Applied Food Biochemistry

Applied Food Biochemistry presents a unique, up-to-date, and unified introduction to food chemistry from a biochemical standpoint. It 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, dietary bioactives, phytochemicals, aroma compounds, DNA traceability, and phenolic acids.Yildiz, Fatih is the author of 'Applied Food Biochemistry ', published 2007 under ISBN 9780849374999 and ISBN 0849374995.