Advance in food biochemistry
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press ,
c2010
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| Subjects: |
Table of Contents:
- 1. Water and its relation to food
- 2. Glycobiology of foods: food carbohydrates-occurrence, production, food uses and healthful properties
- 3. Amino acids, oligopeptides, polypeptides and proteins
- 4. Enzymes applied in food technology
- 5. Lipids, fats and oils
- 6. Nucleic acid biochemistry: food applications
- 7. Hormones: regulation of human metabolism
- 8. Physiologically bioactive compounds of functional foods, herbs and dietry supplements
- 9. Flavor compounds in foods
- 10. Food acids: organic acids, volatile organic acids and phenolic acids
- 11. Biological oxidations: enzymatic and nonenzymatic browning reactions and control mechanisms
- 12. Lipid oxidation and control of oxidation
- 13. Food additives and contaminants
- 14. Nutrigenomics and nutrigenetics
- 15. Pharmacogenomics and toxicogenomics in food chemicals