Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including:
- water and its relation to food
- the glycobiology of food components
- enzymes
- plant, animal, and human hormones
- functional foods, herbs, and dietary supplements
- flavor compounds in foods
- organic acids
- interactions between the environment with food components
- biological and lipid oxidation in foods
- food safety
- nutrition and the genetic makeup of individual food components
About the Author
Dr. Fatih Yildiz teaches and conducts research in the biochemistry, biotechnology, and food engineering departments at the Middle East Technical University, Ankara, Turkey. He has done research projects with FAO, UNIDO, UNICEF, and NATO as a project director and has published more than research and review papers in international and national journals as the major author.More detail about Advances in Food Biochemistry
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Book Details
- Hardcover: 521 pages
- Publisher: CRC Press; 1 edition (December 16, 2009)
- Language: English
- ISBN-10: 0849374995
- ISBN-13: 978-0849374999
- Product Dimensions: 7 x 1.3 x 10 inches
- Shipping Weight: 1.9 pounds
