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Informationen zum Autor 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. Klappentext 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 foodthe glycobiology of food componentsenzymesplant, animal, and human hormonesfunctional foods, herbs, and dietary supplementsflavor compounds in foodsorganic acidsinteractions between the environment with food componentsbiological and lipid oxidation in foodsfood safetynutrition and the genetic makeup of individual food componentsDr. 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. Zusammenfassung 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. This volume provides a unified exploration of foods from a biochemical perspective. Inhaltsverzeichnis Water and Its Relation to Food. Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties. Amino Acids, Oligopeptides, Polypeptides, and Proteins. Enzymes Applied in Food Technology. Lipids, Fats, and Oils. Nucleic Acid Biochemistry: Food Applications. Hormones: Regulation of Human Metabolism. Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements. Flavor Compounds in Foods. Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids. Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms. Lipid Oxidation and Control of Oxidation. Food Additives and Contaminants. Nutrigenomics and Nutrigenetics. Pharmacogenomics and Toxicogenomics in Food Chemicals. Index. ...
