TY  - BOOK
AU  - Yildiz,Fatih
TI  - Advances in food biochemistry
SN  - 9780849374999 (hc : alk. paper)
AV  - TP 248.65.F66 A35.2010
PY  - 2010///
CY  - Boca Raton, Fla.
PB  - CRC
KW  - Food
KW  - Biotechnology
KW  - Alimentos -
KW  - Biotecnología
KW  - Composition
KW  - Composicion
N1  - 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
ER  -