1 - 9 of 9 articles
Sensory Science has a number of analytical tools at its disposal,one of which is descriptive analysis. This is an objective method wherethe assessments are strictly controlled. Unlike consumer tests, theappearance, odour, flavour, texture and mouthfeel can be accuratelydescribed and measured....
The perceived need to reduce dietary fat consumption has producedintense activity throughout the food industry. Previous exploratory workhas indicated that flavour characteristics can influence consumerenjoyment of foods, and reducing the fat content of foods can adverselyaffect flavour...
Outlines the role of viruses in relation to food safety. Those ofsignificance fall largely into two groups the socalled smallroundstructured viruses and Hepatitis A virus the originalsource of which is human faeces. This may contaminate foods inthe field, especially in the case of shellfish, or...
Describes the nature of gin and how it got its name, the history ofgin from its creation for use as a medicine, its rise in popularity andhow this created a major social problem through to its current regainedrespectability, the range of botanicals used in its production with thesources of the...
Briefly describes the effect recent food safety scares have had onthe UK foodprocessing industry and outlines recent food legislationbrought in both to increase consumer confidence and to strengthenexisting regulations. Also addresses the matters of BS 5750, HACCP andTotal Quality Management, as...
A national conference, held recently in London and sponsored by Cow and Gate Clinical Care for Research into Ageing, discussed the issue of nutrition and ageing.
Research carried out by the Coronary Prevention Group CPG shows that consumers find it very difficult to use current forms of nutrition labelling as a basis for making healthy food choices.
A new report, Dietary Recommendations for People with Diabetes An Update for the 1990s, was launched recently by the British Diabetic Association.
Increasing health concerns among consumers surrounding the level of fat in their diet, together with demands for convenience in the form of spreadability, have fuelled the dairy and lowfat spread markets in the UK. These sectors grew 93 per cent and 41 per cent, respectively, between 1986 and...
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