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

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry book

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food pro

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins st