By Fatih Yildiz

ISBN-10: 0849374995

ISBN-13: 9780849374999

Understanding the biochemistry of nutrients is simple to all different study and improvement within the fields of nutrition technological know-how, know-how, and meals, and the prior decade has obvious speeded up development in those parts. Advances in nutrition Biochemistry offers a unified exploration of meals from a biochemical viewpoint. that includes illustrations to explain molecular thoughts in the course of the textual content, this quantity examines a number of matters at the foodstuff spectrum, including:

  • water and its relation to food
  • the glycobiology of nutrients components
  • enzymes
  • plant, animal, and human hormones
  • functional meals, herbs, and nutritional supplements
  • flavor compounds in foods
  • organic acids
  • interactions among the surroundings with meals components
  • biological and lipid oxidation in foods
  • food safety
  • nutrition and the genetic make-up of person nutrition components

Dr. Fatih Yildiz has released an intensive physique of analysis and has labored on meals and nutrients technological know-how initiatives with the FAO, UNIDO, UNICEF, and NATO. lately he bought the Ambassador for Turkey Award from the eu Federation of nutrition technological know-how and expertise. Dr. Yildiz and the individuals to this quantity have introduced jointly their a long time of expertise and services to supply a top-notch source for meals technology and coverage pros and complicated scholars at the leading edge of meals research.

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Additional info for Advances in Food Biochemistry

Example text

6 Starch .......................................................................................................................... 1 Occurrence in Plants .................................................................................... 5 Pasting/Retrogradation ................................................................................ 6 Physical and Chemical Modifications.......................................................... 7 Presence of Other Compounds ....................................................................

Whitehead, D. , New York, 1994. 29. , New York, pp. 1–433, 2003. 30. , Water activity and sorption properties of foods. In: Food Properties Handbook, CRC Press, Boca Raton, FL, pp. 1–84, 1995. 31. Bell, L. N. and Labuza, T. , The American Association of Cereal Chemists, Inc, Eagan, MN, 2000. 32. Lewis, M. , Physical Properties of Foods and Food Processing Systems, Woodhead Publishing, New York, 1990. 33. Sablani, S. , and Rahman, M. , Evaluating water activity and glass transition concepts for food stability, Journal of Food Engineering, 78: 266–271, 2007.

Energy in the form of heat is required to break these hydrogen bonds. As the temperature increases, there is a change over from intermolecular hydrogen bonding to forming hydrogen bonds with water, which increases the mobility of the amylose and amylopectin chains and promotes the dissociation of the double helices in the crystalline lamellae. Eventually, amylose leaches from the granule and the amylose and Glycobiology of Foods 35 amylopectin chains are unable to return to their original position upon cooling and dehydration.

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Advances in Food Biochemistry by Fatih Yildiz


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