9 The biochemistry of flavor perception

Kapitel in diesem Buch

1. Frontmatter I
2. Preface VII
3. Contents IX
4. 1 Food, nutrition, and diet 1
5. 2 Water 13
6. 3 Carbohydrates 25
7. 4 Lipids 79
8. 5 Proteins 131
9. 6 Vitamins 189
10. 7 Minerals 253
11. 8 Oxidative stress and antioxidants in nutrition 329
12. 9 The biochemistry of flavor perception 363
13. 10 Food additives 381
14. 11 Food safety 401
15. 12 The biochemistry of digestion 415
16. 13 Absorption of nutrients 447
17. 14 Energy homeostasis and integration of metabolism 479
18. 15 The Mediterranean diet 509
19. 16 The foods of the future 523
20. Appendix 1: Dietary reference values 545
21. Appendix 2: Reference intakes (RI) for total fat and carbohydrates and adequate intakes (AIs) for fatty acids, dietary fiber, and water 547
22. Appendix 3: Summary of average requirement (AR) for energy expressed in kcal/day for different groups of population 548
23. Appendix 4: Alcohol as a nutrient 551
24. About the author 555
25. Index 557