Chemistry and Biochemistry of Food
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Jose R. Pérez-Castiñeira
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.
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New: regulations for water, food additives and safety, recent information on vitamin C, implications of nutrients for human health, the role of the colon microbiota, etc.
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Provides chemical composition, processes and interactions of food ingredients
Author / Editor information
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.
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Manufacturer information:
Walter de Gruyter GmbH
Genthiner Straße 13
10785 Berlin
productsafety@degruyterbrill.com
