What are good resources to learn food chemistry? Does anyone know of some good resources to start learning about food chemistry?
I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the different foods and their relation with changes in flavor etc.

Also: do you know a reliable source to understand what is the purpose of all food additives used by the industry? Here I am not thinking about colorant/preservatives and the like, but more about the "strange supernumerary" ingredients we can see on industrial food's labels.
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture will answer most questions on what the chemistry is behind most cooking processes, without being too academic.