Nutrition & Food Science: Volume 96 Issue 2

Food choice in later life

Jeanette Lilley

Elderly people have often been neglected in lifestyle surveys, so little is known about the foods they eat and the attitudes which inform their food choices. Describes a…

High pressure food processing

Richard Earnshaw

Discusses the use of high pressure in the processing, packaging and shelf life of food products. Describes the effects of high pressure on food microbiology, chemistry and…

How much are we spending and what are we consuming when we eat out?

Joyce Hughes

Presents the findings of the eating out extension of the National Food Survey 1994. Finds that on average 28 per cent of the total household food and drink expenditure is spent…

Statistics for food science III: sensory evaluation data. Part B ‐ discrimination tests

John A. Bower

Describes statistical methods applied to sensory discrimination tests. Illustrates binomial and chi‐square statistical analysis and discusses similarity testing, power and…

Survival of Escherichia coli 0157:H7 in ground beef during normal cooking procedures

Carol A. Phillips, Neil Roscoe

Verocytotoxin‐producing Escherichia coli 0157:H7 is known to cause bloody diarrhoea (haemorrhagic colitis) and, in vulnerable groups, haemorrhagic ureamic syndrome. The majority…

Chemistry in the kitchen: milk and milk products I

Paul Ainsworth

Investigates the factors determining the quality of milk and heat‐treated milk products. Discusses the composition and structure of milk with particular reference to proteins, fat…

Computerizing the sensory evaluation laboratory

Claire E.A. Seaman

Discusses the potential uses of computers in the sensory evaluation laboratory. Suggests factors to be taken into consideration when designing a computer system for this…

Software selection V

Claire E.A. Seaman

Features the Fast Food Diner software program produced by British Meat and aimed at teachers and pupils studying Food Technology at Levels 3 and 4 of the National Curriculum.