Chemistry and Biochemistry of Food
(Sprache: Englisch)
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...
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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.
Autoren-Porträt von Jose Perez-Castineira
Prof. Jose R. Perez-Castineira, University of Sevilla, Spain
Bibliographische Angaben
- Autor: Jose Perez-Castineira
- 2020, XXII, 565 Seiten, 150 Schwarz-Weiß-Abbildungen, Maße: 17 x 24 cm, Kartoniert (TB), Englisch
- Verlag: De Gruyter
- ISBN-10: 3110595478
- ISBN-13: 9783110595475
Sprache:
Englisch
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