Food Chemistry
Kumar, Manoj
Zenodo (CERN European Organization for Nuclear Research)
Abstract
Food Chemistry presents a comprehensive, structured, and contemporary treatment of the chemical principles that govern the composition, transformation, functionality, safety, and nutritional significance of foods. Designed to bridge fundamental science with real-world food systems, the book explains how chemical constituents of foods carbohydrates, proteins, lipids, vitamins, minerals, water, and bioactive compounds interact during processing, preservation, storage, and consumption. The book begins with core concepts of food chemistry, introducing the chemical nature, structure, and functional roles of major food components. It systematically explains chemical reactions occurring in foods, including enzymatic and non-enzymatic browning, lipid oxidation, protein denaturation, and carbohydra