Food Biochemistry

Author: Pan Ning, Du Kesheng / Country: Mainland China
Publisher:
Publish Date: 2006-07-01
Features: This textbook selects materials based on practical needs, focusing on the relationship between humans and food from the perspective of food industry technology. It outlines the basic content of biochemistry and the chemistry and biochemistry related to the color, aroma, and flavor of human food quality. The book includes chapters on water and minerals, carbohydrate chemistry, lipid chemistry, protein chemistry, nucleic acid chemistry, enzyme chemistry, vitamin chemistry, substance metabolism, the chemistry of food color, aroma, and flavor, and experiments.