To cover food chemistry concepts, the authors divide the text into three major sections, specifically “The Foundation of Food Chemistry,” “Chemistry of Food Components Consumed by Humans,” and “Food Additives and Toxicology.” Each section contains all data and facts necessary to fully and clearly explain key topics, such as human senses, the relationship of chemistry to other disciplines, scientific method, analysis, the Periodic Table, chemical reactions, carbohydrates, lipids, vitamins, food toxicology and additives, as well as pesticides. This review of sample chapters gives evidence to the authors’ thorough presentation of key principles essential to the instruction of basic chemistry, food science, and nutritional chemistry.
The text’s inviting style and tone encourage entry-level college students. Throughout the book, multiple illustrations and charts support a reader’s understanding of the meaning and implications of food as the chemicals we consume. Kaur and Gump have written an outstanding text combining clarity of purpose with cogent, current, and timely chemical information.
Reviewed by Janie Driscoll, Teacher, New Haven Unified School District, Union City, Calif.
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Microbiologically Safe Foods. Norma Heredia, Irene Wesley, and Santos García, eds. Wiley-Blackwell2. ISBN: 978-0-470-05333-1.
Micro/Nanoencapsulation of Active Food Ingredients. Qingrong Huang, Peter Given, and Michael Qian, eds. Oxford University Press1. ISBN: 978-0-8412-6964-4.
Potatoes Postharvest. Bob Pringle, Chris Bishop, and Rob Clayton. Oxford University Press1. ISBN: 978-0-85199-502-1.