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 ener...
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| Other Authors: | , , , |
| Format: | eBook |
| Language: | English |
| Published: |
Berlin ; Boston :
De Gruyter,
[2024]
2024 |
| Edition: | 2nd, Revised and Extended Edition |
| Series: | De Gruyter Textbook
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| Subjects: | |
| ISBN: | 9783111111872 (online) |
| Online Access: |
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| 080 | 1 | |a 664 |2 2011 | |
| 080 | 1 | |a 641 |2 2011 | |
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| 100 | 1 | |a Pérez-Castiñeira, Jose, |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Chemistry and Biochemistry of Food / |c Jose Pérez-Castiñeira. |
| 250 | |a 2nd, Revised and Extended Edition | ||
| 260 | 1 | |a Berlin ; |a Boston : |b De Gruyter, |c [2024] | |
| 260 | 4 | |c 2024 | |
| 300 | |a 1 online resource (XXI, 595 p.) | ||
| 490 | 0 | |a De Gruyter Textbook | |
| 505 | 0 | 0 | |t Frontmatter -- |t Preface -- |t Contents -- |t 1 Food, nutrition, and diet -- |t 2 Water -- |t 3 Carbohydrates -- |t 4 Lipids -- |t 5 Proteins -- |t 6 Vitamins -- |t 7 Minerals -- |t 8 Oxidative stress and antioxidants in nutrition -- |t 9 The biochemistry of flavor perception -- |t 10 Food additives -- |t 11 Food safety -- |t 12 The biochemistry of digestion -- |t 13 Absorption of nutrients -- |t 14 Energy homeostasis and integration of metabolism -- |t 15 The Mediterranean diet -- |t 16 The foods of the future -- |t Appendix 1: Dietary reference values -- |t Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water -- |t Appendix 3: Summary of average requirement (AR) for energy expressed in kcal/day for different groups of population -- |t Appendix 4: Alcohol as a nutrient -- |t Index |
| 506 | 0 | |a restricted access |u http://purl.org/coar/access_right/c_16ec |2 star | |
| 520 | |a 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. | ||
| 546 | |a In English. | ||
| 650 | 4 | |a Biochemie. | |
| 650 | 4 | |a Lebensmittelchemie. | |
| 650 | 4 | |a Lebensmitteltechnologie. | |
| 650 | 4 | |a Metabolismus. | |
| 650 | 7 | |a Technology & Engineering / Food Science / Chemistry & Biotechnology. |2 bisacsh | |
| 653 | |a sacharity | ||
| 653 | |a mikrobiota hrubého čreva | ||
| 653 | |a diéta | ||
| 653 | |a trávenia | ||
| 653 | |a potravinové prísady | ||
| 653 | |a bezpečnosť potravín | ||
| 653 | |a tuky | ||
| 653 | |a výživa | ||
| 653 | |a proteíny | ||
| 653 | |a vitamíny | ||
| 700 | 1 | |a Durán Barrantes, María Montaña, |e contributor. | |
| 700 | 1 | |a Valls-Bellés, Victoria, |e contributor. | |
| 700 | 1 | |a Vega, José M., |e contributor. | |
| 700 | 1 | |a Vigara, Javier, |e contributor. | |
| 856 | 4 | 0 | |u https://erproxy.cvtisr.sk/sfx/access?url=http://www.degruyter.com/isbn/9783111111872 |y Vzdialený prístup pre registrovaných používateľov |
| 910 | |b ZE13627 | ||
| 959 | |a 45 | ||
| 992 | |a SUD | ||
| 999 | |c 303189 |d 303189 | ||
| 974 | |b Rita Zubonyaiová | ||