Description

The Biochemistry of Foods provides a detailed exploration of the chemical and biological processes that define the composition, functionality, and transformation of food. This book delves into the fundamental building blocks of food—proteins, carbohydrates, lipids, vitamins, and minerals—highlighting their roles in nutrition, metabolism, and sensory attributes. It examines enzymatic and non-enzymatic reactions, food spoilage, preservation techniques, and the biochemical principles underlying food processing and storage. Special emphasis is placed on the impact of biochemical changes on food quality, safety, and nutritional value. The text also covers emerging topics such as functional foods, bioactive compounds, and biotechnology applications in food production. Designed for students, researchers, and professionals in food science, nutrition, and biochemistry, The Biochemistry of Foods bridges the gap between science and practical applications, offering insights into the molecular mechanisms that shape the food we consume and its impact on health.