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Chemistry and Biochemistry of Food

Chemistry and Biochemistry of Food - Paperback

by Jose Pérez-Castiñeira
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Availability:In StockContributor:Jose Pérez-CastiñeiraSeries:de Gruyter TextbookPublish date:2024-01-29Pages:616
Language:EnglishPublisher:de GruyterISBN-13:9783111108346ISBN-10:3111108341UPC:9783111108346Book Category:ScienceBook Subcategory:Biotechnology, Life Sciences, ChemistryBook Topic:Biochemistry, OrganicSize:9.61 x 6.69 x 1.25 inchesWeight:2.1429Product ID:SCAADYERR7

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 foo...

Language:EnglishPublisher:de GruyterISBN-13:9783111108346ISBN-10:3111108341UPC:9783111108346Book Category:ScienceBook Subcategory:Biotechnology, Life Sciences, ChemistryBook Topic:Biochemistry, OrganicSize:9.61 x 6.69 x 1.25 inchesWeight:2.1429Product ID:SCAADYERR7

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.


Publisher: de Gruyter

Edition

2nd Revised and Ext Edition

Contributor(s)

Jose Pérez-Castiñeira

Author

Jose Pérez-Castiñeira

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