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OverviewThis 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 DetailsAuthor: Jose Pérez-CastiñeiraPublisher: De Gruyter Imprint: De Gruyter Edition: 2nd, Revised and Extended Edition ISBN: 9783111108346ISBN 10: 3111108341 Pages: 616 Publication Date: 29 January 2024 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: In Print This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationDr. 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. Tab Content 6Author Website:Countries AvailableAll regions |