Chemistry and Biochemistry of Food 2nd Edition

Chemistry and Biochemistry of Food, 2nd Edition by Jose Pérez-Castiñeira is a modern, authoritative guide that instantly captures attention with its clear coverage of the chemical principles behind food structure, stability, and nutrition. Perfect for students, researchers, and industry professionals, this edition updates foundational concepts with practical insights relevant to contemporary food science.

Delve into carefully organized chapters that explain macronutrients, micronutrients, enzymatic activity, and reaction mechanisms affecting flavor, color, and shelf life. The text balances rigorous chemistry with real-world examples—making complex topics accessible for classroom learning in Spain, Latin America, Europe, and international food industry settings. Emphasis on analytical approaches, reaction kinetics, and molecular interactions helps bridge laboratory theory with production-scale challenges.

Imagine applying evidence-based strategies to improve product stability, enhance nutritional profiles, or troubleshoot spoilage—this book turns that into reality. Readers benefit from lucid explanations, useful diagrams, and case-focused discussions that support formulation, quality control, and regulatory awareness. Whether you’re preparing for advanced coursework, developing new food Books, or conducting research, the practical orientation of this edition fuels professional growth and innovation.

Clear, compact, and contemporary, Chemistry and Biochemistry of Food, 2nd Edition is an essential reference for food chemists, biochemists, technologists, and nutrition scientists. Add this indispensable resource to your library to deepen expertise, accelerate problem-solving, and stay at the forefront of food science and technology across global markets. Order now to advance your knowledge and impact in the field.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.