First published in 1984‎,‎ and now in its 6th edition‎,‎ this book has become the classic text on food chemistry around the world‎.‎ The bulk components ‎- carbohydrates‎,‎ proteins‎,‎ fats‎,‎ minerals and water‎,‎ and the trace components ‎- colours‎,‎ flavours‎,‎ vitamins and preservatives‎,‎ as well as food‎-borne toxins‎,‎ allergens‎,‎ pesticide residues and other undesirables all receive detailed consideration‎.‎ Besides being extensively rewritten and updated a new chapter on enzymes has been included‎.‎ At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance‎.‎ Features include‎:‎"Special Topics" section at the end of each chapter for specialist readers and advanced students‎;‎ an exhaustive index and the structural formulae of over 500 food components‎;‎ comprehensive listings of recent‎,‎ relevant review articles and recommended books for further reading‎;‎ frequent references to wider issues eg the evolutionary significance of lactose intolerance‎,‎ fava bean consumption in relation to malaria and the legislative status of food additives around the world‎.‎ Food‎:‎ The Chemistry of its Components will be of particular interest to students and teachers of food science‎,‎ nutrition and applied chemistry in universities‎,‎ colleges and schools‎.‎ Its accessible style ensures that it will be invaluable to anyone with an interest in food issues‎.‎