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Chemistry and Biochemistry of Food

Jose Pérez-Castiñeira (Autor)

Buch | Softcover

XXI, 595 Seiten

2024 | 2nd, Revised and Extended Edition
De Gruyter (Verlag)
978-3-11-110834-6 (ISBN)

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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.

lt;p>Jose R. Perez-Castineira, University of Sevilla, Spain.

Erscheinungsdatum	17.01.2024
Reihe/Serie	De Gruyter Textbook
Zusatzinfo	43 b/w and 65 col. ill., 65 b/w tbl.
Verlagsort	Berlin/Boston
Sprache	englisch
Maße	170 x 240 mm
Gewicht	1015 g
Themenwelt	Naturwissenschaften ► Chemie ► Technische Chemie
Schlagworte	Biochemie • carbohydrates • colon microbiota • diet • Digestion • energy homeostasis • Flavor Biochemistry • food additives • Food Safety • Lebensmittelchemie • Lebensmitteltechnologie • Lipids • Mediterranean Diet • Metabolismus • Nutrients Adsorbtion • Nutrition • Oxidative stress • proteins • vitamins
ISBN-10	3-11-110834-1 / 3111108341
ISBN-13	978-3-11-110834-6 / 9783111108346
Zustand	Neuware