Article: Mechanism and Theory in Food Chemistry.

Mechanism and Theory in Food Chemistry

As the Foreword says, this is probably a unique book on food chemistry. Generally, such books are purely descriptive and rarely place any emphasis on mechanisms underlying the chemical reactions that occur in food during processing or storage. Nor do they usually examine interactions among the components of food. In this text the author has stressed the principles of reaction mechanisms and details what is known to occur and what is expected to occur from a knowledge of organic chemical reactions. Such an approach unifies the themes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification and other ...