Advances in food biochemistry. (©2010)

• Record Type: Book
• Further Information: Note: Edited by Fatih Yildiz.
• Other Names: Yildiz, Fatih
• Contents: Ch. 1. Water and its relation to food / Barc?in Karakas? 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 [and others] -- ch. 6. Nucleic acid biochemistry : food applications / Is?il A. Kurnaz and C?ag?atay Ceylan -- ch. 7. Hormones : regulation of human metabolism / Ayhan Karakoc? -- ch. 8. Physiologically bioactive compounds of functional foods, herbs, and dietary supplements / Giovanni Dinelli [and others] -- ch. 9. Flavor compounds in foods / Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu.
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2010
• Copyright Date: 2010
• Extent: 1 online resource (xiv, 507 pages), illustrations, maps
• Subjects: 664; Food -- Biotechnology; Food -- Composition; TECHNOLOGY & ENGINEERING -- Food Science; Food -- Biotechnology; Food -- Composition; Electronic books
• Languages: English
• ISBNs: 9781420007695; 1420007696; 9780849374999; 0849374995
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.