Encyclopedia of Food and Health

Encyclopedia of Food and Health

1st Edition - August 26, 2015

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  • Editors-in-Chief: Benjamin Caballero, Paul Finglas, Fidel Toldrá
  • Hardcover ISBN: 9780123849472

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Description

The Encyclopedia of Food and Health, Five Volume Set 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

Product details

  • No. of pages: 4006
  • Language: English
  • Copyright: © Academic Press 2015
  • Published: August 26, 2015
  • Imprint: Academic Press
  • Hardcover ISBN: 9780123849472

About the Editors in Chief

Benjamin Caballero

Professor Benjamin Caballero has over 20 years of experience as a scholar, researcher and leader in the area of child health and nutrition. He obtained his MD from the University of Buenos Aires and his PhD (in neuroendocrine regulation) from MIT. He started his faculty career at Harvard Medical School and moved to Johns Hopkins in 1990 to found the Center for Human Nutrition. Dr. Caballero is a recognized expert on the nutritional needs of children and adults, and on nutrient requirements in undernourished populations. He has focused on the problem of childhood obesity in the US and in developing countries and explored the impact of dietary transition and globalization on health indicators. He is an active participant in key scientific committees advising the US government on issues of diet and health. Dr. Caballero is an active leader in the area of global health, specifically on diet, lifestyle and disease risk. Awards include the Ancel Keys Prize for achievements in international public health.

Affiliations and Expertise

Johns Hopkins University, Bloomberg School of Public Health, 615 N. Wolfe Street, Room E2547, Baltimore, Maryland 21205.

Paul Finglas

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

Fidel Toldrá

Fidel Toldrá
Fidel Toldrá holds a PhD in Chemistry 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 330 manuscripts in scientific journals and >152 chapters of books. He holds an h index of 65. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of food quality, safety, nutrition and health. Prof. Toldrá is the Editor-in-Chief of Trends in Food Science and Technology and Associate Editor of Meat Science; 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 Board of 18 journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. Prof. Toldrá is the Editor of book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). He has edited/Co-edited more than 56 books and was an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). Prof. Toldrá has received many awards, being the most recent the 2010 Distinguished Research Award and 2014 Meat processing Award, both of the American Meat Science Association, 2015 Dupont Science Award, 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and ANICE 2019 Award to Innovation from the National Association of Spanish Meat Industries. 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 was 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

Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain

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  • Olga L. Tue Jun 01 2021

    Encyclopedia of Food and Health 1st Edition

    This is what we need!!!