Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vi...

This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.