: Covers the general properties of major (water, lipids, proteins, carbohydrates) and minor (vitamins, minerals) food components. It also introduces various food additives such as preservatives, colorants, and texturizers.
: Details the chemistry of natural food products of plant and animal origin, as well as organic and genetically modified (GM) foods. Handbook of Food Chemistry
The , primarily known for the 2015 reference work edited by Peter Chi Keung Cheung and Bhavbhuti M. Mehta , is a comprehensive technical resource that bridges fundamental chemical principles with practical food science applications. Spanning over 1,100 pages, it serves as a central reference for students, researchers, and professionals in the food industry. Core Focus Areas : Covers the general properties of major (water,
: Analyzes how thermal and non-thermal processing methods—such as heating, freezing, or drying—affect nutritional value and may lead to the formation of harmful substances. Contemporary and Emerging Trends The , primarily known for the 2015 reference
Unlike traditional textbooks, the handbook places significant emphasis on modern advancements: Handbook of Food Chemistry | Earthworm Express
: Investigates toxins of microbial and plant origin, alongside chemical contaminants that impact food safety.