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Advances in food biochemistry [electronic resource] /editor, Fatih Yildiz.

Contributor(s): Yildiz, Fatih.
Material type: materialTypeLabelBookPublisher: Boca Raton : Taylor & Francis, 2010Description: xiv, 507 p. : ill.ISBN: 9781420007695 (e-book : PDF).Subject(s): Food -- Biotechnology | Food -- CompositionGenre/Form: Electronic books.Call number: TP248.65.F66 A355 2010 Online resources: Distributed by publisher. Purchase or institutional license may be required for access. Also available in print edition.
Contents:
ch. 1. Water and its relation to food / Barcin Karakas and Muharrem Certel -- ch. 2. Glycobiology of foods : food carbohydrates-occurrence, production, food uses, and healthful properties / Frank A. Manthey and Yingying Xu -- ch. 3. Amino acids, oligopeptides, polypeptides, and proteins / Fatih Yildiz -- ch. 4. Enzymes applied in food technology / Dimitris G. Arapoglou, Athanasios E. Labropoulos, and Theodoros H. Varzakas -- ch. 5. Lipids, fats, and oils / Ioannis S. Arvanitoyannis ... [et al.] -- ch. 6. Nucleic acid biochemistry : food applications / Isil A. Kurnaz and Cagatay Ceylan -- ch. 7. Hormones : regulation of human metabolism / Ayhan Karakoc -- ch. 8. Physiologically bioactive compounds of functional foods, herbs, and dietary supplements / Giovanni Dinelli ... [et al.] -- ch. 9. Flavor compounds in foods / Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu --
ch. 10. Food acids : organic acids, volatile organic acids, and phenolic acids / Y. Sedat Velioglu -- ch. 11. biological oxidations : enzymatic and nonenzymatic browning reactions and control mechanisms / Fahrettin Geogeus, Sibel Fadiloglu, and Cigdem Soysal -- ch. 12. Lipid oxidation and control of oxidation / Sotirios Kiokias ... [et al.] -- ch. 13. Food additives and contaminants / Theodoros H. Varzakas, Ioannis S. Arvanitoyannis, and Athanasios E. Labropoulos -- ch. 14. Nutrigenomics and nutrigenetics / Abdullah Ekmekci and Meltem Yalinay Cirak -- ch. 15. Pharmacogenomics and toxicogenomics in food chemicals / Bensu Karahalil.
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Includes bibliographical references and index.

ch. 1. Water and its relation to food / Barcin Karakas and Muharrem Certel -- ch. 2. Glycobiology of foods : food carbohydrates-occurrence, production, food uses, and healthful properties / Frank A. Manthey and Yingying Xu -- ch. 3. Amino acids, oligopeptides, polypeptides, and proteins / Fatih Yildiz -- ch. 4. Enzymes applied in food technology / Dimitris G. Arapoglou, Athanasios E. Labropoulos, and Theodoros H. Varzakas -- ch. 5. Lipids, fats, and oils / Ioannis S. Arvanitoyannis ... [et al.] -- ch. 6. Nucleic acid biochemistry : food applications / Isil A. Kurnaz and Cagatay Ceylan -- ch. 7. Hormones : regulation of human metabolism / Ayhan Karakoc -- ch. 8. Physiologically bioactive compounds of functional foods, herbs, and dietary supplements / Giovanni Dinelli ... [et al.] -- ch. 9. Flavor compounds in foods / Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu --

ch. 10. Food acids : organic acids, volatile organic acids, and phenolic acids / Y. Sedat Velioglu -- ch. 11. biological oxidations : enzymatic and nonenzymatic browning reactions and control mechanisms / Fahrettin Geogeus, Sibel Fadiloglu, and Cigdem Soysal -- ch. 12. Lipid oxidation and control of oxidation / Sotirios Kiokias ... [et al.] -- ch. 13. Food additives and contaminants / Theodoros H. Varzakas, Ioannis S. Arvanitoyannis, and Athanasios E. Labropoulos -- ch. 14. Nutrigenomics and nutrigenetics / Abdullah Ekmekci and Meltem Yalinay Cirak -- ch. 15. Pharmacogenomics and toxicogenomics in food chemicals / Bensu Karahalil.

Also available in print edition.

Mode of access: World Wide Web.

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