Food Quality: Balancing Health and Disease, Volume 13

1. Improvement of the functional and healthy properties of meat products
   Maria Jose Beriain, Inmaculada Gómez, Francisco C Ibanez, M. Victoria Sarries, Ana I. Ordonez
   2. Biogenic amines as food quality index and chemical risk for human consumption
   Marion P. Costa, Bruna L. Rodrigues, Beatriz S. Frasao, Carlos A. Conte-Junior
   3. Marine-based toxins and their health risk
   Fatih Ozogul and Imen Hamed
   4. Olive oil antioxidants and aging
   Nadia Sabatini, Enzo Perri, Domenico Rongai
   5. Heavy Metal Levels in Fish, Molluscs and Crustacea from Turkish Seas and Potential Risk of Human Health
   Levent Bat and Elif Arici
   6. Trace and major elements content of cereals and proteinaceous feeds in Greece analysed by inductively coupled plasma mass spectrometry
   lias Giannenas, Pavlos Nisianakis, Ioannis Sarakatsianos, Eleftherios Bonos, Efterpi Christaki, Panagiota Florou-Paneri
   7. The bioavailability of nutrients which have a health-promoting effect on the nervous system function
   Mariusz Jaworski and Anna Fabisiak
   8. Αgro-industrial by-products & Animal products - A great alternative for improving food quality characteristics and preserving human health
   Panagiotis E. Simitzis and Stelios G. Deligeorgis
   9. Development of a functional food security for parents for transgenerational epigenetic health promotion and disease prevention among offsprings
   Anil K Chauhan, Ram B Singh, Ravi P Singh, Meenakshi Singh, Sanjay Mishra, Fabien De Meester, Krasimira Hristova, Toru Takahashi, Jan Fedacko, Anna Gvozdjakova, .Arunporn Itharat, Ekasit Onsaard, DW Wilson
   10. Heated oil and its effect on health
   Kamsiah Jaarin, Norliana Masbah and Yusof Kamisah
   11. Contribution of Infant Formula and Tea on Daily Fluoride Intake and Prevalence of Fluorosis among Infants and Children
   Gopalan Viswanathan
   12. Preventive and therapeutic effects of dietary fibers against cardiovascular diseases
   Maya Raman, Padma Ambalam, Mukesh Doble
   13. Role of high salt intake in the development and progression of diverse diseases
   Elzbieta Kompanowska-Jezierska and Krzysztof Hubert Olszynski
   14. Spices and herbs as therapeutic foods
   Irene Dini
   15. Vitamin D Deficiency in Children: Health Consequences and Prevention
   Ayse Sonay Turkmen and Indrani Kalkan

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation.

• Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease
• Includes the most recent research methods of metabolomics and genomics to detect best outcomes
• Includes innovative applications for anti-aging effects and curative properties in foods
• Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions

Scientific researchers, academic staff, industry personnel in high quality food production, dietetics and nutrition; biotechnologists, microbiologists, nanotechnologists, geneticists and pharmaceutical professionals. Graduate and postdoc students