Nutrition & Food Science: Volume 36 Issue 3

Subjects:

Table of contents

Food or facilities? The changing role of catering managers in the healthcare environment

Tom Baum

This research paper seeks to address the roles that managers within the UK's National Health Service, who are responsible for catering and related facilities management, perform…

1623

Fasting plasma bile acid concentrations in Asian vegetarians, Caucasian vegetarians and Caucasian omnivores

Vassiliki Costarelli, Tom Sanders, Sheela Reddy

Differences in faecal bile acid excretion have been reported between vegetarians and meat‐eaters. The purpose of this study is to compare fasting plasma bile acid concentrations…

328

French consumers' use of nutrition labels

Ashley Mannell, Patricia Brevard, Rodolfo Nayga, Pierre Combris, Robert Lee, Janet Gloeckner

To survey consumers living in Paris, France, to determine the extent to which they use nutrition labels, and to determine the percentage of French consumers who use nutrition…

2092

Effects of chemical and plant based coagulants on yield and some quality attributes of tofu

Olusola Omueti, Olayinka Jaiyeola

This study seeks to investigate the comparative effects of local and imported coagulants on tofu yield and quality.

1057

Consumption and attribute perception of fluid milk in Taiwan

Jane Lu Hsu, Yu‐Tso Lin

This study aims to examine the consumption patterns of fresh milk, yogurt drinks, and flavoured milk along with the product attributes that consumers perceived.

1409

Development and quality evaluation of non‐alcoholic beverages from maize based products

B.I.O. Ade‐Omowaye, S.A. Olaniyan, I.A. Adeyemi, O.O. Isola

This paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.

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Cover of Nutrition & Food Science

ISSN:

0034-6659

Online date, start – end:

1971

Copyright Holder:

Emerald Publishing Limited

Open Access:

hybrid

Editor:

  • Dr Vijay Ganji