Advances in food biochemistry
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. This volume provides a unified exploration of foods from a biochemical perspective.
1 online resource (xiv, 507 pages) : illustrations, maps
9781420007695, 9780849374999, 1420007696, 0849374995
607553259
ch. 1. Water and its relation to food / Barc?in Karakas? and Muharrem Certel
ch. 2. Glycobiology of foods : food carbohydrates-occurrence, production, food uses, and healthful properties / Frank A. Manthey and Yingying Xu
ch. 3. Amino acids, oligopeptides, polypeptides, and proteins / Fatih Yildiz
ch. 4. Enzymes applied in food technology / Dimitris G. Arapoglou, Athanasios E. Labropoulos, and Theodoros H. Varzakas
ch. 5. Lipids, fats, and oils / Ioannis S. Arvanitoyannis [and others]
ch. 6. Nucleic acid biochemistry : food applications / Is?il A. Kurnaz and C?ag?atay Ceylan
ch. 7. Hormones : regulation of human metabolism / Ayhan Karakoc?
ch. 8. Physiologically bioactive compounds of functional foods, herbs, and dietary supplements / Giovanni Dinelli [and others]
ch. 9. Flavor compounds in foods / Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu