MARC Record from Library of Congress

LEADER: 01817cam a2200301 a 4500
001 2009043225
003 DLC
005 20110105082118.0
008 091030s2010 flua b 001 0 eng
010 $a 2009043225
015 $aGBA851612$2bnb
016 7 $a014575107$2Uk
020 $a9780849374999 (hc : alk. paper)
020 $a0849374995
035 $a(OCoLC)ocn461895442
040 $aDLC$cDLC$dC#P$dYDXCP$dBWX$dAGL$dWKM$dCDX$dHEBIS$dUKM$dDLC
050 00 $aTP248.65.F66$bA355 2010
070 0 $aTP248.65.F66$bA355 2010
082 00 $a664$222
245 00 $aAdvances in food biochemistry /$cedited by Fatih Yildiz.
260 $aBoca Raton :$bCRC Press,$cc2010.
300 $axiv, 507 p. :$bill., maps ;$c26 cm.
504 $aIncludes bibliographical references and index.
505 0 $aWater 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.
650 0 $aFood$xBiotechnology.
650 0 $aFood$xComposition.
700 1 $aYildiz, Fatih.
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1101/2009043225-b.html