ABSTRACT

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

chapter 1|22 pages

Chapter Water and Its Relation to Food

chapter 4|30 pages

Chapter Enzymes Applied in Food Technology

chapter 5|72 pages

Chapter Lipids, Fats, and Oils

chapter 9|22 pages

Chapter Flavor Compounds in Foods

chapter 13|48 pages

Chapter Food Additives and Contaminants

chapter 14|20 pages

Chapter Nutrigenomics and Nutrigenetics