The aim of this book is to provide a unified Picture of foods from a chemical standpoint. The primary emphasis is on the composition of foods and the changes that occur, when they are subjected to processing. Research of significance to food Chemistry is not appearing not only in journals devoted exclusively to food problems but also in those, in the Fields of Biology chemistry, chemical Engineering and even physics. For centuries the production of food followed traditional procedures and new ideas or methods were largely the result of empirical trial or error or accidental discoveries.