Food chemistry is the study of the underlying properties of
foods and food ingredients. It seeks to understand how chemical
systems behave in order to better control them to improve the
nutritional value, safety, and culinary presentation of food. John
W. Brady's comprehensive full-color textbook provides a key
resource for students of the field.
Designed for undergraduate and beginning graduate level courses,
Introductory Food Chemistry explores traditional topics that
students need to understand if they are to pursue careers in food
in either academia or industry as well as many new and current
topics not covered in other textbooks. These topics include mad cow
disease, foods contaminated with melamine, acrylamide in baked
foods, wine chemistry, allergens, genetically modified foods, as
well as current understanding of dietary cholesterol, high fructose
corn syrups, and artificial sweeteners.
Authored by one of the leading scholars in the field,
Introductory Food Chemistry deploys the most current understanding
of the relationship between molecular structure and function for
food proteins, carbohydrates, and lipids. The book also makes
critical use of color figures that illustrate food transformations
visually in three dimensions rather than relying on dry equations
alone.
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