Who might be immuno-compromised or have a weakened immune system? Examples of persons with weakened immune systems include those with AIDS; cancer and transplant patients who are taking certain immunosuppressive drugs; and those with inherited diseases that affect the immune system

What is an enzyme? A biological catalyst that promotes and speeds up a chemical reaction without itself being altered in the process. Lowers the activation energies of a substance

1. Wine List 1. Aperitifs餐前酒 Eg: Martini Rossi马丁尼罗士 French Vermouth, Noilly Prat法国味美思 2. Cocktails鸡尾酒 Pink Lady; Bronx: Old Fashioned; Vodka Martini; Million Dollar; Champagne Cocktail

Preface During the last 40 years, consumer choice has been trans velopment in the production, distribution and retailing of food improvements in the design and equipment of the domestic kitchen have facilitated a major change in our lifestyle. Perhaps the most striking development is the marketing of a wide and

Chapter 8 Mr robert d. Heap mBe Dr Roy b idge Refrigeration Technology Campden Chorleywood Food Research market Road Association

Chilled foods represent a large and rapidly developing market with an extremely wide range of food types. Traditionally these were simple meat, poultry, fish and dairy products but recent trends have moved towards a greater variety and more complex products (Stringer and Dennis 2000). As more innovative products are produced, the variety of ingredients have also increased. Many of these ingredients are sourced around the world and relatively little may be known about their

All food products are susceptible to deterioration in their quality during storage. Chilled foods in particular are highly perishable and the time during which the quality is maintained at a consumer acceptable standard can be termed the shelf-

The detection and enumeration of microorganisms either in foods or on food contact surfaces forms an integral part of any quality control or quality assurance plan. Microbiological tests done on foods can be divided into two types:(a) quantitative or enumerative, in which a group of microorganisms in the sample are counted and the result is expressed as the number of the organisms present

Introduction Trends in food spoilage and sa ther than falling, year by year(e.g. Foods deteriorate as a result of phys hanges, the activities of enzymes and of micro- r approximately doubled between 1983 organisms (Table I). In addition, post-harvest losses in the UK, with substantial economic consequences

Raw material selection- fruits and Ⅴ egetables L. Bedford, Campden and Chorleywood Food Research Association 1.1 Introduction Fresh fruits and vegetables are utilised in a wide range of chilled products. They may be sold whole, or peeled (for example peeled potatoes and onions)or further prepared(e.g. carrot batons). After washing or further preparation they form ingredients for mixes such as mixed fruit or salad packs or for further