Encyclopedia of Food and Health, 1st Edition

  • Benjamin Caballero
  • Published By:
  • ISBN-10: 0123849535
  • ISBN-13: 9780123849533
  • DDC: 613.203
  • Grade Level Range: 11th Grade - College Senior
  • 4000 Pages | eBook
  • Original Copyright 2015 | Published/Released January 2016
  • This publication's content originally published in print form: 2015

  • Price:  Sign in for price

About

Overview

The Encyclopedia of Food and Health provides a solid bridge of current and accurate information, spanning from food production and processing, to distribution, consumption and health effects. Edited and written from a truly international perspective, this reference tool for every scientist working on food and health contains near 700 articles covering all areas of food science and health, and with extensive cross-referencing and further reading at the end of each article.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Editors-in-Chief.
Editorial Advisory Board.
How to Use the Encyclopedia.
Introduction.
Volume 1 Table of Contents.
1: Acesulfame-K.
2: Acidophilus Milk.
3: Acids: Natural Acids and Acidulants.
4: Acids: Properties and Determination.
5: Acrylamide.
6: Adipose Tissue: Structure and Function of Brown Adipose Tissue.
7: Adipose Tissue: White Adipose Tissue Structure and Function.
8: Adolescent Nutrition.
9: Aerated Foods.
10: Aeromonas.
11: Conclusions.
12: Aflatoxin: A Global Public Health Problem.
13: Agglomeration.
14: Alcohol: Metabolism and Health Effects.
15: Alcohol: Properties and Determination.
16: Alkaloids: Properties and Determination.
17: Alkaloids: Toxicology and Health Effects.
18: Allergies: Public Health.
19: Aluminum: The Toxicology of.
20: Aluminum: Properties, Presence in Food and Beverages, Fate in Humans, and Determination.
21: Amaranth.
22: Amino Acids: Determination.
23: Amino Acids: Metabolism.
24: Anemia: Causes and Prevalence.
25: Anemia: Prevention and Dietary Strategies.
26: Annonaceous Fruits.
27: Antibiotics and Drugs: Drug–Nutrient Interactions.
28: Antibiotics and Drugs: Residue Determination.
29: Antinutritional Factors in Legume Seeds: Characteristics and Determination.
30: Antioxidants: Characterization and Analysis.
31: Antioxidants: Role on Health and Prevention.
32: Appetite Control in Humans: A Psychobiological Approach.
33: Apples.
34: Arsenic: Properties and Determination.
35: Arsenic: Toxicology and Health Effects.
36: Ascorbic Acid: Physiology and Health Effects.
37: Ascorbic Acid: Properties, Determination and Uses.
38: Authenticity of Food.
39: Avocado.
40: Bacillus cereus and Other Bacillus sp. Causing Foodborne Poisonings, Detection of.
41: Bacillus: Occurrence.
42: Bacteriocins.
43: Bananas and Plantains.
44: Barley.
45: Beef.
46: Beer: Fermentation.
47: Beer: History and Types.
48: Beer: Raw Materials and Wort Production.
49: Berries and Related Fruits.
50: Beverage: Health Effects.
51: Beverage: Patterns of Consumption.
52: Bifidobacteria in Foods: Health Effects.
53: Bioactive Peptides in Foods.
54: Bioavailability of Nutrients.
55: Biofilms.
56: Biogenic Amines.
57: Biogenic Amines: Toxicology and Health Effect.
58: Biosensors.
59: Biscuits, Cookies, and Crackers: Chemistry and Manufacture.
60: Biscuits, Cookies and Crackers: Nature of the Products.
61: Boron.
62: Brandy and Cognac: Consumption, Sensory and Health Effects.
63: Brandy and Cognac: Manufacture and Chemical Composition.
64: Brassica: Characteristics and Properties.
65: Bread: Breadmaking Processes.
66: Bread: Chemistry of Baking.
67: Bread: Dough Mixing and Testing Operations.
68: Bread: Types of Bread.
69: Browning: Enzymatic Browning.
70: Browning: Non-Enzymatic Browning.
71: Buffalo Milk.
72: Butter: Manufacture.
73: Butter: Properties and Analysis.
74: Cadmium: Properties and Determination.
75: Cadmium: Toxicology.
76: Caffeine: Characterization and Properties.
77: Caffeine: Consumption and Health Effects.
78: Cakes: Types of Cakes.
79: Calcium: Physiology.
80: Calcium: Properties and Determination.
81: Campylobacter: Health Effects and Toxicity.
82: Campylobacter: Properties and Occurrence.
83: Campylobacter: Species Detection.
84: Cancer: Diet in Cancer Prevention.
85: Candies and Sweets: Sugar and Chocolate Confectionery.
86: Canning: Process of Canning.
87: Caramel: Methods of Manufacture.
88: Caramel: Properties and Analysis.
89: Carbohydrate: Digestion, Absorption and Metabolism.
90: Carcinogenic: Carcinogenic Substances in Food.
91: Carcinogens: Identification of Carcinogens.
92: Carotenoids: Occurrence, Properties and Determination.
93: Carotenoids: Physiology.
94: Casein and Caseinate: Methods of Manufacture.
95: Cashew Nuts.
96: Cassava: The Nature and Uses.
97: Cellulose.
98: Cereals: Dietary Importance.
99: Cereals: Storage.
100: Cereals: Types and Composition.
101: Chapatis and Related Products.
102: Cheese: Chemistry and Microbiology.
103: Cheese: Composition and Health Effects.
104: Cheese: Processing and Sensory Properties.
105: Cheese: Types of Cheese – Medium.
106: Cheese: Types of Cheeses – Hard.
107: Cheese: Types of Cheeses – Soft.