Book, Food Biochemistry Theory and Practical Applications 2/19[LS]

Coordinated by Professor Maria Gabriela Bello Koblitz, the book Biochemistry of Food was written with the collaboration of professionals with great scientific knowledge, in order to contribute to the good academic training of students and to the improvement of professionals in the areas of Biochemistry, Food Engineering , Nutrition and other sciences in which Food Biochemistry has such a fundamental application. In this second edition, the main topics of Food Biochemistry covered have been carefully revised and reformulated to reflect the current reality of this science that aims to guarantee high quality food, with respect for the environment and reducing production costs.