Chapter 1 Introduction to Food Chemistry&Owen R.Fennema，Srinivasan Damodaran，and Kirk L.Parkin 1
Part Ⅰ Major Food Components 15
Chapter 2 Water and Ice&David S.Reid and Owen R.Fennema 17
Chapter 3 Carbohydrates&James N.BeMiller and Kerry C.Huber 83
Chapter 4 Lipids&D.Julian McClements and Eric A.Decker 155
Chapter 5 Amino Acids，Peptides，and Proteins&Srinivasan Damodaran 217
Chapter 6 Enzymes&Kirk L.Parkin 331
Part Ⅱ Minor Food Components 437
Chapter 7 Vitamins&Jesse F.Gregory III 439
Chapter 8 Minerals&Dennis D.Miller 523
Chapter 9 Colorants&Steven J.Schwartz，Joachim H.von Elbe，and M.Monica Giusti 571
Chapter 10 Flavors&Robert C.Lindsay 639
Chapter 11 Food Additives&Robert C.Lindsay 689
Chapter 12 Bioactive Substances：Nutraceuticals and Toxicants&Chi-Tang Ho，Mohamed M.Rafi，and Geetha Ghai 751
Part Ⅲ Food Systems 781
Chapter 13 Dispersed Systems：Basic Considerations&Pieter Walstra and Ton van Vliet 783
Chapter 14 Physical and Chemical Interactions of Components in Food Systems&Zdzistaw E.Sikorski，Jan Pokorny，and Srinivasan Damodaran 849
Chapter 15 Characteristics of Milk&Harold E.Swaisgood 885
Chapter 16 Physiology and Chemistry of Edible Muscle Tissues&Gale Strasburg，Youling L.Xiong，and Wen Chiang 923
Chapter 17 Postharvest Physiology of Edible Plant Tissues&Jeffrey K.Brecht，Mark A.Ritenour Norman F.Haard，and Grady W.Chism 975
Chapter 18 Impact of Biotechnology on Food Supply and Quality&Martina Newell-McGloughlin 1051
Part Ⅳ Appendices 1103
Appendix A：International System of Units（SI）：The Modernized Metric System 1105
Appendix B：Conversion Factors（Non-SI Units to SI Units） 1109
Appendix C：Greek Alphabet 1111
Appendix D：Calculating Relative Polarities of Compounds Using the Fragmental Constant Approach to Predict log P Values 1113
Index 1119