41. Advances In Food Biochemistry

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41. Advances In Food Biochemistry

 

 

CATEGORY: Medical & Medicine – 500 Courses

COURSE NUMBER: 41

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Syllabus

Foreword …………………………………………………………………………………………………………………………vii
Preface……………………………………………………………………………………………………………………………..ix
Editor ………………………………………………………………………………………………………………………………xi
Contributors ………………………………………………………………………………………………………………….. xiii
Chapter 1 Water and Its Relation to Food ………………………………………………………………………….1

Barçin Karakas ̧ and Muharrem Certel

Chapter 2 Glycobiology of Foods: Food Carbohydrates—Occurrence, Production,

Food Uses, and Healthful Properties ……………………………………………………………….23
Frank A. Manthey and Yingying Xu

Chapter 3 Amino Acids, Oligopeptides, Polypeptides, and Proteins ………………………………….. 51

Fatih Yildiz

Chapter 4 Enzymes Applied in Food Technology ………………………………………………………….. 101

Dimitris G. Arapoglou, Athanasios E. Labropoulos,
and Theodoros H. Varzakas

Chapter 5 Lipids, Fats, and Oils …………………………………………………………………………………… 131
Ioannis S. Arvanitoyannis, Theodoros H. Varzakas, Sotirios Kiokias, and
Athanasios E. Labropoulos

Chapter 6 Nucleic Acid Biochemistry: Food Applications ……………………………………………….203

Is ̧ ıl A. Kurnaz and Çag ̆ atay Ceylan

Chapter 7 Hormones: Regulation of Human Metabolism ……………………………………………….. 219

Ayhan Karakoç

Chapter 8 Physiologically Bioactive Compounds of Functional Foods, Herbs, and

Dietary Supplements …………………………………………………………………………………… 239
Giovanni Dinelli, Ilaria Marotti, Sara Bosi, Diana Di Gioia,
Bruno Biavati, and Pietro Catizone

Chapter 9 Flavor Compounds in Foods ………………………………………………………………………… 291

Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu

vi Contents
Chapter 10 Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids ………….. 313

Y. Sedat Velio ̆glu

Chapter 11 Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and
Control Mechanisms …………………………………………………………………………………… 341
Fahrettin Gö ̆güs ̧, Sibel Fadilo ̆glu, and Çi ̆gdem Soysal

Chapter 12 Lipid Oxidation and Control of Oxidation ……………………………………………………… 383
Sotirios Kiokias, Theodoros H. Varzakas, Ioannis S. Arvanitoyannis, and
Athanasios E. Labropoulos

Chapter 13 Food Additives and Contaminants …………………………………………………………………409

Theodoros H. Varzakas, Ioannis S. Arvanitoyannis, and
Athanasios E. Labropoulos

Chapter 14 Nutrigenomics and Nutrigenetics ………………………………………………………………….. 457

Abdullah Ekmekci and Meltem Yalinay Cirak

Chapter 15 Pharmacogenomics and Toxicogenomics in Food Chemicals …………………………… 477

Bensu Karahalil

Index …………………………………………………………………………………………………………………………….497

……………………………………………………………………………………………………………………………………………………………………………………………………………………

 

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