000			01682nam a2200325 a 4500
001			000564109
005			20240105150725.0
008			120217s2010 flua rb 001 0 eng d
010			_a2009043225
020			_a9780849374999 (hc : alk. paper)
020			_a0849374995
035			_a368977
040			_aDLC _bspa _cDLC _dUIASF
050		4	_aTP 248.65.F66 _bA35.2010
245	0	0	_aAdvances in food biochemistry / _cedited by Fatih Yildiz.
260			_aBoca Raton, Fla. : _bCRC, _c2010.
300			_axiv, 507 p.
440		0	_aFood science and technology
505	0		_aWater 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.
650		0	_aFood _xBiotechnology.
650		4	_aAlimentos - _xBiotecnología
650		0	_aFood _xComposition.
650		4	_aAlimentos - _xComposicion
700	1		_aYildiz, Fatih
905			_a01
942			_cNEWBFXC1
999			_c532346 _d532346
980			_851 _gRonald RUIZ