Food chemistry has grown considerably since its early foundations were
laid. This has been brought about not only by research in this field,
but also, and more importantly, bYiadvances in the basic sciences
involved. In this second edition, the chapters dealing with fundamentals
have been rewritten and strengthened. Three new chapters have been
added, Water and Solutions, Colloids, and Minerals. The chapter on
Fruits and Vegetables has been expanded to cover texture. Other chapters
discuss flavor and colors, together with one on brown- ing reactions.
The last seven chapters give the student a background of the classes
offood products and beverages encountered in everyday use. Each chapter
includes a summary and a list of references and sug- gested readings to
assist the student in study and to obtain further information. Basic
Food Chemistry is intended for college undergraduates and for use in
food laboratories. The author wishes to express his appreciation to the
following people, who reviewed the chapters on their respective
specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr.,
L.R. Mattick, W.B. Robinson, R.S. Shallenberger, D.F. Splittstoesser, E.
Stotz, W.L. Sulz- bacher, and J. Van Buren. In addition, the author
wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp
for their reviews of the entire original manuscript and for their
helpful comments. The author welcomes notices of errors and omissions as
well as sug- gestions and constructive criticism.
