Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both. Read more... Content: Contents; 1 Carbohydrate Chemistry; 2 Carbohydrates: Physical Properties; 3 Carbohydrates: Starch; 4 Functional Properties of Carbohydrates: Polysaccharide Gums; 5 Food Protein Analysis: Determination of Proteins in the Food and Agriculture System; 6 Protein: Denaturation; 7 Food Protein Functionality; 8 Lipid Chemistry and Biochemistry; 9 Fats: Physical Properties; 10 The Water-Soluble Vitamins; 11 Fat-Soluble Vitamins; 12 Fundamental Characteristics of Water; 13 Bioactive Amines; 14 Pigments in Plant Foods; 15 Carbonated Beverages; 16 Muffins. 17 Cereals-Biology, Pre- and Post-Harvest Management18 Legumes: Horticulture, Properties, and Processing; 19 Asian Fermented Soybean Products; 20 Vegetables: Types and Biology; 21 Nutritional Value of Vegetables; 22 Canned Vegetables:Product Descriptions; 23 Frozen Vegetables: Product Descriptions; 24 Fruits: Horticultural and Functional Properties; 25 Frozen Fruits: ProductDescriptions; 26 Milk Proteins; 27 Enzymes of Significance to Milk and Dairy Products; 28. Abstract: Filling a gap in the literature in this area, this four-volume set explores scientific data of immense complication and complexity. The combined effort of more than 150 professionals from more than 15 countries and backgrounds, the book is an essential reference on food science for professionals in the government, industry, and academia. Volume I covers properties, products, analysis, and microbiology. Volume II explores attributes, fermentation, safety, ingredients, and nutrition. Volume III discusses food engineering and processing and Volume IV food technology and processing. Unique in both