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A.W. Duncan’s book 'The Chemistry of Food and Nutrition' gives a thorough overview of the function of chemistry in the study of food and nutrition. The chemistry of macronutrients, vitamins, and minerals as well as the chemistry of food additives and contaminants are among the many subjects covered in the book. The function of vitamins and minerals in the diet and how they affect general health and wellbeing are also discussed in the book. The author also offers a thorough examination of food additives and pollutants, going into their chemical compositions, characteristics, and probable health impacts. The book also discusses the chemistry of taste and cooking, as well as methods for preparing and preserving food. 'The Chemistry of Food and Nutrition' offers a thorough and understandable review of the function of chemistry in comprehending the science of food and nutrition, making it an invaluable resource for students and professionals in the disciplines of food science, nutrition, and chemistry.
