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Advances in food biochemistry

Author: Fatih Yildiz
Publisher: Boca Raton : CRC Press, ©2010.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

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  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Fatih Yildiz
ISBN: 9780849374999 0849374995
OCLC Number: 461895442
Description: xiv, 507 pages : illustrations, maps ; 26 cm
Contents: 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.
Responsibility: edited by Fatih Yildiz.
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