Beschreibung:
Frontmatter -- Preface -- Contents -- 1 Food, nutrition, and diet -- 2 Water -- 3 Carbohydrates -- 4 Lipids -- 5 Proteins -- 6 Vitamins -- 7 Minerals -- 8 Oxidative stress and antioxidants in nutrition -- 9 The biochemistry of flavor perception -- 10 Food additives -- 11 Food safety -- 12 The biochemistry of digestion -- 13 Absorption of nutrients -- 14 Energy homeostasis and integration of metabolism -- 15 The Mediterranean diet -- 16 The foods of the future -- Appendix 1: Dietary reference values -- Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water -- Appendix 3: Summary of average requirement (AR) for energy expressed in kcal/day for different groups of population -- Appendix 4: Alcohol as a nutrient -- About the author -- Index
This 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