Encyclopedia of food chemistry. Volume 1 / editors in chief, Laurence Melton, Emeritus Professor, University of Auckland, New Zealand, Fereidoon Shahidi, Memorial University of Newfoundland, Canada, Peter Varelis, Shimadzu Scientific, Oceania.

Online resource; title from PDF title page (EBSCO, viewed November 29, 2018).

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.

Volume 1 -- Volume 2 -- Volume 3.