry as well as their transformations during manufacturing processes and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components to discover and implement the practical industrial guidelinesand also to learn the latest developments in food chemistry.