: Investigates toxins of microbial and plant origin, alongside chemical contaminants that impact food safety.
The , primarily known for the 2015 reference work edited by Peter Chi Keung Cheung and Bhavbhuti M. Mehta , is a comprehensive technical resource that bridges fundamental chemical principles with practical food science applications. Spanning over 1,100 pages, it serves as a central reference for students, researchers, and professionals in the food industry. Core Focus Areas Handbook of Food Chemistry
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: : Investigates toxins of microbial and plant origin,
: Outlines essential wet chemistry methods, sampling techniques, and instrumental food analysis used to verify food composition. Handbook of Food Chemistry