BOOKS AND SOFTWARE IN REVIEW

Book’s topic Today, food chemistry and analysis have gained much importance, because of recent food scan-dals and the increased awareness of consumers and politicians of food safety and quality. In order to understand nutritional (benefits) and toxicological (food safety) aspects, knowledge of the composition of food and the chemistry (reactions and interactions) of food components is essential. Without a good under-standing of food chemistry, food analytical problems cannot be tackled satisfactorily. This third edition of ‘‘Food Chemistry’ ’ is translated from the fifth German edition, which has a long tradi-tion and has been used extensively as a textbook by students and teachers alike. The large volume of the textbook (more than 1,000 pages) reflects the complexit