The fourth edition of the “Food Chemistry” textbook is a translation of the sixth German edition of this textbook. It follows a general concept as detailed in the preface to the ?rst edition given below. All chapters have been carefully checked and updated with respect to the latest developments, if required. Comprehensive changes have been made inChapters 9(Contaminants), 18(Phenolic Compounds), 20 (Alcoholic Beverages) and 21 (Tea, Cocoa). The following topics were newly added:
• the detection of BSE and D-amino acids, • the formation and occurrence of acrylamide and furan, • compounds having a cooling effect, • technologically important milk enzymes, • the lipoproteins of egg yolk, • the structure of the muscle and meat aging, • food allergies, • the baking process, • the reactivity of oxygen species in foods, • phytosterols, • glycemic index, • the composition of aromas was extended: odorants (pineapple, raw and cooked mutton, black tea, cocoa powder, whisky) and taste compounds (black tea, roasted cocoa, coffee drink).