| Titre : | Advances in food biochemistry | | Type de document : | texte imprimé | | Auteurs : | Fatih Yildiz, Editeur scientifique | | Editeur : | Boca Raton : CRC Press | | Année de publication : | 2010 | | Importance : | 1 vol. (XIV-507 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 26 cm | | ISBN/ISSN/EAN : | 978-1-138-11548-4 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
GLUCIDE ; COMPOSE PHENOLIQUE ; BRUNISSEMENT ; REACTION DE MAILLARD ; AGENT DE CONTAMINATION
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
RAMEAU
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 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. | | Type de document : | Livre | | 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. 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 | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192908 |
Advances in food biochemistry [texte imprimé] / Fatih Yildiz, Editeur scientifique . - Boca Raton : CRC Press, 2010 . - 1 vol. (XIV-507 p.) : ill., couv. ill. en coul. ; 26 cm. ISBN : 978-1-138-11548-4 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
GLUCIDE ; COMPOSE PHENOLIQUE ; BRUNISSEMENT ; REACTION DE MAILLARD ; AGENT DE CONTAMINATION
Liste Plan de classement
4.4 (CHIMIE DE L'ALIMENT-BIOCHIMIE ALIMENTAIRE) [Classement Massy]
RAMEAU
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 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. | | Type de document : | Livre | | 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. 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 | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192908 |
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