Food Chemistry and Nutritional Biochemistry

PART 1: FOOD CONSTITUENTS, FOOD SOURCES AND ENERGETICS: Water in Foods: Physical and Chemical Phenomena; Proteins: Chemistry, Structure and Analysis; Proteins: Sources and Nutritional Evaluation; Enzymes: Kinetics, Properties and Applications; Vitamins and Vitamin-like Substances; Carbohydrates: Chemistry, Occurrence and Food Applications; Lipids: Chemistry, Structure and Occurrence; Food Colloids; Pigments and Natural Colorants; Food Flavors and Flavor Perception; Nutritional Energetics; Photosynthesis, Plants and Primary Productivity; Food Fermentations; PART II: INTEGRATED METABOLISM AND EFFECTS OF DIETARY CONSTITUENTS: Digestion, Absorption and Melabsorption of Food Nutrients; Hormonal Control of Metabolism and Nutrition; Carbohydrate Metabolism; Lipid Metabolism; Metabolism of Nitrogenous Biomolecules; Marco- and Trace Elements in Nutrition; Toxicants and Undesirable Food Constituents; Food, Drugs and Immune System Interactions; Nutritional Assessment and Recommended Dietary Allowances; PART III: INFORMATIONAL BIOMOLECULES AND APPLIED GENETICS: An Overview of Molecular Genetics; Genetic Improvement of Agricultural Resources; APPENDIX.