ADVANCES IN FOOD BIOCHEMISTRY

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. This volume provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text, it examines a range of issues on the food spectrum, including water and its relation to food, the glycobiology of food components, enzymes, hormones, functional foods and supplements, flavor compounds, organic acids, environmental issues, oxidation, food safety, and the genetic makeup of individual food components.