Nutrition & Food Science: Volume 98 Issue 5


Table of contents

The economics of food safety

Christopher Ritson, Li Wei Mai

Discusses the financial implications of maintaining acceptable levels of food safety. The case of BSE is used as an example ‐ loss of export market, fall in domestic sales…


Mycotoxins and food safety

David Atkins, Julie Norman

A review of the food safety implications of crops contaminated by mycotoxins. Each of the most important mycotoxins, aflatoxins, ochratoxin A, and patulin, are described…


Energy intake compensation during snacking intervention ‐ a pilot study

Helen Yates, Norma Crombie, Terry Kirk

This pilot study was undertaken to assess whether a deliberate increase in eating frequency would cause an increase in overall energy intake and thus potentially contribute to…


Constipation, fibre intake and the menstrual cycle

Jill Davies

This article focuses on the tendency of women to suffer from constipation‐type symptoms premenstrually. It is suggested that these undesirable changes in bowel habit may be…


Compositional changes and spoilage in fish ‐ an introduction

Owen Fraser, Sam Sumar

Presents the compositional and spoilage changes in fish ‐ useful for determining the freshness for eating. Chemical and microbiological methods are focused on. Breakdowns in…


Bactofugation of liquid milks

Alan Stack, Goren Sillen

The bactofuge system has been in existence for a number of years. It has principally been used in the cheese industry where its high‐cleaning capabilities have been used to remove…

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  • Dr Vijay Ganji