Chemistry and Biochemistry of Food
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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Chemistry and Biochemistry of Food
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.
117.99
In Stock
5
1
Chemistry and Biochemistry of Food
616Chemistry and Biochemistry of Food
616Paperback(2nd, Revised and Extended Edition)
$117.99
117.99
In Stock
Product Details
ISBN-13: | 9783111108346 |
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Publisher: | De Gruyter |
Publication date: | 01/29/2024 |
Series: | De Gruyter Textbook |
Edition description: | 2nd, Revised and Extended Edition |
Pages: | 616 |
Product dimensions: | 6.69(w) x 9.45(h) x (d) |
Age Range: | 18 Years |
About the Author
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