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 foods- Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions
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