Wellcome

Advances in food biochemistry [electronic resource] / editor, Fatih Yildiz.

Contributor(s): Yildiz, FatihMaterial type: TextTextPublication details: Boca Raton : Taylor & Francis, 2010Description: xiv, 507 p. : illISBN: 9781420007695 (ebook : PDF)Subject(s): Food -- Biotechnology | Food -- CompositionGenre/Form: Electronic books.Additional physical formats: No titleOnline resources: Distributed by publisher. Purchase or institutional license may be required for access. Also available in print edition.
Contents:
ch. 1. Water and its relation to food / Bar�in Karakaş and Muharrem Certel -- ch. 2. Glycobiology of foods : food carbohydrates-occurrence, production, food uses, and healthful properties / Frank A. Manthey and Yingying Xu -- ch. 3. Amino acids, oligopeptides, polypeptides, and proteins / Fatih Yildiz -- ch. 4. Enzymes applied in food technology / Dimitris G. Arapoglou, Athanasios E. Labropoulos, and Theodoros H. Varzakas -- ch. 5. Lipids, fats, and oils / Ioannis S. Arvanitoyannis ... [et al.] -- ch. 6. Nucleic acid biochemistry : food applications / Işil A. Kurnaz and �ağatay Ceylan -- ch. 7. Hormones : regulation of human metabolism / Ayhan Karako� -- ch. 8. Physiologically bioactive compounds of functional foods, herbs, and dietary supplements / Giovanni Dinelli ... [et al.] -- ch. 9. Flavor compounds in foods / Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu --
ch. 10. Food acids : organic acids, volatile organic acids, and phenolic acids / Y. Sedat Velioğlu -- ch. 11. biological oxidations : enzymatic and nonenzymatic browning reactions and control mechanisms / Fahrettin G�ğ�ş, Sibel Fadiloğlu, and �iğdem Soysal -- ch. 12. Lipid oxidation and control of oxidation / Sotirios Kiokias ... [et al.] -- ch. 13. Food additives and contaminants / Theodoros H. Varzakas, Ioannis S. Arvanitoyannis, and Athanasios E. Labropoulos -- ch. 14. Nutrigenomics and nutrigenetics / Abdullah Ekmekci and Meltem Yalinay Cirak -- ch. 15. Pharmacogenomics and toxicogenomics in food chemicals / Bensu Karahalil.
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Holdings
Item type Current library Call number Status Date due Barcode
Ebooks Ebooks Mysore University Main Library
Not for loan EBCP01987

Includes bibliographical references and index.

ch. 1. Water and its relation to food / Bar�in Karakaş and Muharrem Certel -- ch. 2. Glycobiology of foods : food carbohydrates-occurrence, production, food uses, and healthful properties / Frank A. Manthey and Yingying Xu -- ch. 3. Amino acids, oligopeptides, polypeptides, and proteins / Fatih Yildiz -- ch. 4. Enzymes applied in food technology / Dimitris G. Arapoglou, Athanasios E. Labropoulos, and Theodoros H. Varzakas -- ch. 5. Lipids, fats, and oils / Ioannis S. Arvanitoyannis ... [et al.] -- ch. 6. Nucleic acid biochemistry : food applications / Işil A. Kurnaz and �ağatay Ceylan -- ch. 7. Hormones : regulation of human metabolism / Ayhan Karako� -- ch. 8. Physiologically bioactive compounds of functional foods, herbs, and dietary supplements / Giovanni Dinelli ... [et al.] -- ch. 9. Flavor compounds in foods / Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu --

ch. 10. Food acids : organic acids, volatile organic acids, and phenolic acids / Y. Sedat Velioğlu -- ch. 11. biological oxidations : enzymatic and nonenzymatic browning reactions and control mechanisms / Fahrettin G�ğ�ş, Sibel Fadiloğlu, and �iğdem Soysal -- ch. 12. Lipid oxidation and control of oxidation / Sotirios Kiokias ... [et al.] -- ch. 13. Food additives and contaminants / Theodoros H. Varzakas, Ioannis S. Arvanitoyannis, and Athanasios E. Labropoulos -- ch. 14. Nutrigenomics and nutrigenetics / Abdullah Ekmekci and Meltem Yalinay Cirak -- ch. 15. Pharmacogenomics and toxicogenomics in food chemicals / Bensu Karahalil.

Also available in print edition.

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