Advances in Food Biochemistry

Herausgeber: Yildiz, Fatih

• Gebundenes Buch

Produktbeschreibung

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 molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including: water and its relation to food the glycobiology of food components enzymes plant, animal, and human hormones functional foods, herbs, and dietary supplements flavor compounds in foods organic acids interactions between the environment with food components biological and lipid oxidation in foods food safety nutrition and the genetic makeup of individual food components Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 522
• Erscheinungstermin: 16. Dezember 2009
• Englisch
• Abmessung: 260mm x 183mm x 32mm
• Gewicht: 1166g
• ISBN-13: 9780849374999
• ISBN-10: 0849374995
• Artikelnr.: 31393315

Autorenporträt

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.

Inhaltsangabe

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.