Name: Food Constituents and Oral Health: Current Status and Future Prospects
Author: M. Wilson (Author, Editor)
ISBN: 9789812383440

Food Constituents and Oral Health: Current Status and Future Prospects book cover

Food Constituents and Oral Health: Current Status and Future Prospects

Author(s): M. Wilson (Author, Editor)

Publisher: Woodhead Publishing Ltd
Publication Date: 28 April 2009
Edition: 1st
Language: English
Print length: 568 pages
ISBN-10: 184569418X
ISBN-13: 9789812383440

Book Description

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 research area. This essential collection reviews the effects of food constituents on diseases and conditions of the mouth. Part 1 introduces oral conditions and diseases. Part 2 focuses on the effects of specific food components, such as sweeteners, dairy peptides and plant extracts. 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.

Key Features: 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. discusses the development of foods and supplements for oral health and oral healthcare products.

Contents: Useful stress quantities used in fatigue problems; Fundamentals of fatigue assessment; The modified Wöhler curve method in fatigue assessment; Fatigue assessment of notched components according to the modified Wöhler curve method; Multiaxial fatigue assessment of welded structures; The modified Wöhler curve method and metallic materials cracking behaviour under fatigue loading; The modified Manson-Coffin curve method in fatigue assessment; Multiaxial fatigue of composite materials.

Editorial Reviews

Review

“The quality of the book is excellent, and the editor and publishers should be congratulated for achieving pretty rapid publication.” –Community Dental Health Journal

“…provides a unique, authoritative and up-to-date review of the very many aspects of the food we eat, and may eat in the future, that affect health and disease and is, therefore, strongly recommended.” –Community Dental Health Journal

“…provides an excellent introduction to general knowledge of oral health and oral diseases and to the important role that food constituents play in keeping a healthy oral cavity.” –Food Science and Technology

From the Back Cover

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.

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Food Constituents and Oral Health: Current Status and Future Prospects

Food Constituents and Oral Health: Current Status and Future Prospects

Book Description

Editorial Reviews

Review

From the Back Cover

About the Author

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