Advances in Food Biochemistry

Reflecting the rapid pace of discovery that has taken place over the last decade, Applied Food Biochemistry presents a unique, up-to-date, and unified introduction to food chemistry from a biochemical standpoint. Featuring color illustrations to elucidate molecular concepts throughout the text, this book addresses the relationship between nutrition and genetics, food-environment interactions, and the regulation of contaminants, additives, herbs and dietary supplements. Coverage of recent developments includes water isotopes, bioactive lipids and carbohydrates, phytochemicals, essential oils, aroma compounds, phenolic acids, DNA traceability, nutrigenomics, and toxigenomics.

Water and Its Relation to Food. Photosynthesis. Carbohydrates. Proteins. Enzymes. Lipids, Fats, and Oils. Nucleic Acids. Vitamins. Minerals. Hormones. Phytochemicals. Essential Oils. Plant Acids. Biological Oxidations. Lipid Oxidations and Rancidity. Food Additives and Contaminants. Herbs and Dietary Supplements. Nutrigenomic, Toxigenomics, and Pharmacogenomics in Food Systems.