43
0
0
0
Chemistry and biochemistry of food / Jose R. Pérez-Castiñeira.
- 作者： Pérez-Castin̋eira, José R.
- 其他題名：
- De Gruyter graduate.
- 出版： Berlin ;Boston : Walter de Gruyter c2024.
- 叢書名： De Gruyter graduate
- 主題： Food--Composition. , Food--Analysis.
- 版本：2nd, rev. and extended ed.
- ISBN： 9783111108346 (pbk.): NT3110
- 一般註：Includes bibliographical references and index. 1 Food, nutrition, and diet -- 2 Water -- 3 Carbohydrates -- 4 Lipids -- 5 Proteins -- 6 Vitamins -- 7 Minerals -- 8 Oxidative stress and antioxidants in nutrition -- 9 The biochemistry of flavor perception -- 10 Food additives -- 11 Food safety -- 12 The biochemistry of digestion -- 13 Absorption of nutrients -- 14 Energy homeostasis and integration of metabolism -- 15 The Mediterranean diet -- 16 The foods of the future.
-
讀者標籤：
- 系統號： 000317327 | 機讀編目格式
館藏資訊
摘要註
"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. New: regulations for water, food additives and safety, recent information on vitamin C, implications of nutrients for human health, the role of the colon microbiota, etc. Provides chemical composition, processes and interactions of food ingredients"--Publisher's website.
延伸查詢
Google Books
Amazon