- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
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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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Advances in Food Biochemistry by Fatih Yildiz in PDF and/or ePUB format, as well as other popular books in Medicine & Chemistry. We have over one million books available in our catalogue for you to explore.
Table of contents
- Cover
- Half Title
- Title Page
- Copyright Page
- Table of Contents
- Foreword
- Preface
- Editor
- Contributors
- 1 Water and Its Relation to Food
- 2 Glycobiology of Foods: Food Carbohydrates-Occurrence, Production, Food Uses, and Healthful Properties
- 3 Amino Acids, Oligopeptides, Polypeptides, and Proteins
- 4 Enzymes Applied in Food Technology
- 5 Lipids, Fats, and Oils
- 6 Nucleic Acid Biochemistry: Food Applications
- 7 Hormones: Regulation of Human Metabolism
- 8 Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements
- 9 Flavor Compounds in Foods
- 10 Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids
- 11 Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms
- 12 Lipid Oxidation and Control of Oxidation
- 13 Food Additives and Contaminants
- 14 Nutrigenomics and Nutrigenetics
- 15 Pharmacogenomics and Toxicogenomics in Food Chemicals
- Index