Chemistry and Biochemistry of Food.

Format:

Book

Author/Creator:

Pérez-Castiñeira, Jose.

Series:

De Gruyter Textbook Series

Language:

English

Physical Description:

1 online resource (618 pages)

Edition:

2nd ed.

Place of Publication:

Berlin/Boston : Walter de Gruyter GmbH, 2024.

Summary:

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.

Contents:

Intro

Preface

Contents

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

Appendix 1: Dietary reference values

Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water

Appendix 3: Summary of average requirement (AR) for energy expressed in kcal/day for different groups of population

Appendix 4: Alcohol as a nutrient

Index.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

3-11-111187-3