ch. 1. Water and its relation to food / Barc?in 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 [and others] -- ch. 6. Nucleic acid biochemistry : food applications / Is?il A. Kurnaz and C?ag?atay Ceylan -- ch. 7. Hormones : regulation of human metabolism / Ayhan Karakoc? -- ch. 8. Physiologically bioactive compounds of functional foods, herbs, and dietary supplements / Giovanni Dinelli [and others] -- ch. 9. Flavor compounds in foods / Dilek Boyacioglu, Dilara Nilufer, and Esra Capanoglu.