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""E9780123849533_v01""; ""Front Cover""; ""Encyclopedia of Food and Health""; ""Copyright""; ""Editors-In-Chief""; ""Editorial Advisory Board ""; ""How to Use The Encyclopedia ""; ""Introduction""; ""Volume 1 Table of Contents""; ""A""; ""Acesulfame-K""; ""Introduction""; ""Sources and Production""; ""Availability, Absorption, and Metabolism""; ""Patterns of Consumption""; ""Health Effects""; ""Obesity""; ""Role in Diabetes Mellitus""; ""Risk of Malignancy""; ""Neurometabolic Effects""; ""Recommendations During Pregnancy""; ""Conclusion""; ""Further Reading""; ""Acidophilus Milk""

""Introduction""""Sources and Production""; ""Patterns of Consumption and Regulations""; ""Health Effects""; ""Probiotics Use in GI Tract Conditions""; ""Lactose intolerance""; ""Infant diarrhea""; ""Crohn's disease, ulcerative colitis, pouchitis, and irritable bowel syndrome""; ""Antibiotic-associated diarrhea and Clostridium difficile""; ""Probiotic Use in Nongastrointestinal Conditions""; ""Urogenital infections""; ""Cancer prevention and treatment""; ""Further Reading""; ""Relevant Websites""; ""Acids: Natural Acids and Acidulants""; ""Background""; ""Functions of Acidulants""

""Flavor Modification""""Microbial Inhibition""; ""Chelation""; ""Other Functions""; ""Commonly Used Acidulants""; ""Acetic Acid""; ""Adipic Acid""; ""Citric Acid""; ""Fumaric Acid""; ""Glucono-Î?-Lactone (GDL)""; ""Lactic Acid""; ""Malic Acid""; ""Phosphoric Acid""; ""Tartaric Acid""; ""Further Reading""; ""Acids: Properties and Determination""; ""Background""; ""Strong Versus Weak Acids""; ""Physicochemical Properties""; ""Ionization Constant""; ""pH""; ""pKa""; ""Buffering Capacity""; ""Analytic Methods""; ""pH Determination""; ""Titratable Acidity""; ""Chromatographic Methods""

""Gas chromatography""""High-performance liquid chromatography""; ""Capillary Electrophoresis""; ""Enzymatic Analysis""; ""Further Reading""; ""Acrylamide""; ""Introduction""; ""Mechanism of Formation""; ""Occurrence in Foods""; ""Acrylamide Dietary Exposure""; ""Mitigation Strategies""; ""Cereal-Based Products""; ""Potato Products""; ""Coffee""; ""Risk Assessment""; ""Metabolism""; ""Neurotoxicity""; ""Carcinogenicity""; ""Risk Management""; ""Further Reading""; ""Adipose Tissue: Structure and Function of Brown Adipose Tissue""; ""Histology""; ""Biochemical Characteristics of BAT""

""Beige Adipose Tissue""""Localization of BAT in Rodents and Humans""; ""Physiological Function of BAT""; ""Thermogenesis -- The Main Function of BAT""; ""Cold-Induced Metabolic Changes in BAT""; ""Meal-Induced Thermogenesis""; ""Regulation of BAT Function""; ""Defective BAT Function""; ""Improvement of Dysfunctional BAT""; ""Cold Acclimation""; ""Browning of White Adipose Tissue""; ""Pharmacological Approach""; ""Further Reading""; ""Adipose Tissue: White Adipose Tissue Structure and Function""; ""Definition""; ""Origins of WAT""; ""Structure of White Adipocytes""; ""Function of WAT""

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 seven 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 nearly 700 articles, w.

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