chapter 1 Food Components and Quality -- chapter 2 Chemical Composition and Structure of Foods -- chapter 3 Water and Food Quality -- chapter 4 Mineral Components -- chapter 5 Saccharides -- chapter 6 The Role of Proteins in Food -- chapter 7 Lipids and Food Quality -- chapter 8 Rheological Properties of Food Systems -- chapter 9 Food Colorants -- chapter 10 Food Allergens -- chapter 11 Flavor Compounds in Foods -- chapter 12 Interactions of Food Components -- chapter 13 Main Food Additives -- chapter 14 Food Safety -- chapter 15 Prebiotics -- chapter 16 Probiotics in Food -- chapter 17 Mood Food -- chapter 18 Food Components in the Protection of the Cardiovascular System -- chapter 19 Mutagenic, Carcinogenic, and Chemopreventive Compounds in Foods -- chapter 20 The Role of Food Components in Children’s Nutrition.