Food Biochemistry

This book is divided into two parts with 15 chapters. The first part is about the characteristics of each component in food; the second part is about the metabolism and regulation of biological macromolecules in the body. The basic concepts in the book are accurate, moderately deep, and closely adhere to the basic content of biochemistry. It also strives to reflect the new results, new progress, and new research methods and methods of biochemical research, so as to broaden the foundation, broaden horizons, and strengthen students' scientific literacy and ability cultivation. _X005F_x000D_ This textbook is centered on food and food consumers, and it comprehensively and systematically introduces the basic theories and knowledge of biochemistry, as well as the biochemical changes of carbohydrates, lipids, proteins, vitamins and other components in food during food processing and their impact on food quality.