Chemistry and Biochemistry of Food (De Gruyter Textbook)
by Jose Pérez-Castiñeira(Author)
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
- Publisher : De Gruyter; 2nd, Revised and Extended edition (January 29, 2024)
- Language : English
- Perfect Paperback : 616 pages
- ISBN-10 : 3111108341
- ISBN-13 : 978-3111108346
99 Medical Books is offering all kind of Medical books, Medical Exams Qbank, Audio/Video CD’s and DVD’s and almost all the Medical study material.
Reviews
There are no reviews yet.