Introductory Food Chemistry

This book is well-written, and good reading for someone who doesn't have any food chemistry background. I found myself actually looking forward to doing my readings from this textbook while I was taking the corresponding food chemistry course. I'd say it goes into the most depth about sugars, lipids, starches, proteins, food processing methods for various sorts of food molecules, and current research and development on the properties of various food molecules. I found the chapter on vitamins, pigments, additives, and aromas to be a bit briefer but still full of interesting info, but maybe things that would need some supplemental reading to get the same depth of knowledge. Overall, I'm really glad to have used this textbook, because the way the information is presented makes it really easy to absorb.

A must have for any food science student. Have used as a reference for many classes.

Thorough! Engaging! A joy to read! Will have a permanent place in my collection!

very good condition

Good Book