Food Chemistry‧食品化學

　　《Food Chemistry‧食品化學》全面介紹食品化學的基礎理論，主要內容包括食品六大營養成分（水分、糖類、蛋白質、脂類、維生素、礦物質）和食品色、香、味成分的結構、性質、在食品加工和保藏中的變化及其對食品品質及安全性的影響；酶和食品添加劑在食品工業中的應用。

Chapter 1 Introduction
1.1 Definition
1.1.1 Food and Food Science
1.1.2 Food Chemistry
1.1.3 Relationship between Food Chemistry and Other Disciplines
1.2 Content and Development of Food Chemistry
1.3 Approach to the Study of Food Chemistry
1.3. 1 Quality and Safety Attributes
1.3.2 Chemical and Biochemical Reactions
1.3.3 Effect of Reactions on the Quality and Safety of Food
1.3.4 Solve Problems by Analyzing and Controlling the Important Variables
Glossary
Chapter 2 Water
1. 1 Introduction
2.2 Physical Properties and Structure of Water
2.2.1 Physical Properties
2.2.2 Structure of the Water Molecule
2.2.3 Water Intermolecular Interaction
2.2.4 Architecture of Water
2.3 Quantitative Description of Water in Foods
2.3.1 Water Content
2.3.2 Water Activity
2.3.3 Molecular Mobility
2.4 Water Activity and Food Properties
2.4.1 Freezing
2.4.2 Combined Methods Approach to Food Stability
Glossary
Chapter 3 Carbohydrate
3. 1 Introduction
3. 1.1 Definition
3.1.2 Classification
3.1.3 Function and Distribution
3.2 Physical and Chemical Properties
3.2.1 Physical Properties
3.2.2 Chemical Properties
3.3 Common Sugars
3.3.1 Monosaccharides
3.3.2 Oligosaccharides
3.3.3 Polysaccharide
3.3.4 Starch
3.3.5 Cellulose
3.3.6 Pectin
Glossary
Chapter 4 Protein
4.1 Introduction
4. 1.1 Definition
4.1.2 Classification
4.2 Composition
4. 2.1 Structure
4.2.2 Amino Acids
4. 3 Properties
4.3.1 Denaturation
4.3.2 Gelation
4.3.3 Emulsifying Properties
4.3.4 Foaming Properties
4.4 Food Proteins
4.4. 1 Animal Proteins
4. 4.2 Plant Proteins
4.5 Peptides
4. 5.1 Properties
4.5.2 Bioactive Peptides in Food
Glossary
Chapter 5 Lipids
Chapter 6 Vitamins
Chapter 7 Enzymes
Chapter 8 Colorants
Chapter 9 Flavors
Chapter 10 Food Additive
References