6Preface 1.Food Chemistry: An Introduction What Is Food Chemistry？ Basic Review Atoms and Molecules Carbon Hydrogen Oxygen Nitrogen Phosphorous Halogens Transition Metals Review of Thermodynamics The First Law of Thermodynamics Heat Capacity Heat Evolved during Physical Changes Thermochemistry： Enthalpies of Formation Hess's Law Calorimetry Entropy and the Second Law of Thermodynamics Free Energy Mixtures and Solutions Chemical Equilibrium Phases and Phase Changes Colligative Properties Freezing Point Depression Osmosis and Osmotic Pressure Suggested Reading 2.Water in Foods Physical Properties of Water …… 3.Dispersed Systems: Food Colloids 4.Carbohydrates 5.Proteins 6.Enzymes in Foods 7.Lipids 8.Flavors 9.Food Colors 10.Food Additives 11.Food Toxicology 12.Vitamins Bibliography Index
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