| 1 | Introduction to Food Chemistry, Sustainable Environment, Nutrition and Health Relationship | [2] p 9-18, [3] p 1-6, [11]p 1-5 |
| 2 | The Structure of Water and the Water Found in Foods | [2] s 9-18, [3] p 1-6, [11] p 1-5 |
| 3 | Functions of Water in the Body | [1] p 121-153, [2] p 53-74, [3] p 6-23, [11] p 6-44 |
| 4 | Classification, Physical and Chemical Properties of Carbohydrates | [1] p 121-153, [2] p 53-74, [3] p 6-23, [11] p 6-44 |
| 5 | Carbohydrate Reactions | [1] p 121-153, [2] p 53-74, [3] p 6-23, [11] p 6-44 |
| 6 | Functions of Carbohydrates in the Body and Carbohydrate Sources | [1] p 25-64, [2] p 19-36, [3] p 24-53, [11] p 66-84 |
| 7 | Structure and Classification of Proteins | [1] p 25-64, [2] p 19-36, [3] p 24-53, [11] p 66-84 |
| 8 | Functional Properties of Proteins | [1] p 25-64, [2] p 19-36, [3] p 24-53, [11] p 66-84 |
| 9 | Proteins and Nutrition | [1] p 65-96, [2] p 37-51, [3] p 54-81, [11] p 44-66 |
| 10 | Chemical Structure and Classification of Lipids | [1] p 65-96, [2] p 37-51, [3] p 54-81, [11] p 44-66 |
| 11 | Reactions and Quality Indices in Lipids | [1] p 65-96, [2] p 37-51, [3] p 54-81, [11] p 44-66 |
| 12 | Lipids Found in Foods and Their Functions | [1] p173-190, [2] p 107-246, [3]p 82-113, [11] p 85-101 |
| 13 | Classification of Vitamins and Their Importance in Nutrition | [1] p 173-190, [2] p 107-246, [3] p 82-113, [11] p 85-101 |
| 14 | Classification of Minerals and Their Importance in Nutrition | [1] p 173-190, [2] p 107-246, [3] p 82-113, [11] p 85-101 |