Whitepapers and Articles
For the benefit of researchers, students, and industry professionals, we have published whitepapers and e-books on the following topics – all of which are free to download:
- Antioxidants and 21st century nutrition
- Dietary supplements
- GM crops
- Microbiological product testing
- Non-extractable polyphenols
- Pathogens and prepared chilled produce
- Salt reduction
This review briefly examines the relevant literature relating to antioxidants, and suggests new routes for provision of specific nutritional advice to consumers, namely, nutrigenomics.
Self Prescribing a Legal Dose or Duped into Deficiency? Should Dietary Supplements Regulations Be Changed to Avoid Health Adversities?
After providing some background, this article examines the implications of dietary supplement regulation in the USA, before exploring potential solutions.
This whitepaper delves into some of the complexities surrounding GM crop development, food safety regulations, and pertinent questions concerning the potential allerginicity of newly-introduced proteins.
This article explores the history of microbiological product testing, some recent developments in food safety management, and the extent to which these assessments can produce safer food for the consumer.
This article briefly provides an overview of extractable (EPPs) and non-extractable polyphenols (NEPPs). The authors explore the importance, metabolic fate and health benefits of NEPPs.
Incidences of obesity have reached alarming levels worldwide, with approximately 1 in 3 US adults and 1 in 4 UK adults considered obese. This health epidemic is increasing people's risk of developing metabolic disorders, but could gut microbiota play an effective role in treatment?
This e-book focuses on pathogens of potential importance in the food safety of prepared chilled (PC) produce. It also addresses various microbiological factors affecting the survival and growth of these pathogens.
With high sodium intake playing a major contributing role to high blood pressure and the risk of heart disease and strokes, salt reduction continues to pose a challenge for both food consumers and the food industry. This whitepaper address such issues as sensory science, ingredient interactions, and food processing.