Nutrition & Food Science: Volume 91 Issue 6

FLAVOURINGS

Nina Hughes

As their name implies, the prime function of these ingredients is to donate flavour which is detected by the senses of taste and smell. Taste itself is made up of the four primary…

NEW FOOD COMPOSITION TABLES

Bridie Holland, David Buss

Since 1978, the fourth edition of The Composition of Foods has been the standard reference book on the nutritional value of British foods. Indeed, this book has become so widely…

THE CHALLENGE OF DIETETICS IN THE NHS

Mabel Blades

Dietitians employed by the National Health Service (NHS) provide practical advice and up to date information on therapeutic diets for individuals whose medical condition requires…

ANTIOXIDANT VITAMINS E AND C

Amanda Ursell

The body has an elaborate antioxidant defence system to protect against excessive free radical attack. Such attack has been implicated in the development process of several…

THE STORY OF BISTO

We continue our series of articles on the origins of well known food brands with a look at this popular gravy making ingredient

FOOD SAFETY IN

Geoff Spriegel

Each year there are 75,000 reported cases of food poisoning. As the majority of cases are not reported, the true incidence of food poisoning is undoubtedly much higher. During the…

BREAD ADDITIVES: THE FACTS

Norman Pollitt

The earliest breads, usually made from barley or oatmeal, looked and tasted nothing like today's loaves. Nevertheless, they were wholesome and nutritious because those cereals…

A HISTORY OF MILLING

Howell Roberts

Once man was a hunter, finding food where he could amongst the animals and wild plants of his savage and violent world. Then he took perhaps the most evolutionary step of all — he…

FOOD FACTS

MILK TRENDSThe Liquid Milk Report 1991 has revealed some interesting data about milk consumption. For example, although 98% of households buy milk, the proportion of those buying…