Handbook Of — Food Chemistry

: Analyzes how thermal and non-thermal processing methods—such as heating, freezing, or drying—affect nutritional value and may lead to the formation of harmful substances. Contemporary and Emerging Trends

The , primarily known for the 2015 reference work edited by Peter Chi Keung Cheung and Bhavbhuti M. Mehta , is a comprehensive technical resource that bridges fundamental chemical principles with practical food science applications. Spanning over 1,100 pages, it serves as a central reference for students, researchers, and professionals in the food industry. Core Focus Areas Handbook of Food Chemistry

: Covers the general properties of major (water, lipids, proteins, carbohydrates) and minor (vitamins, minerals) food components. It also introduces various food additives such as preservatives, colorants, and texturizers. carbohydrates) and minor (vitamins