Encyclopedia of Food and Health

2 Acidophilus milk

3 Acids | Properties and Determination

4 Acids | Natural Acids and Acidulants

5 Acrylamide

6 Adipose Tissue | Structure and Function of White Adipose Tissue

7 Adipose Tissue |Structure and Function of Brown Adipose Tissue

8 Adolescents | Nutritional Aspects

9 Adrenal Gland | Adrenal Hormones

10 Adulteration of Foods | Detection and Occurrence

11 Adults

12 Aerated Foods

13 Aeromonas

14 Aflatoxins | Chemistry and Detection

15 Aflatoxins | Public Health

16 Agglomeration

17 Alcohol | Properties and Determination

18 Alcohol | Metabolism and health effects

19 Alkaloids | Properties and Determination

20 Alkaloids | Toxicology and health effects

21 Allergies | Occurrence and analysis

22 Allergies | Public health

23 Aluminum (Aluminium) | Properties and Determination

24 Aluminum (Aluminium) | Toxicology

25 Amaranth

26 Amino Acids | Properties and Occurrence

27 Amino Acids | Determination

28 Amino Acids | Metabolism

29 Anemia | Causes and prevalence

30 Anemia | Prevention and dietary strategies

31 Annonaceous Fruits

32 Antibiotic-resistant Bacteria

33 Antibiotics and Drugs | Uses in Food Production

34 Antibiotics and Drugs | Residue Determination

35 Antibiotics and Drugs | Health Effects

36 Antinutritional Factors | Characteristics and Determination

37 Antioxidants | Characterization and Analysis

38 Antioxidants | Role on health and prevention

39 Appetite

40 Apples

41 Apricots

42 Arsenic | Properties and Determination

43 Arsenic | Toxicology and Health Effects

44 Ascorbic Acid | Properties, Determination and Uses

45 Ascorbic Acid | Physiology and Health Effects

46 Aspartame

47 Atherosclerosis

48 Authenticity of Food

49 Avocados

50 Bacillus | Occurrence

51 Bacillus | Detection

52 Bacillus | Toxicology and Health Effects

53 Bacteriocins

54 Bananas and Plantains

55 Barley

56 Beef

57 Beers | History and Types

58 Beers | Raw Materials and Wort Production

59 Beers | Brewing

60 Berries and Related Fruits

61 Beverage | Types and Composition

62 Beverage | Patterns of Consumption

63 Beverage | Health Effects

64 Bifidobacteria and the Human Gut

65 Bifidobacteria in Foods | Health Effects

66 Bile | Composition and Properties

67 Bioactive Peptides in Food

68 Bioavailability of Nutrients

69 Biofilms

70 Biogenic Amines

71 Biogenic Amines | Toxicology and health effects

72 Biosensors

73 Biotin | Properties and Determination

74 Biotin | Physiology and Health Effects

75 Biscuits, Cookies and Crackers | Nature of the Products

76 Biscuits, Cookies and Crackers | Chemistry and Manufacture

77 Body Composition

78 Bone Tissue

79 Boron

80 Bovine Spongiform Encephalopathy (BSE)

81 Brandy and Cognac | Manufacture and Chemical Composition

82 Brandy and Cognac | Consumption, Sensory and Health Effects

83 Brassicas | Characteristics and Properties

85 Bread | Types of Bread

86 Bread | Dough Mixing and Testing Operations

87 Bread | Breadmaking Processes

88 Bread | Chemistry of Baking

89 Browning | Nonenzymatic

90 Browning | Enzymatic

91 Buckwheat

92 Buffalo | Meat

93 Buffalo | Milk

94 Butter | Manufacture

95 Butter | Properties and Analysis

96 Cadmium | Properties and determination

97 Cadmium | Toxicology

98 Caffeine | Characterisation and Properies

99 Caffeine | Consumption and Health Effects

100 Cakes | Types of Cakes

101 Cakes | Chemistry and Manufacture

102 Calcium | Properties and Determination

103 Calcium | Physiology

104 Calcium | Health Effects

105 Campylobacter | Detection

106 Campylobacter | Health Effects and Toxicology

107 Campylobacter | Properties and Occurrence

108 Cancer | Diet in Cancer Prevention

109 Cancer | Epidemiology of Diet‐Cancer Relationship

110 Canning | Process of Canning

111 Canning | The Effects on Nutrients and Quality

112 Caramel | Properties and Analysis

113 Caramel | Methods of Manufacture

114 Carbohydrates | Digestion, Absorption and Metabolism

115 Carbohydrates | Classification, Properties and Analysis

116 Carbohydrates | Dietary Importance and Health Effects

117 Carcinogens | Carcinogenic Substances in Food: Mechanisms

118 Carcinogens | Identification of Carcinogens

119 Carotenoids | Occurrence, Properties and Determination

120 Carotenoids | Physiology

121 Casein and Caseinates | Uses in the Food Industry

122 Casein and Caseinates | Methods of Manufacture

123 Cashew Nuts

124 Cassava | The Nature and Uses

125 Catering | Catering Systems

126 Celiac (Coeliac) Disease

127 Cellulose

128 Cereals | Types and composition

129 Cereals | Storage

130 Cereals | Dietary Importance

131 Chapatis and Related Products

132 Cheese | Types of Cheese ‐ Soft

133 Cheese | Types of Cheese ‐ Medium

134 Cheese | Types of Cheese ‐ Hard

135 Cheese | Chemistry and Microbiology

136 Cheese | Processing and Sensory Properties

137 Cheese | Composition and Health Effects

138 Cherries

139 Chestnuts

140 Chicory Beverages

141 Children | Growth and Development

142 Children | Nutrients

143 Chilled Foods | Principles

144 Chilled Foods | Effects on shelf life and sensory quality

145 Chilled Foods | Modified Atmosphere Packaging

146 Chilled Foods | Vacuum Packaging

147 Chlorophyll

148 Cholecalciferol | Properties and Determination

149 Cholecalciferol | Physiology

150 Cholesterol | Properties, Processing Effects and Determination

151 Cholesterol | Absorption, Function and Metabolism

152 Cholesterol | Factors Determining Blood Cholesterol Levels

153 Cholesterol | Role of Cholesterol in Heart Disease

154 Choline | Properties and Determination

155 Choline | Physiology

156 Chromatography | Principles

157 Chromatography | Gas Chromatography

158 Chromatography | Combined Chromatography and Mass Spectrometry

159 Chromatography | High‐performance Liquid Chromatography

160 Chromatography | Supercritical Fluid Chromatography

161 Chromium | Properties and Determination

162 Chromium | Physiology

163 Cider (Cyder; Hard Cider) | The Product and its Manufacture

164 Cirrhosis

165 Citrus Fruits | Types of fruits

166 Citrus Fruits | Compostion and Characterization

167 Citrus Fruits | Processed and Derived Products of Oranges

168 Citrus Fruits | Mandarins

169 Clostridium | Occurrence and Detection of Clostridium perfringens

170 Clostridium | Occurrence and Detection of Clostridium botulinum

171 Clostridium | Food Poisoning by Clostridium perfringens

172 Clostridium | Botulism

173 Cobalamins | Properties and Determination

174 Cobalamins | Physiology

175 Cobalt | Properties and determination

176 Cobalt | Toxicology

177 Cocoa | Production, Chemistry, and Use

178 Cocoa | Composition and Health Effects

179 Coconut Palm

180 Codex Alimentarium

181 Coenzymes

182 Coffee | Health Effects

183 Coffee | Decaffeination

184 Coffee | Types and Production

185 Coffee | Analysis and Composition

186 Colloids and Emulsions

187 Colon | Structure and Function

188 Colon | Disease and Disorders

189 Colors (Colours) | Properties and Determination of Natural Pigments

190 Colors [Colours] | Health Effects

191 Colors [Colours] | Properties and Determination of Food Synthetic Pigments

192 Condensed Milk

193 Conjugated Linoleic Acid

194 Consumer Protection Legislation

195 Contamination of Food

196 Controlled Atmosphere Storage | Applications for Bulk Storage of Foodstuffs

197 Controlled Atmosphere Storage | Effect on Fruit and Vegetables

198 Convenience Foods

199 Cooking | Types of Cooking and Effects on Nutrients

201 Copper | Properties and Determination

202 Copper | Physiology

203 Coronary Heart Disease | Causes and Risk Factors

204 Coronary Heart Disease | Epidemiology and Prevention

205 Cream | Types of Cream

206 Cream | Clotted Cream

207 Cured Foods | Health Effects

208 Curing | Principles and Applications

209 Currants

210 Cyclamates

211 Cystic Fibrosis

212 Dahi

213 Dairy Products | Nutritional Contribution

214 Dairy Products | Dietary Importance

215 Date Palms

216 Dental Disease | Role of Diet

217 Dental Disease | Fluoride in the Prevention of Dental Decay

218 Developmental Disabilities | Dietary Management

219 Dextran and Dextrins

220 Diabetes Mellitus | Role of Diet on Risk of Diabetes

221 Diabetes Mellitus | Role of Diet on Treatment

222 Diabetes Mellitus | Aetiology and Chemical Pathology

223 Diarrheal Diseases

224 Sports Nutrition

225 Diet Patterns

226 Dietary Exposure Assessment

227 Dietary Fibre | Bran

228 Dietary Fibre | Properties, Sources, and Determination

229 Dietary Fibre | Physiological and Health Effects

230 Dietary Fibre | Energy Value

231 Dietary Guidelines

232 Dietary Practices

233 Dietary References | US

234 Dietary References | Asia

235 Dietary References | Europe

236 Dietary Surveys | Measurement of Food Intake

237 Dietary Surveys | National Food Intake

238 Dressings | Manufacture, Composition and Health Effects

239 Drug‐Nutrient Interactions

240 Drying | Principles and Types

241 Drying | Physical and Structural Changes

242 Drying | Effects on Nutrients, Composition and Health

243 Eating disorders

244 Effluents from Food Processing | Food Chain Impact

245 Eggs | Types and Production

246 Eggs | Composition and Health Effects

247 Elderly | Nutritional Requirements

248 Emerging Foodborne Enteric Pathogens

249 Emulsifiers | Types and Uses

250 Energy | Intake and Energy Requirements

251 Energy | Measurement of Energy Expenditure

252 Energy | Energy Balance and Health Effects

254 Energy Metabolism

255 Enteral Feeding

256 Enzymes | Functions and Characteristics

257 Enzymes | Analysis and Food Processing

258 Enzymes | Effects on Quality and Nutrient Composition

259 Escherichia coli and other Enterobacteria | Occurrence and Detection

260 Escherichia coli and other Enterobacteria | Food Poisoning and Health Effects

261 Essential Oils | Isolation, Production and Uses

262 Essential Oils | Properties, Composition and Health Effects

263 Ethnic Foods

264 Evaporation | Principles and Uses in the Food Industry

265 Extrusion Cooking | Principles and Practice

266 Extrusion Cooking | Chemical and Nutritional Changes

267 Factory Cleaning Systems

268 Factory Farming

269 Famine

270 FAO

271 Fat Replacers

272 Fats | Digestion and Absorption

273 Fats | Production and Uses of Animal Fats

274 Fats | Classification and Analysis

275 Fats | Occurrence

276 Fatty Acids | Metabolism

277 Fatty Acids | Classification and Properties

278 Fatty Acids | Determination and Requirements

279 Fatty Acids | Essential Fatty Acids

280 Fatty Acids | Trans‐fatty acids

281 Fermented Foods | Origins and Applications

282 Fermented Foods | Use of Starter Cultures

283 Fermented Foods | Fermented Meat Products

284 Fermented Foods | Fermented Vegetables and Other Products

285 Fermented Foods | Composition and Health Effects

286 Fermented Foods | Fermented Milks

287 Fermented Foods | Fermented Fish Products

288 Fish | Types and Composition

289 Fish | Fish in the Human Diet

290 Fish | Processing

291 Fish | Dietary Importance and Health Effects

292 Fish | Farmed Types and Composition

293 Fish Meal

294 Fish Oils | Production and Properties

295 Fish Oils | Composition and Health Effects

296 Flavor (Flavour) Compounds | Structures, Characteristics and Uses

297 Flavor (Flavour) Enhancers | Characteristics and Uses

298 Flaxseed

299 Flour | Composition and Health Effects

300 Folic Acid and Folates | Physiology and Health Effects

301 Folic Acid and Folates | Properties and Determination

302 Food Acceptability | Affective and Market Research Methods

304 Food Additives | Classification, Uses and Regulation

305 Food Allergies

306 Food Environment

307 Food Classification and Description

308 Food Composition Databases

309 Food Fortification | Rationale and Methods

310 Food Fortification | Approaches to Fortification

311 Food Fortification | Applications

312 Food Intolerance | Lactose Intolerance

313 Food Intolerance | Dietary Management

314 Food Intolerance | Classification

315 Food Labeling (Labelling) | Applications

316 Food Poisoning | Epidemiology

317 Food Poisoning | Classification

318 Food Poisoning | Tracing Origins and Testing

319 Food Safety | Classification and Regulations

320 Food Safety | Hazard Analysis Critical Control Point

321 Food Security

322 Food Systems | Grocery Retailing

323 Food Systems | Minimum‐service Restaurants

324 Food Systems | Urban Farming

325 Food Systems | Food Miles

326 Foodborne Pathogens

327 Freeze Drying | Effects on Sensory and Nutritional Properties

328 Freeze Drying | The Basic Process

329 Freezing | Principles

330 Freezing | Effects on Nutritional Composition

331 Freezing | Structural and Flavor Changes

332 Fructose | Sources and Metabolism

333 Fructose | High Fructose Corn Syrup

334 Fruit Juices

335 Fruits of Temperate Climates | Commercial and Dietary Importance

336 Fruits of Temperate Climates | Factors Affecting Quality

337 Fruits of Tropical Climates | Commercial and Dietary Importance and Biodiversity

338 Fruits of Tropical Climates | Lesser Known Fruits of African, Asian, and American Regions

339 Fumigants

340 Functional Foods

341 Fungi

342 Fungicides

343 Galactose

344 Game | Role in Diet

345 Game | Types and Composition

346 Garlic

347 Gelatine

348 Genetically modified foods: risk assessment, legislation, consumer behaviour, ethics

349 Ghee

350 Gin

351 Glucose | Metabolism and Regulation

352 Glucose | Glucose Intolerance

353 Glucose | Properties and Analysis

354 Glucosinolates from the Brassica Vegetables and their Health Effects

355 Glycogen

356 GMO

357 Goat | Meat

358 Goat | Milk

359 Goitrogens and Antithyroid Compounds

360 Grapes

361 Ground Nut Oil

362 Growth Promoters | Charactistics and Determination

363 Guavas

364 Gums | Properties and Uses

365 Gums | Dietary Role

366 Gut Hormones

367 Haemagglutinins

368 Ham | Dry cured

369 Ham | Cooked

370 Heat Treatment | Effects on Sensory and Nutritional Properties

371 Heat Treatment | Principles and Techniques

372 Heat Treatment | Effects on Microbiological Changes and Shelf‐life

373 Heavy Metal Toxicology

374 Hemicelluloses

375 Herbs | Types and Uses

376 Herbs | Composition and Dietary Importance

377 Heterocyclic Amines | Generation and Toxicology

378 HIV Disease and Nutrition

379 Honey

380 Horse Meat

381 Hunger

382 Hypertension and Diet

383 Hypovitaminosis A

384 Ice Cream | Uses and Methods of Manufacture

385 Ice Cream | Composition and Health Effects

386 Immunoassays | Principles

387 Immunoassays | Types and Uses

388 Inborn Errors of Metabolism | Overview

389 Infant Foods | Milk Formulas

390 Infant Foods | Complementary feeding of breast fed infants and young children

391 Infants | Nutritional Requirements

392 Infants | Breast‐ and Bottle‐feeding

393 Infants | Weaning

394 Infants | Feeding Problems

395 Inflammatory Bowel Disease

396 Insect Pests

397 International Food Safety Agencies

398 Iodine | Physiology

399 Iodine | Iodine Deficiency Disorders

400 Iodine | Properties and Determination

401 Iron | Physiology

402 Iron | Biosynthesis and Significance of Haem

403 Iron | Properties and Determination

404 Irradiation of Foods | Principles and Applications

405 Irradiation of Foods | Processing Technology and Effects on Nutrients

406 Irradiation of Foods | Safety and Regulatory Aspects and Detection

407 Jams and Preserves

408 Ketone Bodies

409 Kiwifruit

410 Laboratory Management | Chemical Safety

411 Laboratory Management | Microbiological Safety

412 Lactation | Physiology

413 Lactation | Human Milk: Composition and Nutritional Value

414 Lactic Acid Bacteria

415 Lactose

416 Lead | Toxicology and Health Effects

417 Lead | Analysis and Determination

418 Leavening Agents

419 Legal Requirements for Food Hygiene

420 Legumes | Legumes in the Diet and their importance

422 Lipoproteins

423 Liqueurs | Types and Composition

424 Listeria | Detection

425 Listeria | Listeriosis

426 Listeria | Properties and Occurrence

427 Lithium

428 Liver | Role in Digestion and Absorbtion

429 Liver | Structure and Function

430 Low‐fat Foods | Types and Manufacture

431 Low‐salt Foods | Types and Manufacture

432 Lupin

433 Macrobiotic diets

434 Magnesium

435 Maillard Reaction

436 Maize

437 Malabsorption Syndrome

438 Malnutrition | Prevention and Management

439 Malnutrition | Classification and Prevalence

440 Malt | Types, Products and Chemistry

441 Manganese

442 Mangoes

443 Margarine | Dietary Importance

444 Margarine | Types and Properties

446 Margarine | Composition and Analysis

447 Mass Spectrometry | Principles and Instrumentation

448 Mass Spectrometry | Applications

449 Mayonnaise

450 Meat | Role in the diet

451 Meat | Structure and Composition

452 Meat | Conversion of Muscle into Meat

453 Meat | Eating Quality and Preservation

454 Meditteranean Diet

455 Melons, Squashes and Gourds

456 Mercury | Properties and determination

457 Mercury | Toxicology

458 Microbiota

459 Microcapsules

460 Microscopy | Light Microscopy and Histochemical Methods

461 Microscopy | Electron Microscopy Techniques

462 Milk | Role in the Diet

463 Milk | Sources and Composition

464 Milk | Processing of Milk

465 Milk | Powder

466 Millets

467 Milling | Characteristics of Milled Products

468 Mineral Water | Types of Mineral Water

469 Mineral Water | Sources and Storage

470 Minimally Processed Foods

471 Molds

472 Multiple Sclerosis ‐ Nutritional Management

473 Mushrooms and Truffles | Role in the Diet

474 Mushrooms and Truffles | Classification, Morphology and Composition

475 Mustard and Condiment Products

476 Mutagens

477 Mycobacteria

478 Mycotoxins | Classifications

479 Mycotoxins | Occurrence and Determination

480 Mycotoxins | Toxicology

481 Nanotechnology in Food Processing

482 Natamycin

483 Niacin

484 Nitrates and Nitrites

485 Nitrosamines

486 Novel Foods

487 Nucleic Acids

488 Nucleotides and Nucleosides | Occurrence and Determination

489 Nutrients in the Immune System

490 Nutrigenomics

491 Nutrition and Infection

492 Nutritional Assessment | Nutritional Assessment in the Individual (Anthropometry and Clinical Examination)

493 Nutritional Assessment | Nutritional Assessment in the Population (Surveys)

494 Nutritional Epidemiology

495 Nuts | Types

496 Nuts | Health Effects

497 Oats

498 Obesity | Role of Diet

499 Obesity | Epidemiology

500 Obesity | Etiology

501 Offal | Types and Composition

502 Olive Oil | Role in the Diet

503 Olives | Types and Composition

504 Onions and Related Crops

505 Organic Food | Effect on Nutrient Composition

506 Organic Food | Production and Control

507 Osteoporosis

508 Oxidation of Food Components

509 Packaging | Packaging of Liquids

510 Packaging | Packaging of Solids

511 Packaging | Packaging Materials

512 Packaging | Aseptic Filling

513 Palm Kernel Oil

514 Palm Oil

515 Pancreas | Pancreatic Hormones

516 Pantothenic Acid

517 Papayas

518 Parasites in Food | Occurrence and Detection

519 Parasites in Food | Illness and Treatment

520 Parenteral Nutrition

521 Passion Fruits

522 Pasta | Manufacture and Composition

523 Pasta | Role in Diet

524 Pasteurization | Effect on Sensory Quality and Nutrient Composition

525 Pasteurization | Principles and Applications

526 Pastry Products | Types and Composition

527 Peaches and Nectarines

528 Peanuts

529 Pears

530 Peas and Lentils

531 Pectin | Properties, Determination and Uses

532 Pectin | Nutritional Benefits

533 Peppers and Chillies

534 Pesticides and Herbicides | Toxicology

535 Pesticides and Herbicides | Types of pesticide

536 Pesticides and Herbicides | Types, Uses and Determination of Herbicides

537 Pesticides and Herbicides | Residue Determination

538 pH ‐ Principles and Measurement

539 Phenolic Compounds (Occurrence, Classes, and Analysis)

540 Phospholipids | Physiology

541 Phospholipids | Properties and Occurrence and Determination

542 Phosphorus | Physiology

543 Phosphorus | Properties and Determination

544 Phytic Acid | Properties, Uses and Determination

545 Pickling

546 Pine Kernels

547 Pineapples

548 Pituitary Gland | Pituitary hormones

549 Plums and Related Fruits

550 Polycyclic Aromatic Hydrocarbons

551 Pork

552 Portion Size and Serving Size

553 Potassium | Properties and Determination

554 Potassium | Physiology

555 Potatoes and Related Crops | Role in the Diet

556 Potatoes and Related Crops | Types, Composition and Uses

557 Poultry | Chicken

558 Poultry | Ducks and Geese

559 Poultry | Turkey

560 Prebiotics

561 Pregnancy | Role of Placenta in Nutrient Transfer

562 Pregnancy | Dietary Guidance for Pregnancy

563 Pregnancy | Maternal Diet, Vitamins and Neural Tube Defects

564 Pregnancy | Pre‐eclampsia and Diet

565 Pregnancy | Metabolic Adaptations and Nutritional Requirements

566 Preservation of Food

567 Preservatives | Classifications and Analysis

568 Preservatives | Food Uses

569 Preterm Infants  Nutritional Requirements and Management

570 Probiotics

571 Prostaglandins and Leukotrienes

572 Protein | Digestion, Absorption and Metabolism

573 Protein | Requirements

574 Protein | Health Effects

575 Protein | Chemistry , Characterisation and Quality

576 Protein | Food Sources

577 Protein | Uses in Food Processing

578 Contribution of proteomics techniques to understanding the interrelationship between food and health

579 Pulses

580 Pyridoxine | Properties and Determination

581 Pyridoxine | Physiology and Health Effects

582 Quality control in food processing

583 Quinoa

584 Radioactivity in Food

585 Rape Seed Oil/Canola

586 Raspberries and Related Fruits

587 Ready to Use Food

588 Religious Customs and Nutrition

589 Renal Function and Disorders

590 Retinol | Properties and Determination

591 Retinol | Physiology

592 Rheological Properties of Food Materials

593 Riboflavin | Properties and Determination

594 Riboflavin | Physiology

595 Rice | Role in Diet

596 Rice | Types and Composition

597 Risk Assessment

598 Rum

599 Rye

600 Saccharin

601 Sago Palm

602 Salad Crops | Dietary Importance

603 Salad Crops | Leaf Types

604 Salad Crops | Other Types of Salad Crops

605 Salad Crops | Root, Bulb and Tuber Crops

606 Salmonella | Detection

607 Salmonella | Salmonellosis

608 Salmonella | Properties and Occurrence

609 Sanitization

610 Saponins

611 Satiety

612 Sausages and comminuted products | Dry, Fermented Sausages

613 Sausages and comminuted products | Cooked Sausages

614 Scientific Societies

615 Selenium | Properties and Determination

616 Selenium | Physiology

617 Sensory Evaluation | Sensory Rating and Scoring Methods

618 Sensory Evaluation | Descriptive Analysis

619 Sensory Evaluation | Sensory Descriptors

620 Sheep | Meat

621 Sheep | Milk

623 Shellfish | Characteristics of Crustacea and Molluscs

624 Shellfish | Contamination and Spoilage of Crustacea and Molluscs

625 Shellfish | Role in the Diet

626 Sherry | Manufacture , Composition and Analysis

627 Shigella

628 Single | cell Protein

629 Skeletal Muscle

630 Smoked Foods | Principles and Production

631 Smoked Foods | Health Effects

632 Snack Foods | Role in the Diet

633 Snack Foods | Types and Composition

634 Sodium | Physiology

635 Sodium | Sodium and Blood Pressure

636 Sodium | Properties and Determination

637 Sorghum

638 Soy (Soya) Bean Oil

639 Soy (Soya) Beans | Dietary Importance

640 Soy (Soya) Beans | The Crop

641 Soy (Soya) Beans | Processing for the Food Industry

642 Soy (Soya) Beans | Properties and Analysis

643 Spectroscopy | Types

644 Spectroscopy | Applications

645 Spices and Flavoring (Flavouring) Crops | Uses and health effects

646 Spices and Flavoring Crops | Properties and Analysis

647 Spices and Flavoring Crops | Fruits and Seeds, Leaf and Floral Structures, Tubers and Roots

648 Spoilage | Chemical and Enzymatic Spoilage

649 Spoilage | Bacterial Spoilage

650 Spoilage | Yeasts and other

651 Spoilage | Fungi and molds

652 Stabilizers | Types and Function

653 Stabilizers | Applications

654 Staphylococcus | Detection

655 Staphylococcus | Food Poisoning

656 Staphylococcus | Properties and Occurrence

657 Starch | Structure, Properties and Determination

658 Starch | Sources and Processing

659 Starch | Modified Starches

660 Starch | Resistant Starch

661 Starch | Consumption and Health Effects

663 Sterilization of Foods

664 Storage Stability | Mechanisms of Degradation

666 Storage Stability | Shelf Life and Shelf‐life Testing

667 Strawberries

668 Sucrose | Dietary Importance

669 Sucrose | Properties and Determination

670 Sugar | Health Effects

671 Sugar | Sources

672 Sugar |

673 Sugar Alcohols

674 Sunflower Oil

675 Supercritical Fluid Extraction

676 Sustainable Agriculture (Farming)

677 Sweeteners | Classification, sensory and health effects

678 Sweeteners | Sensory Properties

679 Sweets and Candies | Sugar Confectionery

680 Syrups

681 Taints | Types and Causes

682 Taints | Analysis and Identification

683 Tannins

684 Tea | Types, Production and Trade

685 Tea | Chemistry and Processing

686 Tea | Health Effects

687 Tea | Analysis and Tasting

688 Tequila

689 Thiamin | Physiology and Health Effects

690 Thiamin | Properties and Determination

691 Thyroid Gland | Thyroid Hormones

692 Tobacco | Sources and Production

693 Tobacco | Smoking, Diet and Health

694 Tocopherols | Properties and Determination

695 Tocopherols | Physiology and Health Effects

696 Tomatoes

697 Tortillas

698 Toxins in Food | Naturally Occurring

699 Trace Minerals

700 Traditional Foods

701 Transport of Food | Logistics, transportation, globalization and environmental impact

702 Triacylglycerols | Structures and Properties

703 Triacylglycerols | Characterization and Determination

704 Trypsin inhibitors

705 Veal

706 Vegetable Oils | Types and Properties

707 Vegetable Oils | Oil Production and Processing

708 Vegetable Oils | Composition and Analysis

709 Vegetable Oils | Dietary Importance

710 Vegetables of Temperate Climates | Commercial and Dietary Importance

711 Vegetables of Temperate Climates | Cabbage and Related Vegetables

712 Vegetables of Temperate Climates | Leaf Vegetables

713 Vegetables of Temperate Climates | Oriental Brassicas

714 Vegetables of Temperate Climates | Carrot, Parsnip and Beetroot

715 Vegetables of Temperate Climates | Swede, Turnip and Radish

716 Vegetables of Temperate Climates | Miscellaneous Root Crops

717 Vegetables of Temperate Climates | Stem and Other Vegetables

718 Vegetables of Tropical Climates | Commercial and Dietary Importance

719 Vegetables of Tropical Climates | Root Crops of Uplands

720 Vegetables of Tropical Climates | Root Crops of Lowlands

721 Vegetables of Tropical Climates | Edible Aroids

722 Vegetarian Diets

724 Vibrios | Types, Properties and Determination

725 Vibrios | Occurrence and Diseases

726 Vinegar

727 Viruses

728 Vitamin K | Properties and Determination

729 Vitamin K | Physiology and Health Effects

730 Vitamins

731 Vodka

732 Walnuts and Pecans

733 Wastage of Food

734 Water Abundance | Ecological Factors

735 Water in foods: water content, water activity and their effects on food stability

738 Water Intake and Hydration | Dehydration

739 Water Intake and Hydration | Water |  Electrolyte Balance

740 Water Management, Treatment and Environmental Impact

741 Water Supplies | Microbiological Analysis

742 Water Supplies | Chemical Analysis

744 Weight Management

745 Wheat | The Crop

746 Wheat | Grain Structure of Wheat and Wheat‐based Products

747 Whey and Whey Powders | Production and Uses

748 Whey and Whey Powders | Protein Concentrates and Fractions

749 Whey and Whey Powders | Fermentation of Whey

750 Whey and Whey Powders | Principles and Applications of Dialysis

751 Whisky, Whiskey and Bourbon | Products and Manufacture

752 Whisky, Whiskey and Bourbon | Composition and Analysis of Whisky

753 Wines | Types of Wines

754 Wines | Wine Production

755 Wines | Sparkling Wines

756 Wines | Wine and Health

757 Wines | Wine Tasting

758 Wines | Fortified Wines

761 World Health Organization

762 Yeasts

763 Yersinia enterocolitica | Properties and Occurrence

764 Yersinia enterocolitica | Detection and Treatment

765 Yoghurt | Dietary Importance

766 Yoghurt | The Product and its Manufacture

767 Yoghurt | Yogurt based Products

768 Zinc | Properties and Determination

769 Zinc | Physiology and Health Effects

770 Zoonoses

771 Genetically Modified Foods

772 Food | Herbal Medicine Interface

773 Brazil Nuts

774 Phenolic compounds (Bioavailability and Health effects)

775 Pitaya