Advances in Food Biochemistry

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PDF, Engelska, 2009

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Beskrivning

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

Produktinformation

Utgivningsdatum:2009-12-16
Språk:Engelska
Filformat:PDF
Kopieringsskydd:LCP
ISBN:9781420007695
Förlag:Taylor & Francis Inc

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik
Biovetenskap inom Naturvetenskap och teknik
Biokemi inom Naturvetenskap och teknik

Mer om författaren

Dr. Fatih Yildiz teaches and conducts research in the biochemistry, biotechnology, and food engineering departments at the Middle East Technical University, Ankara, Turkey. He has done research projects with FAO, UNIDO, UNICEF, and NATO as a project director and has published more than research and review papers in international and national journals as the major author.

Innehållsförteckning

Water and Its Relation to Food. Glycobiology of Foods: Food Carbohydrates-Occurrence, Production, Food Uses, and Healthful Properties. Amino Acids, Oligopeptides, Polypeptides, and Proteins. Enzymes Applied in Food Technology. Lipids, Fats, and Oils. Nucleic Acid Biochemistry: Food Applications. Hormones: Regulation of Human Metabolism. Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements. Flavor Compounds in Foods. Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids. Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms. Lipid Oxidation and Control of Oxidation. Food Additives and Contaminants. Nutrigenomics and Nutrigenetics. Pharmacogenomics and Toxicogenomics in Food Chemicals. Index.