ch. 1. Water and its relation to food / Barcin Karakas and Muharrem Certel -- ch. 2. Glycobiology of foods : food carbohydrates-occurrence, production, food uses, and healthful properties / Frank A. Manthey and Yingying Xu -- ch. 3. Amino acids, oligopeptides, polypeptides, and proteins / Fatih Yildiz -- ch. 4. Enzymes applied in food technology / Dimitris G. Arapoglou, Athanasios E. Labropoulos, and Theodoros H. Varzakas -- ch. 5. Lipids, fats, and oils / Ioannis S. Arvanitoyannis. [et al.] -- ch. 6. Nucleic acid biochemistry : food applications / Isil A. Kurnaz and Cagatay Ceylan -- ch. 7. Hormones : regulation of human metabolism / Ayhan Karakoc -- ch. 8. Physiologically bioactive compounds of functional foods, herbs, and dietary supplements / Giovanni Dinelli. [et al.] -- ch. 9. Flavor compounds in foods / Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu --

ch. 10. Food acids : organic acids, volatile organic acids, and phenolic acids / Y. Sedat Velioglu -- ch. 11. biological oxidations : enzymatic and nonenzymatic browning reactions and control mechanisms / Fahrettin Gogus, Sibel Fadiloglu, and Cigdem Soysal -- ch. 12. Lipid oxidation and control of oxidation / Sotirios Kiokias. [et al.] -- ch. 13. Food additives and contaminants / Theodoros H. Varzakas, Ioannis S. Arvanitoyannis, and Athanasios E. Labropoulos -- ch. 14. Nutrigenomics and nutrigenetics / Abdullah Ekmekci and Meltem Yalinay Cirak -- ch. 15. Pharmacogenomics and toxicogenomics in food chemicals / Bensu Karahalil.