Principles of Food Chemistry
Third Edition
John M. deMan
460 pages
1999

1. Water .................................................. .................................................1
2. Lipids .................................................. ................................................ 33
3. Proteins .................................................. ............................................ 111
4. Carbohydrates .................................................. ................................. 163
5. Minerals .................................................. ............................................ 209
6. Color .................................................. ................................................. 229
7. Flavor .................................................. ................................................ 263
8. Texture .................................................. .............................................. 311
9. Vitamins .................................................. ............................................ 355
10. Enzymes .................................................. ......................................... 389
11. Additives and Contaminants .................................................. ......... 429
12. Regulatory Control of Food Composition, Quality, and Safety ... 475
Index .................................................. .................................................. .... 497

http://ifile.it/35xz7ts/Principles%2...rd%20Ed%29.pdf