Advances in food biochemistry Water and its relation to food Glycobiology of foods : food carbohydrates occurrence production food uses and healthful properties Amino acids oligopeptides polypeptides and proteins Enzymes applied in food technology Lipids fats and oils Nucleic acid biochemistry : food applications Hormones : regulation of human metabolism Physiologically bioactive compounds of functional foods herbs and dietary supplements Flavor compounds in foods Food acids : organic acids volatile organic acids and phenolic acids Biological oxidations : enzymatic and nonenzymatic browning reactions and control mechanisms Lipid oxidation and control of oxidation Food additives and contaminants Nutrigenomics and nutrigenetics Pharmacogenomics and toxicogenomics in food chemicals