Title: Food Biochemistry Author: Charles Alais Synopsis: 'Food Biochemistry' offers an in-depth exploration of the chemical processes and components within various foods, serving as a comprehensive guide for students and professionals in the fields of food science, nutrition, and biochemistry. This book delves into the intricate relationship between biochemistry and the sensory qualities, nutritional value, and overall safety of food. The author, Charles Alais, presents a structured approach to understanding the fundamental principles of food biochemistry, covering topics such as the chemical composition of different food groups, including proteins, carbohydrates, lipids, and vitamins. He explains how these molecules contribute to the texture, flavor, and color of foods, while also addressing the essential role they play in human nutrition. In this book, readers will discover the biochemical changes that occur during food processing, storage, and cooking, and how these processes impact the quality and safety of food products. Alais provides insights into enzyme reactions, fermentation, and the chemical reactions responsible for food spoilage, offering valuable knowledge for those interested in food preservation and safety. 'Food Biochemistry' also explores the biochemical basis of food allergies and intolerances, shedding light on the immune responses triggered by certain food components. Additionally, it discusses the latest advancements in food biotechnology, highlighting its applications in improving food quality and developing novel food products. This comprehensive text is an invaluable resource for academics and researchers seeking to understand the intricate biochemical interactions that underpin the food we consume daily. By unraveling the complex chemistry of food, Charles Alais provides readers with a deeper appreciation of the science behind the flavors, textures, and nutritional benefits of our diet.