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Chemistry and Biochemistry of Food by Jose Perez-Castineira
Chemistry and Biochemistry of Food by Jose Perez-Castineira
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Chemistry and Biochemistry of Food

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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.

Author Biography:

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.
Release date NZ
January 29th, 2024
Audience
  • Tertiary Education (US: College)
Edition
2nd, revised and extended edition
Illustrations
65 Tables, black and white; 43 Illustrations, black and white; 65 Illustrations, color
Pages
616
ISBN-13
9783111108346
Product ID
38221784

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