Food Chemistry

Contents: 1. Food, nutrition and health. 2. Carbohydrates. 3. Proteins and amino acids. 4. Lipids. 5. Vitamins. 6. Minerals and water. 7. Food processing. 8. Food additives. 9. Food adulteration and testing. 10. Food products. 11. Energy metabolism. Appendix. Glossary. References. Index.

"Food chemistry is the study of the basic chemical substances that make the food. This book deals with the chemical processes and interactions of all the biological and non-biological components of foods. The topics have been systematically and lucidly discussed and the book would serve to create an awareness and understanding of the diet pattern, healthy food, contaminants of foods and the methods to identify the various food adulterants."