The Encyclopedia of Food and Health provides a solid bridge of current and accurate information, spanning food production and processing, distribution, consumption, and health effects. The text comprises five volumes, each containing succinct, thorough information that presents readers with the best available summary and conclusions on each topic.

Table of Contents

• Editors-in-Chief
• Editorial Advisory Board
• Introduction
• Permission Acknowledgments
• VOLUME 1
• A
• Acesulfame-K
• Acidophilus Milk
• Acids: Natural Acids and Acidulants
• Acids: Properties and Determination
• Acrylamide
• Adipose Tissue: Structure and Function of Brown Adipose Tissue
• Adipose Tissue: White Adipose Tissue Structure and Function
• Adolescent Nutrition
• Aerated Foods
• Aeromonas
• Aflatoxin: A Global Public Health Problem
• Agglomeration
• Alcohol: Metabolism and Health Effects
• Alcohol: Properties and Determination
• Alkaloids: Properties and Determination
• Alkaloids: Toxicology and Health Effects
• Allergies: Public Health
• Aluminum: The Toxicology of
• Aluminum: Properties, Presence in Food and Beverages, Fate in Humans, and Determination
• Amaranth
• Amino Acids: Determination
• Amino Acids: Metabolism
• Anemia: Causes and Prevalence
• Anemia: Prevention and Dietary Strategies
• Annonaceous Fruits
• Antibiotics and Drugs: Drug–Nutrient Interactions
• Antibiotics and Drugs: Residue Determination
• Antinutritional Factors in Legume Seeds: Characteristics and Determination
• Antioxidants: Characterization and Analysis
• Antioxidants: Role on Health and Prevention
• Appetite Control in Humans: A Psychobiological Approach
• Apples
• Arsenic: Properties and Determination
• Arsenic: Toxicology and Health Effects
• Ascorbic Acid: Physiology and Health Effects
• Ascorbic Acid: Properties, Determination and Uses
• Authenticity of Food
• Avocado
• B
• Bacillus cereus and Other Bacillus sp. Causing Foodborne Poisonings, Detection of
• Bacillus: Occurrence
• Bacteriocins
• Bananas and Plantains
• Barley
• Beef
• Beer: Fermentation
• Beer: History and Types
• Beer: Raw Materials and Wort Production
• Berries and Related Fruits
• Beverage: Health Effects
• Beverage: Patterns of Consumption
• Bifidobacteria in Foods: Health Effects
• Bioactive Peptides in Foods
• Bioavailability of Nutrients
• Biofilms
• Biogenic Amines
• Biogenic Amines: Toxicology and Health Effect
• Biosensors
• Biscuits, Cookies, and Crackers: Chemistry and Manufacture
• Biscuits, Cookies and Crackers: Nature of the Products
• Boron
• Brandy and Cognac: Consumption, Sensory and Health Effects
• Brandy and Cognac: Manufacture and Chemical Composition
• Brassica: Characteristics and Properties
• Bread: Breadmaking Processes
• Bread: Chemistry of Baking
• Bread: Dough Mixing and Testing Operations
• Bread: Types of Bread
• Browning: Enzymatic Browning
• Browning: Non-enzymatic browning
• Buffalo Milk
• Butter: Manufacture
• Butter: Properties and Analysis
• C
• Cadmium: Properties and Determination
• Cadmium: Toxicology
• Caffeine: Characterization and Properties
• Caffeine: Consumption and Health Effects
• Cakes: Types of Cakes
• Calcium: Physiology
• Calcium: Properties and Determination
• Campylobacter: Health Effects and Toxicity
• Campylobacter: Properties and Occurrence
• Campylobacter: Species Detection
• Cancer: Diet in Cancer Prevention
• Candies and Sweets: Sugar and Chocolate Confectionery
• Canning: Process of Canning
• Caramel: Methods of Manufacture
• Caramel: Properties and Analysis
• Carbohydrate: Digestion, Absorption and Metabolism
• Carcinogenic: Carcinogenic Substances in Food
• Carcinogens: Identification of Carcinogens
• Carotenoids: Occurrence, Properties and Determination
• Carotenoids: Physiology
• Casein and Caseinate: Methods of Manufacture
• Cashew Nuts
• Cassava: The Nature and Uses
• Cellulose
• Cereals: Dietary Importance
• Cereals: Storage
• Cereals: Types and Composition
• Chapatis and Related Products
• Cheese: Chemistry and Microbiology
• Cheese: Composition and Health Effects
• Cheese: Processing and Sensory Properties
• Cheese: Types of Cheese – Medium
• Cheese: Types of Cheeses – Hard
• Cheese: Types of Cheeses – Soft
• VOLUME 2
• C
• Chemometrics
• Cherries (Prunus spp.): The Fruit and Its Importance
• Chilled Foods: Effects on Shelf-life and Sensory Quality
• Chilled Foods: Modified Atmosphere Packaging
• Chilled Foods: Packaging Under Vacuum
• Chilled Foods: Principles
• Chlorophyll
• Cholecalciferol: Properties and Determination
• Cholesterol: Absorption, Function and Metabolism
• Cholesterol: Factors Determining Blood Cholesterol Levels
• Cholesterol: Properties, Processing Effects, and Determination
• Choline: Physiology
• Choline: Properties and Determination
• Chromatography: Combined Chromatography and Mass Spectrometry
• Chromatography: Focus on Multidimensional GC
• Chromatography: High-Performance Liquid Chromatography
• Chromatography: Supercritical Fluid Chromatography
• Chromium: Physiology
• Chromium: Properties and Determination
• Cider (Cyder; Hard Cider): The Product and Its Manufacture
• Cirrhosis
• Citrus Fruits
• Clostridium botulinum
• Clostridium: Occurrence and Detection of Clostridium perfringens
• Clostridium: Food Poisoning by Clostridium perfringens
• Clostridium: Occurrence and Detection of Clostridium botulinum and Botulinum Neurotoxin
• Cobalamin (Vitamin B12): Metabolism and Disorders
• Cobalt: Properties and Determination
• Cobalt: Toxicology
• Cocoa: Composition and Health Effects
• Cocoa: Production, Chemistry, and Use
• Codex Alimentarius
• Codex Alimentarius Commission: Role in International Food Standards Setting
• Coenzymes and Cofactors
• Coffee: Analysis and Composition
• Coffee: Decaffeination
• Coffee: Health Effects
• Coffee: Types and Production
• Colon: Diseases and Disorders
• Colon: Structure and Function
• Colors: Health Effects
• Colors: Properties and Determination of Natural Pigments
• Colors: Properties and Determination of Synthetic Pigments
• Condensed Milk
• Consumer Protection Legislation
• Controlled Atmosphere Storage: Applications for Bulk Storage of Foodstuffs
• Controlled Atmosphere Storage: Effect on Fruit and Vegetables
• Convenience Food
• Cooking: Domestic Techniques
• Copper: Physiology
• Cream: Clotted Cream
• Cream: Types of Cream
• Cured Foods: Health Effects
• Cystic Fibrosis, Nutrition in
• D
• Dahi
• Dairy Products: Dietary and Medical Importance
• Date Palm: A Wealth of Healthy Food
• Diarrheal Diseases
• Dietary Exposure Assessment
• Dietary Fiber: Bran
• Dietary Fiber: Determination
• Dietary Fiber: Energy Value
• Dietary Fiber: Physiological Effects
• Dietary Fiber: Properties and Sources
• Dietary Practices
• Dietary References: US
• Dietary Surveys: National Food Intake
• Drying: Effect on Nutrients, Composition and Health
• Drying: Physical and Structural Changes
• Drying: Principles and Types
• E
• Eating Disorders
• Eggs: Composition and Health Effects
• Eggs: Use in the Food Industry
• Elderly: Nutrition Requirements
• Emerging Foodborne Enteric Bacterial Pathogens
• Emulsifiers: Types and Uses
• Energy Metabolism
• Energy: Intake and Energy Requirements
• Enteral Feeding
• Enzymes: Analysis and Food Processing
• Enzymes: Functions and Characteristics
• Escherichia coli and Other Enterobacteriaceae: Food Poisoning and Health Effects
• Escherichia coli and Other Enterobacteriaceae: Occurrence and Detection
• Essential Oils: Isolation, Production and Uses
• Essential Oils: Properties, Composition and Health Effects
• Ethnic Foods
• Extrusion Cooking: Chemical and Nutritional Changes
• Extrusion Cooking: Principles and Practice
• F
• Famine, Hunger, and Undernourishment
• Fat Replacer
• Fats: Classification and Analysis
• Fats: Production and Uses of Animal Fats
• Fatty Acids: Determination and Requirements
• Fatty Acids: Essential Fatty Acids
• Fatty Acids: Fatty Acids
• Fatty Acids: Metabolism
• Fatty Acids: Trans Fatty Acids
• Fermented Foods: Composition and Health effects
• Fermented Foods: Fermented Meat Products
• Fermented Foods: Fermented Milks
• Fermented Foods: Fermented Vegetables and Other Products
• Fermented Foods: Origins and Applications
• Fermented Foods: Use of Starter Cultures
• Fish Oils: Composition and Health Effects
• Fish Oils: Production and Properties
• Fish: Dietary Importance and Health Effects
• Fish: Fish in the Human Diet
• Fish: Processing
• Flavor Enhancers: Characteristics and Uses
• Folic acid and Folates: Physiology and Health Effects
• Food Additives: Classification, Uses and Regulation
• Food Allergies
• Food Allergies: Occurrence and Analysis
• Food and Agriculture Organization of the United Nations
• VOLUME 3
• F
• Food Classification and Description
• Food Colloids and Emulsions
• Food Composition Databases
• Food Environment
• Food Fortification: Rationale and Methods
• Food Fraud
• Food Intolerance: Lactose Intolerance
• Food Labeling: Applications
• Food Poisoning: Classification
• Food Poisoning: Epidemiology
• Food Poisoning: Tracing Origins and Testing
• Food Systems: Food Miles
• Foodborne Pathogens
• Foodborne Viruses of Human Health Concern
• Food–Herbal Medicine Interface
• Freeze Drying: Effects on Sensory and Nutritional Properties
• Freeze-drying: The Basic Process
• Freezing Theory
• Fructose and High-Fructose Corn Syrup
• Fructose: Sources, Metabolism, and Health
• Fruit Juices
• Fruits of Tropical Climates: Biodiversity and Dietary Importance
• Fruits of Tropical Climates: Dietary Importance and Health Benefits
• Fumigants
• Functional Foods
• Fungi
• Fungicides
• G
• Game: Types and Composition
• Garlic
• Gelatin
• Genetically Modified Foods
• Genetically Modified Foods: Risk Assessment, Legislation, Consumer Behavior, and Ethics
• Genetically Modified Microorganisms
• Ghee
• Gin
• Glucose: Glucose Intolerance
• Glucose: Metabolism and Regulation
• Glucose: Properties and Analysis
• Glucosinolates from the Brassica Vegetables and Their Health Effects
• Goat: Milk
• Grapes
• Growth Promoters: Characteristics and Determination
• Guavas
• Gums: Dietary Importance
• Gums: Properties and Uses
• Gut Hormones
• H
• HACCP and ISO22000: Risk Assessment in Conjunction with Other Food Safety Tools Such as FMEA, Ishikawa Diagrams and Pareto
• Ham: Cooked Ham
• Ham: Dry-cured Ham
• Heat Treatment: Effect on Microbiological Changes and Shelf Life
• Heat Treatment: Principles and Techniques
• Heavy Metal Toxicology
• Herbs: Composition and Dietary Importance
• Histidine-containing Dipeptides: Properties and Occurrence in Foods
• HIV Disease and Nutrition
• Horse Meat
• Human Milk: Composition and Nutritional Value
• Hunger
• Hypertension and Diet
• Hypovitaminosis A
• I
• Ice Cream: Composition and Health Effects
• Ice Cream: Uses and Method of Manufacture
• Immunoassays: Principles
• Infants: Feeding Problems
• Infants: Nutritional Requirements
• Infants: Weaning
• Infrared Spectroscopy: Applications
• Insect Pests
• Iodine: Iodine Deficiency Disorders (IDD)
• Iodine: Physiology
• Iron: Biosynthesis and Significance of Heme
• Iron: Physiology of Iron
• Iron: Properties and Determination
• Irradiation of Foods: Processing Technology and Effects on Nutrients: Effect of Ionizing Radiation on Food Components
• K
• Ketone Bodies
• Kiwifruit
• L
• Laboratory Management: Microbiological Safety
• Lactic Acid Bacteria
• Lactose
• Lauric Oils
• Leavening Agents
• Legal Requirements for Food Hygiene
• Legumes in the Diet
• Lipoproteins
• Liqueurs: Cream Liqueurs
• Listeria: Detection
• Listeria: Listeriosis
• Listeria: Properties and Occurrences
• Low-fat Foods: Types and Manufacture
• Low-salt Foods: Types and Manufacture
• Lupine
• M
• Magnesium
• Maillard Reaction
• Maize
• Malnutrition: Concept, Classification and Magnitude
• Malnutrition: Prevention and Management
• Manganese
• Mangoes
• Margarine: Composition and Analysis
• Mass Spectrometry: Applications
• Mass Spectrometry: Principles and Instrumentation
• Mayonnaise
• Meat: Conversion of Muscle into Meat
• Meat: Eating Quality and Preservation
• Meat: Role in the Diet
• Meat: Structure
• Mediterranean Diet
• Microscopy: Light Microscopy and Histochemical Methods
• Milk Powder
• Milk: Processing of Milk
• Milk: Role in the Diet
• Milk: Sources and Composition
• Millets
• Mineral Water: Sources and Storage
• Mineral Water: Types of Mineral Water
• Minimally Processed Foods
• VOLUME 4
• M
• Mushrooms and Truffles: Role in the Diet
• Mustard
• Mutagens
• Mycotoxins: Classification
• Mycotoxins: Occurrence and Determination
• Mycotoxins: Toxicology
• N
• Nanotechnology in Food Processing
• Natamycin
• Niacin
• Nitrites and Nitrates
• Novel Foods
• Nucleic Acids
• Nutrition and Health Claims for Food: Regulatory Controls, Consumer Perception, and Nutrition Labeling
• Nutrition and Infection
• Nutritional Epidemiology
• Nuts: Brazil Nuts
• Nuts: Health Effects
• O
• Oats
• Obesity Management
• Obesity: Causes and Prevalence
• Obesity: Epidemiology of
• Obesity: The Role of Diet
• Offal: Types and Composition
• Olive Oil: Its Role in the Diet
• Olives: Types and Consumption
• Organic Food: Effect on Nutrient Composition
• Organic Food: Production and Control
• Osteoporosis
• Oxidation of Food Components
• P
• Packaging: Aseptic Filling
• Palm Oil
• Pantothenic Acid
• Papayas
• Parasites in Food: Illness and Treatment
• Parasites in Food: Occurrence and Detection
• Parenteral Nutrition
• Passion Fruit
• Pasta: Manufacture and Composition
• Pasta: Role in Diet
• Pasteurization: Effect on Sensory Quality and Nutrient Composition
• Pasteurization: Principles and Applications
• Peaches and Nectarines
• Peanuts
• Peas and Lentils
• Pectin and Health
• Pectin: Properties Determination and Uses
• Peppers and Chilies
• Pesticides and Herbicides
• Pesticides and Herbicides: Residue Determination
• Pesticides and Herbicides: Types of Pesticide
• Pesticides and Herbicides: Types, Uses, and Determination of Herbicides
• pH: Principles and Measurement
• Phenolic Compounds: Bioavailability and Health Effects
• Phenolic Compounds: Occurrence, Classes, and Analysis
• Phospholipids: Physiology
• Phospholipids: Properties and Occurrence
• Phytic Acid: Properties, Uses, and Determination
• Pickling
• Pine Kernels
• Pineapple
• Pitaya (Stenocereus spp.)
• Pituitary Gland: Pituitary Hormones
• Plums and Related Fruits
• Polycyclic Aromatic Hydrocarbons
• Pork Meat Quality, Production and Processing on
• Potassium: Physiology
• Potassium: Properties and Determination
• Potatoes and Related Crops
• Potatoes and Related Crops: Role in the Diet
• Poultry: Processing
• Prebiotics
• Pregnancy: Dietary Guidance for Pregnancy
• Pregnancy: Metabolic Adaptations and Nutritional Requirements
• Preservation of Foods
• Preservatives: Classifications and Analysis
• Preservatives: Food Use
• Probiotics
• Protein Quality and Amino Acids in Maternal and Child Nutrition and Health
• Protein: Digestion, Absorption and Metabolism
• Protein: Food Sources
• Protein: Requirements
• Proteins: Chemistry, Characterization, and Quality
• Proteomics: Contribution of Proteomics Techniques to Understanding the Interrelationship between Food and Health
• Pulsed Electric Fields
• Q
• Quality Control in Food Processing
• Quinoa
• R
• Rapeseed Oil/Canola
• Raspberries and Related Fruits
• Renal Function and Disorders
• Retinol: Physiology
• Retinol: Properties and Determination
• Rheological Properties of Food Materials
• Rhum–Ron–Rum: Technology and Tradition
• Riboflavin: Physiology
• Riboflavin: Properties and Determination
• Rice: Role in Diet
• Rice: Types and Composition
• Risk Assessment of Foods and Chemicals in Foods
• S
• Saccharin – How Sweet It Is
• Salad Crops: Dietary Importance
• Salad Crops: Leaf-Type Crops
• Salad Crops: Root, Bulb, and Tuber Crops
• Salad Crops: Stem-Type Crops
• Salmonella: Detection
• Salmonella: Properties and Occurrence
• Salmonella: Salmonellosis
• Sanitization
• Saponins
• Satiety
• Sausages and Comminuted Products: Cooked Sausages
• Sausages and Comminuted Products: Dry Fermented Products
• Selenium: Properties and Determination
• Sensory Evaluation: Sensory Rating and Scoring Methods
• Sheep: Meat
• Sheep: Milk
• Shellfish: Characteristics of Crustaceans and Mollusks
• Shellfish: Role in the diet
• Sherry Wines: Manufacture, Composition and Analysis
• Shigella
• Single Cell Proteins
• Skeletal Muscle
• VOLUME 5
• S
• Smoked Foods: Principles and Production
• Snack Foods: Role in Diet
• Snack Foods: Types and Composition
• Sodium: Properties and Determination
• Solanaceous Fruits Including Tomato, Eggplant, and Peppers
• Sorghum: A Novel and Healthy Food
• Soy Beans: Dietary Importance
• Soy Beans: Processing
• Soy Beans: Properties and Analysis
• Soy Beans: The Crop
• Soybean Oil
• Spectroscopy: Types
• Spices and Flavoring Crops: Fruits and Seeds
• Spices and Flavoring Crops: Leaf and Floral Structures
• Spices and Flavoring Crops: Tubers and Roots
• Spices and Flavoring Crops: Uses and Health Effects
• Spoilage: Bacterial Spoilage
• Spoilage: Yeast Spoilage of Food and Beverages
• Sports Nutrition
• Stabilizers: Types and Function
• Staphylococcus: Detection
• Staphylococcus: Food Poisoning
• Staphylococcus: Occurrence and Properties
• Starch
• Starch: Modified Starches
• Starch: Sources and Processing
• Starch: Structure, Property, and Determination
• Sterilization of Foods
• Storage Stability: Mechanisms of Degradation
• Storage Stability: Shelf Life Testing
• Strawberries
• Sucrose: Dietary Importance
• Sucrose: Properties and Determination
• Sugar Alcohols
• Sunflower Oil
• Supercritical Fluid Extraction
• Sweeteners: Classification, Sensory and Health Effects
• T
• Taints: Analysis and Identification
• Tannins
• Tea: Analysis and Tasting
• Tea: Chemistry and Processing
• Tea: Health Effects
• Tea: Types, Production, and Trade
• Tequila: Raw Material, Classification, Process, and Quality Parameters
• Thiamin: Physiology
• Thiamin: Properties and Determination
• Tocopherols: Physiology and Health Effects
• Tocopherols: Properties and Determination
• Tortillas
• Toxins in Food: Naturally Occurring
• Trace Minerals and Trace Elements
• Traditional Foods
• Triacylglycerols: Characterization and Determination
• Triacylglycerols: Structures and Properties
• V
• Vegetable Oils: Composition and Analysis
• Vegetable Oils: Dietary Importance
• Vegetable Oils: Oil Production and Processing
• Vegetable Oils: Types and Properties
• Vegetables of Temperate Climates: Carrot, Parsnip, and Beetroot
• Vegetables of Temperate Climates: Leafy Vegetables
• Vegetarian Diets
• Vibrio: Types, Properties, and Determination
• Vinegar
• Vitamin K: Physiology
• Vitamin K: Properties and Determination
• Vitamins: Overview
• Vodka
• W
• Wastage of Food
• Water Management, Treatment and Environmental Impact
• Water Supplies: Microbiological Analysis
• Water Supplies: Water Analysis
• Wheat: Grain Structure of Wheat and Wheat-based Products
• Wheat: The Crop
• Whey and Whey Powders: Fermentation of Whey
• Whey and Whey Powders, Principles and Applications of Dialysis
• Whey and Whey Powders: Production and Uses
• Whey and Whey Powders: Protein Concentrates and Fractions
• Whisky, Whiskey and Bourbon: Composition and Analysis of Whisky
• Whisky, Whiskey, and Bourbon: Products and Manufacture
• Wines: Champagne and Sparkling Wines – Production and Effervescence
• Wines: Madeira, Port and Sherry Fortified Wines – The Sui Generis and Notable Peculiarities. Major Differences and Chemical Patterns
• Wines: Types of Table Wines
• Wines: Wine and Health
• Wines: Wine Production
• Wines: Wine Tasting
• World Health Organization
• Y
• Yeasts
• Yersinia enterocolitica: Detection and Treatment
• Yersinia enterocolitica: Properties and Occurrence
• Yogurt: Dietary Importance
• Yogurt: The Product and its Manufacture
• Yogurt: Yogurt Based Products
• Z
• Zinc: Physiology and Health Effects
• Zinc: Properties and Determination
• Zoonoses