Chemistry and Biochemistry of Food
eBook - PDF

Chemistry and Biochemistry of Food

  1. 587 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Chemistry and Biochemistry of Food

Book details
Table of contents
Citations

About This Book

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.

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Yes, you can access Chemistry and Biochemistry of Food by Jose Perez-Castineira in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Science General. We have over one million books available in our catalogue for you to explore.

Information

Publisher
De Gruyter
Year
2020
ISBN
9783110595482
Edition
1
Topic
Biological Sciences
Subtopic
Science General
Index
Biological Sciences

Table of contents

  1. Preface
  2. Contents
  3. 1 Food, nutrition, and diet
  4. 2 Water
  5. 3 Carbohydrates
  6. 4 Lipids
  7. 5 Proteins
  8. 6 Vitamins
  9. 7 Minerals
  10. 8 Oxidative stress and antioxidants in nutrition
  11. 9 The biochemistry of flavor perception
  12. 10 Food additives
  13. 11 Food safety
  14. 12 The biochemistry of digestion
  15. 13 Absorption of nutrients
  16. 14 Energy homeostasis and integration of metabolism
  17. 15 The Mediterranean diet
  18. 16 The foods of the future
  19. Appendix 1: Dietary reference values
  20. Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water
  21. Appendix 3: Summary of average requirement (AR) for energy expressed in kcal/day for different groups of population
  22. Appendix 4: Alcohol as a nutrient
  23. About the author
  24. Index