intoduction to food science

The very rapid development of food chemistry and technology over the last two
decades, which is due to a remarkable increase in the analytical and manufacturing
possibilities, makes the complete lack of a comprehensive, teaching or reference
text particularly noticeable. It is hoped that this textbook of food chemistry will
help to fill this gap. In writing this volume we were able to draw on our experience
from the lectures which we have given, covering various scientific subjects, over
the past fifteen years at the Technical University of Munich.
Since a separate treatment of the important food constituents (proteins, lipids, carbohydrates, flavor compounds, etc.) and of the important food groups (milk, meat,
eggs, cereals, fruits, vegetables, etc.) has proved successful in our lectures, the subject matter is also organized in the same way in this book.
Compounds which are found only in particular foods are discussed where they
play a distinctive role while food additives and contaminants are treated in their
own chapters. The physical and chemical properties of the important constituents
of foods are discussed in detail where these form the basis for understanding either the reactions which occur, or can be expected to occur, during the production,
processing, storage and handling of foods or the methods used in analyzing them.
An attempt has also been made to clarify the relationship between the structure and
properties at the level of individual food constituents and at the level of the whole
food system.
The book focuses on the chemistry of foodstuffs and does not consider national
or international food regulations. We have also omitted a broader discussion of
aspects related to the nutritional value, the processing and the toxicology of foods.