Produkt
KlappentextThis 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.
Details
ISBN/GTIN978-3-11-110834-6
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
Erscheinungsjahr2024
Erscheinungsdatum29.01.2024
Auflage2. Aufl.
ReiheDe Gruyter Textbook
Seiten595 Seiten
SpracheEnglisch
Gewicht1015 g
Illustrationen43 b/w and 65 col. ill., 65 b/w tbl.
Artikel-Nr.54944347
Rubriken