Introduction to Food Chemistry

This book aims to present the chemical principles and reactions that govern food composition and quality. It covers macronutrients such as carbohydrates, proteins, and lipids, as well as micronutrients like vitamins and minerals. The book discusses food additives, flavors, and preservatives. It addresses food processing, preservation methods, and the impact of chemical changes on food safety and nutrition. Analytical techniques for food chemistry are also included. The text is designed for students in food science and nutrition programs.