Handbook of Food Chemistry

Chemical composition of food and food commodities.- Chemical, physical and functional properties of food components.- Chemical and functional properties of food ingredients/additives in food products.- Nutritional and toxicological aspects of the chemical changes of food components/nutrients during processing.- Chemical and toxicological aspects of food contamination.- Culinary chemistry.- Principles of chemical analysis of food components.- Chemistry of bioactive ingredients in functional foods and nutraceuticals.- Chemistry of food nanotechnology.

Professor Peter C.K. Cheung obtained his BSc. (Hons.) degree from the University of Hong Kong, majoring in Chemistry. He completed a Master degree in Food and Drug Chemistry and a PhD degree in Food Carbohydrates from the University of New South Wales in Australia. He is currently the Associate Director of the Food and Nutritional Sciences Programme in the School of Life Sciences at the Chinese University of Hong Kong. Professor Cheung's expertise is on the chemistry and biology of bioactive food components. His research is focused on the structure and function of dietary fiber. He has particular interest in the chemical structure and biological functions of mushroom polysaccharides, especially their antioxidant, antitumor and immunomodulatory activities. He is currently the editorial board members of the International Journal of Medicinal Mushrooms, Journal of Agricultural and Food Chemistry, Journal of Food Composition and Analysis as well as Journal of Food Science (China). He is the author or coauthor of more than 90 SCI publications (with more than 40 papers published in food chemistry journals such as Food Chemistry and the Journal of Agricultural and Food Chemistry) and is the editor of the book: Mushroom as Functional Foods.