Food Chemistry is the comprehensive blueprint of everything we eat, serving as the definitive bridge between fundamental molecular science and the food industry. This authoritative volume offers a deep, rigorous exploration of the chemical structures, reactions, and transformations that govern food systems during processing, storage, and consumption. Designed for food scientists, researchers, and advanced students, it provides the essential framework required to understand and control the molecular forces that dictate food quality, safety, texture, and nutritional value. This text is specifically engineered for upper level undergraduate and graduate students in food science, nutrition, and chemical engineering. It stands as an indispensable reference tool for R&D scientists, food safety auditors, and quality assurance professionals who need to solve real-world shelf-life, formulation, and stability challenges.
Giovanni Marino is an acclaimed food chemist, researcher, and educator dedicated to unlocking the microscopic secrets that govern our culinary experiences. Armed with a Ph.D. in Food Science and Molecular Chemistry, Marino has spent over two decades at the intersection of rigorous laboratory science and the culinary arts. His pioneering research into molecular gastronomy, food preservation, and the chemical transformations during cooking has earned him international recognition and reshaped how both scientists and chefs approach food. As a distinguished professor and industry consultant, Marino bridges the gap between complex biochemical principles and practical, everyday applications. He has authored numerous peer-reviewed studies on fiavor profiling, antioxidant stabilization, and sustainable food systems. In Food Chemistry, he brings his immense expertise, rigorous training, and infectious curiosity together to deliver the definitive guide to the science behind what we eat.
Preface Chapter 1. Introduction to Food Chemistry Scope and Importance of Food Chemistry Historical Development of Food Science Chemical Composition of Foods Structure–Function Relationships in Food Components Water Activity and Food Stability pH and Buffer Systems in Foods Food Safety and Chemical Hazards Current Trends and Innovations in Food Chemistry Chapter 2. Water and its Role in Foods Structure and Properties of Water Hydrogen Bonding in Food Systems Water Activity and Moisture Content Sorption Isotherms Bound and Free Water Freezing and Ice Crystal Formation Water Mobility and Texture Control of Water in Food Preservation Chapter 3. Carbohydrates in Food Systems Classification of Carbohydrates Monosaccharides and Disaccharides Polysaccharides and Dietary Fiber Starch Structure and Functionality Gelatinization and Retrogradation Non-Enzymatic Browning Reactions Sweeteners and Sugar Substitutes Functional Roles in Processed Foods Chapter 4. Proteins and Amino Acids Structure and Classification of Proteins Amino Acid Chemistry Protein Denaturation and Coagulation Enzymes in Food Systems Functional Properties of Proteins Protein–Protein and Protein–Water Interactions Maillard Reaction and Flavor Development Nutritional Quality of Proteins Chapter 5. Lipids and Edible Fats Structure and Classification of Lipids Fatty Acids and Triglycerides Physical Properties of Fats and Oils Lipid Oxidation and Rancidity Emulsions and Emulsifying Agents Trans Fats and Health Implications Lipid Modification Techniques Role of Lipids in Flavor and Texture Chapter 6. Vitamins and Minerals Classification of Vitamins Fat-Soluble Vitamins Water-Soluble Vitamins Stability of Vitamins during Processing Major and Trace Minerals Bioavailability of Micronutrients Fortification and Enrichment Nutritional Labeling and Regulations Chapter 7. Food Additives and Preservatives Classification of Food Additives Antioxidants and Stabilizers Colorants and Flavor Enhancers Sweeteners and Sugar Alternatives Preservatives and Antimicrobial Agents Emulsifiers and Thickeners Safety Assessment of Additives Regulatory Framework and Standards Chapter 8. Food Processing and Chemical Changes Thermal Processing Methods Non-Thermal Processing Techniques Fermentation and Biochemical Transformations Enzymatic Reactions in Food Processing Chemical Changes during Storage Packaging Interactions Shelf-Life Determination Impact of Processing on Nutritional Quality Chapter 9. Flavor, Color, and Sensory Chemistry Chemistry of Flavor Compounds Volatile and Non-Volatile Components Pigments in Foods Browning and Color Stability Taste Perception and Chemical Basis Aroma Development Sensory Evaluation Techniques Consumer Acceptance and Quality Attributes Chapter 10. Food Analysis and Quality Control Chemical Methods of Food Analysis Instrumental Techniques in Food Testing Microbiological Analysis Detection of Contaminants and Adulterants Quality Assurance Systems Hazard Analysis and Critical Control Poi
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