Food Biochemistry

Food Biochemistry

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Concentrating on a biochemical approach to food science and technology, this book should be of interest to all those involved in biochemistry and biology, including professionals in the food industry. The authors emphasize biochemical aspects: the first part of the book is devoted to the constituents of foods and the second to the peculiarities in the biochemistry of the principal foods used by man. General ideas are avoided about the mechanisms of life and microbiology is not considered, although metabolic reactions are addressed. This book should be of interest to researchers and technicians in biochemistry and the food industry, and to graduate and postgraduate more

Product details

  • Hardback | 222 pages
  • 167 x 240 x 25.4mm | 510g
  • Kluwer Academic Publishers Group
  • Kluwer Academic Publishers
  • Dordrecht, Netherlands
  • English
  • index
  • 0747600562
  • 9780747600565

Table of contents

Part I: The constituents of foods. General obervations on the composition of foods. Simple carbohydrates and derived products. Polysaccharides. Lipids. Proteins. Minerals. Water. Vitamins. Pigments. Part II: Biochemistry of principal foodstuffs. Cereals, bread. Protein from leguminous plants and single-cell organisms. Fermented drinks. Milk and dairy products. Meat and blood products. Eggs. Oils and Fats. more

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