Principios básicos de la Química y Bioquímica de alimentos
This book by Dr. Luis S. Díaz Neira explores the fundamental principles of chemistry and biochemistry as they apply to food science. It covers a range of topics including the structure and function of water in foods, carbohydrates, lipids, proteins, enzymes, organic acids, vitamins, and minerals. Th...
| Autor principal: | |
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| Formato: | Libro electrónico |
| Idioma: | Castellano |
| Publicado: |
Santiago de Chile :
Editorial ebooks Patagonia - Editorial Universidad de La Serena
2010.
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009662001406719 |
| Sumario: | This book by Dr. Luis S. Díaz Neira explores the fundamental principles of chemistry and biochemistry as they apply to food science. It covers a range of topics including the structure and function of water in foods, carbohydrates, lipids, proteins, enzymes, organic acids, vitamins, and minerals. The author aims to provide comprehensive insights into the chemical and biochemical interactions within food substances, focusing on their properties and reactions. This work is intended for students and professionals in food science and engineering, offering detailed explanations based on the author's extensive academic experience and research in the field. |
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| Notas: | Incluye índice. |
| Descripción Física: | 1 online resource (141 pages) |
| Bibliografía: | Incluye bibliografía. |
