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Functional foods comprise a wide range of foodstuffs which are generally specially designed or reformulated to meet the needs of individuals who are going to put special demands on their physical capabilities. Functional foods must comply with general food law and food‐labelling requirements....
Sarajevo is under siege and the UN agencies are the main suppliers of food aid to the population. Food needs are calculated on theoretical requirements, but the basic ration is not nutritionally adequate for the circumstances. Reports on a nutritional survey, carried out in 1993 which elicited...
Carrageenans are extracted from red algae and, depending on their types and applications, function as potent thickeners, effective stabilizers and excellent gelling agents. At the same time they are convenient and economical to use. Categorizes and specifies them by their chemistry, origin,...
Quality is increasingly being viewed as the hallmark of any successful company. This philosophy has led to the evolution of the quality management system (QMS), and the increasing use of independent accreditation schemes such as BS 5750 represents the growing realization that continual and...
Reports on a study of the bacteriological and mycological quality of 87 prepared salads purchased from delicatessens. Bacterial counts were generally low. Of the 87 salads, only 19 per cent had plate counts greater than 10 4 organisms/g. Coliforms were isolated from three samples, E. coli from...
Illustrates the use of conjoint analysis, a multivariate technique for the analysis of consumer preferences for multiple attribute products with an application to freshness and quality attributes of eggs. Establishes general and specific background issues and explains the technique of conjoint...
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