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



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.
Editorial Advisory Board.
How to Use the Encyclopedia.
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.