The handbook examines the chemical composition of raw materials and the complex reactions that occur during production and storage. It is structured into five key sections:
: Analyzes how thermal and non-thermal processing methods—such as heating, freezing, or drying—affect nutritional value and may lead to the formation of harmful substances. Contemporary and Emerging Trends Handbook of Food Chemistry
: Outlines essential wet chemistry methods, sampling techniques, and instrumental food analysis used to verify food composition. The handbook examines the chemical composition of raw
: Details the chemistry of natural food products of plant and animal origin, as well as organic and genetically modified (GM) foods. Handbook of Food Chemistry
: Investigates toxins of microbial and plant origin, alongside chemical contaminants that impact food safety.