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Food Biochemistry

"Food Biochemistry" is organized with people and their food systems as the core, biochemical processes as the focus, and the chemical composition of food as the main line. Chemistry》Materials. The content includes water; minerals; sugars; nucleic acids and proteins; lipids and biofilms; enzymes and hormones; vitamins and alkaloids; the metabolism of sugars, nucleic acids, proteins, and lipids in the human body and other basic chemical components of food. Enzymes that catalyze the metabolism of the human body, hormones that regulate metabolism and other physiological functions, and auxiliary components of enzymes. It also explains the metabolic process of organic substances in the basic ingredients of food in the human body. It also introduces food flavor knowledge such as color, aroma and taste of food, chemical composition and tissue metabolism characteristics of animal and plant food raw materials, food additives and objectionable ingredients in food caused by various factors.

"Food Biochemistry" has clear levels, compact structure, complete content, outstanding subject characteristics, close integration of theory and practice, and strong practicality. It can be used as a textbook, reference book and reference book for food technology majors in food chemistry and biochemistry in engineering universities, junior colleges and higher vocational colleges. It is also suitable for use by trainees at all levels and in various positions in the food industry.