Food Biochemistry

Abstract

This student textbook, translated from a French original [Abrégé de biochimie alimentaire, Masson, 1987], is in 2 parts. Part I, The constituents of foodstuffs, has chapters on simple carbohydrates, polysaccharides, lipids, proteins, minerals, water, vitamins and pigments. Part II, Biochemistry of the principal foods, comprises 8 chapters, dealing resp. with cereals and bread, proteins from leguminous plants and single-cell organisms, fermented drinks, milk and dairy products, meat and blood products, eggs, oils and fats, and additives. There is a short subject index (4 pp.).