本书系统地介绍了水与冰、碳水化合物、脂类、氨基酸和蛋白质、酶、维生素和矿物质、着色剂和色素、风味物质以及食品添加剂等食品中的重要成分，并分章讨论了宰后肌肉组织的生理变化、采后可食用植物组织成熟后生理变化等。（This book systematically introduces important ingredients in food such as water and ice, carbohydrates, lipids, amino acids and proteins, enzymes, vitamins and minerals, colorants and pigments, flavor substances and food additives, and discusses the physiological changes in muscle tissue after slaughter and the physiological changes in mature edible plant tissue in separate chapters.）