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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.
Author: Jose Pérez-Castiñeira
Binding Type: Paperback
Publisher: de Gruyter
Published: 01/29/2024
Series: de Gruyter Textbook
Pages: 616
Weight: 2.14lbs
Size: 9.61h x 6.69w x 1.25d
ISBN: 9783111108346
2nd Revised and Ext Edition
About the Author
Dr. José Román Pérez-Castiñeira. Associate Prof. at the Department of Plant Biochemistry and Mol. Biol., Univ. of Sevilla. For more than 20 years he has taught chemistry and biochemistry of food. His current research interest is the molecular bases of flowering.
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