Perez-Castineira J. Chemistry and Biochemistry of Food 2ed 2024

Textbook in PDF format

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.
Food, nutrition, and diet
Water
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Oxidative stress and antioxidants in nutrition
The biochemistry of flavor perception
Food additives
Food safety
The biochemistry of digestion
Absorption of nutrients
Energy homeostasis and integration of metabolism
The Mediterranean diet
The foods of the future