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.

1. Improvement of the functional and healthy properties of meat products 2. Biogenic amines as food quality index and chemical risk for human consumption 3. Marine-based toxins and their health risk 4. Olive oil antioxidants and aging 5. Heavy Metal Levels in Fish, Molluscs and Crustacea from Turkish Seas and Potential Risk of Human Health 6. Trace and major elements content of cereals and proteinaceous feeds in Greece analysed by inductively coupled plasma mass spectrometry 7. The bioavailability of nutrients which have a health-promoting effect on the nervous system function 8. ¿gro-industrial by-products & Animal products - A great alternative for improving food quality characteristics and preserving human health 9. Development of a functional food security for parents for transgenerational epigenetic health promotion and disease prevention among offsprings 10. Heated oil and its effect on health 11. Contribution of Infant Formula and Tea on Daily Fluoride Intake and Prevalence of Fluorosis among Infants and Children 12. Preventive and therapeutic effects of dietary fibers against cardiovascular diseases 13. Role of high salt intake in the development and progression of diverse diseases 14. Spices and herbs as therapeutic foods 15. Vitamin D Deficiency in Children: Health Consequences and Prevention