Advances in Food Biochemistry by Fatih Yildiz
English | 2011 | ISBN-10: 0849374995 | 521 pages | PDF | 14,6 MB
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
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