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 molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including: water and its relation to foodthe glycobiology of food componentsenzymesplant, animal, and human hormonesfunctional foods, herbs, and dietary supplementsflavor compounds in foodsorganic acidsinteractions between the environment with food componentsbiological and lipid oxidation in foodsfood safetynutrition and the genetic makeup of individual food componentsDr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.
