Download e-book for iPad: Advances in Food Biochemistry by Fatih Yildiz

By Fatih Yildiz

ISBN-10: 0849374995

ISBN-13: 9780849374999

Understanding the biochemistry of meals is simple to all different learn and improvement within the fields of foodstuff technology, expertise, and nutrients, and the earlier decade has obvious sped up development in those components. Advances in meals Biochemistry presents a unified exploration of meals from a biochemical standpoint. that includes illustrations to clarify molecular thoughts through the textual content, this quantity examines quite a number matters at the nutrition spectrum, including:

  • water and its relation to food
  • the glycobiology of foodstuff components
  • enzymes
  • plant, animal, and human hormones
  • functional meals, herbs, and nutritional supplements
  • flavor compounds in foods
  • organic acids
  • interactions among the surroundings with foodstuff components
  • biological and lipid oxidation in foods
  • food safety
  • nutrition and the genetic make-up of person meals components

Dr. Fatih Yildiz has released an in depth physique of study and has labored on nutrients and food technology tasks with the FAO, UNIDO, UNICEF, and NATO. lately he obtained the Ambassador for Turkey Award from the eu Federation of meals technological know-how and expertise. Dr. Yildiz and the individuals to this quantity have introduced jointly their a long time of expertise and services to supply a top-notch source for meals technology and coverage pros and complex scholars at the innovative of nutrition research.

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Marcel Dekker, New York, pp. 1–94, 1996. 15. , Interaction of water with food components. , Gaonkar, A. G. , Taylor & Francis Group, LLC, Boca Raton, FL, pp. 87–138, 2006. 16. Lewicki, P. , Water as the determinant of food engineering properties, Journal of Food Engineering, 61: 483–495, 2004. 17. Bell, L. , Bell, H. , and Glass, T. , Water mobility in the glassy and rubbery solids as determined by oxygen-17 nuclear magnetic resonance: Impact on chemical stability, Lebensmittel Wissenchaft und Technologie, 35: 108–113, 2002.

World Health Organization (WHO), Guidelines for Drinking-Water Quality. , World Health Organization, Albany, NY, 2006. 51. , Advances in biosensors for the detection of pathogens in food and water, Enzyme and Microbial Technology, 32: 3–13, 2003. 52. Hill, W. E. , Detection and identification of foodborne microbial pathogens by the polymerase chain reaction: Food safety applications. , pp. 268–289, 1994. 53. , Electrolyzed water and its application in the food industry, Journal of Food Protection, 71(9): 1934–1947, 2008.

Advances in biosensors for the detection of pathogens in food and water, Enzyme and Microbial Technology, 32: 3–13, 2003. 52. Hill, W. E. , Detection and identification of foodborne microbial pathogens by the polymerase chain reaction: Food safety applications. , pp. 268–289, 1994. 53. , Electrolyzed water and its application in the food industry, Journal of Food Protection, 71(9): 1934–1947, 2008. 54. Xie, Y. , Disinfection Byproducts in Drinking Water, Formation, Analysis and Control, CRC Press, Boca Raton, FL, 2004.

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Advances in Food Biochemistry by Fatih Yildiz


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