Nutrition & Food Science: Volume 91 Issue 3

OFFSHORE CATERING

Gillian Lockie

Over the last ten years the number of meals eaten out of the home by each person each week has increased. It has been estimated that caterers provide at least twenty per cent of…

NUTRITIONAL LOSSES DURING COOKING

Richard Faulks, Joanne Belsten

Modern food processing methods and the widespread ownership of both domestic and catering microwave ovens have permitted rapid growth in the production of a wide range of frozen…

MINERALS AND TRACE ELEMENTS IN THE IMMUNE SYSTEM

F. Kieffer, H. Schneider

There is a general notion that immunology represents one of the more recently emerged branches in the field of science. Its actual roots, however, go back to the late 19th century…

COELIAC DISEASE

Rae Ward

Coeliac disease originally described in the second century AD by Aretaeus of Cappodocia, was noted to result in diarrhoea and emaciation in both children and adults alike. The…

THE STORY OF LYLE'S GOLDEN SYRUP

Diana Richards

When Captain Scott set out on his Antarctic expedition in 1910, he took with him some Lyle's Golden Syrup. In 1956, forty six years later, explorers found one of the tins. The…

THE FOOD SAFETY ACT — THE CHANGING SCENE

Pat Phillips

The aim of the Food Safety Act is public confidence in safe food. It needs the Government to create the right legal protection for consumers. It needs the industry to supply safe…

SOUND FOR PROCESSING FOOD

R.T. Roberts

Ultrasound is simply a name given to sound waves whose frequency (pitch) is too high to be detected by the human ear. The use of low‐intensity ultrasonic waves in level…

FOOD POISONING

Michael Kipps

In the United Kingdom, the 1980s saw a dramatic rise in the number of reported cases of food‐poisoning. Data provided by the Communicable Disease Surveillance Centre (CDSC) in…