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Food Chemistry (Food Science and Technology)
PREFACE Foods consist of a large quantity of compounds, of which, some are original from plant or animal materials, some are new ones generated during processing or preservation, some are intentionally added by manufacturers, and some are contaminants produced during processing, preservation or packaging. These compounds undergo various changes during processing and storage and it is hence necessary to understand the effects of processing or storage on these compounds so as to enhance the nutrition, palatability and safety of foods. The purpose of Food Chemistry is to elucidate the structure, physicochemical properties, nutrition and safety of major food constituents and their changes occurred during processing and storage. Due to the extreme importance, Food Chemistry has been accepted as a major fundamental course for food-related majors. Though food chemistry has a history of more than 200 years, it developed into a relatively independent system in the late 1960‘s. Since then, the United States, Japan, Germany and other countries published several authoritative food chemistry textbooks, including Latest Food Chemistry edited by Hayashi Junzo and Kitamura Mitsuo (Japan), Food Chemistry by Sakurai Yoshito (Japan), Food Chemistry by Owen R. Fennema (United States), Food Chemistry by Belitz HD (Germany), Food Chemistry by Zhang Wang (China), and Food Chemistry by Dongfeng Wang (China). Of the works, the publications edited by Fennema and Belitz HD have been widely chosen by university students as textbook. However, the two books contain too many contents and part of them overlaps with those stated in Biochemistry and Organic Chemistry. Besides, the two books are too expensive for readers in developing countries. Hence, there is an urgent demand to publish a simplified Food Chemistry textbook that most university students can afford, which is the case of this book. This book presents the chemistry and properties of the six essential nutrients contained in foods, including water, carbohydrates, lipids, proteins, vitamins and minerals, and their changes occurred during food processing and storage. In addition, this book also deals with the chemistry and properties of flavors, food additives and toxic substances in foods. This book is simplified and cheaper than previously published books without reducing its academic level, and reflects the latest advances in food chemistry. This work can be used as a textbook by university students and especially suitable for students in developing countries and non-English speaking countries for bilingual delivery.