Advances in Food Biochemistry Book

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

Index