Syllabus For The Subject Food Biochemistry

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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