This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Chemical composition of food and food commodities

Chemical, physical and functional properties of food components
Chemical and functional properties of food ingredients/additives in food products
Nutritional and toxicological aspects of the chemical changes of food components/nutrients during processing
Chemical and toxicological aspects of food contamination
Culinary chemistry
Principles of chemical analysis of food components
Chemistry of bioactive ingredients in functional foods and nutraceuticals
Chemistry of food nanotechnology.