Chemistry and Biochemistry of Food
Author:   Jose Pérez-Castiñeira
Publisher:   De Gruyter
Edition:   2nd, Revised and Extended Edition
ISBN:  

9783111108346


Pages:   616
Publication Date:   29 January 2024
Format:   Paperback
Availability:   Available To Order   Availability explained
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Chemistry and Biochemistry of Food


Overview

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.

Full Product Details

Author:   Jose Pérez-Castiñeira
Publisher:   De Gruyter
Imprint:   De Gruyter
Edition:   2nd, Revised and Extended Edition
Weight:   1.015kg
ISBN:  

9783111108346


ISBN 10:   3111108341
Pages:   616
Publication Date:   29 January 2024
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Author 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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