Author Profile

Giovanni Marino is an acclaimed food chemist, researcher, and educator dedicated to unlocking the microscopic secrets that govern our culinary experiences. Armed with a Ph.D. in Food Science and Molecular Chemistry, Marino has spent over two decades at the intersection of rigorous laboratory science and the culinary arts. His pioneering research into molecular gastronomy, food preservation, and the chemical transformations during cooking has earned him international recognition and reshaped how both scientists and chefs approach food. As a distinguished professor and industry consultant, Marino bridges the gap between complex biochemical principles and practical, everyday applications. He has authored numerous peer-reviewed studies on fiavor profiling, antioxidant stabilization, and sustainable food systems. In Food Chemistry, he brings his immense expertise, rigorous training, and infectious curiosity together to deliver the definitive guide to the science behind what we eat.

About The Book

Food Chemistry is the comprehensive blueprint of everything we eat, serving as the definitive bridge between fundamental molecular science and the food industry. This authoritative volume offers a deep, rigorous exploration of the chemical structures, reactions, and transformations that govern food systems during processing, storage, and consumption. Designed for food scientists, researchers, and advanced students, it provides the essential framework required to understand and control the molecular forces that dictate food quality, safety, texture, and nutritional value. This text is specifically engineered for upper level undergraduate and graduate students in food science, nutrition, and chemical engineering. It stands as an indispensable reference tool for R&D scientists, food safety auditors, and quality assurance professionals who need to solve real-world shelf-life, formulation, and stability challenges.

Table of Contents

Preface
Chapter 1. Introduction to Food Chemistry
Scope and Importance of Food Chemistry
Historical Development of Food Science
Chemical Composition of Foods
Structure–Function Relationships in Food Components
Water Activity and Food Stability
pH and Buffer Systems in Foods
Food Safety and Chemical Hazards
Current Trends and Innovations in Food Chemistry
Chapter 2. Water and its Role in Foods
Structure and Properties of Water
Hydrogen Bonding in Food Systems
Water Activity and Moisture Content
Sorption Isotherms
Bound and Free Water
Freezing and Ice Crystal Formation
Water Mobility and Texture
Control of Water in Food Preservation
Chapter 3. Carbohydrates in Food Systems
Classification of Carbohydrates
Monosaccharides and Disaccharides
Polysaccharides and Dietary Fiber
Starch Structure and Functionality
Gelatinization and Retrogradation
Non-Enzymatic Browning Reactions
Sweeteners and Sugar Substitutes
Functional Roles in Processed Foods
Chapter 4. Proteins and Amino Acids
Structure and Classification of Proteins
Amino Acid Chemistry
Protein Denaturation and Coagulation
Enzymes in Food Systems
Functional Properties of Proteins
Protein–Protein and Protein–Water Interactions
Maillard Reaction and Flavor Development
Nutritional Quality of Proteins
Chapter 5. Lipids and Edible Fats
Structure and Classification of Lipids
Fatty Acids and Triglycerides
Physical Properties of Fats and Oils
Lipid Oxidation and Rancidity
Emulsions and Emulsifying Agents
Trans Fats and Health Implications
Lipid Modification Techniques
Role of Lipids in Flavor and Texture
Chapter 6. Vitamins and Minerals
Classification of Vitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Stability of Vitamins during Processing
Major and Trace Minerals
Bioavailability of Micronutrients
Fortification and Enrichment
Nutritional Labeling and Regulations
Chapter 7. Food Additives and Preservatives
Classification of Food Additives
Antioxidants and Stabilizers
Colorants and Flavor Enhancers
Sweeteners and Sugar Alternatives
Preservatives and Antimicrobial Agents
Emulsifiers and Thickeners
Safety Assessment of Additives
Regulatory Framework and Standards
Chapter 8. Food Processing and Chemical Changes
Thermal Processing Methods
Non-Thermal Processing Techniques
Fermentation and Biochemical Transformations
Enzymatic Reactions in Food Processing
Chemical Changes during Storage
Packaging Interactions
Shelf-Life Determination
Impact of Processing on Nutritional Quality
Chapter 9. Flavor, Color, and Sensory Chemistry
Chemistry of Flavor Compounds
Volatile and Non-Volatile Components
Pigments in Foods
Browning and Color Stability
Taste Perception and Chemical Basis
Aroma Development
Sensory Evaluation Techniques
Consumer Acceptance and Quality Attributes
Chapter 10. Food Analysis and Quality Control
Chemical Methods of Food Analysis
Instrumental Techniques in Food Testing
Microbiological Analysis
Detection of Contaminants and Adulterants
Quality Assurance Systems
Hazard Analysis and Critical Control Points (HACCP)
Food Authentication and Traceability
Emerging Technologies in Food Quality Assessment
Bibliography
Index