Nutrition and New Food Technology

Food Science and Nutrition Technology

The objective of this work was to study the quality of guar and guar gum produced in Sindh, Pakistan. Fresh guar, guar seeds and guar gum made in laboratory was analyzed for that purpose. For comparison purpose, analytical grade guar gum and industrial guar gum (prepared from guar split) was also studied. Results of proximate composition of guar seed revealed that it is mainly composed of Nitro...

Food, Nutrition, and Cancer

Cancer is one of the 1ea<ling cause="" of="" death="" and="" is="" a="" major="" public="" health="" problem="" all="" over="" the="" world.="" epi­demiological="" studies="" have="" led="" to="" concept="" that="" environ­mental="" factors="" may="" be="" important="" in="" carcinogenesis.="" diet="" nutrition="" are="" receiving="" increased="" attention="" relation="" 'to="" carcinogenesis="...

Nutrition and Food Sciences: Fascinating and Challenging

The impact of globalisation, free trade and technology on food and nutrition in the new millennium.

The millennium promises a dramatic politicisation of the food question. In addition to the prominent issues of food security, hunger and nutrition, bioengineering, food safety and quality, there are related issues of environmental sustainability, power, sovereignty and rights. All these issues are deeply implicated in the current corporate form of globalisation, which is transforming historic g...

Food technology and nutrition: Challenges for colloid and interface science

Issues influencing food production and consumption are outlined. Some opportunities for using methods of colloid and surface science to study food emulsions and foams and their impact in vivo are discussed.