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Advances in food biochemistry /
| Diğer Yazarlar: | |
|---|---|
| Materyal Türü: | Printed Book |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Boca Raton :
CRC Press,
c2010.
|
| Konular: | |
| Online Erişim: | http://www.loc.gov/catdir/enhancements/fy1101/2009043225-b.html |
İçindekiler:
- 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.