The very rapid development of food chemistry and technology over the last two
decades, which is due to a remarkable increase in the analytical and manufacturing
possibilities, makes the complete lack of a comprehensive, teaching or reference
text particularly noticeable. It is hoped that this textbook of food chemistry will
help to fill this gap. In writing this volume we were able to draw on our experience
from the lectures which we have given, covering various scientific subjects, over
the past fifteen years at the Technical University of Munich.
Since a separate treatment of the important food constituents (proteins, lipids, carbohydrates,
flavor compounds, etc.) and of the important food groups (milk, meat,
eggs, cereals, fruits, vegetables, etc.) has proved successful in our lectures, the subject
matter is also organized in the same way in this book