冯凤琴编著的《食品化学》全面介绍食品化学的基础理论，主要内容包括食品六大营养成分（水分、糖类、蛋白质、脂类、维生素、矿物质）和食品色、香、味成分的结构、性质、在食品加工和保藏中的变化及其对食品品质及安全性的影响；酶和食品添加剂在食品工业中的应用。

Chapter 1 Introduction

1.1 Definition

1.1.1 Food and Food Science

1.1.2 Food Chemistry

1.1.3 Relationship between Food Chemistry and Other Disciplines

1.2 Content and Development of Food Chemistry

1.3 Approach to the Study of Food Chemistry

1.3. 1 Quality and Safety Attributes

1.3.2 Chemical and Biochemical Reactions

1.3.3 Effect of Reactions on the Quality and Safety of Food

1.3.4 Solve Problems by Analyzing and Controlling the Important Variables

Glossary

Chapter 2 Water

1. 1 Introduction

2.2 Physical Properties and Structure of Water

2.2.1 Physical Properties

2.2.2 Structure of the Water Molecule

2.2.3 Water Intermolecular Interaction

2.2.4 Architecture of Water

2.3 Quantitative Description of Water in Foods

2.3.1 Water Content

2.3.2 Water Activity

2.3.3 Molecular Mobility

2.4 Water Activity and Food Properties

2.4.1 Freezing

2.4.2 Combined Methods Approach to Food Stability

Glossary

Chapter 3 Carbohydrate

3. 1 Introduction

3. 1.1 Definition

3.1.2 Classification

3.1.3 Function and Distribution

3.2 Physical and Chemical Properties

3.2.1 Physical Properties

3.2.2 Chemical Properties

3.3 Common Sugars

3.3.1 Monosaccharides

3.3.2 Oligosaccharides

3.3.3 Polysaccharide

3.3.4 Starch

3.3.5 Cellulose

3.3.6 Pectin

Glossary

Chapter 4 Protein

4.1 Introduction

4. 1.1 Definition

4.1.2 Classification

4.2 Composition

4. 2.1 Structure

4.2.2 Amino Acids

4. 3 Properties

4.3.1 Denaturation

4.3.2 Gelation

4.3.3 Emulsifying Properties

4.3.4 Foaming Properties

4.4 Food Proteins

4.4. 1 Animal Proteins

4. 4.2 Plant Proteins

4.5 Peptides

4. 5.1 Properties

4.5.2 Bioactive Peptides in Food

Glossary

Chapter 5 Lipids

Chapter 6 Vitamins

Chapter 7 Enzymes

Chapter 8 Colorants

Chapter 9 Flavors

Chapter 10 Food Additive

References