en-gbhttp://www.foodsciencecentral.org/rss/This RSS news feed alerts you to the latest articles published on Food Science Central, the leading independent resource for food science and technology on the web.Copyright 2010, IFIS Publishing. All rights reserved.http://www.foodsciencecentral.orghttp://www.foodsciencecentral.org/recordimages/1/0/0/0/1000/registernow2.gifhttp://www.foodsciencecentral.org/fsc/ixid15914http://www.foodsciencecentral.org/fsc/ixid15914This book analyses and explains institutional, substantive and procedural elements of EU food law, and is intended both for practitioners and scholars.BooksThu, 29 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15913http://www.foodsciencecentral.org/fsc/ixid15913This book provides an overview of vinegar production worldwide, together with the history of their manufacture.BooksTue, 27 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15939http://www.foodsciencecentral.org/fsc/ixid15939Use of Gum Tragacanth as a fat replacer in dairy cream and its effects on sensory properties and shelf life were determined. Adding Gum Tragacanth to low-fat dairy cream allowed the fat content to be reduced from 30 to 14 wt% with little change to sensory properties or shelf life at 5°C. Under normal storage no special packaging was required.FSTA ReportMon, 26 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15938http://www.foodsciencecentral.org/fsc/ixid15938Following the steps of the wine and olive industries, growing truffles is becoming a new and alternative rural activity for a number of New Zealand farm and land owners.FeaturesMon, 26 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15912http://www.foodsciencecentral.org/fsc/ixid15912This book reviews research on sea food and health, the use and quality aspects of marine lipids and sea food proteins in functional foods and consumer acceptance of marine functional foods. BooksThu, 22 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15911http://www.foodsciencecentral.org/fsc/ixid15911This book provides up-to-date information on a wide range of topics related to sweet potatoes, and presents data on sweet potato growing practices in different areas of the world.BooksTue, 20 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15922http://www.foodsciencecentral.org/fsc/ixid15922Patulin exhibits genotoxic, carcinogenic and teratogenic effects, so is subject to maximal tolerance limits in several countries. Use of UV radiation to reduce levels of this mycotoxin in fresh apple cider without adversely affecting product quality was therefore investigated.FSTA ReportsMon, 19 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15910http://www.foodsciencecentral.org/fsc/ixid15910This book discusses experimental protocols used in unit operations and food processing. It is written for libraries, researchers and students.BooksThu, 15 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15919http://www.foodsciencecentral.org/fsc/ixid15919Convenience meal solutions are everywhere – check out the frozen food section of any local supermarket — but such meals bring unique food safety risks to the kitchen.FeaturesMon, 12 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15909http://www.foodsciencecentral.org/fsc/ixid15909The aim of this book is to construct a system for effective risk communication. It is aimed at people responsible for communicating risk to the public.BooksMon, 12 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15921http://www.foodsciencecentral.org/fsc/ixid15921Retail market for fresh cassava tubers was determined in Copenhagen, Denmark. Shop owners and purchasers had very limited knowledge about potential toxicity; 76% of tubers had total cyanogenic potentials above recommended levels. Regulation and control of imported cassava tubers and cassava products is, therefore, required.FSTA ReportsFri, 09 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15908http://www.foodsciencecentral.org/fsc/ixid15908This book draws together areas of research in early life programming of adult health with particular focus on the role of breast feeding in later health. BooksThu, 08 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15907http://www.foodsciencecentral.org/fsc/ixid15907This book examines current evidence for the role of probiotics in various paediatric disorders related to the gastrointestinal as well as the extraintestinal tract. BooksTue, 06 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15920http://www.foodsciencecentral.org/fsc/ixid15920The trivalent form of chromium is essential to the human body, whilst the hexavalent form is toxic. Chromium speciation analysis was therefore performed on bread, a known source of the mineral.FSTA ReportsMon, 05 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15898http://www.foodsciencecentral.org/fsc/ixid15898This book presents papers that address the issues of nutrition and health in poultry and swine production, particularly the interactions and potential conflicts between nutrition and health.BooksThu, 01 Jul 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15897http://www.foodsciencecentral.org/fsc/ixid15897This book covers various aspects of mastitis control in the dairy industry.BooksTue, 29 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15906http://www.foodsciencecentral.org/fsc/ixid15906Herbs and spices are used all over the world to add flavour, colour, fragrance and a little bit of 'zing' to our foods. Without them, our meals might be bland and our palates disheartened. Research suggests that several herbs and spices may even offer some benefits to our health.FeaturesFri, 25 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15895http://www.foodsciencecentral.org/fsc/ixid15895This book provides information regarding the manufacture and applications of chocolate on an industrial scale.BooksTue, 22 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15905http://www.foodsciencecentral.org/fsc/ixid15905Opportunistic infections in organ and stem-cell transplant patients could have severe medical consequences. It is therefore important that transplant patients maintain a life-long attention to safe food handling to prevent infections from foodborne pathogens. The food safety knowledge and perceptions of organ and stem cell transplant patients and the likelihood of practising safe food handling behaviours were examined.FSTA ReportsMon, 21 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15894http://www.foodsciencecentral.org/fsc/ixid15894This book provides detailed information on membrane separation technologies that have evolved over the past few decades, including those used in the food industry.BooksThu, 17 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15893http://www.foodsciencecentral.org/fsc/ixid15893This book discusses a range of innovations in the food and beverage industry.BooksTue, 15 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15904http://www.foodsciencecentral.org/fsc/ixid15904Changes in the way foods are produced, distributed, stored and retailed, reflecting the continuing increase in consumer demands for improved safety, quality and extended shelf life for packaged foods, are placing greater demands on the performance of food packaging.FeaturesMon, 14 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15892http://www.foodsciencecentral.org/fsc/ixid15892There have been recent major advances in the quality of catering in some areas, particularly schools. This book looks in detail at catering quality in various institutions.BooksThu, 10 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15891http://www.foodsciencecentral.org/fsc/ixid15891This book provides information on prebiotics and probiotics, their general properties, technological applications and legislative aspects of adding prebiotics and probiotics to foods.BooksTue, 08 Jun 2010 00:00:00 GMThttp://www.foodsciencecentral.org/fsc/ixid15903http://www.foodsciencecentral.org/fsc/ixid15903Fourteen-year trends of Salmonella-related hospitalisations in the elderly in the US during pre- and post-HACCP periods were studied. Seasonal characteristics of Salmonella outcomes were also derived and compared. All but 2 areas had a significant decrease in hospitalisations due to Salmonella infection. The impact of HACCP was also geographically different.FSTA ReportMon, 07 Jun 2010 00:00:00 GMTwebeditor@foodsciencecentral.comwebeditor@foodsciencecentral.comThu, 29 Jul 2010 04:50:06 -0800