e9780123849533_v01.pdf -- 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 -- Acidophilus Milk -- Introduction -- Sources and Production -- Patterns 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 -- Acids: Natural Acids and Acidulants -- Background -- Functions of Acidulants -- Flavor Modification -- Microbial Inhibition -- Chelation -- Other Functions -- Commonly Used Acidulants -- Acetic Acid -- Adipic Acid -- Citric Acid -- Fumaric Acid -- Glucono-(Se(B-Lactone (GDL) -- Lactic Acid -- Malic Acid -- Phosphoric Acid -- Tartaric Acid -- Further Reading -- Acids: Properties and Determination -- Background -- Strong Versus Weak Acids -- Physicochemical Properties -- Ionization Constant -- pH -- pKa -- Buffering Capacity -- Analytic Methods -- pH Determination -- Titratable Acidity -- Chromatographic Methods -- Gas chromatography -- High-performance liquid chromatography -- Capillary Electrophoresis -- Enzymatic Analysis -- Further Reading -- Acrylamide -- Introduction -- Mechanism 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 -- Physiological Function of BAT -- Thermogenesis - The Main Function of BAT -- Cold-Induced Metabolic Changes in BAT -- Meal-Induced Thermogenesis -- Regulation 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 -- Function of WAT -- Metabolic Functions -- Endocrine Functions -- Adiponectin -- Leptin -- Resistin -- Visfatin -- Retinol binding protein 4 -- Tumor necrosis factor-(Sa(B -- WAT and Branched-Chain Amino Acids -- BCAA and Obesity -- WAT and Renin-Angiotensin System -- WAT and Diet -- Further Reading -- Relevant Websites -- Adolescent Nutrition -- Introduction -- What Are Teenagers Eating? -- Factors Influencing Food Choice -- Dietary Assessment -- Energy Requirements -- Dietary Guidelines -- Carbohydrates -- Fiber -- Protein -- Fat -- Vitamins and Minerals -- Hydration -- Supplements and Alcohol -- Energy Drinks -- Alcohol -- Obesity -- Sugar-Sweetened Beverages -- Screen Time -- Extreme Dieting -- Type 2 Diabetes -- Polycystic Ovary Syndrome -- Eating Disorders -- Anorexia Nervosa -- Bulimia Nervosa -- Binge Eating Disorder -- Avoidant/Restrictive Food Intake Disorder -- Other Specified Feeding or Eating Disorder -- `Orthorexia -- Other Nutritional Issues in Adolescents -- Female Athlete Triad -- Iron-Deficiency Anemia.

Vegetarianism/Veganism -- Celiac and Food Allergies -- Future Trends in Adolescent Nutrition -- Further Reading -- Relevant Websites -- Aerated Foods -- Introduction -- Aeration Processes and Equipment -- Type 1(a) -- Type 1(b) -- Type 2 -- Type 3(a) -- Type 3(b) -- Aeration Gases -- Characterization of Aerated Foods -- Stabilization of Aerated Foods -- Further Reading -- Aeromonas -- Introduction -- Aeromonas and Laboratory Identification -- Aeromonas in the Environment -- Aeromonas in Water -- Aeromonas in Animals -- Aeromonas in Food -- Aeromonas in Human Health -- Aeromonas in gastroenteritis -- Other infections -- Pathogenicity -- Aeromonas and Antimicrobial Susceptibility -- Conclusions -- Further Reading -- Relevant Websites -- Aflatoxin: A Global Public Health Problem -- Discovery and Exposure to Aflatoxin -- Aflatoxin Carcinogenesis and Metabolism -- Human Liver Cancer and Aflatoxin -- Aflatoxin and p53 Mutations -- Children's Health -- Summary and Perspectives for the Future -- Acknowledgment -- Further Reading -- Agglomeration -- Introduction -- Formation Processes -- Agglomeration with Binding Agent -- Agglomeration Without Binding Agent -- Product Quality Aspects in Food Applications -- Characterization of Agglomerates -- Agglomeration Equipment -- Summary -- Further Reading -- Relevant Websites -- Alcohol: Metabolism and Health Effects -- Introduction -- Acute Effects and Metabolism of Alcohol -- The Potential Benefits of Moderate Alcohol Consumption -- The Medical Risks of Excessive Alcohol Consumption -- Alcoholic Liver Disease -- Pancreatitis and Pancreatic Insufficiency -- Heart -- Neurological Effects -- Cancers -- Anemia -- The Effects of Chronic Alcohol Consumption on Nutritional Status -- Body Weight and Energy Balance -- Micronutrient Deficiencies in Chronic Alcoholism -- Thiamine deficiency -- Folate deficiency.

Pyridoxine deficiency -- Vitamin B12 deficiency -- Other less common water-soluble vitamin deficiencies in chronic alcoholism -- Vitamin A deficiency -- Vitamin D and calcium deficiencies -- Zinc deficiency -- Iron -- Further Reading -- Alcohol: Properties and Determination -- Alcohol Sources and Production -- Alcoholic Fermentation -- Factors That Affect Alcoholic Fermentation -- Chemical Synthesis of Alcohol -- Properties of Alcohol -- Physicochemical Properties -- Spectroscopic Properties -- Chemical Reactions -- Biological Oxidation and Health Effects -- Types of Alcohol -- Alcoholic Beverages -- Denatured Alcohol -- Absolute Alcohol -- Composition of Alcohol Products -- Ethanol -- Water -- Methanol -- Volatile By-Products (Congeners) -- Toxic Contaminants -- Analysis of Alcohol Products -- Determination of Ethanol -- Determination by specific gravity -- Chemical methods -- Chromatographic methods -- Spectroscopic methods -- Determination of Dry Extract and Inorganic Elements -- Determination of Volatile Congeners -- Determination of Organic Contaminants -- Further Reading -- Relevant Websites -- Alkaloids: Properties and Determination -- Definition -- Occurrence -- Isolation and Detection -- Biosynthesis -- Accumulation and Storage -- Transport and Turnover -- Functions -- Presence at the Right Concentration at the Right Time and Place -- Exceptions to the Rule: Adaptations of Specialists -- Further Reading -- Alkaloids: Toxicology and Health Effects -- Why Alkaloids Are Abundant in Plants -- Toxic and Pharmacological Effects at the Organ Level -- Central Nervous System and Neuromuscular Junctions -- Inhibition of the Digestive Process -- Modulation of Liver and Kidney Function -- Disturbance of Reproduction -- Molecular Targets of Alkaloids -- Biomembranes, Membrane Transport, and Neuronal Signal Transduction -- DNA/RNA -- Protein Biosynthesis.

Electron Chains and Other Enzyme Activities -- Cytoskeleton -- Mechanisms of Allelochemical Activities in Antiviral, Antimicrobial, and Phytotoxic Interactions -- Target Specificity of Alkaloids -- Ergot Alkaloids -- Quinolizidine Alkaloids -- Medicinal Applications -- Further Reading -- Relevant Website -- Allergies: Public Health -- What Is an Allergy? -- Prevalence of Food Allergy -- Molecules Causing Allergies -- Treatment of Food Allergy -- Major Allergenic Foods -- Animal Food Allergens -- Egg -- Cow's milk -- Fish -- Crustacean and molluscan shellfish -- Plant Food Allergens -- Fresh fruits and vegetables -- Legumes -- Tree nuts and seeds -- Cereals -- Managing Allergens in Foods -- Further Reading -- Relevant Websites -- Aluminum: The Toxicology of -- A Brief History of Recognition of Aluminum as a Toxicant -- Reported Toxic Effects of Aluminum -- Aluminum Toxicity to the Nervous System -- The Dialysis Encephalopathy (Dementia) Syndrome -- Aluminum and Alzheimer's Disease -- Aluminum Neurobehavioral Toxicity -- Aluminum Toxicity to the Musculoskeletal System -- Aluminum-Induced Bone Disease -- Aluminum Toxicity to the Hematopoietic System -- Aluminum Toxicity to the Respiratory System -- Aluminum Toxicity to the Reproductive System -- Embryotoxic, Teratogenic, and Developmental Aluminum Toxicity -- Aluminum and Autism Spectrum Disorder -- Aluminum Toxicity to the Dermal System (Skin) -- Aluminum Toxicity to the Liver -- Aluminum as an Adjuvant -- Aluminum and Cancer -- Exposures Leading to Aluminum Toxicity -- Aluminum Contamination of Intravenous Solutions -- Nonintravenous Al Introduction -- Implanted medical devices (prosthetics) containing Al -- Bladder irrigation -- Occupational Exposure to Aerosolized Al -- Food and Beverages -- Nanoscale Al -- Further Reading -- Relevant Websites.

Aluminum: Properties, Presence in Food and Beverages, Fate in Humans, and Determination.

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 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 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 chapter.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.