Food chemistry is a fascinating intersection of science and daily life, shaping not only what people eat but also how foods are prepared, preserved, and enjoyed. In Salvador Badui Dergal's comprehensive work, the reader is guided through the chemical processes at play in food, offering a structured and accessible perspective on topics ranging from basic molecular composition to complex reactions that define flavor, nutrition, and shelf life. The book serves as a vital resource for students, professionals, and anyone interested in the underlying science that determines the qualities and safety of what ends up on the plate.

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