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Chemistry and Biochemistry of Food De Gruyter Textbook

by [Pérez-Castiñeira, Jose]

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Description

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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Product Details

  • De Gruyter Brand
  • Jan 29, 2024 Pub Date:
  • 9783111108346 ISBN-13:
  • 3111108341 ISBN-10:
  • 616.0 pages Perfect Paperback
  • English Language
  • 9.25 in * 1.5 in * 6.5 in Dimensions:
  • 2 lb Weight: