Chemistry and Biochemistry of Food

Jose Pérez-Castiñeira

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English

De Gruyter
29 January 2024

Chemistry; Colloid chemistry; Biochemistry; Biotechnology; Food & beverage technology

Series: De Gruyter Textbook

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.

By: Jose Pérez-Castiñeira
Imprint: De Gruyter
Country of Publication: Germany
Edition: 2nd, Revised and Extended Edition
Dimensions: Height: 240mm, Width: 170mm,
ISBN: 9783111108346
ISBN 10: 3111108341
Series: De Gruyter Textbook
Pages: 616
Publication Date: 29 January 2024
Audience: College/higher education , Primary
Format: Paperback
Publisher's Status: Active

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.