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Article
September 18, 1943

Elements of Food Biochemistry

JAMA. 1943;123(3):177. doi:10.1001/jama.1943.02840380053027

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Abstract

The authors state that "the purpose of this book is to emphasize the chemistry of the constituents of food and the chemical changes that these constituents undergo in the process of metabolism." Written to serve primarily as a textbook in food biochemistry for college undergraduates, the book will no doubt prove useful to many other persons as well. The presentation of the various topics of interest is about as elementary as is possible when one considers the numerous chemical formulas necessarily involved in the discussion of any phase of biochemistry. The nine chapters cover carbohydrates, fermentation food products, acidity, lipides, proteins, mineral elements in nutrition, water, vitamins and enzymes. Attempts are made to show the relation of many of the topics to industry and economic life in general. For example, in the chapter on carbohydrates one finds a table setting forth the economic importance of some industries based on carbohydrates;

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