Table of contents
Chemical and biological methods for the identification of irradiated foodstuffs
R. Rahman, A.K.M.M. Haque, S. SumarIrradiating food can reduce the incidence of food borne diseasesand extend its shelf life. Provides a summary of the different methodsof irradiating food and their effects.
Incidence of Campylobacter and possible modes of transmission
Carol A. PhillipsEnteritis caused by members of the genus Campy‐lobacterisnow the most common cause of bacterial food poisoning incidents in theUK. Although isolates are reported to the…
Health and dietary fibre
John I. AhmadPosits that fibre is an essential constituent of the daily diet.Outlines the types of dietary fibre and summarizes some common diseasesassociated with the lack of fibre in the…
Food and health: the impact of the Chinese traditional philosophy of food on the young generation in the modern world
Yee‐man WuPeople are exposed to different sociocultural changes in the modernworld. The Chinese, especially the young generation, always puzzletowards the adoption between the traditional…
The analysis of micronutrients in the diet
T.P. Coultate, S. Sumar, F.G. DaviesProvides an overview of the analytical methods used to quantifymicronutrients (metals, non‐metals and vitamins) present in food.Considers the principles of the methods of analysis…
Chemistry in the kitchen: the chemistry of flesh foods I
Peter BaylissAn understanding of muscle structure and the physiology of postmortem change occurring in meat are fundamental to the understandingof meat quality. This first article in a series…
Computers in the food industry – new developments
Claire SeamanSets out some of the more recent developments in computer hardwareand software which are likely to be of benefit to those working in thefood industry. Describes changes likely in…
ISSN:
0034-6659Online date, start – end:
1971Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditor:
- Dr Vijay Ganji