Chemistry and Biochemistry of Food - (De Gruyter Textbook) 2nd Edition by Jose Pérez-Castiñeira (Paperback)
About this item
Highlights
- This book provides an excellent platform for understanding the chemical processes involved in food transformation.
- About the Author: Dr. José Román Pérez-Castiñeira.
- 616 Pages
- Science, Biotechnology
- Series Name: de Gruyter Textbook
Description
About the 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 furtheBook Synopsis
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.
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.