Food: The Chemistry of Its Components, 3rd edition, by T. P. Coultate, is an excellent textbook in food chemistry for undergraduates. It is a concise version of the very detailed Food Chemistry by Fennema and similar to, but with advantages over, Mechanism and Theory in Food Chemistry by Wong and Principles of Food Chemistry by Deman. The book assumes knowledge of biochemistry and basic principles in organic chemistry, but presents very practical examples that allow the student to see the obvious link between theory and practice. The examples are described almost as if the author is performing a demonstration in a classvery vivid to the imagination. This is important because students are expected in the future to perform and put into practice their knowledge of food chemistry.

The book is well organized. Subjects must have been carefully selected, and there is a tendency to focus on issues that pertain to more current applications. However, the order of chapters could be more logical. After the macromolecules, water can follow and then the additives, colorants, etc. The proteins could be better discussed in terms of aspects such as structure and function. For example, primary, secondary, tertiary, and quaternary proteins can be discussed including the bonds that fall under each category. By doing it this way, students are able to build upon the fundamentals.

Structures were presented well. The manner of presentation is commendable; it is so easy to picture the structures in the mind if seen drawn this way. We have found it quite disturbing to see chemists who draw structures without showing the bond lines! However, Haworth structures for hexoses such as those on page 11 can be written in a conventional and easy-to-remember way - for example, having the alpha-anomer with the ­OH (C-1) across from the CH₂OH (on C-5) which is most often shown sticking up, and the beta form having these substituents on C-1 and C-5 on the same side pointing up.

In summary, the book gives a complete and easy-to-grasp presentation of food chemistry, without losing the essence of the pure chemistry theories.