Description

Encyclopedia of Food and Healthby Benjamin Caballero, Paul Finglas, Fidel ToldráEnglish | 2015 | ISBN: 0123849470 | 4006 pages | PDF | 104 MBThe 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.Identifies the essential nutrients and how to avoid their deficienciesExplores the use of diet to reduce disease risk and optimize healthCompiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminantsContains 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 chapterKey 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 chapterThe 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.ReadershipFood scientists and technologists, nutritionists, dieticians, food manufacturers, public health researchers, and government agencies.About Author: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, USATable of Contents:Encyclopedia of Food and Health, 1st Edition1 Acesulphame/Acesultame2 Acidophilus milk3 Acids | Properties and Determination4 Acids | Natural Acids and Acidulants5 Acrylamide6 Adipose Tissue | Structure and Function of White Adipose Tissue7 Adipose Tissue |Structure and Function of Brown Adipose Tissue8 Adolescents | Nutritional Aspects9 Adrenal Gland | Adrenal Hormones10 Adulteration of Foods | Detection and Occurrence11 Adults12 Aerated Foods13 Aeromonas14 Aflatoxins | Chemistry and Detection15 Aflatoxins | Public Health16 Agglomeration17 Alcohol | Properties and Determination18 Alcohol | metabolism and health effects19 Alkaloids | Properties and Determination20 Alkaloids | Toxicology and health effects21 Allergies | Occurrence and analysis22 Allergies | Public health23 Aluminum (Aluminium) | Properties and Determination24 Aluminum (Aluminium) | Toxicology25 Amaranth26 Amino Acids | Properties and Occurrence27 Amino Acids | Determination28 Amino Acids | metabolism29 Anemia | Causes and prevalence30 Anemia | Prevention and dietary strategies31 Annonaceous Fruits32 Antibiotic-resistant Bacteria33 Antibiotics and Drugs | Uses in Food Production34 Antibiotics and Drugs | Residue Determination35 Antibiotics and Drugs | Health Effects36 Antinutritional Factors | Characteristics and Determination37 Antioxidants | Characterization and Analysis38 Antioxidants | Role on health and prevention39 Appetite40 Apples41 Apricots42 Arsenic | Properties and Determination43 Arsenic | Toxicology and Health Effects44 Ascorbic Acid | Properties, Determination and Uses45 Ascorbic Acid | Physiology and Health Effects46 Aspartame47 Atherosclerosis48 Authenticity of Food49 Avocados50 Bacillus | Occurrence51 Bacillus | Detection52 Bacillus | Toxicology and Health Effects53 Bacteriocins54 Bananas and Plantains55 Barley56 Beef57 Beers | History and Types58 Beers | Raw Materials and Wort Production59 Beers | Brewing60 Berries and Related Fruits61 Beverage | Types and Composition62 Beverage | Patterns of Consumption63 Beverage | Health Effects64 Bifidobacteria and the Human Gut65 Bifidobacteria in Foods | Health Effects66 Bile | Composition and Properties67 Bioactive Peptides in Food68 Bioavailability of Nutrients69 Biofilms70 Biogenic Amines71 Biogenic Amines | Toxicology and health effects72 Biosensors73 Biotin | Properties and Determination74 Biotin | Physiology and Health Effects75 Biscuits, Cookies and Crackers | Nature of the Products76 Biscuits, Cookies and Crackers | Chemistry and Manufacture77 Body Composition78 Bone Tissue79 Boron80 Bovine Spongiform Encephalopathy (BSE)81 Brandy and Cognac | Manufacture and Chemical Composition82 Brandy and Cognac | Consumption, Sensory and Health Effects83 Brassicas | Characteristics and Properties85 Bread | Types of Bread86 Bread | Dough Mixing and Testing Operations87 Bread | Breadmaking Processes88 Bread | Chemistry of Baking89 Browning | Nonenzymatic90 Browning | Enzymatic91 Buckwheat92 Buffalo | Meat93 Buffalo | Milk94 Butter | Manufacture95 Butter | Properties and Analysis96 Cadmium | Properties and determination97 Cadmium | Toxicology98 Caffeine | Characterisation and Properies99 Caffeine | Consumption and Health Effects100 Cakes | Types of Cakes101 Cakes | Chemistry and Manufacture102 Calcium | Properties and Determination103 Calcium | Physiology104 Calcium | Health Effects105 Campylobacter | Detection106 Campylobacter | Health Effects and Toxicology107 Campylobacter | Properties and Occurrence108 Cancer | Diet in Cancer Prevention109 Cancer | Epidemiology of Diet-Cancer Relationship110 Canning | Process of Canning111 Canning | The Effects on Nutrients and Quality112 Caramel | Properties and Analysis113 Caramel | Methods of Manufacture114 Carbohydrates | Digestion, Absorption and metabolism115 Carbohydrates | Classification, Properties and Analysis116 Carbohydrates | Dietary Importance and Health Effects117 Carcinogens | Carcinogenic Substances in Food: Mechanisms118 Carcinogens | Identification of Carcinogens119 Carotenoids | Occurrence, Properties and Determination120 Carotenoids | Physiology121 Casein and Caseinates | Uses in the Food Industry122 Casein and Caseinates | Methods of Manufacture123 Cashew Nuts124 Cassava | The Nature and Uses125 Catering | Catering Systems126 Celiac (Coeliac) Disease127 Cellulose128 Cereals | Types and composition129 Cereals | Storage130 Cereals | Dietary Importance131 Chapatis and Related Products132 Cheese | Types of Cheese – Soft133 Cheese | Types of Cheese – Medium134 Cheese | Types of Cheese – Hard135 Cheese | Chemistry and Microbiology136 Cheese | Processing and Sensory Properties137 Cheese | Composition and Health Effects138 Cherries139 Chestnuts140 Chicory Beverages141 Children | Growth and Development142 Children | Nutrients143 Chilled Foods | Principles144 Chilled Foods | Effects on shelf life and sensory quality145 Chilled Foods | Modified Atmosphere Packaging146 Chilled Foods | Vacuum Packaging147 Chlorophyll148 Cholecalciferol | Properties and Determination149 Cholecalciferol | Physiology150 Cholesterol | Properties, Processing Effects and Determination151 Cholesterol | Absorption, Function and metabolism152 Cholesterol | Factors Determining Blood Cholesterol Levels153 Cholesterol | Role of Cholesterol in Heart Disease154 Choline | Properties and Determination155 Choline | Physiology156 Chromatography | Principles157 Chromatography | Gas Chromatography158 Chromatography | Combined Chromatography and Mass Spectrometry159 Chromatography | High-performance Liquid Chromatography160 Chromatography | Supercritical Fluid Chromatography161 Chromium | Properties and Determination162 Chromium | Physiology163 Cider (Cyder; Hard Cider) | The Product and its Manufacture164 Cirrhosis165 Citrus Fruits | Types of fruits166 Citrus Fruits | Compostion and Characterization167 Citrus Fruits | Processed and Derived Products of Oranges168 Citrus Fruits | Mandarins169 Clostridium | Occurrence and Detection of Clostridium perfringens170 Clostridium | Occurrence and Detection of Clostridium botulinum171 Clostridium | Food Poisoning by Clostridium perfringens172 Clostridium | Botulism173 Cobalamins | Properties and Determination174 Cobalamins | Physiology175 Cobalt | Properties and determination176 Cobalt | Toxicology177 Cocoa | Production, Chemistry, and Use178 Cocoa | Composition and Health Effects179 Coconut Palm180 Codex Alimentarium181 Coenzymes182 Coffee | Health Effects183 Coffee | Decaffeination184 Coffee | Types and Production185 Coffee | Analysis and Composition186 Colloids and Emulsions187 Colon | Structure and Function188 Colon | Disease and Disorders189 Colors (Colours) | Properties and Determination of Natural Pigments190 Colors [Colours] | Health Effects191 Colors [Colours] | Properties and Determination of Food Synthetic Pigments192 Condensed Milk193 Conjugated Linoleic Acid194 Consumer Protection Legislation195 Contamination of Food196 Controlled Atmosphere Storage | Applications for Bulk Storage of Foodstuffs197 Controlled Atmosphere Storage | Effect on Fruit and Vegetables198 Convenience Foods199 Cooking | Types of Cooking and Effects on Nutrients201 Copper | Properties and Determination202 Copper | Physiology203 Coronary Heart Disease | Causes and Risk Factors204 Coronary Heart Disease | Epidemiology and Prevention205 Cream | Types of Cream206 Cream | Clotted Cream207 Cured Foods | Health Effects208 Curing | Principles and Applications209 Currants210 Cyclamates211 Cystic Fibrosis212 Dahi213 Dairy Products | Nutritional Contribution214 Dairy Products | Dietary Importance215 Date Palms216 Dental Disease | Role of Diet217 Dental Disease | Fluoride in the Prevention of Dental Decay218 Developmental Disabilities | Dietary Management219 Dextran and Dextrins220 Diabetes Mellitus | Role of Diet on Risk of Diabetes221 Diabetes Mellitus | Role of Diet on Treatment222 Diabetes Mellitus | Aetiology and Chemical Pathology223 Diarrheal Diseases224 Sports Nutrition225 Diet Patterns226 Dietary Exposure Assessment227 Dietary Fibre | Bran228 Dietary Fibre | Properties, Sources, and Determination229 Dietary Fibre | Physiological and Health Effects230 Dietary Fibre | Energy Value231 Dietary Guidelines232 Dietary Practices233 Dietary References | US234 Dietary References | Asia235 Dietary References | Europe236 Dietary Surveys | Measurement of Food Intake237 Dietary Surveys | National Food Intake238 Dressings | Manufacture, Composition and Health Effects239 Drug-Nutrient Interactions240 Drying | Principles and Types241 Drying | Physical and Structural Changes242 Drying | Effects on Nutrients, Composition and Health243 Eating disorders244 Effluents from Food Processing | Food Chain Impact245 Eggs | Types and Production246 Eggs | Composition and Health Effects247 Elderly | Nutritional Requirements248 Emerging Foodborne Enteric Pathogens249 Emulsifiers | Types and Uses250 Energy | Intake and Energy Requirements251 Energy | Measurement of Energy Expenditure252 Energy | Energy Balance and Health Effects254 Energy metabolism255 Enteral Feeding256 Enzymes | Functions and Characteristics257 Enzymes | Analysis and Food Processing258 Enzymes | Effects on Quality and Nutrient Composition259 Escherichia coli and other Enterobacteria | Occurrence and Detection260 Escherichia coli and other Enterobacteria | Food Poisoning and Health Effects261 Essential Oils | Isolation, Production and Uses262 Essential Oils | Properties, Composition and Health Effects263 Ethnic Foods264 Evaporation | Principles and Uses in the Food Industry265 Extrusion Cooking | Principles and Practice266 Extrusion Cooking | Chemical and Nutritional Changes267 Factory Cleaning Systems268 Factory Farming269 Famine270 FAO271 Fat Replacers272 Fats | Digestion and Absorption273 Fats | Production and Uses of Animal Fats274 Fats | Classification and Analysis275 Fats | Occurrence276 Fatty Acids | metabolism277 Fatty Acids | Classification and Properties278 Fatty Acids | Determination and Requirements279 Fatty Acids | Essential Fatty Acids280 Fatty Acids | Trans-fatty acids281 Fermented Foods | Origins and Applications282 Fermented Foods | Use of Starter Cultures283 Fermented Foods | Fermented Meat Products284 Fermented Foods | Fermented Vegetables and Other Products285 Fermented Foods | Composition and Health Effects286 Fermented Foods | Fermented Milks287 Fermented Foods | Fermented Fish Products288 Fish | Types and Composition289 Fish | Fish in the Human Diet290 Fish | Processing291 Fish | Dietary Importance and Health Effects292 Fish | Farmed Types and Composition293 Fish Meal294 Fish Oils | Production and Properties295 Fish Oils | Composition and Health Effects296 Flavor (Flavour) Compounds | Structures, Characteristics and Uses297 Flavor (Flavour) Enhancers | Characteristics and Uses298 Flaxseed299 Flour | Composition and Health Effects300 Folic Acid and Folates | Physiology and Health Effects301 Folic Acid and Folates | Properties and Determination302 Food Acceptability | Affective and Market Research Methods304 Food Additives | Classification, Uses and Regulation305 Food Allergies306 Food Environment307 Food Classification and Description308 Food Composition Databases309 Food Fortification | Rationale and Methods310 Food Fortification | Approaches to Fortification311 Food Fortification | Applications312 Food Intolerance | Lactose Intolerance313 Food Intolerance | Dietary Management314 Food Intolerance | Classification315 Food Labeling (Labelling) | Applications316 Food Poisoning | Epidemiology317 Food Poisoning | Classification318 Food Poisoning | Tracing Origins and Testing319 Food Safety | Classification and Regulations320 Food Safety | Hazard Analysis Critical Control Point321 Food Security322 Food Systems | Grocery Retailing323 Food Systems | Minimum-service Restaurants324 Food Systems | Urban Farming325 Food Systems | Food Miles326 Foodborne Pathogens327 Freeze Drying | Effects on Sensory and Nutritional Properties328 Freeze Drying | The Basic Process329 Freezing | Principles330 Freezing | Effects on Nutritional Composition331 Freezing | Structural and Flavor Changes332 Fructose | Sources and metabolism333 Fructose | High Fructose Corn Syrup334 Fruit Juices335 Fruits of Temperate Climates | Commercial and Dietary Importance336 Fruits of Temperate Climates | Factors Affecting Quality337 Fruits of Tropical Climates | Commercial and Dietary Importance and Biodiversity338 Fruits of Tropical Climates | Lesser Known Fruits of African, Asian, and American egions339 Fumigants340 Functional Foods341 Fungi342 Fungicides343 Galactose344 Game | Role in Diet345 Game | Types and Composition46 Garlic347 Gelatine348 Genetically modified foods: risk assessment, legislation, consumer behaviour, thics349 Ghee350 Gin351 Glucose | metabolism and Regulation352 Glucose | Glucose Intolerance353 Glucose | Properties and Analysis354 Glucosinolates from the Brassica Vegetables and their Health Effects355 Glycogen356 GMO357 Goat | Meat358 Goat | Milk359 Goitrogens and Antithyroid Compounds360 Grapes361 Ground Nut Oil362 Growth Promoters | Charactistics and Determination363 Guavas364 Gums | Properties and Uses365 Gums | Dietary Role366 Gut Hormones367 Haemagglutinins368 Ham | Dry cured369 Ham | Cooked370 Heat Treatment | Effects on Sensory and Nutritional Properties371 Heat Treatment | Principles and Techniques372 Heat Treatment | Effects on Microbiological Changes and Shelf-life373 Heavy metal Toxicology374 Hemicelluloses375 Herbs | Types and Uses376 Herbs | Composition and Dietary Importance377 Heterocyclic Amines | Generation and Toxicology378 HIV Disease and Nutrition379 Honey380 Horse Meat381 Hunger382 Hypertension and Diet383 Hypovitaminosis A384 Ice Cream | Uses and Methods of Manufacture385 Ice Cream | Composition and Health Effects386 Immunoassays | Principles387 Immunoassays | Types and Uses388 Inborn Errors of metabolism | Overview389 Infant Foods | Milk Formulas390 Infant Foods | Complementary feeding of breast fed infants and young children391 Infants | Nutritional Requirements392 Infants | Breast- and Bottle-feeding393 Infants | Weaning394 Infants | Feeding Problems395 Inflammatory Bowel Disease396 Insect Pests397 International Food Safety Agencies398 Iodine | Physiology399 Iodine | Iodine Deficiency Disorders400 Iodine | Properties and Determination401 Iron | Physiology402 Iron | Biosynthesis and Significance of Haem403 Iron | Properties and Determination404 Irradiation of Foods | Principles and Applications405 Irradiation of Foods | Processing Technology and Effects on Nutrients406 Irradiation of Foods | Safety and Regulatory Aspects and Detection407 Jams and Preserves408 Ketone Bodies409 Kiwifruit410 Laboratory Management | Chemical Safety411 Laboratory Management | Microbiological Safety412 Lactation | Physiology413 Lactation | Human Milk: Composition and Nutritional Value414 Lactic Acid Bacteria415 Lactose416 Lead | Toxicology and Health Effects417 Lead | Analysis and Determination418 Leavening Agents419 Legal Requirements for Food Hygiene420 Legumes | Legumes in the Diet and their importance422 Lipoproteins423 Liqueurs | Types and Composition424 Listeria | Detection425 Listeria | Listeriosis426 Listeria | Properties and Occurrence427 Lithium428 Liver | Role in Digestion and Absorbtion429 Liver | Structure and Function430 Low-fat Foods | Types and Manufacture431 Low-salt Foods | Types and Manufacture432 Lupin433 Macrobiotic diets434 Magnesium435 Maillard Reaction436 Maize437 Malabsorption Syndrome438 Malnutrition | Prevention and Management439 Malnutrition | Classification and Prevalence440 Malt | Types, Products and Chemistry441 Manganese442 Mangoes443 Margarine | Dietary Importance444 Margarine | Types and Properties446 Margarine | Composition and Analysis447 Mass Spectrometry | Principles and Instrumentation448 Mass Spectrometry | Applications449 Mayonnaise450 Meat | Role in the diet451 Meat | Structure and Composition452 Meat | Conversion of Muscle into Meat453 Meat | Eating Quality and Preservation454 Meditteranean Diet455 Melons, Squashes and Gourds456 Mercury | Properties and determination457 Mercury | Toxicology458 Microbiota459 Microcapsules460 Microscopy | Light Microscopy and Histochemical Methods461 Microscopy | Electron Microscopy Techniques462 Milk | Role in the Diet463 Milk | Sources and Composition464 Milk | Processing of Milk465 Milk | Powder466 Millets467 Milling | Characteristics of Milled Products468 Mineral Water | Types of Mineral Water469 Mineral Water | Sources and Storage470 Minimally Processed Foods471 Molds472 Multiple Sclerosis – Nutritional Management473 Mushrooms and Truffles | Role in the Diet474 Mushrooms and Truffles | Classification, Morphology and Composition475 Mustard and Condiment Products476 Mutagens477 Mycobacteria478 Mycotoxins | Classifications479 Mycotoxins | Occurrence and Determination480 Mycotoxins | Toxicology481 Nanotechnology in Food Processing482 Natamycin483 Niacin484 Nitrates and Nitrites485 Nitrosamines486 Novel Foods487 Nucleic Acids488 Nucleotides and Nucleosides | Occurrence and Determination489 Nutrients in the Immune System490 Nutrigenomics491 Nutrition and Infection492 Nutritional Assessment | Nutritional Assessment in the Individual (Anthropometry nd Clinical Examination)493 Nutritional Assessment | Nutritional Assessment in the Population (Surveys)494 Nutritional Epidemiology495 Nuts | Types496 Nuts | Health Effects497 Oats498 Obesity | Role of Diet499 Obesity | Epidemiology500 Obesity | Etiology501 Offal | Types and Composition502 Olive Oil | Role in the Diet503 Olives | Types and Composition504 Onions and Related Crops505 Organic Food | Effect on Nutrient Composition506 Organic Food | Production and Control507 Osteoporosis508 Oxidation of Food Components509 Packaging | Packaging of Liquids510 Packaging | Packaging of Solids511 Packaging | Packaging Materials512 Packaging | Aseptic Filling513 Palm Kernel Oil514 Palm Oil515 Pancreas | Pancreatic Hormones516 Pantothenic Acid517 Papayas518 Parasites in Food | Occurrence and Detection519 Parasites in Food | Illness and Treatment520 Parenteral Nutrition521 Passion Fruits522 Pasta | Manufacture and Composition523 Pasta | Role in Diet524 Pasteurization | Effect on Sensory Quality and Nutrient Composition525 Pasteurization | Principles and Applications526 Pastry Products | Types and Composition527 Peaches and Nectarines528 Peanuts529 Pears530 Peas and Lentils531 Pectin | Properties, Determination and Uses532 Pectin | Nutritional Benefits533 Peppers and Chillies534 Pesticides and Herbicides | Toxicology535 Pesticides and Herbicides | Types of pesticide536 Pesticides and Herbicides | Types, Uses and Determination of Herbicides537 Pesticides and Herbicides | Residue Determination538 pH – Principles and Measurement539 Phenolic Compounds (Occurrence, Classes, and Analysis)540 Phospholipids | Physiology541 Phospholipids | Properties and Occurrence and Determination542 Phosphorus | Physiology543 Phosphorus | Properties and Determination544 Phytic Acid | Properties, Uses and Determination545 Pickling546 Pine Kernels547 Pineapples548 Pituitary Gland | Pituitary hormones549 Plums and Related Fruits550 Polycyclic Aromatic Hydrocarbons551 Pork552 Portion Size and Serving Size553 Potassium | Properties and Determination554 Potassium | Physiology555 Potatoes and Related Crops | Role in the Diet556 Potatoes and Related Crops | Types, Composition and Uses557 Poultry | Chicken558 Poultry | Ducks and Geese559 Poultry | Turkey560 Prebiotics561 Pregnancy | Role of Placenta in Nutrient Transfer562 Pregnancy | Dietary Guidance for Pregnancy563 Pregnancy | Maternal Diet, Vitamins and Neural Tube Defects564 Pregnancy | Pre-eclampsia and Diet565 Pregnancy | metabolic Adaptations and Nutritional Requirements566 Preservation of Food567 Preservatives | Classifications and Analysis568 Preservatives | Food Uses569 Preterm Infants  Nutritional Requirements and Management570 Probiotics571 Prostaglandins and Leukotrienes572 Protein | Digestion, Absorption and metabolism573 Protein | Requirements574 Protein | Health Effects575 Protein | Chemistry , Characterisation and Quality576 Protein | Food Sources577 Protein | Uses in Food Processing578 Contribution of proteomics techniques to understanding the interrelationship between food and health579 Pulses580 Pyridoxine | Properties and Determination581 Pyridoxine | Physiology and Health Effects582 Quality control in food processing583 Quinoa584 Radioactivity in Food585 Rape Seed Oil/Canola586 Raspberries and Related Fruits587 Ready to Use Food588 Religious Customs and Nutrition589 Renal Function and Disorders590 Retinol | Properties and Determination591 Retinol | Physiology592 Rheological Properties of Food Materials593 Riboflavin | Properties and Determination594 Riboflavin | Physiology595 Rice | Role in Diet596 Rice | Types and Composition597 Risk Assessment598 Rum599 Rye600 Saccharin601 Sago Palm602 Salad Crops | Dietary Importance603 Salad Crops | Leaf Types604 Salad Crops | Other Types of Salad Crops605 Salad Crops | Root, Bulb and Tuber Crops606 Salmonella | Detection607 Salmonella | Salmonellosis608 Salmonella | Properties and Occurrence609 Sanitization610 Saponins611 Satiety612 Sausages and comminuted products | Dry, Fermented Sausages613 Sausages and comminuted products | Cooked Sausages614 Scientific Societies615 Selenium | Properties and Determination616 Selenium | Physiology617 Sensory Evaluation | Sensory Rating and Scoring Methods618 Sensory Evaluation | Descriptive Analysis619 Sensory Evaluation | Sensory Descriptors620 Sheep | Meat621 Sheep | Milk623 Shellfish | Characteristics of Crustacea and Molluscs624 Shellfish | Contamination and Spoilage of Crustacea and Molluscs625 Shellfish | Role in the Diet626 Sherry | Manufacture , Composition and Analysis627 Shigella628 Single | cell Protein629 Skeletal Muscle630 Smoked Foods | Principles and Production631 Smoked Foods | Health Effects632 Snack Foods | Role in the Diet633 Snack Foods | Types and Composition634 Sodium | Physiology635 Sodium | Sodium and Blood Pressure636 Sodium | Properties and Determination637 Sorghum638 Soy (Soya) Bean Oil639 Soy (Soya) Beans | Dietary Importance640 Soy (Soya) Beans | The Crop641 Soy (Soya) Beans | Processing for the Food Industry642 Soy (Soya) Beans | Properties and Analysis643 Spectroscopy | Types644 Spectroscopy | Applications645 Spices and Flavoring (Flavouring) Crops | Uses and health effects646 Spices and Flavoring Crops | Properties and Analysis647 Spices and Flavoring Crops | Fruits and Seeds, Leaf and Floral Structures, Tubers and Roots648 Spoilage | Chemical and Enzymatic Spoilage649 Spoilage | Bacterial Spoilage650 Spoilage | Yeasts and other651 Spoilage | Fungi and molds652 Stabilizers | Types and Function653 Stabilizers | Applications654 Staphylococcus | Detection655 Staphylococcus | Food Poisoning656 Staphylococcus | Properties and Occurrence657 Starch | Structure, Properties and Determination658 Starch | Sources and Processing659 Starch | Modified Starches660 Starch | Resistant Starch661 Starch | Consumption and Health Effects663 Sterilization of Foods664 Storage Stability | Mechanisms of Degradation666 Storage Stability | Shelf Life and Shelf-life Testing667 Strawberries668 Sucrose | Dietary Importance669 Sucrose | Properties and Determination670 Sugar | Health Effects671 Sugar | Sources672 Sugar |673 Sugar Alcohols674 Sunflower Oil675 Supercritical Fluid Extraction676 Sustainable Agriculture (Farming)677 Sweeteners | Classification, sensory and health effects678 Sweeteners | Sensory Properties679 Sweets and Candies | Sugar Confectionery680 Syrups681 Taints | Types and Causes682 Taints | Analysis and Identification683 Tannins684 Tea | Types, Production and Trade685 Tea | Chemistry and Processing686 Tea | Health Effects687 Tea | Analysis and Tasting688 Tequila689 Thiamin | Physiology and Health Effects690 Thiamin | Properties and Determination691 Thyroid Gland | Thyroid Hormones692 Tobacco | Sources and Production693 Tobacco | Smoking, Diet and Health694 Tocopherols | Properties and Determination695 Tocopherols | Physiology and Health Effects696 Tomatoes697 Tortillas698 Toxins in Food | Naturally Occurring699 Trace Minerals700 Traditional Foods701 Transport of Food | Logistics, transportation, globalization and environmental impact702 Triacylglycerols | Structures and Properties703 Triacylglycerols | Characterization and Determination704 Trypsin inhibitors705 Veal706 Vegetable Oils | Types and Properties707 Vegetable Oils | Oil Production and Processing708 Vegetable Oils | Composition and Analysis709 Vegetable Oils | Dietary Importance710 Vegetables of Temperate Climates | Commercial and Dietary Importance711 Vegetables of Temperate Climates | Cabbage and Related Vegetables712 Vegetables of Temperate Climates | Leaf Vegetables713 Vegetables of Temperate Climates | Oriental Brassicas714 Vegetables of Temperate Climates | Carrot, Parsnip and Beetroot715 Vegetables of Temperate Climates | Swede, Turnip and Radish716 Vegetables of Temperate Climates | Miscellaneous Root Crops717 Vegetables of Temperate Climates | Stem and Other Vegetables718 Vegetables of Tropical Climates | Commercial and Dietary Importance719 Vegetables of Tropical Climates | Root Crops of Uplands720 Vegetables of Tropical Climates | Root Crops of Lowlands721 Vegetables of Tropical Climates | Edible Aroids722 Vegetarian Diets724 Vibrios | Types, Properties and Determination725 Vibrios | Occurrence and Diseases726 Vinegar727 Viruses728 Vitamin K | Properties and Determination729 Vitamin K | Physiology and Health Effects730 Vitamins731 Vodka732 Walnuts and Pecans733 Wastage of Food734 Water Abundance | Ecological Factors735 Water in foods: water content, water activity and their effects on food stability738 Water Intake and Hydration | Dehydration739 Water Intake and Hydration | Water |  Electrolyte Balance740 Water Management, Treatment and Environmental Impact741 Water Supplies | Microbiological Analysis742 Water Supplies | Chemical Analysis744 Weight Management745 Wheat | The Crop746 Wheat | Grain Structure of Wheat and Wheat-based Products747 Whey and Whey Powders | Production and Uses748 Whey and Whey Powders | Protein Concentrates and Fractions749 Whey and Whey Powders | Fermentation of Whey750 Whey and Whey Powders | Principles and Applications of Dialysis751 Whisky, Whiskey and Bourbon | Products and Manufacture752 Whisky, Whiskey and Bourbon | Composition and Analysis of Whisky753 Wines | Types of Wines754 Wines | Wine Production755 Wines | Sparkling Wines756 Wines | Wine and Health757 Wines | Wine Tasting758 Wines | Fortified Wines761 World Health Organization762 Yeasts763 Yersinia enterocolitica | Properties and Occurrence764 Yersinia enterocolitica | Detection and Treatment765 Yoghurt | Dietary Importance766 Yoghurt | The Product and its Manufacture767 Yoghurt | Yogurt based Products768 Zinc | Properties and Determination769 Zinc | Physiology and Health Effects770 Zoonoses771 Genetically Modified Foods772 Food | Herbal Medicine Interface773 Brazil Nuts774 Phenolic compounds (Bioavailability and Health effects)775 Pitayahttp://store.elsevier.com/Encyclopedia-of-Food-and-Health/is…  $ 2.840!