Encyclopedia of Food and Health [electronic resource].

Caballero, Benjamin.
3rd ed.
Burlington : Elsevier Science, 2015.
1 online resource (4013 p.)
Local subjects:
Dietetics -- Encyclopedias.
Nutrition -- Encyclopedias.
Electronic books.
The 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 seven 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 nearly 700 articles, w
e9780123849533_v01; Front Cover; Encyclopedia of Food and Health; Copyright; Editors-In-Chief; Editorial Advisory Board ; How to Use The Encyclopedia ; Introduction; Volume 1 Table of Contents; A; Acesulfame-K; Introduction; Sources and Production; Availability, Absorption, and Metabolism; Patterns of Consumption; Health Effects; Obesity; Role in Diabetes Mellitus; Risk of Malignancy; Neurometabolic Effects; Recommendations During Pregnancy; Conclusion; Further Reading; Further Reading; Further Reading; Further Reading; Further Reading; Acidophilus Milk; Introduction; Sources and Production
Calcium: Properties and DeterminationPatterns of Consumption and Regulations; Health Effects; Probiotics Use in GI Tract Conditions; Lactose intolerance; Infant diarrhea; Crohn's disease, ulcerative colitis, pouchitis, and irritable bowel syndrome; Antibiotic-associated diarrhea and Clostridium difficile; Probiotic Use in Nongastrointestinal Conditions; Urogenital infections; Cancer prevention and treatment; Further Reading; Relevant Websites; Relevant Websites; Relevant Websites; Relevant Websites; Acids: Natural Acids and Acidulants; Background; Functions of Acidulants; Flavor Modification
Microbial InhibitionChelation; Other Functions; Commonly Used Acidulants; Acetic Acid; Adipic Acid; Citric Acid; Fumaric Acid; Glucono-δ-Lactone (GDL); Lactic Acid; Malic Acid; Phosphoric Acid; Tartaric Acid; Acids: Properties and Determination; Background; Strong Versus Weak Acids; Physicochemical Properties; Ionization Constant; pH; pKa; Calcium: Physiology; Buffering Capacity; Analytic Methods; pH Determination; Titratable Acidity; Chromatographic Methods; Gas chromatography; High-performance liquid chromatography; Capillary Electrophoresis; Enzymatic Analysis; Further Reading; Acrylamide
IntroductionMechanism of Formation; Occurrence in Foods; Acrylamide Dietary Exposure; Mitigation Strategies; Cereal-Based Products; Potato Products; Coffee; Risk Assessment; Metabolism; Neurotoxicity; Carcinogenicity; Risk Management; Further Reading; Adipose Tissue: Structure and Function of Brown Adipose Tissue; Histology; Biochemical Characteristics of BAT; Beige Adipose Tissue; Localization of BAT in Rodents and Humans; Campylobacter: Properties and Occurrence; Physiological Function of BAT; Thermogenesis - The Main Function of BAT; Cold-Induced Metabolic Changes in BAT
Meal-Induced ThermogenesisRegulation of BAT Function; Defective BAT Function; Improvement of Dysfunctional BAT; Cold Acclimation; Browning of White Adipose Tissue; Pharmacological Approach; Further Reading; Adipose Tissue: White Adipose Tissue Structure and Function; Definition; Origins of WAT; Structure of White Adipocytes; Campylobacter: Health Effects and Toxicity; Function of WAT; Metabolic Functions; Endocrine Functions; Adiponectin; Leptin; Resistin; Visfatin; Retinol binding protein 4; Tumor necrosis factor-α; WAT and Branched-Chain Amino Acids; BCAA and Obesity
WAT and Renin-Angiotensin System
Description based upon print version of record.
Finglas, Paul.
Toldrá, Fidel.
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