Book
Chemistry and Biochemistry of Food
2nd, Revised and Extended Edition
Jose Pérez-Castiñeira, Jose Perez-Castineira
De Gruyter · Print & ebook · January 29, 2024
Reading lane: Biochemistry
This book provides an excellent platform for understanding the chemical processes involved in food transformation.
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At a Glance
Who It's For
Book Details
- Authors
- Jose Pérez-Castiñeira, Jose Perez-Castineira
- Publisher
- De Gruyter
- Published
- January 29, 2024
- Format
- Print & ebook
- Theme
- Biochemistry · Organic Chemistry
- Reading lane
- Biochemistry
Affinity
Publisher Categories
Biochemistry
Organic Chemistry
Industrial Chemistry
Toxicology
Show all 8 publisher categories
Chemical & Biochemical Engineering
Food Science
Food Chemistry & Biotechnology
Food Packaging & Processing
About This Book
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
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