1st Edition

Advances in Food Biochemistry

Edited By Fatih Yildiz Copyright 2010
    522 Pages 154 B/W Illustrations
    by CRC Press

    522 Pages 154 B/W Illustrations
    by CRC Press

    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 molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including:

    • water and its relation to food
    • the glycobiology of food components
    • enzymes
    • plant, animal, and human hormones
    • functional foods, herbs, and dietary supplements
    • flavor compounds in foods
    • organic acids
    • interactions between the environment with food components
    • biological and lipid oxidation in foods
    • food safety
    • nutrition and the genetic makeup of individual food components

    Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.

    Water and Its Relation to Food, B. Karakaş and M. Certel

    Glycobiology of Foods: Food Carbohydrates—Occurrence, Production, Food Uses, and Healthful Properties, F. A. Manthey and Y. Xu

    Amino Acids, Oligopeptides, Polypeptides, and Proteins, F. Yildiz

    Enzymes Applied in Food Technology, D. Arapoglou, A. E. Labropoulos, and T. H. Varzakas

    Lipids, Fats, and Oils, I. S. Arvanitoyannis, T. H. Varzakas, S. Kiokias, and A. E. Labropoulos

    Nucleic Acid Biochemistry: Food Applications, I. A. Kurnaz and Ç. Ceylan

    Hormones: Regulation of Human Metabolism, A. Karakoç

    Physiologically Bioactive Compounds of Functional Foods, Herbs, and Dietary Supplements, G. Dinelli, I. Marotti, S. Bosi, B. Biavati, and P. Catizone

    Flavor Compounds in Foods, D. Boyacioglu, D. Nilufer, and E. Capanoglu

    Food Acids: Organic Acids, Volatile Organic Acids, and Phenolic Acids, Y. S. Velioğlu

    Biological Oxidations: Enzymatic and Nonenzymatic Browning Reactions and Control Mechanisms, D. Di Gioia, F. Göğüş, S. Fadίloğlu, and Ç. Soysal

    Lipid Oxidation and Control of Oxidation, S. Kiokias, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos

    Food Additives and Contaminants, T. H. Varzakas, I. S. Arvanitoyannis, and A. E. Labropoulos

    Nutrigenomics and Nutrigenetics, A. Ekmekci and M. Y. Cirak

    Pharmacogenomics and Toxicogenomics in Food Chemicals, B. Karahalil



    Dr. Fatih Yildiz teaches and conducts research in the biochemistry, biotechnology, and food engineering departments at the Middle East Technical University, Ankara, Turkey. He has done research projects with FAO, UNIDO, UNICEF, and NATO as a project director and has published more than research and review papers in international and national journals as the major author.