Table of contents
A case for reducing salt in processed foods
Joanna Gibson, Gillian Armstrong, Heather McIlveenSalt is one of the most valuable substances available to man, with a definitive role in the human body and in food production. However, the continued use or indeed misuse of salt…
Nutritional aspects of the development of cancer
Wynnie ChanOutlines the main proven dietary links for various forms of cancer – breast, colorectal, lung, prostate, bladder, gastric, cervical and ovarian, endometrial, pancreatic…
Good, bad or essential fats: what is the story with Omega‐3?
Rosemary SinclairExplains the value of Omega‐3 fatty acids in the human diet. Outlines the recommended daily amounts needed and possible sources. Explores their protective effects against heart…
Controlling E. coli O157
G.D. BettsEscherichia coli O157 is a virulent food pathogen that can cause severe illness in humans. The number of cases is steadily rising and reached over 1,000 in 1999. Foods associated…
Foreign bodies cause most recalls
Ray GibsonForeign body contamination of food and drink products is the single biggest cause of product recalls in the UK. However, not every foreign body incident need result in a recall…
Dietary intakes of Greek professional football players
Maria N. Hassapidou, Maria G. Grammatikopoulou, Theodoros LiarigovinosThe dietary intakes of a Greek team of 21 élite football players were assessed in this study during the competitive season. Anthropometric measurements were taken for all athletes…
Statistics for food science – VI: correlation and regression (Part C)
John A. BowerIllustrates correlation and regression in food and consumer science applications, with worked examples of these methods on data from a consumer survey and from a…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji