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Chemistry and biochemistry of food products

Chemistry and biochemistry of food products

  • Author: Madrid Vicente, Antonio
  • Publisher: Antonio Madrid Vicente, Editor
  • eISBN Pdf: 9788412712766
  • Place of publication:  Spain
  • Year of digital publication: 2023
  • Month: April
  • Pages: 177
  • Language: English
  • Cover
  • Title page
  • Copyright page
  • Foreword
  • Thanks
  • Index
  • Chapter 1. Biochemistry of food
    • 1.- What is biochemistry
    • 2.- Metabolism, catabolism and anabolism
    • 3.- Food
    • 4.- Definition of nutrients
    • 5.- Simple and complex foods
    • 6.- Foods rich in proteins, fats or carbohydrates
    • 7.- Food, health and performance at work
    • 8.- Practical exercises. Solutions at the end of the book.
  • Chapter 2. Nutritional value of foods
    • 1.- Human nutrition
    • 2.- Energy contribution of food
    • 3.- The calorie
    • 4.- Energy value of the main nutrients
    • 5.- Basal and total energy expenditure
    • 6.- The weight of people (Body Mass Index, BMI)
    • 7.- Law of the minimum
    • 9.- Nutritional studies
    • 10.- Practical exercises. Answers at the end of the book.
  • Chapter 3. The energy expenditure of people
    • 1.- The energy
    • 2.- Energy expenditure of people
    • 3.- Physical activity
    • 4.- Practical exercises. Answers at the end of the book.
  • Chapter 4. Food composition
    • 1.- Food composition
    • 2.- Food components
    • 3.- We are what we eat
    • 4.- Diets
    • 5.- Practical exercises. Solutions at the end of the book.
  • Chapter 5. Water in food
    • 1.- The water molecule
    • 2.- The oxygen of the water
    • 3.- Hydrogen from water
    • 4.- Properties of water
    • 5.- Bonds by hydrogen bonds
    • 6.- Water phase diagram
    • 7.- Surface tension of water
    • 8.- The capillarity of water
    • 9.- Water as a universal solvent
    • 10.- The density of water
    • 11.- Electrolysis of water
    • 12.- Hydrogen oxide
    • 13.- The specific heat of water
    • 14.- Distilled water, soft water and hard water
    • 15.- Bacteria in water and food
    • 16.- Practical cases. Solutions at the end of the book
  • Chapter 6. Proteins
    • 1.- Definition
    • 2.- Structure of proteins
    • 3.- Properties of proteins
    • 4.- Classification of proteins
    • 5.- Proteins present in food
    • 6.- Biological value of proteins
    • 7.- Essential and non-essential amino acids
    • 8.- Protein needs of humans
    • 9.- Functions of proteins
    • 10.- Practical exercises. Solutions at the end of the book.
  • Chapter 7. Lipids
    • 1.- Definition
    • 2.- Classification of lipids
    • 3.- Fats and oils
    • 4.- Origin of oils and fats
    • 5.- Fatty acids in animals
    • 6.- Composition of animal fats
    • 7.- Properties of animal fats
    • 8.- Vegetable oils and fats
    • 9.- Functions of oils and fats
    • 10.- Omega-3 and Omega-6 fatty acids
    • 11.- Functional foods
    • 12.- Omega-6 fatty acids
    • 13.- Cholesterol
    • 14.- Types of cholesterol
    • 15.- Foods rich and low in cholesterol
    • 16.- Practical exercises. Solutions at the end of the book.
  • Chapter 8. Carbohydrates
    • 1.- Definition
    • 2.- The chlorophyll function
    • 3.- Classification of carbohydrates
    • 4.- Glucose
    • 5.- Fructose
    • 7.- Sucrose
    • 8.- Maltose
    • 9.- Lactose
    • 10.- Starch
    • 11.- Cellulose
    • 12.- Glycogen
    • 13.- The fiber
    • 14.- Fiber classification
    • 15.- Fiber functions
    • 16.- Functions of carbohydrate
    • 17.- Practical exercises. Solutions at the end of the book.
  • Chapter 9. Mineral salts
    • 1.- The salts in our body
    • 2.- Calcium
    • 3.- Phosphorus
    • 4.- Iron
    • 5.- Potassium
    • 6.- The salt
    • 7.- Trace elements
    • 8.- Practical exercises. Solutions at the end of the book.
  • Chapter 10. Vitamins
    • 1.- Water soluble and fat soluble vitamins
    • 2.- Vitamin needs
    • 3.- Vitamin A
    • 4.- Vitamin D
    • 5.- Vitamin E
    • 6.- Vitamin K
    • 7.- Water soluble vitamins
    • 8.- Vitamin C
    • 9.- Practical exercises. Solutions at the end of the book.
  • Chapter 11. Chemistry of milk and dairy products
    • 1.- Milk and dairy products
    • 2.- The cream
    • 3.- Butter
    • 4.- Evaporated milk and concentrated milk
    • 5.- Condensed milk
    • 6.- Powdered milk
    • 7.- Yogurt
    • 8.- Cheese: definition and manufacture
    • 9.- Ice cream: definition and characteristics
    • 10.- Practical exercises. Solutions at the end of the book.
  • Chapter 12. Chemistry of meat and meat products
    • 1.- The meat
    • 2.- The birds
    • 3.- Meat products
    • 4.- Sausages
    • 5.- Preparation of cured ham
    • 6.- Practical exercises. Solutions at the end of the book.
  • Chapter 13. Chemistry of fish and fish products
    • 1.- Fish, shellfish and cephalopods
    • 2.- Derivative products
    • 3.- Conservation
    • 4.- Nutritive value of fish
    • 5.- Salting the fish
    • 6.- Smoked fish
    • 7.- Cooking the fish
    • 8.- Surimi
    • 9.- Krill proteins
    • 10.- Fish liver oil production
    • 11.- Solved practical exercises. Solutions at the end of the book
  • Chapter 14. Chemistry of oils and fats
    • 1.- Vegetable oils
    • 2.- Olive oil
    • 3.- Oilseed oils
    • 4.- Soybean oil
    • 5.- Sunflower oil
    • 6.- Palm oil
    • 7.- Corn germ oil
    • 9.- Practical exercises. Solutions at the end of the book
  • Answers to practical exercises

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    • Loan duration: 21 days
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