This book is an attempt to emphasize the importance of biochemistry in
the rapidly developing field of food science, and to provide a deeper under￾standing of those chemical changes occurring in foods. The development of
acceptable fruits and vegetables on postharvest storage is dependent upon
critical biochemical transformations taking place within the plant organ.
Meat and fish similarly undergo postmortem chemical changes which affect
their consumer acceptability. In addition to natural changes, those induced
by processing or mechanical injury also affect the quality of foods. Such
changes can be controlled through an understanding of the chemical reactions
involved, for instance, in enzymic and nonenzymic browning.