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101 Toxic Food Ingredients

101 Toxic Food Ingredients

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Senior Editors

Owen R. Fennema University of Wisconsin-Madison Y. H. Hui Science Technology System Marcus Karel Rutgers University (emeritus) Pieter Walstra Wageningen University John R. Whitaker University of California-Davis

Additives P. Michael Davidson University of Tennessee-Knoxville Dairy science James L. Steele University of Wisconsin-Madison Flavor chemistry and sensory analysis John H. Thorngate III University of California-Davis

Food engineering Daryl B. Lund University of Wisconsin-Madison Food lipids and flavors David B. Min Ohio State University Food proteins/food chemistry Rickey Y. Yada University of Guelph Health and disease Seppo Salminen University of Turku, Finland Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals Phase transition/food microstructure Richard W. Hartel University of Wisconsin-Madison

Processing and preservation Gustavo V. Barbosa-Cánovas Washington State

University-Pullman Safety and toxicology Sanford Miller University of Texas-Austin

1. Flavor Research: Principles and Techniques, R. Teranishi, /. Hornstein, P. Is-senberg, and E. L. Wick

2. Principles of Enzymology for the Food Sciences, John R. Whitaker

3. Low-Temperature Preservation of Foods and Living Matter, Owen R. Fennema, William D. Powrie, and Elmer H. Marth

4. Principles of Food Science

Part I: Food Chemistry, edited by Owen R. Fennema

Part II: Physical Principles of Food Preservation, Marcus Karel, Owen R. Fennema, and Daryl B. Lund

5. Food Emulsions, edited by Stig E. Friberg

6. Nutritional and Safety Aspects of Food Processing, edited by Steven R. Tannenbaum

7. Flavor Research: Recent Advances, edited by R. Teranishi, Robert A. Flath, and Hiroshi Sugisawa

8. Computer-Aided Techniques in Food Technology, edited by Israel Saguy

9. Handbook of Tropical Foods, edited by Harvey T. Chan

10. Antimicrobials in Foods, edited by Alfred Larry Branen and P. Michael Davidson

Food Constituents and Food Residues: Their Chromatographic Determination, edited by James F. Lawrence

Aspartame: Physiology and Biochemistry, edited by Lewis D. Stegink and L. J. Filer, Jr.

Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects, edited by Lawrence J. Mach/in

Starch Conversion Technology, edited by G. M. A. van Beynum and J. A. Roels

Food Chemistry: Second Edition, Revised and Expanded, edited by Owen R. Fennema

Sensory Evaluation of Food: Statistical Methods and Procedures, Michael O 'Mahony

Alternative Sweeteners, edited by Lyn O'Brien Nabors and Robert C. Ge/ardi

Citrus Fruits and Their Products: Analysis and Technology, S. V. Ting and Russell L. Rouseff

Engineering Properties of Foods, edited by M. A. Rao and S. S. H. Rizvi Umami: A Basic Taste, edited by Yojiro Kawamura and Morley R. Kare Food Biotechnology, edited by Dietrich Knorr

Food Texture: Instrumental and Sensory Measurement, edited by Howard R. Moskowitz

Seafoods and Fish Oils in Human Health and Disease, John E. Kinsella Postharvest Physiology of Vegetables, edited by J. Weichmann Handbook of Dietary Fiber: An Applied Approach, Mark L. Dreher Food Toxicology, Parts A and B, Jose M. Concon Modern Carbohydrate Chemistry, Roger W. Binkley Trace Minerals in Foods, edited by Kenneth T. Smith

Protein Quality and the Effects of Processing, edited by R. Dixon Phillips and John W. Finley

Adulteration of Fruit Juice Beverages, edited by Steven Nagy, John A. Attaway, and Martha E. Rhodes

Foodborne Bacterial Pathogens, edited by Michael P. Doyle

Legumes: Chemistry, Technology, and Human Nutrition, edited by Ruth H.

Matthews

Industrialization of Indigenous Fermented Foods, edited by Keith H. Steinkraus

International Food Regulation Handbook: Policy • Science • Law, edited by Roger D. Middlekauff and Philippe Shubik

Food Additives, edited by A. Larry Branen, P. Michael Davidson, and Seppo Salminen

Safety of Irradiated Foods, J. F. Diehl

Omega-3 Fatty Acids in Health and Disease, edited by Robert S. Lees and Marcus Kare/

Food Emulsions: Second Edition, Revised and Expanded, edited by Kare Larsson and Stig E. Friberg

Seafood: Effects of Technology on Nutrition, George M. Pigott and Barbee W. Tucker

Handbook of Vitamins: Second Edition, Revised and Expanded, edited by Lawrence J. Machlin

Handbook of Cereal Science and Technology, Klaus J. Lorenz and Kare/ Kulp

Food Processing Operations and Scale-Up, Kenneth J. Valentas, Leon Levine, and J. Peter Clark

43. Fish Quality Control by Computer Vision, edited by L. F. Pau and R. Olafsson

44. Volatile Compounds in Foods and Beverages, edited by Henk Maarse

45. Instrumental Methods for Quality Assurance in Foods, edited by Daniel Y. C. Fung and Richard F. Matthews

46. Listeria, Listeriosis, and Food Safety, Elliot T. Ryser and Elmer H. Marth

47. Acesulfame-K, edited by D. G. Mayer and F. H. Kemper

48. Alternative Sweeteners: Second Edition, Revised and Expanded, edited by Lyn O'Brien Nabors and Robert C. Gelardi

49. Food Extrusion Science and Technology, edited by Jozef L. Kokini, Chi- Tang Ho, and Mukund V. Karwe

50. Surimi Technology, edited by Tyre C. Lanier and Chong M. Lee

51. Handbook of Food Engineering, edited by Dennis R. Heldman and Daryl B. Lund

52. Food Analysis by HPLC, edited by Leo M. L. Nollet

53. Fatty Acids in Foods and Their Health Implications, edited by Ching Kuang Chow

54. Clostridium botulinum: Ecology and Control in Foods, edited by Andreas H. W. Hauschild and Karen L. Dodds

55. Cereals in Breadmaking: A Molecular Colloidal Approach, Ann-Charlotte Eliasson and Kare Larsson

56. Low-Calorie Foods Handbook, edited by Aaron M. Altschul

57. Antimicrobials in Foods: Second Edition, Revised and Expanded, edited by P. Michael Davidson and Alfred Larry Branen

58. Lactic Acid Bacteria, edited by Seppo Salminen and Atte von Wright

59. Rice Science and Technology, edited by Wayne E. Marshall and James /. Wadsworth

60. Food Biosensor Analysis, edited by Gabriele Wagner and George G. Guiibault

61. Principles of Enzymology for the Food Sciences: Second Edition, John R. Whitaker

62. Carbohydrate Polyesters as Fat Substitutes, edited by Casimir C. Akoh and Barry G. Swanson

63. Engineering Properties of Foods: Second Edition, Revised and Expanded, edited by M. A. Rao and S. S. H. Rizvi

64. Handbook of Brewing, edited by William A. Hardwick

65. Analyzing Food for Nutrition Labeling and Hazardous Contaminants, edited by Ike J. J eon and William G. I kins

66. Ingredient Interactions: Effects on Food Quality, edited by Anilkumar G. Gaonkar

67. Food Polysaccharides and Their Applications, edited by Alistair M. Stephen

68. Safety of Irradiated Foods: Second Edition, Revised and Expanded, J. F. Diehl

69. Nutrition Labeling Handbook, edited by Ralph Shapiro

70. Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam

71. Food Antioxidants: Technological, Toxicological, and Health Perspectives, edited by D. L. Madhavi, S. S. Deshpande, and D. K. Salunkhe

72. Freezing Effects on Food Quality, edited by Lester E. Jeremiah

73. Handbook of Indigenous Fermented Foods: Second Edition, Revised and Expanded, edited by Keith H. Steinkraus

74. Carbohydrates in Food, edited by Ann-Charlotte Eliasson

75. Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling, edited by Ronald E. He bed a and Henry F. Zobef

76. Food Chemistry: Third Edition, edited by Owen R. Fennema

77. Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M. L. Nol/et

78. Computerized Control Systems in the Food Industry, edited by Gauri S. Mittat

79. Techniques for Analyzing Food Aroma, edited by Ray Marsili

80. Food Proteins and Their Applications, edited by Srinivasan Damodaran and Alain Paraf

81. Food Emulsions: Third Edition, Revised and Expanded, edited by Stig E. Fri-berg and Kare Larsson

82. Nonthermal Preservation of Foods, Gustavo V. Barbosa-Cánovas, Usha R. Pothakamury, Enrique Palou, and Barry G. Swanson

83. Milk and Dairy Product Technology, Edgar Spreer

84. Applied Dairy Microbiology, edited by Elmer H. Marth and James L. Steele

85. Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition, Revised and Expanded, edited by Seppo Salminen and Atte von Wright

86. Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam

87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter

88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by Casimir C. Akoh and David B. Min

89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa

90. Dairy Technology: Principles of Milk Properties and Processes, P. Walstra, T. J. Geurts, A. Noomen, A. J el lema, and M. A. J. S. van Boekel

91. Coloring of Food, Drugs, and Cosmetics, Gisbert Otterstatter

92. Listeria, Listeriosis, and Food Safety: Second Edition, Revised and Expanded, edited by Elliot T. Ryser and Elmer H. Marth

93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho, Leon Prosky, and Mark Dreher

94. Handbook of Food Preservation, edited by M. Shafiur Rahman

95. International Food Safety Handbook: Science, International Regulation, and Control, edited by Kees van der Heijden, Maged Younes, Lawrence Fishbein, and Sanford Miller

96. Fatty Acids in Foods and Their Health Implications: Second Edition, Revised and Expanded, edited by Ching Kuang Chow

97. Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality, edited by Norman F. Haard and Benjamin K. Simpson

98. Safe Handling of Foods, edited by Jeffrey M. Farber and Ewen C. D. Todd

99. Handbook of Cereal Science and Technology: Second Edition, Revised and Expanded, edited by Kare/ Kulp and Joseph G. Ponte, Jr.

100. Food Analysis by HPLC: Second Edition, Revised and Expanded, edited by Leo M. L. Nol/et

101. Surimi and Surimi Seafood, edited by Jae W. Park

102. Drug Residues in Foods: Pharmacology, Food Safety, and Analysis, Nickos A. Botsog/ou and Dimitrios J. F/etouris

103. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, edited by Luis M. Botana

104. Handbook of Nutrition and Diet, Babasaheb B. Desai

105. Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality, edited by Sundaram Gunasekaran

106. Green Tea: Health Benefits and Applications, Yukihiko Hara

Food Processing Operations Modeling: Design and Analysis, edited by Joseph Irudayaraj

Wine Microbiology: Science and Technology, Claudio De/fini and Joseph V. Formica

Handbook of Microwave Technology for Food Applications, edited by Ashim K. Datta and Ramaswamy C. Anantheswaran

Applied Dairy Microbiology: Second Edition, Revised and Expanded, edited by Elmer H. Marth and James L. Steele

Transport Properties of Foods, George D. Saravacos and Zacharias B. Marou/is

Alternative Sweeteners: Third Edition, Revised and Expanded, edited by Lyn O'Brien Nabors

Handbook of Dietary Fiber, edited by Susan Sungsoo Cho and Mark L. Dreher

Control of Foodborne Microorganisms, edited by Vijay K. Juneja and John N. Sofos

Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili Food Additives: Second Edition, Revised and Expanded, edited by A. Larry Branen, P. Michael Davidson, Seppo Salminen, and John H. Thorngate, III Food Lipids: Chemistry, Nutrition, and Biotechnology: Second Edition, Revised and Expanded, edited by Casimir C. Akoh and David B. Min Food Protein Analysis: Quantitative Effects on Processing, R. K. Owusu-Apen ten

Handbook of Food Toxicology, S. S. Deshpande

Food Plant Sanitation, edited by Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Jong, and Phil Ventresca Physical Chemistry of Foods, Pieter Walstra

Handbook of Food Enzymology, edited by John R. Whitaker, Alphons G. J. Voragen, and Dominic W. S. Wong

Postharvest Physiology and Pathology of Vegetables: Second Edition, Revised and Expanded, edited by Jerry A. Bartz and Jeffrey K. Brecht Characterization of Cereals and Flours: Properties, Analysis, and Applications, edited by Gonul Kaletunc and Kenneth J. Breslauer International Handbook of Foodborne Pathogens, edited by Marianne D. Miliotis and Jeffrey W. Bier

Food Process Design, Zacharias B. Maroulis and George D. Saravacos Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz Extraction Optimization in Food Engineering, edited by Constantina Tzia and George Liadakis

Physical Principles of Food Preservation: Second Edition, Revised and Expanded, Marcus Karel and Daryl B. Lund

Handbook of Vegetable Preservation and Processing, edited by Y. H. Hui,

Sue Ghazala, Dee M. Graham, K. D. Murrell, and Wai-Kit Nip

Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and

Physiology, edited by Kathryn D. Deibler and Jeannine Delwiche

Food Emulsions: Fourth Edition, Revised and Expanded, edited by Stig E.

Friberg, Kare Larsson, and Johan Sjoblom

Handbook of Frozen Foods, edited by Y. H. Hui, Paul Cornillon, Isabel Guerrero Legarreta, Miang H. Lim, K. D. Murrell, and Wai-Kit Nip Handbook of Food and Beverage Fermentation Technology, edited by Y. H. Hui, Lisbeth Meunier-Goddik, AseSolveJg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield, and Fidel Toldra

135. Genetic Variation in Taste Sensitivity, edited by John Prescott and Beverly J. Tepper

136. Industrialization of Indigenous Fermented Foods: Second Edition, Revised and Expanded, edited by Keith H. Steinkraus

Additional Volumes in Preparation

Handbook of Food Analysis: Second Edition, Revised and Expanded: Volumes 1, 2, and 3, edited by Leo M. L. Nollet

Vitamin E: Food Chemistry, Composition, and Analysis, Ronald EitenmiHer and Junsoo Lee

Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition, Revised and Expanded, edited by Seppo Salminen, Atte von Wright, and Arthur Ouwehand

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