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Food quality : balancing health and disease / edited by Alina Maria Holban, Alexandru Mihai Grumezescu.

Contributor(s): Material type: TextTextLanguage: English Series: Handbook of food bioengineering ; volume 13Publication details: London : Academic Press, an imprint of Elsevier, c2018.Description: xxiv, 505 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780128114421 (pbk.)
Subject(s): LOC classification:
  • TP372.5 F73 2018 v.13
Online resources:
Contents:
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.
Summary: "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
List(s) this item appears in: Print Books 2021 | Print Books 2022
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Holdings
Item type Current library Collection Call number Materials specified Copy number Status Notes Date due Barcode
Books Books Ladislao N. Diwa Memorial Library Reserve Section Non-fiction RUS TP372.5 F73 2018 v.13 (Browse shelf(Opens below)) Room use only 76896 00076881
Books Books Ladislao N. Diwa Memorial Library Circulation Section Non-fiction TP372.5 F73 2018 v.13 (Browse shelf(Opens below)) c2 Available 78001 00078948

Includes bibliographical references and index.

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.

"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

Fund 164 Belview Co., Inc. Purchased 04/25/2019 76896 NEJ PHP 8,760.00 2019-84-299 2019-1-0256

Fund 164 Mind Mover Publishing House Inc. Purchased 10/24/2019 78001 NEJ PHP 7,800.00 2019-10-819 2019-1-0683 volume 13 copy 2

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