Food Quality: Balancing Health and Disease

Erscheinungsjahr 2018
ISBN: 978-0-12-811442-1
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 530 Seiten, Format (B × H): 235 mm x 193 mm, Gewicht: 1070 g

Reihe: Handbook of Food Bioengineering

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation.

Zielgruppe

<p>Scientific researchers, academic staff, industry personnel in high quality food production, dietetics and nutrition; biotechnologist, microbiologist, nanotechnologist, geneticist and pharmaceutical. Graduate and postdoc students</p>

Autoren/Hrsg.

Grumezescu

Holban

Grumezescu, Alexandru Mihai

Holban, Alina Maria

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Improvement of the functional and healthy properties of meat products 2. Biogenic amines as food quality index and chemical risk for human consumption 3. Marine-based toxins and their health risk 4. Olive oil antioxidants and aging 5. Heavy Metal Levels in Fish, Molluscs and Crustacea from Turkish Seas and Potential Risk of Human Health 6. Trace and major elements content of cereals and proteinaceous feeds in Greece analysed by inductively coupled plasma mass spectrometry 7. The bioavailability of nutrients which have a health-promoting effect on the nervous system function 8. ?gro-industrial by-products & Animal products - A great alternative for improving food quality characteristics and preserving human health 9. Development of a functional food security for parents for transgenerational epigenetic health promotion and disease prevention among offsprings 10. Heated oil and its effect on health 11. Contribution of Infant Formula and Tea on Daily Fluoride Intake and Prevalence of Fluorosis among Infants and Children 12. Preventive and therapeutic effects of dietary fibers against cardiovascular diseases 13. Role of high salt intake in the development and progression of diverse diseases 14. Spices and herbs as therapeutic foods 15. Vitamin D Deficiency in Children: Health Consequences and Prevention

Über Autor(innen)

Grumezescu, Alexandru Mihai
Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.

Holban, Alina Maria
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.