Food quality :   balancing health and disease /  
edited by Alina Maria Holban, Alexandru Mihai Grumezescu. 
 - London :   Academic Press, an imprint of Elsevier,   c2018. 
 - xxiv, 505 pages :  illustrations ;  23 cm 
 - Handbook of food bioengineering ;   volume 13 .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Preface for volume 7: Food Quality: Balancing Health and Disease -- Chapter 1: Improvement of the functional and healthy properties of meat products -- Chapter 2: Biogenic amines as food quality index and chemical risk for human consumption -- Chapter 3: Marine-based toxins and their health risk -- Chapter 4: Olive oil antioxidants and aging -- Chapter 5: Heavy metal levels in fish, mollucs, and crustacea from Turkish seas and potential risk of human health -- Chapter 6: Trace and major elements content of cereals and proteinaceous feeds in Greece analyzed by inductively coupled plasma mass spectrometry -- Chapter 7: The Bioavailability of nutrients that have a health-promoting effect on nervous system function -- Chapter 8: Agroindustrial by-products and animal products: a great alternative for improving food-quality characteristics and preserving human health -- Chapter 9: Development of a functional food security for parents for transgenerational epigenetic health promotion and disease prevention among offspring -- Chapter 10: Heated oil and its effect on health -- Chapter 11: Contribution of infant formula and tea on daily fluoride intake and prevalence of fluorosis among infants and children -- Chapter 12: Preventive and therapeutic effects of dietary fibers against cardiovascular diseases -- Chapter 13: The Role of high salt intake in the development and progression of diverse diseases -- Chapter 14: Spices and herbs as therapeutic foods -- Chapter 15: Vitamin D deficiency in children: health consequences and prevention -- Index. 
<br/><br/> "A volume in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists, and students about the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capablilities to balance health and disease to deliver 
<br/><br/><label>ISBN: </label>9780128114421 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Quality<br/>Food industry and trade--Quality control<br/>Nutrition<br/>Bioengineering
<br/><br/><label>LC Class. No.: </label>TP372.5  / F73 2018 v.13