Food Biochemistry

Author: Ning Zhengxiang/Zhao Mouming (editors)
Publisher:
Publish Date: 2005-06-01
Features: This book focuses on the relationship between humans and food, providing a comprehensive and systematic introduction to the fundamental theoretical knowledge of food biochemistry. The main contents include: static biochemistry, dynamic biochemistry, cellular biochemistry, food tissue biochemistry, food processing biochemistry, food flavor chemistry, food additive chemistry, food quantum biochemistry, and more. This book is suitable for students of food science and engineering in various colleges and universities, as well as for students, graduate students, and scientific workers in other fields.