Food Chemistry. Third Edition

Abstract

Food Chemistry, 3rd Edition, edited by Owen R. Fennema, presents a comprehensive examination of the chemical composition, properties, and reactions of food constituents and their effects on food quality, nutritional value, safety, and stability. The book explores the fundamental chemistry of major food components, including water, carbohydrates, lipids, proteins, enzymes, vitamins, minerals, pigments, and flavor compounds, highlighting their structures, functional properties, and interactions within complex food systems.

It examines the chemical and biochemical changes that occur during food processing, preparation, and storage, including oxidation, enzymatic activity, browning reactions, protein denaturation, and nutrient degradation. By explaining the relationships between food composition, processing conditions, sensory characteristics, and nutritional quality, the text establishes a scientific foundation for understanding the behavior of foods under different conditions.

The book serves as a valuable academic resource for students, researchers, educators, and professionals in food science, food technology, nutrition, and related disciplines. Its systematic treatment of food constituents and their chemical behavior supports the application of scientific principles to food preservation, quality assessment, product development, and the advancement of food science research.