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This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.

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CHOICE Review

Anyone interested in reactions and mechanisms of food chemistry will find that this book characterizes important chemical reactions that occur in most classes of food. Wong's book is distinguished by its precise chemical detail; other books on food chemistry have been much more descriptive in approach and readers interested in the reaction mechanisms would be forced either to deduce these using a knowledge of chemistry or to research each reaction mechanism individually from the literature. Wong really compels readers to use the chemistry that is always required as a prerequisite to the study of foods and he helps readers to visualize mechanisms through the liberal peppering of equations and reactions throughout the text. The author covers the macroconstituents of food as well as microconstituents such as additives, colorants, toxicants, and nutrients. This books fills an important gap in upper-division undergraduate or graduate libraries where students need to have an in-depth understanding of the reaction mechanisms in food chemistry. -J. M. Jones, The College of St. Catherine