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Advances in Food Biochemistry
Engelsk Paperback
SPAR
kr 128
Advances in Food Biochemistry
Engelsk Paperback

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.

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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.

Produktdetaljer
Sprog: Engelsk
Sider: 522
ISBN-13: 9781138115484
Indbinding: Paperback
Udgave:
ISBN-10: 1138115487
Kategori: Diæt og ernæring
Udg. Dato: 22 maj 2017
Længde: 0mm
Bredde: 254mm
Højde: 178mm
Oplagsdato: 22 maj 2017
Forfatter(e):
Forfatter(e)


Kategori Diæt og ernæring


Sprog Engelsk


Indbinding Paperback


Sider 522


Udgave


Længde 0mm


Bredde 254mm


Højde 178mm

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