Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include s

This Special Issue is dedicated to gathering the latest advances in the food sources, chemistry, analysis, composition, formulation, use, experience in clinical

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food pro

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food trace