Food Chemistry 3rd edition

Abstract

Food Chemistry (Third Edition), edited by Owen R. Fennema, is a comprehensive and foundational textbook on the chemical composition, structure, and reactions of food components, offering detailed coverage of both major and minor constituents of foods. This edition expands on fundamental topics by presenting up-to-date chapters on water and ice, dispersed systems, carbohydrates, lipids, amino acids, proteins, enzymes, vitamins, minerals, colorants, flavors, food additives, and toxic substances. It also examines the chemical and physical properties of food tissues of both plant and animal origin, and how molecular and chemical interactions contribute to food quality, stability, safety, and nutritive value. The text integrates basic scientific principles with applied examples, making it essential for students and professionals in food science, nutrition, chemistry, and related fields