Encyclopedia of Food and Health - 1st Edition - ISBN: 9780123849472, 9780123849533

Encyclopedia of Food and Health

1st Edition

Editor-in-Chiefs: Benjamin Caballero Paul Finglas Fidel Toldra
Hardcover ISBN: 9780123849472
eBook ISBN: 9780123849533
Imprint: Academic Press
Published Date: 14th September 2015
Page Count: 4006
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Institutional Access


Description

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs.

Key Features

  • Identifies the essential nutrients and how to avoid their deficiencies
  • Explores the use of diet to reduce disease risk and optimize health
  • Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants
  • Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Readership

Food scientists and technologists, nutritionists, dieticians, food manufacturers, public health researchers, and government agencies.

Table of Contents

1 Acesulphame/Acesultame

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

Details

No. of pages:
4006
Language:
English
Copyright:
© Academic Press 2016
Published:
Imprint:
Academic Press
Hardcover ISBN:
9780123849472
eBook ISBN:
9780123849533

About the Editor-in-Chief

Benjamin Caballero

Professor Ben Cabellero, Professor of International Health at the Bloomberg School of Public Health and Professor of Pediatrics at the School of Medicine, Johns Hopkins University, USA

Paul Finglas

Paul Finglas, Head of the Food Databanks National Capability and Research Leader in Food and Health, Institute of Food Research, UK

Fidel Toldra

Fidel Toldrá holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). Prof. Toldrá has filed 11 patents, published over 250 manuscripts in scientific journals and >115 chapters of books. He holds in 2015 an h index of 42.

His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, nutrition and safety of foods of animal origin, especially meat and meat products.

Prof. Toldrá is the European Editor of Trends in Food Science and Technology (2005-current) and Associate Editor of Meat Science (2014-current); he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Boards of Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, Journal of Food and Nutrition Research, Recent Patents in Agriculture, Food and Nutrition, The Open Nutrition Journal and Food Science & Nutrition. He has edited/Co-edited more than 30 books for known publishers (CRC Press, Springer, Wiley-Blackwell and Elsevier). He is one of the 3 Editors-in-Chief of the Encyclopedia of Food and Health, published in September 2015 by Academic Press/Elsevier.

Prof. Toldrá has received the Iber Award on Food and Cardiovascular Diseases, the Danone Institute award in Food, Nutrition and Health, the International Prize for Meat Science and Technology given by the International Meat Secretariat, the GEA award on R+D activity in agro-food, and the Distinguished Research Award and the Meat processing Award, both of the American Meat Science Association. He is a Fellow of the International Academy of Food Science and Technology (IAFOST) and a Fellow of the Institute of Food Technologists (IFT).

Prof. Toldrá served at Panels on Food Additives and on Flavorings, enzymes, processing aids and food contact materials of the European Food Safety Authority (EFSA, 2003-15) and Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.

Affiliations and Expertise

Department of Food Science, Institute of Agrochemistry and Food Technology, Valencia, Spain

Reviews

"...covers a lot of territory, but only in small sound bites and in a very basic manner…an excellent tool for the intended audience of scientists and science writers. Score: 72 - 3 Stars" --Doody's