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Covers the quantitative and qualitative aspects of micro‐organisms present in fish and the factors which affect sea food quality. Several methods can be employed to counter deterioration ‐ low temperature, storage, dehydration, canning, modified atmosphere, packaging, irradiation and chemical...
In the food and retailing sector only 25 per cent of companies were found to operate waste minimisation programmes. The benefits of waste minimisation are well proven in both financial and environmental terms. Large food companies have found they can make savings of millions of pounds by...
It is well documented that women are prone to constipation‐type symptoms premenstrually. An increase in non‐starch polysaccharide intake of 5.9 g/d in the form of palatable drink has proved to be of symptomatic benefit during the premenstrual phase of the cycle resulting in a significant...
European regulations for labelling the genetically modified commodity crops Round‐up Ready Soya and Bt Maize have been agreed and came into force on 1 September 1998. The regulation requires labelling of ingredients that contain genetically modified DNA or modified protein. Labelling is not...
A new HND course has been launched in Worcester, through the co‐operation of local colleges, capitalising on their strengths and experience and new facilities. The course is aimed at producing technical staff for the food and drinks industry to fill a gap in the market. Graduates will gain a...
Outlines the function of the Pesticides Safety Directorate of the UK. This directorate is an Executive Agency of MAFF and aims to protect the health of people, animals and plants; safeguard the environment and secure safe, efficient and humane methods of pest control. The PSD advises ministries...
The aim of the present study was to reveal if sensory properties of smoked food could be considered as decisive in the determination of one product’s preference over another. In addition to this, this work tries to clarify whether the flavour obtained in commercial smoked products was noticed...
Examines the history of coffee drinking. Describes the constituents of coffee and its physiological effects on the drinker. Reviews the research done in the past on caffeine’s effects on health. Recommends a safe level of consumption at between 300‐400mg of caffeine per day which translates...
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