Table of contents
INTENSELY SWEET
David AtkinsIntense sweeteners are food additives which are used in many foods and drinks to replace some or all conventional carbohydrate sweeteners such as sucrose and glucose. Because they…
QUINOA
Caralyn Ridout, Keith Price, Roger FenwickThe grain, quinoa (Chenopodium quinoa Willd), like tomatoes, maize, Phaseolus beans and potatoes, was a staple food of the Inca peoples. Unlike these other crops, however, quinoa…
A TESTING TIME
Recently MAFF announced an extensive programme of testing of microwave ovens after several models were found not to reheat foods evenly to the required internal temperature of…
CAMPYLOBACTERS
Janet CorryIn 1988 there were in England and Wales 28,714 laboratory‐diagnosed cases of campylobacter enteritis (diarrhoea), 24,123 cases of salmonella diarrhoea and 291 cases of listeria…
NEW ORGANIC FARMING CENTRE
Organic farming is not a new innovation. In many respects it represents a return to the rotational cropping and self‐sufficient natural fertilising regimes of previous…
ASSESSING INDIVIDUAL DIETARY INTAKE
Susan ThorntonAn individual's health and well‐being are directly related to his or her food intake. A lack of food or essential nutrients results in deficiency diseases and ultimately death. An…
DIETITIANS UP DATE WITH ‘PICK UP’
Christine CookThe Rowett Research Institute, the largest centre for nutrition research in Europe, was the venue recently for two seminars aimed at up‐dating and providing continuing education…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji