ENGLISH

Chemistry and Biochemistry of Food

By Perez-Castineira J.R.

Book information

Publisher
Walter de Gruyter
Year
2024
ISBN
9783111108346
DOI
10.1515/9783111111872
Language
english
Format
PDF
Filesize
5 MB (5472801 bytes)
Series
De Gruyter Textbook
Edition
2nd, Revised and Extended Edition
Pages
615\616
Time added
2024-01-18 13:15:54

Description

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. New: regulations for water, food additives and safety, recent information on vitamin C, implications of nutrients for human health, the role of the colon microbiota, etc. Provides chemical composition, processes and interactions of food ingredients

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