Completely revised this new edition updates the chemical and physical properties of major food
components including water carbohydrates proteins lipids minerals vitamins and enzymes.
Chapters on color flavor and texture help the student understand key factors in the visual and
organoleptic aspects of food. The chapter on contaminants and additives provides an updated
view of their importance in food safety. Revised chapters on beer and wine production and
herbs and spices provide the student with an understanding of the chemistry associated with
these two areas which are growing rapidly in consumer interest. New to this edition is a
chapter on the basics of GMOs. Each chapter contains new tables and illustrations and an
extensive bibliography providing readers with ready access to relevant literature and links to
the internet where appropriate. Just like its widely used predecessors this new edition is
valuable as a textbook and reference.
