Encyclopedia of Food and Health

Benjamin Caballero, Paul Finglas, Fidel Toldrá



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.

Key Features

• 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