FOOD BIOCHEMISTRY Contents Foreword ..............................................................................vii Preface.................................................................................ix Editor .................................................................................xi Contributors .......................................................................... xiii Chapter 1 Water and Its Relation to Food .....................................................................................1 Chapter 2 Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties .........................................................................23 Chapter 3 Amino Acids, Oligopeptides, Polypeptides, and Proteins ......................................... 51 Chapter 4 Enzymes Applied in Food Technology .................................................................... 101 Chapter 5 Lipids, Fats, and Oils ................................................................................................ 131 Chapter 6 Nucleic Acid Biochemistry: Food Applications .......................................................203 Chapter 7 Hormones: Regulation of Human Metabolism ........................................................ 219 Chapter 8 Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements ................................................................................................ 239 Chapter 9 Flavor Compounds in Foods .................................................................................... 291 Chapter 10 Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids .............. 313 Chapter 11 Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms ................................................................................................ 341 Chapter 12 Lipid Oxidation and Control of Oxidation ............................................................... 383 Chapter 13 Food Additives and Contaminants ...........................................................................409 Chapter 14 Nutrigenomics and Nutrigenetics ............................................................................. 457 Chapter 15 Pharmacogenomics and Toxicogenomics in Food Chemicals ................................. 477 Index ................................................................497
FOOD BIOCHEMISTRY
Contents
Foreword ..............................................................................vii
Preface.................................................................................ix
Editor .................................................................................xi
Contributors .......................................................................... xiii
Chapter 1 Water and Its Relation to Food .....................................................................................1
Chapter 2 Glycobiology of Foods: Food Carbohydrates—Occurrence, Production,
Food Uses, and Healthful Properties .........................................................................23
Chapter 3 Amino Acids, Oligopeptides, Polypeptides, and Proteins ......................................... 51
Chapter 4 Enzymes Applied in Food Technology .................................................................... 101
Chapter 5 Lipids, Fats, and Oils ................................................................................................ 131
Chapter 6 Nucleic Acid Biochemistry: Food Applications .......................................................203
Chapter 7 Hormones: Regulation of Human Metabolism ........................................................ 219
Chapter 8 Physiologically Bioactive Compounds of Functional Foods, Herbs, and
Dietary Supplements ................................................................................................ 239
Chapter 9 Flavor Compounds in Foods .................................................................................... 291
Chapter 10 Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids .............. 313
Chapter 11 Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms ................................................................................................ 341
Chapter 12 Lipid Oxidation and Control of Oxidation ............................................................... 383
Chapter 13 Food Additives and Contaminants ...........................................................................409
Chapter 14 Nutrigenomics and Nutrigenetics ............................................................................. 457
Chapter 15 Pharmacogenomics and Toxicogenomics in Food Chemicals ................................. 477
Index ................................................................497
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