Advances in food biochemistry /
Publié par : CRC Press, (Boca Raton :) Détails physiques : xiv, 507 pages : illustrations, maps ; 26 cm. ISBN :9780849374999 (hc : alk. paper); 0849374995. Année : 2010Type de document | Site actuel | Cote | Statut | Date de retour prévue | Code à barres | Réservations |
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Livre | La bibliothèque des sciences de l'ingénieur | 664 YIL (Parcourir l'étagère) | Disponible | 0000000028261 |
Includes bibliographical references and index.
Water and its relation to food -- Glycobiology of foods : food carbohydrates-occurrence, production, food uses, and healthful properties -- Amino acids, oligopeptides, polypeptides, and proteins -- Enzymes applied in food technology -- Lipids, fats, and oils -- Nucleic acid biochemistry : food applications -- Hormones : regulation of human metabolism -- Physiologically bioactive compounds of functional foods, herbs, and dietary supplements -- Flavor compounds in foods -- Food acids : organic acids, volatile organic acids, and phenolic acids -- Biological oxidations : enzymatic and nonenzymatic browning reactions and control mechanisms -- Lipid oxidation and control of oxidation -- Food additives and contaminants -- Nutrigenomics and nutrigenetics -- Pharmacogenomics and toxicogenomics in food chemicals.
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