Food Biochemistry

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.