Yildiz, Fatih [ed.]
Advances in Food Biochemistry. edited by Fatih Yildiz - Boca Raton CRC Press c2010 - xiv, 507 p. ill., maps 26 cm
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
9780849374999
Food-- Composition
Food-- Biotechnology
664.4
Advances in Food Biochemistry. edited by Fatih Yildiz - Boca Raton CRC Press c2010 - xiv, 507 p. ill., maps 26 cm
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
9780849374999
Food-- Composition
Food-- Biotechnology
664.4