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Advances in Food Biochemistry
About this book
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
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Yes, you can access Advances in Food Biochemistry by Fatih Yildiz in PDF and/or ePUB format, as well as other popular books in Medizin & Ernährung, Diätetik & Bariatrie. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front cover
- Contents
- Foreword
- Preface
- Editor
- Contributors
- Chapter 1. Water and Its Relation to Food
- Chapter 2. Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties
- Chapter 3. Amino Acids, Oligopeptides, Polypeptides, and Proteins
- Chapter 4. Enzymes Applied in Food Technology
- Chapter 5. Lipids, Fats, and Oils
- Chapter 6. Nucleic Acid Biochemistry: Food Applications
- Chapter 7. Hormones: Regulation of Human Metabolism
- Chapter 8. Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements
- Chapter 9. Flavor Compounds in Foods
- Chapter 10. Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids
- Chapter 11. Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms
- Chapter 12. Lipid Oxidation and Control of Oxidation
- Chapter 13. Food Additives and Contaminants
- Chapter 14. Nutrigenomics and Nutrigenetics
- Chapter 15. Pharmacogenomics and Toxicogenomics in Food Chemicals
- Index
- Back cover