Chemistry and Biochemistry of Food

Chemistry and Biochemistry of Food

by Jose Perez-Castineira


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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.

Product Details

ISBN-13: 9783110595475
Publisher: De Gruyter
Publication date: 09/07/2020
Series: De Gruyter Textbook
Pages: 587
Product dimensions: 6.69(w) x 9.45(h) x 0.00(d)
Age Range: 18 Years

About the Author

Prof. Jose R. Perez-Castineira, University of Sevilla, Spain

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