Food Quality : Balancing Health and Disease edited by Alina Maria Holban and Alexandru Mihai Grumezescu

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 Analyzed by Inductively Coupled Plasma Mass Spectrometry
- - 7 - The Bioavailability of Nutrients That Have a Health-Promoting Effect on Nervous System Function
- - 8 - Agroindustrial By-Products and 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 Offspring
- - 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 - The 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

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.Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease Includes the most recent research methods of metabolomics and genomics to detect best outcomes Includes innovative applications for anti-aging effects and curative properties in foodsPresents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions.