Advances in Food Biochemistry

ISBN-13: 9780849374999 / Angielski / Twarda / 2009 / 522 str.

Fatih Yildiz;Ted Labuza

Opis

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.

Reflecting the rapid pace of discovery that has taken place over the last decade, Applied Food Biochemistry presents a unique, up-to-date, and unified introduction to food chemistry from a biochemical standpoint. Featuring color illustrations to elucidate molecular concepts throughout the text, this book addresses the relationship between nutrition and genetics, food-environment interactions, and the regulation of contaminants, additives, herbs and dietary supplements. Coverage of recent developments includes water isotopes, bioactive lipids and carbohydrates, phytochemicals, essential oils, aroma compounds, phenolic acids, DNA traceability, nutrigenomics, and toxigenomics,

O autorze

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.