The strength of the book, which makes it the leader in the field, is in so successfully applying knowledge of carbohydrate chemistry to understanding the changes in food during processing and storage. This is why it is such a remarkable book [...] if you are building personal library of essential books this is one of the must-haves. --Food Science and Technology
This edition expands on current studies and theories and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction… this doubles as a very good professional reference. --SciTech Book News --This text refers to an alternate Hardcover edition.