Chemistry and Biochemistry of Food

Jose R. Perez-Castineira

Book

Chemistry and Biochemistry of Food

Jose R. Perez-Castineira

Language: English

Published/Copyright: 2020

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De Gruyter Textbook

About this 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 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.

Gives an overview of chemical composition, processes and interactions of food ingredients
Explains the principles of food safety and the ways to avoid contamination

Author / Editor information

Prof. Jose R. Perez-Castineira, University of Sevilla, Spain

Topics

Frontmatter Publicly Available Download PDF	I
Preface Publicly Available Download PDF	VII
Contents Publicly Available Download PDF	IX
1 Food, nutrition, and diet Requires Authentication Unlicensed Licensed	1
2 Water Requires Authentication Unlicensed Licensed	13
3 Carbohydrates Requires Authentication Unlicensed Licensed	25
4 Lipids Requires Authentication Unlicensed Licensed	79
5 Proteins Requires Authentication Unlicensed Licensed	131
6 Vitamins Requires Authentication Unlicensed Licensed	189
7 Minerals Requires Authentication Unlicensed Licensed	253
8 Oxidative stress and antioxidants in nutrition Victoria Valls-Bellés Requires Authentication Unlicensed Licensed	329
9 The biochemistry of flavor perception Requires Authentication Unlicensed Licensed	363
10 Food additives María Montaña Durán Barrantes Requires Authentication Unlicensed Licensed	381
11 Food safety María Montaña Durán Barrantes Requires Authentication Unlicensed Licensed	401
12 The biochemistry of digestion Victoria Valls-Bellés Requires Authentication Unlicensed Licensed	415
13 Absorption of nutrients Requires Authentication Unlicensed Licensed	447
14 Energy homeostasis and integration of metabolism Requires Authentication Unlicensed Licensed	479
15 The Mediterranean diet Victoria Valls-Bellés Requires Authentication Unlicensed Licensed	509
16 The foods of the future Javier Vigara and José M. Vega Requires Authentication Unlicensed Licensed	523
Appendix 1: Dietary reference values Requires Authentication Unlicensed Licensed	545
Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water Requires Authentication Unlicensed Licensed	547
Appendix 3: Summary of average requirement (AR) for energy expressed in kcal/day for different groups of population Requires Authentication Unlicensed Licensed	548
Appendix 4: Alcohol as a nutrient Requires Authentication Unlicensed Licensed	551
About the author Requires Authentication Unlicensed Licensed	555
Index Requires Authentication Unlicensed Licensed	557

Publishing information

Pages and Images/Illustrations in book

eBook published on:

September 7, 2020

eBook ISBN:

9783110595482

Pages and Images/Illustrations in book

Front matter:

22

Main content:

565

Illustrations:

150

Coloured Illustrations:

150

Tables:

20

https://doi.org/10.1515/9783110595482

eBook ISBN: 9783110595482

Keywords for this book

Lebensmittelchemie; Metabolismus; Biotransformation; Lebensmitteltechnologie

Audience(s) for this book

Students, Food Chemists, Biochemists, Organic Chemists, Biotechnologists.

Chemistry and Biochemistry of Food

Overview

About this book

Author / Editor information

Topics

Table of contents

Bibliographic data