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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Bibliographic Details

Main Author:	Pérez-Castiñeira, Jose (Author)
Other Authors:	Durán Barrantes, María Montaña (Contributor), Valls-Bellés, Victoria (Contributor), Vega, José M. (Contributor), Vigara, Javier (Contributor)
Format:	eBook
Language:	English
Published:	Berlin ; Boston : De Gruyter, [2024] 2024
Edition:	2nd, Revised and Extended Edition
Series:	De Gruyter Textbook
Subjects:	Biochemie. Lebensmittelchemie. Lebensmitteltechnologie. Metabolismus. Technology & Engineering / Food Science / Chemistry & Biotechnology. sacharity mikrobiota hrubého čreva diéta trávenia potravinové prísady bezpečnosť potravín tuky výživa proteíny vitamíny
ISBN:	9783111111872 (online)
Online Access:
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