Food Chemistry covers in detail different chemical reactions occurring in foods. The book discusses the fundamental reactions and compares the basic organic functional group transformations with biosynthetic reactions in foods followed by a chapter on water covering its role in various food processes methodologies and also chapters on basic biochemical compounds like lipids, carbohydrates, proteins and enzymes explaining the chemistry of these compounds in simple and logical manner. While the chapter on food additives explains the structure and chemistry of important chemical compounds acting as additives in food chemistry, the subsequent chapter focus on pigments, flavors, sweeteners and vitamins explaining their chemistry and importance in food science and technology.

Key feature:
* Tables (105) and figures (579) explaining the mechanisms of various reactions in foods.

Preface.
1. Basic concepts (fundamental chemical reactions).
2. Water.
3. Lipids and fat replacers.
4. Carbohydrates.
5. Proteins.
6. Enzymes.
7. Food additives.
8. Food pigments.
9. Flavours.
10. Sweeteners.
11. Vitamins.
Subject index.