One indication of the rapid evolution of food chemistry is the increase in specialized food chemistry and food chemistry analysis books. In the early 1970s there were virtually no general food chemistry text books. From the mid 1970s on, however, there was an explosive growth in such books (Table 1).

Most of the books have chapters on water, carbohydrates, lipids, amino acids and proteins, enzymes, vitamins and minerals, color, flavor, texture, toxic compounds and additives. Besides the trend to more general textbooks in the food chemistry area, there is a trend to increased complexity and proficiency in these books. Also, new food

Table 1. Some General Food Chemistry Textbooks

Author or editor


Publishing company


Y. Pomeranz and C. E. Meloan

Basic Food Chemistry Food Chemistry (3rd ed.) Food Chemistry and Nutritional Biochemistry

Food Chemistry (translation from the German version by D. Hadziyev) Principles of Food Chemistry

(3rd ed.) Mechanism and Theory in Food

Chemistry The Chemical Analysis of Foods

(7th ed.) Food Analysis: Theory and

Practice Food Analysis (2nd ed.)

Food and Chemistry Laboratory Handbook of Food Analysis (2 volumes)

AVI, Westport, Conn. Marcel Dekker, New York Originally John Wiley and Sons, New York, now Macmillan, London Springer-Verlag, Berlin

Aspen Publishers,

Gaithersburg, Md. Van Nostrand Reinhold,

New York Churchill Livingstone,

New York Chapman and Hall

Aspen Publishers,

Gaithersburg, Md. CRC Press, New York Marcel Dekker, New York

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