Fennema’s Food Chemistry is an indispensible resource and one of the most respected references in food chemistry. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry.

The latest edition introduces new editors and contributors who are recognized experts in their fields, as well as new information on water and ice, carbohydrates, the Maillard reaction, and dispersed systems.

This book begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.