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Advances in food biochemistry /
| Other Authors: | |
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| Format: | Printed Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
c2010.
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| Subjects: | |
| Online Access: | http://www.loc.gov/catdir/enhancements/fy1101/2009043225-b.html |
Table of Contents:
- 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.