Food Chemistry: Composition and Analysis

Food Chemistry: Composition and Analysis provides an in-depth understanding of the chemical makeup of food and the factors influencing its quality, nutrition, and stability. The textbook covers carbohydrates, proteins, lipids, vitamins, and minerals, along with enzymatic reactions, flavor chemistry, and food additives. Analytical techniques for assessing food composition, contamination, and shelf life are presented with clarity and practical examples. Designed for students of food science, biotechnology, and nutrition, this book bridges chemistry with real-world food industry practices, offering a scientific basis for quality control, product development, and regulatory compliance.