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Chemistry and Biochemistry of Food
-
Jose R. Perez-Castineira
Language:
English
Published/Copyright:
2020
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
-
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Frontmatter
I -
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Preface
VII -
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Contents
IX -
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1 Food, nutrition, and diet
1 -
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2 Water
13 -
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3 Carbohydrates
25 -
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4 Lipids
79 -
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5 Proteins
131 -
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6 Vitamins
189 -
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7 Minerals
253 -
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8 Oxidative stress and antioxidants in nutrition
329 -
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9 The biochemistry of flavor perception
363 -
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10 Food additives
381 -
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11 Food safety
401 -
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12 The biochemistry of digestion
415 -
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13 Absorption of nutrients
447 -
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14 Energy homeostasis and integration of metabolism
479 -
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15 The Mediterranean diet
509 -
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16 The foods of the future
523 -
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Appendix 1: Dietary reference values
545 -
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Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water
547 -
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Appendix 3: Summary of average requirement (AR) for energy expressed in kcal/day for different groups of population
548 -
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Appendix 4: Alcohol as a nutrient
551 -
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About the author
555 -
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Index
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
eBook ISBN:
9783110595482
Audience(s) for this book
Students, Food Chemists, Biochemists, Organic Chemists, Biotechnologists.
