The book focuses on the chemistry of foodstuffs and does not consider national or international food regulations. We have also omitted a broader discussion of aspects related to the nutritional value, the processing and the toxicology of foods. All of these are an essential part of the training of a food chemist but, because of the extent of the subject matter and the consequent specialization, must today be the subject of separate books. Nevertheless, for all important foods we have included brief discussions of manufacturing processes and their parameters since these are closely related to the chemical reactions occurring in foods. Kitob oziq-ovqat mahsulotlari kimyosiga qaratilgan va milliy yoki xalqaro oziq-ovqat qoidalarini hisobga olmaydi. Oziq-ovqatlarning ozuqaviy qiymati, qayta ishlash va toksikologiyasi bilan bog'liq jihatlarni kengroq muhokama qilishni ham o'tkazib yubordik. Bularning barchasi oziq-ovqat kimyogarini tayyorlashning muhim qismidir, ammo mavzuning ko'lami va natijada ixtisoslashuvi tufayli bugungi kunda alohida kitoblarning mavzusi bo'lishi kerak. Shunga qaramay, barcha muhim oziq-ovqatlar uchun biz ishlab chiqarish jarayonlari va ularning parametrlari haqida qisqacha muhokamalarni kiritdik, chunki ularoziq-ovqatlarda sodir bo'ladigan kimyoviy reaktsiyalar bilan chambarchas bog'liq