Advances in Food Biochemistry

Edited by Fatih Yildiz 
CRC Press  December 2009  

Hardback  521 pp  ISBN 9780849374999      £111.00
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.


  • 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.


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