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Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.

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Ch-01: water.- Ch-02: Lipids.- Ch-03: Amino acids and protiens.- Ch-04: Carbohydrates.- Ch-05: Minerals.- Ch-06: Colors and food colorants.- Ch-07: Flavor.- Ch-08: Texture.- Ch-09: Vitamins.- Ch-10: Enzymes.- Ch-11: Fruits and Vegetables.- Ch-12: Herbs and Spices.- Ch-13: Beer and wine.- Ch-14: Transgenic crops.- Ch-15: Additives and contaminants.

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John M. deMan (1926-2010) was a University Professor Emeritus in the Department of Food Science at the University of Guelph, Ontario, Canada. He was the Chairman of the Department and Past President of the Canadian Institute of Food Science and Technology. He published over 250 papers and book chapters on multiple aspects of food science and technology. He received many professional awards, including the Dairy Research Award of the American Dairy Science Association, The Institute Award of the Canadian Institute of Food Science and Technology, the Alton E. Baily award of the American Oil Chemist Society, the Stephen S. Chang award of the Institute of Food Technologists, and the Kaufmann Memorial award of the International Society of Fat Research. He was a Fellow of the Institute of Food Technologists, the Canadian Institute of Food Science and Technology and the Malaysian Oil Science and Technology Association.



John Finley received a B.S. in Chemistry from LeMoyne College and a PhD from Cornell University. Dr. Finley retired from Louisiana State University where he was head of the Food Science program from 2007 to 2014. His laboratory studied low calorie ingredients, anti-inflammatory compounds in the diet, modified nutritional lipids and edible fiber. Previously he headed Fundamental Science at Nabisco, Was a Fellow at Kraft Food, served as chief technology officer of A.M. Todd Co. and the leader of the Food Science program at Monsanto, and Research Scientist with the USDA Regional Research Center.

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