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Titre :	Advances in food biochemistry Ajouter au panier
Auteur(s) :	Fatih Yildiz, Éditeur scientifique
Type de document :	Livre
Sujets :	GLUCIDE ; COMPOSE PHENOLIQUE ; BRUNISSEMENT ; REACTION DE MAILLARD ; AGENT DE CONTAMINATION Acides aminés ; Acides nucléiques ; Acides organiques ; Aliments -- Additifs ; Aliments -- Saveur et odeur ; Corps gras comestibles ; Eau ; Enzymes ; Génomique ; Glucides ; Hormones ; Lipides ; Métabolisme -- Régulation ; Nutrigénomique ; Oxydation ; Peptides ; Protéines
Résumé :	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 saf[...] 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 Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2010
Format :	1 vol. (XIV-507 p.) / ill., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index
Table des matières :	Chapter 1 Water and Its Relation to Food, B. Karakaş and M. Certel Chapter 2 Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties, F. A. Manthey and Y. Xu Chapter 3 Amino Acids, Oligopeptides, Polypeptides, and Proteins, F. Yildiz Chapter 4 Enzymes Applied in Food Technology, D. Arapoglou, A. E. Labropoulos, and T. H. Varzakas Chapter 5 Lipids, Fats, and Oils, I. S. Arvanitoyannis, T. H. Varzakas, S. Kiokias, and A[...] Chapter 1 Water and Its Relation to Food, B. Karakaş and M. Certel Chapter 2 Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties, F. A. Manthey and Y. Xu Chapter 3 Amino Acids, Oligopeptides, Polypeptides, and Proteins, F. Yildiz Chapter 4 Enzymes Applied in Food Technology, D. Arapoglou, A. E. Labropoulos, and T. H. Varzakas Chapter 5 Lipids, Fats, and Oils, I. S. Arvanitoyannis, T. H. Varzakas, S. Kiokias, and A. E. Labropoulos Chapter 6 Nucleic Acid Biochemistry: Food Applications, I. A. Kurnaz and Ç. Ceylan Chapter 7 Hormones: Regulation of Human Metabolism, A. Karakoç Chapter 8 Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements, G. Dinelli, I. Marotti, S. Bosi, D. Di Gioia, B. Biavati, and P. Catizone Chapter 9 Flavor Compounds in Foods, D. Boyacioglu, D. Nilufer, and E. Capanoglu Chapter 10 Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids, Y. S. Velioğlu Chapter 11 Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms, F. Göğüş, S. Fadίloğlu, and Ç. Soysal Chapter 12 Lipid Oxidation and Control of Oxidation, S. Kiokias, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos Chapter 13 Food Additives and Contaminants, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos Chapter 14 Nutrigenomics and Nutrigenetics, A. Ekmekci and M. Y. Cirak Chapter 15 Pharmacogenomics and Toxicogenomics in Food Chemicals, B. Karahalil Index
Langue(s) :	Anglais
Identifiant :	978-1-138-11548-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192908

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