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020			_a9780849374999
040			_cIHBT
041			_hENG
082			_a664.4
100			_aYildiz, Fatih [ed.] _92679
245			_aAdvances in Food Biochemistry. _cedited by Fatih Yildiz
260			_aBoca Raton _bCRC Press _cc2010
300			_axiv, 507 p. _bill., maps _c26 cm
505			_a 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
650			_a Food _x Composition _92680
650			_aFood _x Biotechnology _92681
856			_u http://www.loc.gov/catdir/enhancements/fy1101/2009043225-b.html _yContributor biographical information
942			_2ddc _cBOOK
999			_c5423 _d5423
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5423 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=5423