Food biochemistry
Author(s)
Bibliographic Information
Food biochemistry
（Ellis Horwood series in food science and technology）
Ellis Horwood, 1991
- : library ed.
- : student ed.
- Other Title
-
Abrégé biochimie alimentaire
Available at 5 libraries
Note
Translation of: Abrégéde biochimie alimentaire
Includes bibliographical references and index
Description and Table of Contents
Description
Concentrating on a biochemical approach to food science and technology, this book should be of interest to all those involved in biochemistry and biology, including professionals in the food industry. The authors emphasize biochemical aspects: the first part of the book is devoted to the constituents of foods and the second to the peculiarities in the biochemistry of the principal foods used by man. General ideas are avoided about the mechanisms of life and microbiology is not considered, although metabolic reactions are addressed. This book should be of interest to researchers and technicians in biochemistry and the food industry, and to graduate and postgraduate students.
Table of Contents
Part I: The constituents of foods. General obervations on the composition of foods. Simple carbohydrates and derived products. Polysaccharides. Lipids. Proteins. Minerals. Water. Vitamins. Pigments. Part II: Biochemistry of principal foodstuffs. Cereals, bread. Protein from leguminous plants and single-cell organisms. Fermented drinks. Milk and dairy products. Meat and blood products. Eggs. Oils and Fats. Additives.
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