Nutrition & Food Science: Volume 92 Issue 4

Sensory Characteristics of Food

Martin Watson

Sensory Science has a number of analytical tools at its disposal,one of which is descriptive analysis. This is an objective method wherethe assessments are strictly controlled…

Improving the Flavour Acceptability of Reduced‐fat Foods

S. Shamil, D. Kilcast

The perceived need to reduce dietary fat consumption has producedintense activity throughout the food industry. Previous exploratory workhas indicated that flavour characteristics…

Food‐borne Viruses

Aynsley Halligan

Outlines the role of viruses in relation to food safety. Those ofsignificance fall largely into two groups – the so‐called smallround‐structured viruses and Hepatitis A virus �…

Gin

Nina Hughes

Describes the nature of gin and how it got its name, the history ofgin from its creation for use as a medicine, its rise in popularity andhow this created a major social problem…

Total Quality Management and its Application to the Food‐processing Industry

C.J. Strugnell

Briefly describes the effect recent food safety scares have had onthe UK food‐processing industry and outlines recent food legislationbrought in both to increase consumer…

Nutrition and Ageing

A national conference, held recently in London and sponsored by Cow and Gate Clinical Care for Research into Ageing, discussed the issue of nutrition and ageing.

Nutrition Labelling

Research carried out by the Coronary Prevention Group (CPG) shows that consumers find it very difficult to use current forms of nutrition labelling as a basis for making healthy…

Diabetic Diet for the 1990s

A new report, Dietary Recommendations for People with Diabetes: An Update for the 1990s, was launched recently by the British Diabetic Association.

NUTRITION ILLUSTRATED

Increasing health concerns among consumers surrounding the level of fat in their diet, together with demands for convenience in the form of “spreadability”, have fuelled the dairy…