Chemistry and Biochemistry of Food (De Gruyter Textbook)

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. Gives an overview of chemical composition, processes and interactions of food ingredients. Explains the principles of food safety and the ways to avoid contamination. 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 About the author Index "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."--Contracoberta

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.