This edition has the same organization as the first, bit differs substantially in other ways. The chapters on carbohydrates, lipids, proteins, flavors, and the concluding chapter have new authors and are, therefore, entirely new.This book, in my opinion, provides comprehensive coverage of the subject of food chemistry with the same depth and thoroughness that is characteristic of the better quality introductory textbooks on organic chemistry and biochemistry. This, I believe, is a significant achievement that reflects a desirable maturation of the field of food chemistry. - This edition has the same organization as the first, bit differs substantially in other ways. The chapters on carbohydrates, lipids, proteins, flavors, and the concluding chapter have new authors and are, therefore, entirely new.This book, in my opinion, provides comprehensive coverage of the subject of food chemistry with the same depth and thoroughness that is characteristic of the better quality introductory textbooks on organic chemistry and biochemistry. This, I believe, is a significant achievement that reflects a desirable maturation of the field of food chemistry.