Food Constituents and Oral Health

Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat. New methods to reduce their incidence are therefore needed and the protective effect of food constituents is an important area of study. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth. Part one introduces oral conditions and diseases, with chapters on topics such as diseases caused by oral bacteria, viral and fungal infections of the oral cavity and dental erosion. Part two focuses on the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants. The final part of the book covers the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives. With its distinguished editor and international team of contributors, Food constituents and oral health is an indispensable reference for dentists, professionals in the oral health product, dietary supplement and functional foods industries and academics with an interest in oral health or functional foods. Essential collection reviews the latest research into the food constituents on diseases and conditions of the mouth Examines oral conditions and diseases with specific chapters assessing bacterial, viral and fungal infections Reviews the effects of specific foods and food components including sugar alcohols and antioxidants

Produk Detail:

  • Author : M. Wilson
  • Publisher : Elsevier
  • Pages : 568 pages
  • ISBN : 1845696298
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Constituents and Oral Health

Food Constituents and Oral Health

Food Constituents and Oral Health
  • Author : M. Wilson
  • Publisher : Elsevier
  • Release : 29 April 2009
GET THIS BOOKFood Constituents and Oral Health

Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat. New methods to reduce their incidence are therefore needed and the protective effect of food constituents is an important area of study. This essential collection reviews the latest research into the effects of food constituents on diseases and conditions of the mouth. Part one introduces oral conditions and diseases, with chapters on topics such as diseases caused by

Emerging Trends in Oral Health Sciences and Dentistry

Emerging Trends in Oral Health Sciences and Dentistry
  • Author : Mandeep Virdi
  • Publisher : BoD – Books on Demand
  • Release : 11 March 2015
GET THIS BOOKEmerging Trends in Oral Health Sciences and Dentistry

Emerging Trends in Oral Health Sciences and Dentistry is the second book on Oral Health Science. The first book is Oral Health Care-Pediatric, Research, Epidemology and clinical Practices and Oral Health Care-Prosthodontics, Periodontology, Biology, Research and systemic Conditions published in February 2012. The present book is a reflection of the progress in Oral Health Sciences, practices and dentistry indicating the direction in which this stream of knowledge and education is likely to head forward. The book covers areas of General Dentistry,

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims
  • Author : Michele Sadler
  • Publisher : Woodhead Publishing
  • Release : 28 May 2015
GET THIS BOOKFoods, Nutrients and Food Ingredients with Authorised EU Health Claims

The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for

Consumer-Driven Innovation in Food and Personal Care Products

Consumer-Driven Innovation in Food and Personal Care Products
  • Author : S R Jaeger,Hal MacFie
  • Publisher : Elsevier
  • Release : 30 August 2010
GET THIS BOOKConsumer-Driven Innovation in Food and Personal Care Products

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in

Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention
  • Author : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
  • Publisher : Academic Press
  • Release : 12 September 2016
GET THIS BOOKFermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and

Early Nutrition and Long-Term Health

Early Nutrition and Long-Term Health
  • Author : Jose M Saavedra,Anne M. Dattilo
  • Publisher : Woodhead Publishing
  • Release : 29 November 2016
GET THIS BOOKEarly Nutrition and Long-Term Health

The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early

Viruses in Food and Water

Viruses in Food and Water
  • Author : N Cook
  • Publisher : Elsevier
  • Release : 10 May 2013
GET THIS BOOKViruses in Food and Water

Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease. Part one provides an introduction to food and environmental virology. Part two goes on to explore methods of detection, surveillance and risk assessment of viruses

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release : 20 September 2014
GET THIS BOOKAdvances in Fermented Foods and Beverages

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology.

Robotics and Automation in the Food Industry

Robotics and Automation in the Food Industry
  • Author : Darwin G Caldwell
  • Publisher : Elsevier
  • Release : 03 December 2012
GET THIS BOOKRobotics and Automation in the Food Industry

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors. Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release : 08 April 2011
GET THIS BOOKFood and Beverage Stability and Shelf Life

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed
  • Author : Sarah De Saeger
  • Publisher : Elsevier
  • Release : 07 February 2011
GET THIS BOOKDetermining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area. Part one

Handbook of Food Allergen Detection and Control

Handbook of Food Allergen Detection and Control
  • Author : Simon Flanagan
  • Publisher : Elsevier
  • Release : 25 September 2014
GET THIS BOOKHandbook of Food Allergen Detection and Control

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release : 24 May 2010
GET THIS BOOKSensory Analysis for Food and Beverage Quality Control

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
  • Author : Marian Garcia Martinez
  • Publisher : Elsevier
  • Release : 22 January 2013
GET THIS BOOKOpen Innovation in the Food and Beverage Industry

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging

Functional Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
  • Author : Herminia Dominguez
  • Publisher : Elsevier
  • Release : 30 September 2013
GET THIS BOOKFunctional Ingredients from Algae for Foods and Nutraceuticals

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part