• Water.- Amino Acids, Peptides, Proteins.- Enzymes.- Lipids.- Carbohydrates.- Aroma Compounds.- Vitamins.- Minerals.- Food Additives.- Food Contamination.- Milk and Dairy Products.- Eggs.- Meat.- Fish, Whales, Crustaceans, Mollusks.- Edible Fats and Oils.- Cereals and Cereal Products.- Legumes.- Vegetables and Vegetable Products.- Fruits and Fruit Products.- Sugars, Sugar Alcohols and Honey.- Alcoholic Beverages.- Coffee, Tea, Cocoa.- Spices, Salt and Vinegar.- Drinking Water, Mineral and Table Water.

From the reviews of the third edition: "This world-wide well-known and classical reference book in the field of Food Chemistry has been extensively re-written. ... logically organized according to the food constituents and commodities. It provides ... up-to-date information in food chemistry. The extensive use of tables and the comprehensive subject index enables the advanced students to get an in-depth insight into both food chemistry and technology. But also for English-speaking professionals in these scientific fields ... this up-to-date version is indispendable (sic) and, therefore, warmly recommended" (Advances in Food Sciences, Vol. 26(4), 2004) "Has been extensively re-written and a number of new topics ... have been introduced or completely revised. ... This well-known and worldwide accepted advanced text and reference book is logically organised according to food constituents and commodities. It provides ... up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index support the advanced student into getting in-depth insight into food chemistry and technology ... ." (Food Trade Review, Vol. (74), June, 2004) From the reviews of the fourth edition: "If you want to know the depth of chemistry behind a menu in a restaurant, this is the book for you. Here are more than 1,000 pages of closely packed information about the essential chemistry of foods and beverages. ... Who is it for? Food chemists, and as a reference work for anyone interested in the scientific background to food." (Peter Atkins, Times Higher Education, December, 2009)