Chemistry and Biochemistry of Food

2. Revised and Extended Auflage 2024
ISBN: 978-3-11-110834-6
Verlag: De Gruyter

Buch, Englisch, 595 Seiten, Format (B × H): 170 mm x 240 mm, Gewicht: 1015 g

Reihe: De Gruyter graduate

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.

Zielgruppe

Students, Food Chemists, Biochemists, Organic Chemists, Biotechno

Autoren/Hrsg.

Pérez-Castiñeira, Jose

Pérez-Castin~eira, José R.

Fachgebiete

• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
• Naturwissenschaften Chemie Organische Chemie

Über Autor(innen)

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.