From zemser@uxa.cso.uiuc.edu Fri May 26 22:57:20 EDT 1995
Article: 4 of sci.bio.food-science
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From: zemser@uxa.cso.uiuc.edu (Rachel Zemser   )
Newsgroups: sci.bio.food-science
Subject: The very first post
Date: 25 May 1995 03:08:43 GMT
Organization: University of Illinois at Urbana
Lines: 8
Message-ID: <3q0sbr$5i@vixen.cso.uiuc.edu>
NNTP-Posting-Host: uxa.cso.uiuc.edu


This is the first official post to the new sci.bio.food-science.
In a few days I will start working on the FAQAFS (Frequently asked questions
about food science) if anyone would like to help out, please let me know.

Rachel Zemser
zemser@uxa.cso.uiuc.edu



From cakg8650@uxa.cso.uiuc.edu Fri May 26 22:58:37 EDT 1995
Article: 10 of sci.bio.food-science
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From: cakg8650@uxa.cso.uiuc.edu (Carlos A. Kantt)
Newsgroups: sci.bio.food-science
Subject: Re: Where can I read about food ingredients?
Date: 25 May 1995 14:05:54 GMT
Organization: University of Illinois at Urbana
Lines: 29
Message-ID: <3q22s2$sk0@vixen.cso.uiuc.edu>
References: <EPHRAIM.95May25092858@cmns-moon.think.com>
NNTP-Posting-Host: uxa.cso.uiuc.edu

ephraim@cmns-moon.think.com (Ephraim Vishniac) writes:


>Greetings, Food Scientists!

>I'd like to know if there's a standard reference on the derivation of food
>ingredients. What I'm interested in is a book that tells me not just what
>food ingredients are, but what they're made from.  For example, an ordinary
>dictionary tells me that sorbitol occurs naturally in some fruits and
>berries, but fails to tell me that it's commonly made from dextrose, which
>is in turn commonly made from corn.

>Another example (one that I'm still stumped by) is cellulose gum. By
>wandering around a chemical dictionary, I see that cellulose gum is
>food-grade carboxymethyl cellulose, but I couldn't find any clear statement
>on what the popular sources of cellulose for food processing are.


 I don't know if this is a standard reference, but you could try 'Encyclopedia of Food Science and Technology, Y.H. Hui Ed. in Chief, Jhon Wiley & Sons, Inc.
 
 It Sure has a lot of information
 
 Hope This helps
 >--
-- 
--------------------------------------------------------------------------------
Carlos A Kantt                                 E-mail: cakg8650@uxa.cso.uiuc.edu
University of Illinois                         TE: (217) 333-9420
Department of Food Science


From len.steele@ualberta.ca Fri May 26 23:00:15 EDT 1995
Article: 13 of sci.bio.food-science
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From: len.steele@ualberta.ca (Len Steele)
Newsgroups: sci.bio.food-science
Subject: Greetings
Date: 25 May 1995 14:19:23 GMT
Organization: Agr, Food & Nutr Sci
Lines: 54
Message-ID: <len.steele-2505950823160001@sunshine.afns.ualberta.ca>
NNTP-Posting-Host: sunshine.afns.ualberta.ca

     Hello!  Good to see a food science group.  I'm a technologist in
Food Chemistry in the Department of Agricultural, Food and
Nutritional Science at the University of Alberta.  Not too many
here are accessing the news server, but I'll try to get more on
it.  Due to big $ cutbacks at my university, the former Food
Science & Nutrition merged last September with Animal Science
and Plant Science to form this new department (previously
Food Science had merged with Foods & Nutrition).  
    Rachel, perhaps as part of the FAQ, or maybe as a "regular repost",
there could be a list of  WWW sites (departments, other sites
with useful info and/or links), such as the following possibilities
I currently have bookmarked in Netscape:

http://library2.dfp.csiro.au/fdnet.htm
    Internet Resources for Food Science & Technology
http://www.crop.cri.nz/crop/infoods/infoods.html
    International Food Data Systems Project
http://www.pls.com:8001/his/cfr.html
    Code of Federal Regulations (USA)
http://vm.cfsan.fda.gov/list.html
    Center for Food Safety and Applied Nutrition
http://hpb1.hwc.ca/links/english.html
     Health & Welfare Canada (hopefully they'll add more food info)
http://www.speakeasy.org/~dbrick/Hot/schools.html
    Links to lots of universities, colleges... (not specifically Food Sci)
http://www.afns.ualberta.ca
    My dept; not just food science; (pages "under construction"!)
http://www.umanitoba.ca/Agriculture/Agriculture.html
    Fac. Agriculture & Food Science, U of Manitoba (pages "under construction"!)
http://fscn1.fsci.umn.edu/
    Food Sci & Nutr, U. Minn.
http://www.uwrf.edu/food-science/welcome.html
    Food Sci & Technol, U. Wisc. River Falls
http://www.nysaes.cornell.edu:80/fst/index.html
    Food Sci & Technol, Cornell
http://www.foodsci.purdue.edu/
    Purdue Food Sci home page
http://gnv.ifas.ufl.edu/
    U. Florida, Food & Agr Sci
http://ace.acadiau.ca/science/nutr/home.html
    Acadia U, Nutr & Food Sci
gopher://bluehen.ags.udel.edu:71/hh/.recruit/AgriculturalSci.html
    U Delaware, Coll. Agr. Sci.
http://ag.arizona.edu:80/NSC/
    Nutritional Sci. at Arizona
http://gallus.tamu.edu/nutr/nutr.html
    Texas A&M, Fac. Nutr.

Good grief, enough of the list already, eh? (Note the Canadian "eh?"!)
I'll wait for the FAQ to see about guidelines (e.g. how broad will this
group be, e.g. include "nutrition" or is that better in a different group?).

Len Steele
(len.steele@ualberta.ca)


From oahu67@msn.fullfeed.com Sat May 27 11:13:53 EDT 1995
Article: 16 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!spool.mu.edu!uwm.edu!uwvax!fullfeed!kanaka.msn.fullfeed.com!user
From: oahu67@msn.fullfeed.com (Ken Smith)
Newsgroups: sci.bio.food-science
Subject: Biotechnology and food
Date: Thu, 25 May 1995 18:44:59 -0500
Organization: Image Nation
Lines: 12
Message-ID: <oahu67-2505951844590001@kanaka.msn.fullfeed.com>
NNTP-Posting-Host: kanaka.msn.fullfeed.com

   Dr. Tom Zinnen of the University of Wisconsin is employed by that
university and its extensionwing to do public education on biotechnology
and food.  He helps teachers and extension people learn how and what to
teach the public.  His home page on the Web is
http://www.wisc.edu:80/biotech_ed/
   Dr. Zinnen also has available a two-sided full-color large poster on
biotechnology in food, at minimal cost.  You can download an Adobe Arcobat
file of the poster from http://wisdom.uwex.edu:80/~cepubs/ncr570.pdf.html
   Dr. Zinnen's home page also contains a link where you can download an
Acrobat reader for whatever operating system you have.
-- 
My home page is http://www.msn.fullfeed.com:80/oahu67/homepage.html


From jcooper@usa.net Sat May 27 15:46:59 EDT 1995
Article: 18 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!usc!math.ohio-state.edu!magnus.acs.ohio-state.edu!csn!earth.usa.net!port2.den1-annex.usa.net!jcooper
From: jcooper@usa.net (Joel Cooper)
Newsgroups: sci.bio.food-science
Subject: new health magazine on the web
Date: Sat, 27 May 1995 11:02:35
Organization: The Medical Reporter
Lines: 28
Message-ID: <jcooper.58.000B0B59@usa.net>
NNTP-Posting-Host: port2.den1-annex.usa.net
X-Newsreader: Trumpet for Windows [Version 1.0 Rev A]

The Medical Reporter, a new health magazine on the world wide web,
is available at:

http://www.dash.com/netro/nwx/tmr/tmr0595/tmr0595.html
(May 1995 issue)

http://www.dash.com/netro/nwx/tmr/tmr0495/tmr0495.html
(April 1995 issue)

The magazine covers general medical/healthcare topics for men, women,
and children, as well as mental health subjects.

Access is free to all.

Hope to have you visit.

With very best regards,
Joel R. Cooper
Editor-in-Chief
The Medical Reporter
jcooper@medreport.com

Joel R. Cooper
The Medical Reporter/Joel R. Cooper Creative Services
Medical & Healthcare writing, editing and reporting
P.O. Box 370314
Denver, CO 80237
Telephone: (303) 337-6299; FAX: (303) 337-9201


From szsvinct@reading.ac.uk Sat May 27 15:48:08 EDT 1995
Article: 19 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!doc.news.pipex.net!pipex!sunsite.doc.ic.ac.uk!sunews!news
From: Julian FV Vincent <szsvinct@reading.ac.uk>
Newsgroups: sci.bio.food-science
Subject: Texture
Date: 26 May 1995 14:52:53 GMT
Organization: University of Reading, U.K.
Lines: 11
Message-ID: <3q4q05$lac@susscsc1.rdg.ac.uk>
NNTP-Posting-Host: sapc42.reading.ac.uk

Good to see this group.  My interests border on materials science, so
one of the areas I've been working in over the last 10 years or so is
food texture.  We have done lots on texture of vegetables, quite a lot
on apples, have just finished 3 years on wheat and are currently 
researching the origin of crispness.  All the time we are using the
concepts of materials science (in particular, fracture mechanics) and
have, I'm afraid, no time for texturometers, penetrometers and the
like.  So vegetables are understood from the level of cell wall
mechanics and up; with crispness we are looking at aspects of brittle
fracture mechanics and Griffith critical flaws, etc.  Anyone want to
take a real _rational_ look at this subject?


From jralphb@easynet.co.uk Sun May 28 23:42:56 EDT 1995
Article: 20 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (jralphb)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: Sun, 28 May 1995 05:36:52 GMT
Organization: Institute of Food Science & Technology
Lines: 31
Message-ID: <3q860e$7ap@news.easynet.co.uk>
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
Reply-To: jralphb@easynet.co.uk
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Congratulations to Rachel on successfully setting up sci.bio
food-science newsgroup, a great achievement and valuable new resource.

Many FAQAFS already exist on the Internet.  Another new food science
and technology resource since 2 May,  the WWW home page of the
Institute of Food Science & Technology (IFST) is at the heart of a
web of many linked pages. They include pages dealing with numerous
aspects of food science and technology as a subject and as a
profession, including standards of competence, standards of ethical
integrity, careers, hot topics, information about IFST, and 51 FAQ
about food science and technology, grouped under the headings of Food
and Nutrition, Food Safety, Additives and Packaging, and Science and
Food.

Visit the IFST home pages at  http://www.easynet.co.uk/ifst/

J Ralph Blanchfield
Webmaster, IFST
jralphb@easynet.co.uk




From jralphb@easynet.co.uk Sun May 28 23:45:18 EDT 1995
Article: 21 of sci.bio.food-science
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From: jralphb@easynet.co.uk (jralphb)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: Sun, 28 May 1995 05:37:12 GMT
Organization: Institute of Food Science & Technology
Lines: 31
Message-ID: <3q8613$7ap@news.easynet.co.uk>
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
Reply-To: jralphb@easynet.co.uk
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Congratulations to Rachel on successfully setting up sci.bio
food-science newsgroup, a great achievement and valuable new resource.

Many FAQAFS already exist on the Internet.  Another new food science
and technology resource since 2 May,  the WWW home page of the
Institute of Food Science & Technology (IFST) is at the heart of a
web of many linked pages. They include pages dealing with numerous
aspects of food science and technology as a subject and as a
profession, including standards of competence, standards of ethical
integrity, careers, hot topics, information about IFST, and 51 FAQ
about food science and technology, grouped under the headings of Food
and Nutrition, Food Safety, Additives and Packaging, and Science and
Food.

Visit the IFST home pages at  http://www.easynet.co.uk/ifst/

J Ralph Blanchfield
Webmaster, IFST
jralphb@easynet.co.uk




From matchett@holly.colostate.edu Sun May 28 23:45:19 EDT 1995
Article: 22 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!purdue!yuma!slip121x.slip.colostate.edu!user
From: matchett@holly.colostate.edu (J. R. Matchett)
Newsgroups: sci.bio.food-science,rec.food.cooking
Subject: paxx?
Date: Sat, 27 May 1995 16:49:38 -0600
Organization: Colorado State University
Lines: 6
Message-ID: <matchett-2705951649380001@slip121x.slip.colostate.edu>
NNTP-Posting-Host: slip121x.slip.colostate.edu
Xref: bigblue.oit.unc.edu sci.bio.food-science:22 rec.food.cooking:142200

What is paxx?  It seems to be in everything from bread to groud beef
lately.  Please e-mail me a response as I don't normally read this group.

Thanks in advance :-)

-J.R.


From c524485@showme.missouri.edu Sun May 28 23:45:20 EDT 1995
Article: 23 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!news.missouri.edu!mizzou-ts7-14
From: c524485@showme.missouri.edu (Daniel C. Armstrong)
Newsgroups: sci.bio.food-science
Subject: Sucrose Polyesters
Date: Fri, 26 May 95 17:09:53 GMT
Organization: University of Missouri
Lines: 10
Distribution: world
Message-ID: <3q55i3$s49@news.missouri.edu>
NNTP-Posting-Host: mizzou-ts7-14.missouri.edu
X-Newsreader: News Xpress Version 1.0 Beta #2

Does anyone have any information on WHERE there is any research going on regarding
sucrose (or other carbohydrate) polyesters, with regard to complete fat replacement? I am
a MS student interested in a school for my PhD that has any research involving sucrose
polyesters.

Thanks!

Dann
Food Science and Human Nutrition
University of Missouri-Columbia


From bgray@connix.com Sun May 28 23:45:21 EDT 1995
Article: 24 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!news.ultranet.com!news.sprintlink.net!connix.com!bgray
From: bgray@connix.com (Brian Gray)
Newsgroups: sci.bio.food-science
Subject: Canned food
Date: 28 May 1995 04:09:12 GMT
Organization: Connix - The Connecticut Internet Exchange
Lines: 11
Message-ID: <3q8t18$neq@comet.connix.com>
NNTP-Posting-Host: comet.connix.com
X-Newsreader: TIN [version 1.2 PL2]


   How long can canned food be kept good for?  I've gotten answeres from 
2 years to forever.  What other long-term storage of food is the best?
 
   Hope this is the right newsgroup for this..
 
            Thankx

                 -Bri
                  bgray@connix.com



From rvdenker@allserv.rug.ac.be Sun May 28 23:45:22 EDT 1995
Article: 25 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!das-news2.harvard.edu!news2.near.net!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!news.sprintlink.net!EU.net!Belgium.EU.net!chaos.kulnet.kuleuven.ac.be!idefix.CS.kuleuven.ac.be!infoserv.rug.ac.be!allserv!rvdenker
From: rvdenker@allserv.rug.ac.be (Rik Vandenkerckhove)
Newsgroups: sci.bio.food-science
Subject: E-BED
Date: 28 May 1995 12:33:33 GMT
Organization: University of Ghent, Belgium
Lines: 8
Message-ID: <3q9qit$ijg@infoserv.rug.ac.be>
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X-Newsreader: TIN [version 1.2 PL2]



--
Rik Vandenkerckhove
Rik.Vandenkerckhove@rug.ac.be
Universiteit Gent
Vakgroep Analytische Scheikunde
Elektrochemie


From rvdenker@allserv.rug.ac.be Sun May 28 23:45:23 EDT 1995
Article: 26 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!das-news2.harvard.edu!news2.near.net!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!news.sprintlink.net!EU.net!Belgium.EU.net!chaos.kulnet.kuleuven.ac.be!idefix.CS.kuleuven.ac.be!infoserv.rug.ac.be!allserv!rvdenker
From: rvdenker@allserv.rug.ac.be (Rik Vandenkerckhove)
Newsgroups: sci.bio.food-science
Subject: E-BED : (E)1,4-diamino,2-butene
Date: 28 May 1995 12:40:38 GMT
Organization: University of Ghent, Belgium
Lines: 18
Message-ID: <3q9r06$ijg@infoserv.rug.ac.be>
NNTP-Posting-Host: allserv.rug.ac.be
Keywords: E-BED, University of Glasgow, (E)1,4-diamino-2-butene.
X-Newsreader: TIN [version 1.2 PL2]

Greetings,

I'm looking for all possible information on the use and production of 
E-BED or (E)1,4-diamino-2-butene.  

I know it's been used as a fungicide in fodder.
It is developed at the University of Glasgow and distributed by the 
British Technology Group ltd.

  
Thanks.

--
Rik Vandenkerckhove
Rik.Vandenkerckhove@rug.ac.be
Universiteit Gent
Vakgroep Analytische Scheikunde
Elektrochemie


From jralphb@easynet.co.uk Sun May 28 23:45:24 EDT 1995
Article: 27 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!purdue!haven.umd.edu!news.umbc.edu!eff!news.duke.edu!news.mathworks.com!news.bluesky.net!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re New Health Magazine on the Web
Date: Mon, 29 May 1995 00:43:44 GMT
Organization: Easynet Ltd
Lines: 13
Message-ID: <3qa97h$ar6@news.easynet.co.uk>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

Have visited April and May issues of Medical Reporter, and
particularly noted the Letter from the Editor in the former.  That
letter and the contents strongly suggest that newsgroup sci.bio.food
science is an inappropriate newsgroup on which to promote that Web
site and magazine. 

sci.med would be the proper place.

Regards

Ralph
Food Science, Food Technology & Food Law Consultant



From ml451@lu.erisoft.se Mon May 29 21:45:51 EDT 1995
Article: 28 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!doc.news.pipex.net!pipex!sunic!sunic.sunet.se!erinews.ericsson.se!antares.lu.erisoft.se!lu!ml451
From: ml451@lu.erisoft.se (Mikael Larsson)
Newsgroups: sci.bio.food-science
Subject: Q:Literature on taste
Date: 29 May 1995 11:28:30 GMT
Organization: Erisoft AB, Sweden
Lines: 18
Message-ID: <3qcb4u$95m@antares.lu.erisoft.se>
NNTP-Posting-Host: deneb.lu.erisoft.se
X-Newsreader: TIN [version 1.2 PL2]

Dear fellow s.b.f'ers,

I am looking for good literature on the physiology of taste.
I am aware of that taste is a very individual thing. I am
pretty sure, however, that there are some common principles
for the sensation of taste for all people.

In particular, I am interested in the interaction of various
substances to form a net taste sensation. Non-linear effects
would also be of interest.

The influence of temperature, appetite etc. on the sensitivity
of the taste sensors would also be interesting topics.

Please reply by email to: Mikael.Larsson@lu.erisoft.se.

Thanks in advance,
Mikael Larsson


From pking@idirect.com Mon May 29 21:45:52 EDT 1995
Article: 29 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!uunet!fonorola!news.compulink.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Fish Oils/Computer Programming
Message-ID: <Edda1995May28.221043.92@news.compulink.com>
Date: 29 May 95 02:10:44 GMT
X-Newsreader: Forte Free Agent v0.46
X-Nntp-Posting-Host: fate.idirect.com
Lines: 9

I am pleased to see this group. I have a B. Sc. in general food
science, and am interested in fish oils, particularly n-3 fatty acids.
I am also interested developing ideas for the application of computer
programming in the area of Food Science. If there are people out there
who wish to discuss these areas, as well as possible research areas in
these fields, I would be pleased to discuss these things.

Paul King



From pking@idirect.com Mon May 29 21:45:53 EDT 1995
Article: 30 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!news-e1a.megaweb.com!newstf01.news.aol.com!uunet!fonorola!news.compulink.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Re: The very first post
Message-ID: <Edda1995May28.235227.576@news.compulink.com>
Date: 29 May 95 03:52:27 GMT
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
X-Newsreader: Forte Free Agent v0.46
X-Nntp-Posting-Host: chaos.idirect.com
Lines: 19

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

I would be glad to help out. ... Do you have some questions of your
own you would like to work on? If not, I could think of some questions
myself. Like how to represent nomenclature on the net. Acceptable,
and/or commonly-used abbreviations, and so on. Looks like we would
have to aggree on much of this by correspondence.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Paul 
pking@idirect.com



From rherff@netaxs.com Mon May 29 21:45:54 EDT 1995
Article: 31 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!math.ohio-state.edu!uwm.edu!msunews!netnews.upenn.edu!netaxs.com!rherff
From: rherff@netaxs.com (Ron Herff)
Newsgroups: sci.bio.food-science
Subject: Negative Calories
Date: 28 May 1995 19:58:42 GMT
Organization: Philadelphia's Complete Internet Provider
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I heard that some food require more calories to digest than the food 
provides. This means that, in effect, these type of food have "negative" 
calories. Does anyone have any information on this subject. Thank in advance.




From len.steele@ualberta.ca Mon May 29 21:45:55 EDT 1995
Article: 32 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!emf.emf.net!overload.lbl.gov!agate!library.ucla.edu!unixg.ubc.ca!news.bc.net!rover.ucs.ualberta.ca!sunshine.afns.ualberta.ca!user
From: len.steele@ualberta.ca (Len Steele)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: 29 May 1995 14:20:30 GMT
Organization: Agr, Food & Nutr Sci
Lines: 18
Message-ID: <len.steele-2905950824240001@sunshine.afns.ualberta.ca>
References: <3q0sbr$5i@vixen.cso.uiuc.edu> <3q860e$7ap@news.easynet.co.uk>
NNTP-Posting-Host: sunshine.afns.ualberta.ca

In article <3q860e$7ap@news.easynet.co.uk>, jralphb@easynet.co.uk wrote:
   ... Many FAQAFS already exist on the Internet.  Another new food science
   and technology resource since 2 May,  the WWW home page of the
   Institute of Food Science & Technology (IFST) is at the heart of a
   web of many linked pages... Visit the IFST home pages at  
   http://www.easynet.co.uk/ifst/

Thanks to J Ralph Blanchfield (Webmaster, IFST; jralphb@easynet.co.uk)
for this information.  I see that http://library2.dfp.csiro.au/fdnet.htm
(the first listed resource in my "Greetings" list) has entered your web
site and marked it as "new" (***).  David K. MacKinnon (PEI Food Technol.
Center)
may be setting up a web page, with links--if he does, no doubt we will
see a posting in this newsgroup (meanwhile the csiro and ifst pages likely
link to many/most of the "interesting sites").

Len Steele
(len.steele@ualberta.ca)


From dubinse@dunx1.ocs.drexel.edu Mon May 29 21:45:57 EDT 1995
Article: 33 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!agate!dog.ee.lbl.gov!overload.lbl.gov!emf.emf.net!news.uoregon.edu!vixen.cso.uiuc.edu!uwm.edu!msunews!netnews.upenn.edu!news.drexel.edu!dunx1.ocs.drexel.edu!not-for-mail
From: dubinse@dunx1.ocs.drexel.edu (Dr. Stephen Dubin)
Newsgroups: sci.bio.food-science
Subject: Re: Negative Calories
Date: 28 May 1995 18:56:01 -0400
Organization: Drexel University
Lines: 18
Message-ID: <3qav21$80o@dunx1.ocs.drexel.edu>
References: <3qakli$ba@netaxs.com>
NNTP-Posting-Host: dunx1.ocs.drexel.edu

I recall that when I took physics II, I learned about the heat of fusion.
According to that concept, water (in the form of ice) requires 80 calories
per gm to make the transition from frozen to liquid state.  I knew that
a pound of ugly fat is worth about 3500 calories ; so, by simple division,
I determined that I would need to melt 43.8 gm of ice to lose a pound of
excess body fat.  This seemed much easier than diet or exercise so I 
weighed three ice cubes (50 gm) and prepared to tuck them into convenient
body orifices for melting.  To my chagrin, I learned that food energy is
measured in *LARGE* calories (1 large calorie = 1000 small calories),
while the physics II calories are small calories.  Faced with the task
of melting 48 kg of ice with my body warmth, I abondoned the idea.


-- 
|            Stephen Dubin VMD, PhD            |                      |
|  Biomedical Engineering & Science Institute  | Phone: 215-895-2219  |
|  Drexel University,  Philadelphia  PA 19104  | Fax:   215-895-4983  |
|     email: dubinse@duvm.ocs.drexel.edu       |                      |


From rob-l@mars.superlink.net Mon May 29 21:45:58 EDT 1995
Article: 34 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!earth.superlink.net!mars!rob-l
From: rob-l@mars.superlink.net (Rob-L)
Newsgroups: sci.bio.food-science
Subject: Synthetic foods
Date: 27 May 1995 13:23:30 GMT
Organization: SuperNet, Inc., NJ, USA (908-828-8988)
Lines: 6
Message-ID: <3q794i$5p2@earth.superlink.net>
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Foods can be compounded from refined food components, but what efforts 
have been made to produce food from materials that are not edible by humans?

Do we know enough about nutrition to design complete diets from scratch?
(that is, by specifying and knowing each and every chemical component)



From rob-l@mars.superlink.net Mon May 29 21:45:59 EDT 1995
Article: 35 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.bluesky.net!news.sprintlink.net!earth.superlink.net!mars!rob-l
From: rob-l@mars.superlink.net (Rob-L)
Newsgroups: sci.bio.food-science
Subject: Re: Canned food
Date: 28 May 1995 19:47:55 GMT
Organization: SuperNet, Inc., NJ, USA (908-828-8988)
Lines: 9
Message-ID: <3qak1b$fdt@earth.superlink.net>
References: <3q8t18$neq@comet.connix.com>
NNTP-Posting-Host: mars.superlink.net
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Brian Gray (bgray@connix.com) wrote:

:    How long can canned food be kept good for?  I've gotten answeres from 
: 2 years to forever.  What other long-term storage of food is the best?
:  
 
The dog food I just bought has a "Best Before" date about 16 months from 
now stamped on top, FWIW.



From ABDU35A@prodigy.com Mon May 29 21:46:00 EDT 1995
Article: 36 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!solaris.cc.vt.edu!swiss.ans.net!prodigy.com!usenet
From: ABDU35A@prodigy.com (Kevin Finnie)
Newsgroups: sci.bio.food-science
Subject: Food Patents
Date: 29 May 1995 18:47:43 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 9
Distribution: world
Message-ID: <3qd4sf$110c@usenetw1.news.prodigy.com>
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X-Newsreader: Version 1.2

I have an interest in searching for European patents and applications 
with the broad subject of <food>.  I have a service that will do this but 
they don't know the classes to search.  For US patents it is easy.  All 
come under class 426.
Does anyone out there know the classes for European patents?

Kevin Finnie
abdu35a@prodigy.com



From vpnsgva@flood.xnet.com Mon May 29 21:46:02 EDT 1995
Article: 37 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!news-e1a.megaweb.com!newstf01.news.aol.com!uunet!xnet!vpnsgva
From: vpnsgva@flood.xnet.com (Vijay Sharma)
Newsgroups: sci.bio.food-science
Subject: job wanted in Chicago
Date: 29 May 1995 04:34:09 GMT
Organization: XNet - A Full Service Internet Provider - (708) 983-6064
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From stewart@bud.peinet.pe.ca Mon May 29 21:46:03 EDT 1995
Article: 38 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!torn!news.unb.ca!cycor.ca!cycor.ca!not-for-mail
From: stewart@bud.peinet.pe.ca (Paul Stewart)
Newsgroups: sci.bio.food-science
Subject: ginseng processing?
Date: 29 May 1995 09:25:34 -0400
Organization: PEINet, Charlottetown, Prince Edward Island, Canada
Lines: 21
Sender: stewart@cycor.ca
Distribution: world
Message-ID: <3qcefu$93k@bud.peinet.pe.ca>
NNTP-Posting-Host: bud.peinet.pe.ca

	I have been researching ginseng for some years now, and am 
gathering info on the following topics:

	-post-harvest processing		-stratification of seed
	-embryo and root tissue culture 	-value-added products
	-extraction technology			-wild cultivation
	-MAP of fresh root			-plant waste uses (leaves)

	I am currently interested in utilizing the American species 
(Panax quinquefolia) to process as "red ginseng" and am attempting to 
discover the types of herbs and fungi used in its fermentation, as well 
as develop methods of simple extraction. Our province is fast becoming a 
significant producer of the cultivated type. I would like to correspond, 
informally or scientifically, with anyone interested  in these or related 
topics.

ABIOGEN c/o Paul Stewart
RR #2 Vernon Bridge
Prince Edward Island
CANADA   C0A 2E0
stewart@cycor.ca


From MikeW@Mindlink.bc.ca Tue May 30 23:05:09 EDT 1995
Article: 39 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!agate!news.mindlink.net!line05.pm1.nwm.mindlink.net!user
From: MikeW@Mindlink.bc.ca (Michael.Wong)
Newsgroups: sci.bio.food-science
Subject: Noodle Manufacturing
Date: 30 May 1995 11:40:42 GMT
Organization: MIND LINK! Communications Corp.
Lines: 8
Message-ID: <MikeW-3005950441590001@line05.pm1.nwm.mindlink.net>
NNTP-Posting-Host: line05.pm1.nwm.mindlink.net

Does anyone in this group know of where one could get information on the finer
points of manufacturing oriental noodles? I have looked everywhere and have
come up with very little information. At this point I am not ready to purchase
a factory to get some detailed information yet.

Thanks for any leads.

Regards MikeW


From erix.schokker@zuivel.lmt.wau.nl Tue May 30 23:05:11 EDT 1995
Article: 40 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!EU.net!sun4nl!news.nic.surfnet.nl!news.wau.nl!usenet
From: erix schokker <erix.schokker@zuivel.lmt.wau.nl>
Newsgroups: sci.bio.food-science,bionet.molbio.proteins,sci.bio,sci.bio.technology,sci.eng.chem,sci.bio.microbiology,sci.agriculture,fj.sci.bio,fj.sci.chem
Subject: ?temp.dependance of Michaelis const./enzyme inhibition?
Date: 30 May 1995 16:07:07 GMT
Organization: Wageningen Agricultural University
Lines: 143
Distribution: inet
Message-ID: <3qffrb$oj0@Trex.IenD.wau.nl>
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Xref: bigblue.oit.unc.edu sci.bio.food-science:40 bionet.molbio.proteins:4425 sci.bio:23946 sci.bio.technology:3564 sci.bio.microbiology:982 sci.agriculture:4999

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From rgs@interaccess.com Tue May 30 23:05:12 EDT 1995
Article: 41 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsjunkie.ans.net!interaccess!nwchi-d114.net.interaccess.com!user
From: rgs@interaccess.com (Rich3rd)
Newsgroups: sci.bio.food-science
Subject: Re: Negative Calories
Date: Tue, 30 May 1995 02:23:35 -0600
Organization: Critical Mass Productions
Lines: 18
Message-ID: <rgs-3005950223350001@nwchi-d114.net.interaccess.com>
References: <3qakli$ba@netaxs.com>
NNTP-Posting-Host: nwchi-d114.net.interaccess.com

In article <3qakli$ba@netaxs.com>, rherff@netaxs.com (Ron Herff) wrote:

> I heard that some food require more calories to digest than the food 
> provides. This means that, in effect, these type of food have "negative" 
> calories. Does anyone have any information on this subject. Thank in advance.

There are some foods, such as pickles or celery, which have a very low
Kcal count.  Your average stalk of celery has 3-5 Kcal, which you could
conceivably burn off by the mere act of chewing that celery.  On the other
hand, you burn one or two Kcal per minute just sitting on your butt doing
nothing.  Metabolism of eating (the whole process, from chewing to
elimination of waste) makes up about 10% of your total caloric
expenditure.  You would probably have to eat a truckload of celery a day
to even make a dent in this figure.  But if we could just figure out how
to make a good-tasting chocolate cake out of nothing but celery and
pickles, we'd have it made...

- Rich3rd


From moflarkin@harpo.acc.iit.edu Tue May 30 23:05:14 EDT 1995
Article: 42 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!willis.cis.uab.edu!news.ecn.bgu.edu!chicagokent.kentlaw.edu!news.acc.iit.edu!usenet
From: moflarkin@harpo.acc.iit.edu (John W. Larkin)
Newsgroups: sci.bio.food-science
Subject: Re: Canned food
Date: Tue, 30 May 1995 22:59:56 GMT
Organization: Illinois Institute of Technology
Lines: 39
Message-ID: <3qg8ap$t2h@harris.acc.iit.edu>
References: <3q8t18$neq@comet.connix.com> <3qak1b$fdt@earth.superlink.net>
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rob-l@mars.superlink.net (Rob-L) wrote:

>Brian Gray (bgray@connix.com) wrote:

>:    How long can canned food be kept good for?  I've gotten answeres from 
>: 2 years to forever.  What other long-term storage of food is the best?
>:  
> 
>The dog food I just bought has a "Best Before" date about 16 months from 
>now stamped on top, FWIW.
With the understanding the the canned food product was produced in
such a way as to render it commercially sterial - as long as the food
product is stored at typical storage conditions for that product and
the hermitic seal has not been broken, the food product will never
become a possible public health hazard.  Now this doesn't mean that
the food product is any good, there will be a number of quality issues
that will need to be taken into consideration.  The two keys here are
that the product is stored under normal conditions and the can is not
damaged.  The normal storage conditions is necessary becasue a canned
food product is not processed in such a way as to destroy all
bacteria.  Many thermo-duric bacteria will survive the process and may
grow when the product is stored at elevated temp.  When the bacteria
grow it will ruin the food product, but there will not be a possible
public health hazard.  The can seal is critical, because if it is
broken the commercially sterial enviornment will no longer be there
and the food product can become contaminated and the possibility of
pathogenic bacteria growing exists.  

The is no real defined number of years that a food product can be
stored and still consummed because of the numerous different
conditions the can can be stored in, but two to three years would be
about the extent of what I would want to let a can sit before being
eated.


John W. Larkin           (MOFLARKIN@HARPO.ACC.IIT.EDU)
366 Meadow Green Dr.     (Home Ph. 708-305-9012)
Naperville, IL  60565    (Work Ph. 708-728-4131)



From a.wu@worldnet.att.net Wed Apr  3 22:05:20 EST 1996
Article: 2121 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm
From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Re: Nutrients in pureed food?
Date: Tue, 19 Mar 1996 17:02:01 -0500
Organization: AT&T WorldNet Services
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To: Rich Mateles <NDSN71A@prodigy.com>

Rich Mateles wrote:
> 
> Some vitamins can be lost through oxidation accelerated by the
> incorporation  of air during blending.  Others can be lost through
> eznymatic means if the food is not blanched or cooked.  Otherwise,
> availability of nutrients will be slightly increased by pureeing.  But
> the effect is small, and why bother?  (Unless you can't chew).I am considering getting Vita-Mix for processing "whole" food , juices, 
and soups,..,etc. It sounded rather nice from their "report". They are 
promoting puree fresh foods and getting more available nutrients out of 
the food. I believe what you said makes a lot of sense. I wonder if 
there is any comparison been made for this? ( Increased availablity vs 
loss of vitamin during processing.)

Thanks again.
Mei-Tien


From a.wu@worldnet.att.net Wed Apr  3 22:05:24 EST 1996
Article: 2122 of sci.bio.food-science
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From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Re: Nutrients in pureed food?
Date: Tue, 19 Mar 1996 17:03:03 -0500
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Rich Mateles wrote:
> 
> Some vitamins can be lost through oxidation accelerated by the
> incorporation  of air during blending.  Others can be lost through
> eznymatic means if the food is not blanched or cooked.  Otherwise,
> availability of nutrients will be slightly increased by pureeing.  But
> the effect is small, and why bother?  (Unless you can't chew).I am considering getting Vita-Mix for processing "whole" food , juices, 
and soups,..,etc. It sounded rather nice from their "report". They are 
promoting puree fresh foods and getting more available nutrients out of 
the food. I believe what you said makes a lot of sense. I wonder if 
there is any comparison been made for this? ( Increased availablity vs 
loss of vitamin during processing.)

Thanks again.
Mei-Tien


From jhansen@sisnet.ssku.k12.ca.us Wed Apr  3 22:05:25 EST 1996
Article: 2123 of sci.bio.food-science
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From: jhansen@sisnet.ssku.k12.ca.us (John Hansen)
Newsgroups: sci.bio.food-science
Subject: Question on tars and nicotines in tobacco
Date: 19 Mar 1996 19:59:26 GMT
Organization: Siskiyou County Office of Education
Lines: 19
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Hello

   I am a student in a physical science class at Mt. Shasta High School
and am currently working on a science project that deals with determining
the % tars and nicotines found in cigar, pipe and chew tobacco.  Our
school library has limited reference material that I could access.  I also
called the tobacco companies and did not even get a response.  
   Perhaps you know something about tars and nicotines found in tobacco
plants that you could share with me?.  Ideally it would be nice to be able
to put my hands on the actual % data that describes the amount of tars and
nicotines in each type.  
   My plan to test the results is to draw smoke from the burning tobacco
source through pre-weighed cotton balls and then by measuring the
difference in the cotton ball weight compared to the actual tobacco that
burned, I should be able to calculate the % numbers my teacher demands. 
He is mean!  Does this procedure sound OK to you?  If there are holes in
this procedure perhaps you can suggest modifications. 

I appreciate any help that you can provide.  Thank you.  Hillary


From herman@nampak.co.za Wed Apr  3 22:05:25 EST 1996
Article: 2124 of sci.bio.food-science
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From: herman@nampak.co.za
Newsgroups: sci.bio.food-science
Subject: Re: bottling garlic
Date: 18 Mar 1996 11:35:21 GMT
Organization: No organisation supplied
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To: jwf@osi.co.za

Be careful with the bottling of garlic.  I can not help you with the 
colour change problem, but would like to point out that there has been a 
case descibed somewhere of botulism asociated with bottled garlic.  If the 
pH of the product exceeds 4.6, ensure that you heat process your jars to a 
minimum of Fo = 3 in the centre of the jar, and that your containers are 
hermetically sealed.  Do not only take the pH of the oil, mince/liquify 
the garlic and measure the pH.

Regards

Herman

herman@nampak.co.za



From gullfoods@mail.global.co.za Wed Apr  3 22:05:26 EST 1996
Article: 2125 of sci.bio.food-science
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From: gullfoods@mail.global.co.za (user)
Newsgroups: sci.bio.food-science
Subject: Processing method of mozzarella
Date: Mon, 18 Mar 1996 22:07:45 GMT
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Can anyone give info on processing method of Mozzarella cheese,
specifically Mozzarella di Bufala



From R.Shepherd@irl.cri.nz Wed Apr  3 22:05:27 EST 1996
Article: 2126 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: R.Shepherd@irl.cri.nz (Rachel Shepherd)
Subject: Re: brown sugar vs fake brown sugar
Message-ID: <R.Shepherd.136.18315D18@irl.cri.nz>
Date: Wed, 20 Mar 1996 13:03:13 LOCAL
References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com> <4iiet2$3t8@tuba.cit.cornell.edu>
Organization: Industrial Research Limited
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In article <4iiet2$3t8@tuba.cit.cornell.edu> adrian@cam.cornell.edu (Adrian Mariano) writes:
>From: adrian@cam.cornell.edu (Adrian Mariano)
>Subject: Re: brown sugar vs syrup
>Date: 18 Mar 1996 01:39:45 GMT

>SHANAGLEN_TECHNOLOGY@msn.com (Frank van Doore) writes:

>>As far as I understand, Brown sugar can either be the residue of the 
>>refining process or the first crysrtal form (also called RAW sugar). 

>>The refining of sugar starts with the cane juice being extracted from 
>>the cane. It is given a crude refining (mainly to remove large rocks 
>>and dead birds etc) and it is then crystallized. The resultant RAW 
>>sugar is brown in colour and this is sometimes called BROWN sugar. 
>>This sugar has all the wonderful contaminants of amino acids, dirt 
>>and extras goodness that comes from being a raw products.

>> ...

>>In the final analysis you are left with WHITE sugar, molasses and the 
>>sugar that could not be refined any further. This is true BROWN 
>>sugar. It contains, by nature of the refining process, molasses and 
>>any other contaminants that the mill couldn't sell elsewhere.

>>So Brown sugar isn't white sugar that was dipped in syrup. But rather 
>>an impure form of the GOOD stuff..

>(From On Food and Cooking by Harold McGee) 

>[Brown sugar] is made by adding special syrups that have undergone the
>ideal amount of browning to refined, redissolved sucrose.  This
>mixture is then again crystallized, and the fine molasses film,
>instead of being washed off, is left on the crystals.  The result is
>pure sucrose crystals with a thin coating that gives them a
>characteristic flavor, color and moistness.  Truly "raw," unrefined
>sugar contains soil, microbes and other contaminants and the FDA
>classifies it as unfit for direct use in food.  "Turbinado" sugar
>which is edible is partly refined by being washing the initially
>crystallized sucrose with steam in the centrifugre, but it is not
>redissolved or treated further.  Turbinado has much the same
>composition as brown sugar.  Brown sugar is soft and clingy because
>its molasses film--whose glucose and fructose are more hygroscopic
>than sucrose--contains about 35 times as much water as ordinary white
>sugar. 


>In short, brown sugar is just white sugar that was dipped in syrup.  

Real brown sugar is a partially refined sugar.  It has a wonderful and 
unique flavour.  In flavour terms brown sugar is the 10 year old malt 
whiskey and white sugar is the industrial alcohol.  The coated white sugar 
that is sold in the USA and elsewhere is a fake brown sugar designed to fill a 
market niche. (equivalent to adding brown colouring to industrial alcohol and 
calling it Bells??).



From rcpj@panix.com Wed Apr  3 22:05:28 EST 1996
Article: 2127 of sci.bio.food-science
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From: rcpj@panix.com (Pierre Jelenc)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 19 Mar 1996 17:39:26 -0500
Organization: panix
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References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu>
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Dwight Ritums <DRitums@uh.edu> writes:

> Is there some place in the world where 'paraffin' is a synonym for
> 'kerosene'? 

It is the normal British word.

>  And if so, what word do they use for 'paraffin'?

"Paraffin wax", which is chemically very sensible.

Pierre
-- 
Pierre Jelenc              Know what's weird? Day by day nothing seems to
rcpj@panix.com             change, but pretty soon everything is different.
pierre@nycbeer.org                                         Calvin & Hobbes 
                   http://www.columbia.edu/~pcj1/


From ips@olympus.net Wed Apr  3 22:05:28 EST 1996
Article: 2128 of sci.bio.food-science
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From: ips@olympus.net (Steve O'Keefe)
Newsgroups: sci.life-extension,sci.bio.food-science,sci.med.nutrition,bit.listserv.medlib-l
Subject: Low Fat Cooking with Dr. Dean Ornish
Date: Tue, 19 Mar 1996 14:37:27 -0700
Organization: News & Reviews
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Xref: newz.oit.unc.edu sci.life-extension:11956 sci.bio.food-science:2128 sci.med.nutrition:42697 bit.listserv.medlib-l:27875

Dr. Dean Ornish is the director of the Preventive Medicine Research
Institute in Sausalito and the bestselling author of "Eat More, Weigh
Less." His work has been featured on Bill Moyer's "Healing and the Mind"
and on "Nova." His new book -- "Everyday Cooking" -- is the subject of a
feature article in "Cook's Nook," a delicious web magazine located at:

http://www.cook.books.com/

"Everyday Cooking" (HarperCollins, ISBN 0-06-017314-9) is built around 150
easy, low-fat recipes. The recipes are grouped into meals and presented by
season (to take advantage of fresh foods).

For those without web access, I'll send the two recipes featured in the
Cook's Nook article if you send me e-mail with the subject line: "Send
Ornish."


From mordea@netcom.com Wed Apr  3 22:05:29 EST 1996
Article: 2129 of sci.bio.food-science
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
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From: mordea@netcom.com (Mordea)
Subject: Re: brown sugar vs syrup
Message-ID: <mordeaDoJ4qM.Mu6@netcom.com>
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Polar (s.meric@ix.netcom.com) wrote:

: "Cola gourmand" ??!!  Talk about oxymorons!

: Do you realize you can get the rust off metal by soaking it in (ugh)
: Coke?

     And you can lighten your hair by putting lemon juice in it.   
Wonderful things, food acids.

Mordea
-- 
   Note: _ALL_ flames will be ignored.                      ------- 
                                                            |  X  |
   You have new mail.                                       -------


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:30 EST 1996
Article: 2130 of sci.bio.food-science
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From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Preliminary conference announcement
Date: 20 Mar 1996 05:38:36 GMT
Organization: Melbourne University, Victoria, Australia
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Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching.

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Tracy

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510



From jralphb@easynet.co.uk Wed Apr  3 22:05:30 EST 1996
Article: 2131 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Tue, 19 Mar 1996 19:32:04 GMT
Organization: Consultant
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On 18 Mar 96 22:28:29 GMT, kennedyl@agresearch.cri.nz (Laurie Kennedy)
wrote:

>
>You will be fairly (but not absolutely) safe.  The problem bacteria fall into 
>two classes, Salmonella and Clostridia.  The former are killed by boiling but 
>the toxin they produce is not inactivated, so once the bacteria have grown the 
>food can't be made fit to eat.  Clostridia spores (their 'hibernating' form) 
>survive boiling but the toxin (VERY dangerous) does not.

Sorry, Laurie, but this paragraph is confused.  Salmonellae do _not_
produce toxin (whether heat resistant or otherwise). They cause food
poisoning by being themselves infective. Moreover, food  contaminated
with salmonellae  _can_  be made fit to eat. For example virtually all
chickens are thus contaminated, and can be made fit to eat by cooking
thoroughly.  Neither clostridium botulinum micro-organisms nor their
exo-toxins are easily destroyed by ordinary boiling. 

One danger is that repeated heating and cooling may well cause
clostridial spores to germinate and the bacteria can start producing
exo-toxin, which may then not be destroyed by mere reheating.
>
>Fortunately both groups of bacteria don't much like acid conditions, so if 
>your sauce had as much tomato as it should (!) the odds are in your favour.  
>If the sauce has been either very hot (60C+), frozen, or thawed but still 
>cold, and never warm for any period of time I'd happily use it again.  Danger 
>signs when reheating the sauce: any odd smell, particularly sweetish-sickly, 
>and any 'fizzing' or gas production.

Some tomatoes are on the borderline of safe pH regarding clostridia,
and instances of clostridial food poisoning have occurred in tomato
products.  Dependent on the other ingredients of the spaghetti sauce,
the pH may be above the safety margin for clostridia and some
salmonellae.
>
>All of that said I'd have to agree with the above quoted comment; balance the 
>potential loss against the very small risk of lots of unhappy people.  Not 
>knowing the food's precise history or your food-handling facilities, care etc, 
>I'd have to say use it yourself, but not for paying customers.  If it's not 
>infected it should keep for many weeks.
>
>Laurie Kennedy

That's a very big "if"

Dump it.

Regards to all

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From jralphb@easynet.co.uk Wed Apr  3 22:05:31 EST 1996
Article: 2132 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Request for data
Date: Wed, 20 Mar 1996 07:02:32 GMT
Organization: Consultant
Lines: 35
Message-ID: <314fad36.2386326@news.easynet.co.uk>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il>
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On Tue, 19 Mar 96 23:19:39 PDT, Avi Gordon <avigor@netvision.net.il>
wrote:

>
>In Article<3146FAF6.3AA1@agip.it>, <alberto.dimartino@agip.it> write:

>> Does anyone have in electronic format the table of the nutritional 
>> values for food?
>> 
>> Thank you
>> 
>> adm
>There several databases for nutritional values of foods. If you want 
>addresses i can give you, but they are not free. 
>


Hello All,

Try the USDA searchable database of Nutrient Values at

<http://www.fatfree.com/usda/usda.cgi>



Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From tweek@netcom.com Wed Apr  3 22:05:32 EST 1996
Article: 2133 of sci.bio.food-science
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
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From: tweek@netcom.com (Reverend Tweek)
Subject: Re: brown sugar vs syrup
Message-ID: <DoKpss.K63@moraga.ness.com>
Sender: tweek@netcom19.netcom.com
Organization: Our Lady of Perpetual Freedom
References: <4icoh0$qn8@riscsm.scripps.edu> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4in0ip$1t3@nnrp1.news.primenet.com>
Date: Wed, 20 Mar 1996 16:00:26 GMT
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Joe Myers  <boomwrt@primenet.com> wrote:
>
>The Brits do that a lot.  In my MG owners manual, there's reference to 
>the "hood" (which is the convertable top) the "bonnet" (which is the 
>hood) the "boot" (which is the trunk) &tc.  I think they do it because 
>they know it annoys us.

You should have been around for opening night of "Boyz in the Bonnet."





From cigolott@nbnet.nb.ca Wed Apr  3 22:05:32 EST 1996
Article: 2134 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:52 GMT
Organization: NBNet
Lines: 66
Message-ID: <4ip1lk$1cbh@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com>
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In message <4ihcdm$kfd@panix2.panix.com> - rcpj@panix.com (Pierre
Jelenc)17 Mar 1996 10:51:18 -0500 writes:
+
+Mark Israel <misrael@scripps.edu> writes:
+>    In a current TV ad for a frosted wheat cereal, the advertisers say
+> that one of their competitors' frosted wheat cereals contains corn
syrup,
+> show a child saying "Syrup is for pancakes!", and go on to explain
that
+> *their* frosted wheat cereal has brown sugar inside.
+> 
+>    Since commercial "brown sugar" is (unbeknownst to many consumers
and 
+> some dictionaries) just white sugar that's been dipped in molasses,
and
+> molasses is a syrup, isn't this false advertising? 
+
+Chemically, molasses is _a_ syrup, i.e. a viscous aqueous solution of 
+carbohydrates; culinarily it is not "syrup". 
+
+Molasses is what's left over when you've removed all the extractable
+sucrose (or other simple sugar) from a natural source (mostly cane, but
it
+can be anything).  Corn syrup is obtained by hydrolysis of corn starch,
+and contains mostly fructose and glucose. (Maple syrup, of course, is
just
+the concentrated maple sap. It does not figure in the same picture.)
+
+Brown sugar is indeed white sugar with molasses added, as opposed to
raw 
+sugar (turbinado, demerara, etc), which is crystallized before complete
+purification and was not (still is not?) manufactured in the US.
+
+Candy sugar, much beloved of Belgian brewers, is white sugar
crystallized
+in large crystals after various degrees of caramelization. It is then
+redissolved into a syrup for the brewery trade and sold as "liquid
candy
+sugar". 
+
+As for "false advertising", isn't that a tautology?
+
+Pierre
+-- 
+Pierre Jelenc              Know what's weird? Day by day nothing seems
to
+rcpj@panix.com             change, but pretty soon everything is
different.
+pierre@nycbeer.org                                         Calvin &
Hobbes 
+                   http://www.columbia.edu/~pcj1/

>From  way back...."raw" sugar was banned, at least in Canada in the
70's.Why?
Don't know about US regs.


According to the news report, there are over 180 *active* ingredients in
it, while at the same time not being able to identify them and being
able to sell molases (the residual from sugar). Must have bin another
marketing scam. Or nobody wants to have all those sugar eaters to be
healthy (:-)

regards
tom c.



From cigolott@nbnet.nb.ca Wed Apr  3 22:05:33 EST 1996
Article: 2135 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: sci.bio.food-science
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:57 GMT
Organization: NBNet
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References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz><4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com>
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In message <00009601+0000051d@msn.com> - SHANAGLEN_TECHNOLOGY@msn.com
(Frank van Doore)17 Mar 96 12:02:31 -0800 writes:
+
+As far as I understand, Brown sugar can either be the residue of the 
+refining process or the first crysrtal form (also called RAW sugar). 
+
+The refining of sugar starts with the cane juice being extracted from 
+the cane. It is given a crude refining (mainly to remove large rocks 
+and dead birds etc) and it is then crystallized. The resultant RAW 
+sugar is brown in colour and this is sometimes called BROWN sugar. 
+This sugar has all the wonderful contaminants of amino acids, dirt 
+and extras goodness that comes from being a raw products.

>From  a crystalization process ??


+The next stage of the refining process redisolves the raw sugar and 
+concentrates it down. Each step removes some colour and those 
+wonderful contaminants.
+

You mean, it isn't treated with lime and bleaches to make it more white
and more disolvable. Isn't this why white sugar is so popular...cause it
disolves faster.

BTW- at a museum, I once saw a sugar cone 1800's...the old folks
scrapped the cone to add to their teas etc.




+In the final analysis you are left with WHITE sugar, molasses and the 
+sugar that could not be refined any further. This is true BROWN 
+sugar. It contains, by nature of the refining process, molasses and 
+any other contaminants that the mill couldn't sell elsewhere.
+
+So Brown sugar isn't white sugar that was dipped in syrup. But rather 
+an impure form of the GOOD stuff..

Howsa bout white sugar sprayed with all the left overs...with dirt and
everthing ie) molases


+Regards,
+
+Frank van Doore.  






From cigolott@nbnet.nb.ca Wed Apr  3 22:05:34 EST 1996
Article: 2136 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: sci.bio.food-science
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:59 GMT
Organization: NBNet
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Message-ID: <4ip1lr$1obt@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz><4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com>
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In message <00009601+0000051d@msn.com> - SHANAGLEN_TECHNOLOGY@msn.com
(Frank van Doore)17 Mar 96 12:02:31 -0800 writes:
+
+As far as I understand, Brown sugar can either be the residue of the 
+refining process or the first crysrtal form (also called RAW sugar). 
+
+The refining of sugar starts with the cane juice being extracted from 
+the cane. It is given a crude refining (mainly to remove large rocks 
+and dead birds etc) and it is then crystallized. The resultant RAW 
+sugar is brown in colour and this is sometimes called BROWN sugar. 
+This sugar has all the wonderful contaminants of amino acids, dirt 
+and extras goodness that comes from being a raw products.

>From  a crystalization process ??


+The next stage of the refining process redisolves the raw sugar and 
+concentrates it down. Each step removes some colour and those 
+wonderful contaminants.
+

You mean, it isn't treated with lime and bleaches to make it more white
and more disolvable. Isn't this why white sugar is so popular...cause it
disolves faster.

BTW- at a museum, I once saw a sugar cone 1800's...the old folks
scrapped the cone to add to their teas etc.




+In the final analysis you are left with WHITE sugar, molasses and the 
+sugar that could not be refined any further. This is true BROWN 
+sugar. It contains, by nature of the refining process, molasses and 
+any other contaminants that the mill couldn't sell elsewhere.
+
+So Brown sugar isn't white sugar that was dipped in syrup. But rather 
+an impure form of the GOOD stuff..

Howsa bout white sugar sprayed with all the left overs...with dirt and
everthing ie) molases


+Regards,
+
+Frank van Doore.  






From jralphb@easynet.co.uk Wed Apr  3 22:05:35 EST 1996
Article: 2137 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Please help with my research
Date: Wed, 20 Mar 1996 09:59:46 GMT
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On 20 Mar 1996 06:42:09 GMT, milobay@interramp.com (Michael DeCastro)
wrote:

>Can you help with my research?
>
>My name is Baylee DeCastro. I’m a 7th grade student in San Francisco, 
>California. I’m appealing to you for help that only you may be able to 
>provide. Your participation is an extremely valuable part of my search for 
>knowledge. My English class has been assigned an I-Search Research Project. 
>My research topic is: What precautions must you take in becoming a 
>vegetarian? What consequences do you suffer if you do not take these 
>precautions? -- snip --

Hello Michael,

An I-Search means looking for internet sites where the information can
be found or links to such sites are indicated.

See this newsgroup's FAQ 3/3.

Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From LesCov@savtech.demon.co.uk Wed Apr  3 22:05:35 EST 1996
Article: 2138 of sci.bio.food-science
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From: Leslie Coveney <LesCov@savtech.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Measurement of Size of Rice Grain2
Date: Thu, 21 Mar 1996 09:11:14 GMT
Organization: None
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Message-ID: <192257470wnr@savtech.demon.co.uk>
Reply-To: LesCov@savtech.demon.co.uk
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Does anyone have any knowledge on published or standard methods for the 
measurement of the size of rice grains. Also of any expert 
establishments in the UK.

I imagine the options are microscopy or image analysis.

Thanks in anticipation.

Les Coveney, Savant.
lescov@savtech.demon.co.uk



From jralphb@easynet.co.uk Wed Apr  3 22:05:36 EST 1996
Article: 2139 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: BSE and CJD
Date: Thu, 21 Mar 1996 11:21:10 GMT
Organization: Consultant
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Hello All, 

There is still no direct scientific evidence linking BSE and CJD, or
that BSE can be transmitted to humans..

However,  ten cases of CJD have emerged over the past two years, and
have been found by the CJD Surveillance Unit to exhibit unusual
features, as follows

1. No shared risk factors suggesting a common risk factor.

2. The individuals were much younger than normal CJD cases, with an
average age of 27.5 (cf usually over 63).

3. Duration of illness average 13 months (normally 6 months).

4. EEG electrical activity in the brain is not typical.

5. Although brain pathology is recognisable as CJD, the pattern was
different from normal CJD, with large aggregates of prion protein
plaques (the brain pathology pattern was, however, totally different
>from  that in the brains of BSE-affected cows).

The Spongiform Encephalopathy Advisory Committee (SEAC) concludes "On
current data and in the absence of any credible alternative the most
likely explanation at present is that these cases are linked to
exposure to BSE before the introduction of the SBO ban in 1989".
Professor John Pattison, Chairman of  SEAC has said "It is still just
possible that we have found this because we looked for it more
intensively than anyone else". 

(Personal comments 
Note that SBO is Specified Bovine Offals.
If the SEAC "likely explanation" is correct, I would have expected the
numbers emerging by now the very greatly in excess of 10).

The SEAC is meeting again this weekend, and I expect the Institute of
Food Science & Technology's (IFST) Position Statement on BSE to be
updated next week to take account of newest developments.

I append:

the actual statement on 20 March by Stephen Dorrell, Secretary of
State for Health;
the statement on 20 March by the Chief Medical Officer;
the statement on 20 March of SEAC.

Regards

Ralph

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
20 March 1996

DEPARTMENT OF HEALTH

CJD AND PUBLIC HEALTH -- STEPHEN DORRELL STATEMENT

Stephen Dorrell, Secretary of State for Health today made the
following statement to the House of Commons;

"With permission, Madam Speaker, I would like to make a Statement
about the latest advice which the <Government has received from the
Spongiform Encephalopathy Advisory Committed The House will be awake
that this Committee which is chaired by Professor John Pattison was
established in 1990 to bring together leading experts in neurology,
epidemiology and microbiology to provide scientifically based advice
on the implications for anima] and human health of different forms of
spongiform encephaJopathy.

"The Committee provides independent advice to government   Its members
are not Government scientists; they are leading practitioners in their
field and the purpose of the ( Committee is to provide advice not
simply to Government, but to the whole community on the scientific
questions which arise in its field. The Government has always made it
clear that is our policy to base our decisions on the scientific
advice provided by the advisory committee The Committee has today
agreed new advice about the implications for animal and human health
of the latest scientific evidence. Copies of the Committee's advice,
together with a statement front the Chief Medical Officer which is
based on that advice, have been placed in the Vote Office,

"The Committee has considered the work being done by the Government
Surveillance Unit in Edinburgh which specialises in Creutzfeldt-Jakob
disease. This work, which relates to the 10 cases of C}D which have
been identified in people aged under 42, has led the Committee to
conclude that the unit has identified a previously unrecognised and
consistent disease pattern. A review of patients' medical histories,
genetic analysis, ant consideration of other possible causes have
failed to explain these cases adequately. There remains no scientific
proof that BSE can be transmitted to man by beef, but the Committee
have concluded that the most likely explanation at present is that
these cases are linked to exposure to BSE before the introduction of
the specified bovine offal ban in 1989. Against the background of this
new finding the Committee has today agreed the series of
recommendations which the Government is making public this afternoon.

"The Committee's recommendations fall into two parts.

"Firstly, they recommend a series of measures to further reduce the
risk to human and animal health associated with BSE. My Rt Hon Friend
the Minister of Agriculture, Fisheries and Food will be making a
statement about those measures which fall within his Department's
responsibilities immediately after questions on this Statement have
been concluded.

"In addition the Committee recommended that there should be urgent
consideration of what further research is needed in this area and that
the Health and Safety Executive and the Advisory Committee on
Dangerous Pathogens should urgently review their advice. The
Government intends to accept all the recommendations of the Advisory
Committee in full; they will be put into effect as soon as possible,

"The second group of recommendations from the Committee offers advice
about food safety on the assumption that the further measures
recommended by the Committee are implemented.. On that basis the
Committee has concluded that the risk from eating beef . now likely to
be extremely small and there is no need for it to revise its advice on
the safety of milk.

"The Chief Medical Officer will be writing today to all doctors to
ensure that the latest scientific evidence is drawn to their
attention. In the statement by the Chief Medical Officer which we have
placed in the Vote Office, Sir Kenneth Calman poses to himself the
question whether he will continue to eat beef. I quote his answer. "I
will do so as part of a varied and balanced diet. The new measures and
effective enforcement of existing measures will continue to ensure
that the likely risk of developing CID is extremely small."

"A particular question has arisen about the possibility that children
are more at risk of contracting CJD. There is at present no evidence
for age sensitivity and the scientific evidence for the risks of
developing CJD in those eating meat in childhood has not changed as a
result of these new findings. However, parents will be concerned about
implications for their children and I have asked the Advisory
Committee to provide specific advice on this issue following its next
meeting.

"Any further measures that the Committee recommend will be give the
most urgent considerations As the Government has repeatedly made
clear, new scientific evidence will be communicated to the public as
soon as it becomes available."

Notes  to Editors

1. The Spongiform Encephalopathy Advisory Committee (SEAC) reviews the
evidence, including the science and details of individual CJD cases

2. The National CJD Surveillance Unit was established at Western
General Hospital in Edinburgh in May 1990 under the direction of Dr R
Will. It is funded jointly by the Department of Health and Scottish
Office.


>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
DEPARTMENT OF HEALTH

20 March 1996

CJD AND PUBLIC HEALTH -- STATEMENT BY THE CHIEF MEDICAL OFFICER


Sir Kenneth Calman, Chief Medical Officer said today

"The statement by Spongiform Encephalopathy Advisory Committee (SEAC)
of the description of a new variant of CJD which has a distinct
clinical and pathological appearance, is a cause for serious concern.
While there is no direct evidence of a link between BSE and this new
variant, pending further research I agree with SEAC that the most
likely explanation is that these cases may be linked to exposure to
BSE before the SBO ban in 1989.

"I have always sought and followed the advice from the experts in this
field, notably SEAC, and  Ministers have always followed this advice.

"While the theoretical risk has always been acknowledged, and the
measures which have been introduced to control the spread in cattle,
have had as their basis the reduction of any possible risk, these new
findings are important.
 "They have a number of implications:

-- these new findings suggest that there may have been an association
between eating bovine products, which may have been contaminated by
infected brain and spinal cord, and a risk of developing CJD before
the introduction of measures in 1989.

-- there remains, however, no scientific: evidence that BSE can be
transmitted to man by beef. However, risk analysis suggests that even
the likelihood of the extremely small risk of transmission increases
when non-muscle parts from older cattle are eaten. It is essential
therefore that the source and quality of beef is clear and that the
public can he assured of these measures .

-- current measures must be rigorously enforced. This is at the heart
of the issue. SEAC will recommend that effective training measures
should be introduced and consider this further. 

-- further research is urgently required and this will be funded.

"For this reason it is considered that an additional measure, the
de-boning of beef in specified plants with full supervision by the
Meal Hygiene Service in cattle over 30 months of age should be
introduced. This will significantly reduce the likelihood of extremely
small risk of transmission from non-muscle parts of the carcass. These
will be prevented from entering the food chain. This will be discussed
further by SEAC

"Meat or meat products on the shelf or in carcass form do not now to
be removed or destroyed .

"There is nothing to lead the Committee to change its advice on the
safety of milk. It is considered to be safe.

"The implications for the public who may be worried about contracting
the disease have also been considered. At present the overall numbers
are very small, but there is as yet no indication as to the likely
numbers of patients who may contract the disease in the future. There
is currently no clinical test for the disease and today all doctors
will be contacted and  given further background on the new
information.

"The question that will be asked is whether or not I will continue to
eat beef. I will do as part of a varied arid balanced diet. The new
measures and effective enforcement of existing measures will continue
to ensure that the likely risk of developing CJD is extremely small..

"There is at present no evidence for age sensitivity and the
scientific evidence for the risks of developing CJD in those eating
meat in childhood has not changed as a result of these new findings.
However, parents will be concerned about implications for their
chiIdren.  SEAC has been asked to provide specific advice on this
issue.

"Further discussion will take place over the next few days and
additional measures may be considered in the future. As has been said
before, should any new scientific evidence become available it will be
communicated to the public as soon as possible."
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
20 March 1996

STATEMENT BY SPONGIFORM ENCEPHALOPATHY ADVISORY COMMITTEE


The Spongiform Encephalopathy Advisory Committee have considered to
cases of CJD which have occurred in people aged under 42 as recently
identified by the CJD Surveillance Unit, Edinburgh. The Committee have
concluded that the Unit has identified a previously unrecognised and
consistent disease pattern, A review of patients' medical   histories,
genetic analysis to date and consideration of other possible causes,
such as increased ascertainment, have failed to explain these cases
adequately. This is cause for great concern. On current data and in
the absence of any credible alternative the most likely explanation at
present is that these cases are linked to exposure to BSE before the
introduction of the SBO ban in 1989.


CJD remains a rare disease and it is too early to predict how many
further cases, if any, there will be of this new form. Continued
surveillance is of the utmost importance and the Committee are
actively seeking further data from both the UK and abroad to help
assess the full significance of the Unit's findings.


The Committee emphasised it is imperative that current measures to
protect the public health are properly enforced and recommend constant
supervision to ensure the complete removal of spinal cord.


The Committee also recommend:


a.    that carcasses from cattle aged over 30 months must be deboned
in licensed plants supervised by the Meat Hygiene Service and the
trimmings must be classified as SBOs.,

b.    a prohibition on the use of mammalian meat and bonemeal in feed
for all farm animals,

c.    that HSE and ACPP, in consultation with SEAC should urgently
review their advice
in the light of these findings,

d.    that the Committee urgently consider what further research is
necessary.


   The Committee does not consider that these findings lead it to
revise its advice on the safety of milk.

[f the recommendations set out above are carried out the Committee
concluded that the risk from eating beef is now likely to be extremely
small.




******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From Neotron@pn.itnet.it Wed Apr  3 22:05:37 EST 1996
Article: 2140 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dish.news.pipex.net!pipex!news.IT.net!news
From: "Dr. Alessandro Fregni" <Neotron@pn.itnet.it>
Newsgroups: sci.bio.food-science
Subject: Pirimiphos methyl
Date: Thu, 21 Mar 1996 13:46:08 -0800
Organization: Neotron s.r.l.
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Hi, I work for a Chemical laboratory in Italy wich carries out pesticides 
analyses on foods.
Someone told me that the Pyrimiphos methyl has been prohibited in the USA
Is that true or not?
Please answer me at this newsgroup or e-mail to: Neotron@pn.itnet.it
Thanks


From malcolm@mdhills.demon.co.uk Wed Apr  3 22:05:38 EST 1996
Article: 2141 of sci.bio.food-science
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From: malcolm@mdhills.demon.co.uk (Malcolm Hills)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Thu, 21 Mar 1996 18:55:16 GMT
Organization: HB Environmental Health Consultants
Lines: 24
Message-ID: <827434519.27546@mdhills.demon.co.uk>
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george erdosh <absoup@ns.net> wrote:

>As long as the sauce hasn't been standing at room temperature for too 
>long, it should be perfectly safe to refreeze, thaw again, and refreeze 
>even several times. It is the growth of microorganism that is a concern 
>but in a tomato sauce with acid conditions chances are not great that 
>bacteria can survive in any significatn number. Besides, you will be 
>reheating the sauce anyway making it sterile.

I have watched this small thread with interest.

My opinions coincide with those of Mike Leblanc, whom I know is an
Environmental Health Professional, like myself, What I am interested
is however is what is the background of the other posters

ie George, Laurie and KCB

By the why Mike can you repost your home page address, thanks
===========================
Malcolm Hills MCIEH
malcolm@mdhills.demon.co.uk
===========================



From cpereira@centroin.com.br Wed Apr  3 22:05:38 EST 1996
Article: 2142 of sci.bio.food-science
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From: username@embratel.net.br (Username)
Newsgroups: sci.bio.food-science
Subject: fructose
Date: 19 Mar 1996 02:15:24 GMT
Organization: CentroIn Internet Provider
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Hello!

	Do anyone know a synthetic process (not fermentation) to do
d-fructose from sucrose or glucose?
thanks!


From smurf@postoffice.ptd.net Wed Apr  3 22:05:39 EST 1996
Article: 2143 of sci.bio.food-science
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From: John Schreffler <smurf@postoffice.ptd.net>
Newsgroups: sci.bio.food-science
Subject: Microbiology B.S., P.S.U., Just Graduated
Date: 21 Mar 1996 05:28:35 GMT
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Box 173 Shepp Street
Sheppton, PA 18248  
March 19, 1996         


Dear Sir or Madam: 


If  anyone has any openings for a microbiologist who just graduated from 
Penn State University with excellent lab skills please contact me.  I am 
willing to relocate to any place in the United States.

I can be phoned at (717)  384 - 3329 or
E - mailed at smurf@postoffice.ptd.net.


Sincerely,                             



John S. Schreffler                

ENCLOSURE : RESUME 
John Schreffler
173 Shepp St
Sheppton, PA  18248
(717) - 384 - 3329 
E mail - smurf@postoffice.ptd.net

OBJECTIVE
An Entry Level Lab Position that Utilizes My Background
in Biology, Chemistry, Genetics, and Microbiology.

EDUCATION
Baccalaureate of Science in Microbiology   
Pennsylvania State University
GPA : 2.76 / 4.00

ACADEMIC PROFILE
Genetics, Advanced Genetics, Microbial Genetics, Medical Microbiology,
Applied Microbiology, Cell Growth and Differentiation,Virology, 
Microbial Physiology, Biology of Molecular Cells,
Chemistry (18 cr.), Biochemistry (7 cr.)

LAB EXPERIENCE
Medical Microbiology Lab (2 cr.), Applied Microbiology Lab (2 cr.),
Organic Chemistry Labs (2 cr.), General Chemistry Labs (2 cr.), 
Biochemistry Lab (1 cr.)

LAB TECHNIQUES
Utilized and Applied the Following Techniques :

Proper Aseptic Technique, Southern Blot, Northern Blot, 
Restriction Enzyme Digestion,IR, Polarimetry, Uv Vis,
Spectrophotometer, NMR, TLC, Gas Chromatograph, Mass Spec,
Enzyme Purifications, Maintained HeLa Cell Line, Immunofluorescence 

LAB ASSISTANT FOR DR. CARL SILLMAN
Supervised a Class in an Applied Microbiology Lab
Monitored and Corrected Student's Lab Techniques
Prepared Cultures and Cells for Student's Use
Taught Class and Lectured on Various Microbiological Topics
 
WORK HISTORY
SEARS
Oversaw Incoming and Outgoing Deliveries
Maintained Accurate Record of Sales and Deliveries

HAZLEWOOD FARMS INC. 
Monitored Quality of Product for Shipping
Kept Ongoing Summary of Product Type and Quality





From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:05:40 EST 1996
Article: 2144 of sci.bio.food-science
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From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Thu, 21 Mar 1996 11:37:34 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
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Mark Israel wrote:
> 
>    In a current TV ad for a frosted wheat cereal, the advertisers say
> that one of their competitors' frosted wheat cereals contains corn syrup,
> show a child saying "Syrup is for pancakes!", and go on to explain that
> *their* frosted wheat cereal has brown sugar inside.
> 
>    Since commercial "brown sugar" is (unbeknownst to many consumers and
> some dictionaries) just white sugar that's been dipped in molasses, and
> molasses is a syrup, isn't this false advertising?

That depends on the brown sugar. Generally, if is says "brown sugar" on the
pack, or in the ad, you're right. Nowadays - in the UK, I don't know
about the US - you can get light and dark muscovado sugar which looks about
the same but is crystalised unrefined cane sugar and has (quietly now, so
that it doesn't run away) .... taste. The problem is that your advertiser
probably has to say "brown sugar" because surveys may have told him that
John Q. Public wouldn't understand "muscovado sugar". He could, on the
other hand, just really mean "brown sugar"!

I'm sure someone can let us in on the relative merits of refined corn sugar,
and refined beet sugar.

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From bookmall3@aol.com Wed Apr  3 22:05:40 EST 1996
Article: 2145 of sci.bio.food-science
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From: bookmall3@aol.com (BookMall3)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 21 Mar 1996 07:04:40 -0500
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Nutritionally speaking, both types of brown sugar are the same.  At
Amalgamated Sugar (Nyssa, Oregon), we make brown sugar by coating white
beet sugar with cane molasses.

Intermountain Institute of Food Technologists
Short COurse, Sun Valley, ID  March 20


From paladine@sisnet.ssku.k12.ca.us Wed Apr  3 22:05:41 EST 1996
Article: 2146 of sci.bio.food-science
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From: paladine@sisnet.ssku.k12.ca.us (Boyd Mello)
Newsgroups: sci.bio.food-science
Subject: sauerkraut
Date: Thu, 21 Mar 1996 14:26:06 -0800
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I am a science studnet at Mt. Shasta High School and I am doing an scince
experiment on sauerkraut.  I was wondering what effect dose changing the
salt have on the outcome of the sauerkraut.  I would also like it if you
could E-Mail me any locations where I could find some information on
sauerkraut or cabbage on the internet.

                              Thank you for your time.

P.S. 
Please E-Mail your resonse to:
Paladine@telis.org


From NDSN71A@prodigy.com Wed Apr  3 22:05:42 EST 1996
Article: 2147 of sci.bio.food-science
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From: NDSN71A@prodigy.com (Rich Mateles)
Newsgroups: sci.bio.food-science
Subject: Re: whey utilisation
Date: 18 Mar 1996 23:05:21 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 19
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 Further I´d like to know if there 
>are possibilities to separate lactic acid from acid whey by means of 
>nanofiltration.

Not really.  As a practical matter, acid whey doesn't contain a high 
enough concentration of lactic acid to justify recovery of lactic acid.  
Commercially, lactic acid is produced by lactic fermentation of 
concentrated carbohydrates, and the lactic is recovered by distillation 
as the methyl ester if a pure grade is wanted.  Nanofiltration is simply 
not going to selectively concentrate lactic or other small molecules.  
Remember you have to separate the higher molecular weight materials on 
the one hand, and concentrate lactic acid relative to water on the other.


> What´s the molecular weight from lactic acid in solution?

If it's reasonably dilute, there is no polymer formed, and I assume you 
can calculate a molecular weight!



From kennedyl@agresearch.cri.nz Wed Apr  3 22:05:42 EST 1996
Article: 2148 of sci.bio.food-science
Newsgroups: sci.bio.food-science
From: kennedyl@agresearch.cri.nz (Laurie Kennedy)
Subject: Re: RE-freezing spaghetti sauce
Organization: AgResearch Grasslands
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In article <4ij6j3$50l@hermes.is.co.za>, jwf@osi.co.za (KCB) wrote:
>kvacek@aol.com (KVacek) wrote:
>
>>What is the reason for the warnings about not re-freezing once-frozen
>>food?
>>Is this a food safety issue, or one of quality? 
>It is a food safety issue. Bacteria grow as the food is kept luke
>warm. These bacteria can come from heat-resiliant spores, or from
>recontamination (the air or general handling or pots that are not
>properly clean) During cooking you may kill most of these bacteria.
>The danger is still present though as some of these bacteria produce
>toxins which are more heat stable than the bacteria and these toxins
>survive the cooking.
>
>>Specifically, I ran a spaghetti dinner for the Lodge on 1/20/96 and had
>>about 6 gallons of sauce left over, which I froze.  Yesterday I thawed it,
>>added a bit of this and that, and served it to about 50 more people. 
>>Afterward, without thinking, I bagged and froze the remaining 1-1/2
>>gallons.
>
>>Now I wonder what to do? 
>I would not use it again catering for such a lorge group of people, as
>if there is a problem, you will have lots of unhappy people. It may be
>safe enough for your own eating, but just cook it up very well first,
>just in case, and use it up ASAP.
>>-Immediately thaw it & give away for use ASAP?
>>-Save it to be used in a week or two?
>>-Dump it?

You will be fairly (but not absolutely) safe.  The problem bacteria fall into 
two classes, Salmonella and Clostridia.  The former are killed by boiling but 
the toxin they produce is not inactivated, so once the bacteria have grown the 
food can't be made fit to eat.  Clostridia spores (their 'hibernating' form) 
survive boiling but the toxin (VERY dangerous) does not.

Fortunately both groups of bacteria don't much like acid conditions, so if 
your sauce had as much tomato as it should (!) the odds are in your favour.  
If the sauce has been either very hot (60C+), frozen, or thawed but still 
cold, and never warm for any period of time I'd happily use it again.  Danger 
signs when reheating the sauce: any odd smell, particularly sweetish-sickly, 
and any 'fizzing' or gas production.

All of that said I'd have to agree with the above quoted comment; balance the 
potential loss against the very small risk of lots of unhappy people.  Not 
knowing the food's precise history or your food-handling facilities, care etc, 
I'd have to say use it yourself, but not for paying customers.  If it's not 
infected it should keep for many weeks.

Laurie Kennedy


From gumboot@airdmhor.gen.nz Wed Apr  3 22:05:43 EST 1996
Article: 2149 of sci.bio.food-science
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From: gumboot@airdmhor.gen.nz (Simon Hosie)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Date: 22 Mar 1996 03:17:21 +1200
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Dwight Ritums:
> Is there some place in the world where 'paraffin' is a synonym for 'kerosene'? 
>  And if so, what word do they use for 'paraffin'?

  What's the difference between paraffin and kerosene?  I thought they were
the same, so people that used the word 'paraffin' for kerosene also used the
word 'paraffin' for paraffin without any confusion.




From yalcin4@ibm.net Wed Apr  3 22:05:44 EST 1996
Article: 2150 of sci.bio.food-science
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From: yalcin4@ibm.net
Newsgroups: sci.bio.food-science
Subject: high pressure application in food industry
Date: 18 Mar 1996 20:40:10 GMT
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	I'm researching this subject for graduate project.	
Your advices and references on the subject will be appreciated.
thank in advance.


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:45 EST 1996
Article: 2151 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!galaxy.ucr.edu!biosci!biosci!not-for-mail
From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: aus.mbio,bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Preliminary conference announcement
Date: 21 Mar 1996 19:25:35 -0800
Organization: Melbourne University, Victoria, Australia
Lines: 55
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Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching.

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Cheers,

Tracy

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:45 EST 1996
Article: 2152 of sci.bio.food-science
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From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research,aus.mbio,sci.chem
Subject: Conference Announcement, Melbourne, Australia, Dec. 1996
Date: 21 Mar 1996 19:45:37 -0800
Organization: Melbourne University, Victoria, Australia
Lines: 53
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Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510



From R.Shepherd@irl.cri.nz Wed Apr  3 22:05:46 EST 1996
Article: 2153 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!comp.vuw.ac.nz!HERMES!shepherdr.grace.cri.nz!R.Shepherd
From: R.Shepherd@irl.cri.nz (Rachel Shepherd)
Subject: BSE: Slaughter of 11 million cows
Message-ID: <R.Shepherd.140.002A232F@irl.cri.nz>
Date: Fri, 22 Mar 1996 19:34:04 LOCAL
Organization: Industrial Research Limited
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What is this I hear about a proposal to slaughter all the cows in the UK?



From brubat@anemone.ifc.pi.cnr.it Wed Apr  3 22:05:47 EST 1996
Article: 2154 of sci.bio.food-science
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From: brubat@anemone.ifc.pi.cnr.it (Bruno Battocletti)
Newsgroups: sci.bio.food-science
Subject: Informations about HERBALIFE
Date: Wed, 20 Mar 1996 17:39:06 GMT
Organization: Universita' di Pisa
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Can you help me to find the mail or e-mail address of the American
company who products the natural food line called Herbalife ? Does it
exist in USA ?

Thank in advance !

 --- Bruno.



From couperus@cdc.com Wed Apr  3 22:05:48 EST 1996
Article: 2155 of sci.bio.food-science
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From: couperus@cdc.com (Jitze Couperus)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Paraffin/Kerosene (was Re: brown sugar vs syrup)
Date: Thu, 21 Mar 1996 15:45:29 -0800
Organization: Control Data Systems Inc
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In article <4irru1$p0b@airdmhor.gen.nz>, gumboot@airdmhor.gen.nz (Simon
Hosie) wrote:

> Dwight Ritums:
> > Is there some place in the world where 'paraffin' is a synonym for
'kerosene'? 
> >  And if so, what word do they use for 'paraffin'?
> 
>   What's the difference between paraffin and kerosene?  I thought they were
> the same, so people that used the word 'paraffin' for kerosene also used the
> word 'paraffin' for paraffin without any confusion.

In some environments at least, "paraffin" implies a lower grade suitable
for lamp-oil, whereas "kerosene" is the expensive purified stuff they
use in jet engines. The to confuse the issue, "paraffin" means
"paraffin wax" to some folks, and is used to seal the top of the jar
when making jam.

-- 
Jitze Couperus                         | couperus@cdc.com
Control Data Systems Inc               | Tel: (408)541-4334
1306 Orleans Drive, Sunnyvale CA 94089 | Fax: (408)541-4106
            Any opinions expressed are mine alone.


From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:05:48 EST 1996
Article: 2156 of sci.bio.food-science
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From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Fri, 22 Mar 1996 10:39:47 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
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References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4ijvmi$gjq@brachio.zrz.TU-Berlin.DE> <truly.2504.000150B9@lunemere.com>
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Truly Donovan wrote:
> 
> 
> Truly Donovan, who guesses that enough time has not passed to allow her to
> retell her ice-cubes-in-London anecdote

Oh Truly. Do you have an ice-cubes-in-London anecdote? I'm sure we'd all
love to read it. Oh please, Truly, tell us. :-)

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From cigolott@nbnet.nb.ca Wed Apr  3 22:05:49 EST 1996
Article: 2157 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 11:25:41 GMT
Organization: NBNet
Lines: 36
Message-ID: <4iu2nl$mim@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com> <4ilvb7$f96$1@melbourne.DIALix.oz.au>
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In message <4ilvb7$f96$1@melbourne.DIALix.oz.au> -
bmorey@melbourne.DIALix.oz.au (Bernard Morey) writes:
+
+rcpj@panix.com (Pierre Jelenc) writes:
+
+>Brown sugar is indeed white sugar with molasses added, as opposed to
raw 
+>sugar (turbinado, demerara, etc), which is crystallized before
complete 
+>purification and was not (still is not?) manufactured in the US.
+
+What is sold as 'raw sugar' in the supermarket is not truly raw. Raw
sugar
+in the mill is unfit for human consumption and contains soil and
microbes. 
+'Raw' sugar is made by treating initially-crystallised sucrose with
steam
+in the centrifuge without it being redissolved.  It has much the same
+composition as brown sugar. 
+
+-- 
+___________________
+Bernie Morey
+Melbourne
+bmorey@melbourne.dialix.oz.au

Whooaaaa !

You mean what we get now as brown sugar is only camalized white
sugar....now this is overprocessing and mismarketing...although the stuf
sure looks brown. (:-)

regards
tom c.




From cigolott@nbnet.nb.ca Wed Apr  3 22:05:50 EST 1996
Article: 2158 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 11:25:43 GMT
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In message <4imsit$lj3@airdmhor.gen.nz> - gumboot@airdmhor.gen.nz (Simon
Hosie) writes:
+
+In article <4iguod$r09@zeus.tcp.co.uk> laker@tcp.co.uk (Markus Laker)
writes:
+> I don't usually drink Coke, BTW: I think it's overpriced, over-hyped,
full
+> of caffeine and sugar (or, worse, sugar substitutes), and not
terribly good
+> for you. 
+
+Truly Donovan:
+> I don't drink Coke, either.  I'm a Pepsi junkie.  Umm, sugar!  Umm,
caffeine!
+
+  Doesn't Coke have more caffeine in it.  Either way, I wouldn't touch
+Pepsi or Diet-* and I dropped Coke when a Coke drinker I know lost a
filling
+and reminded me that I'm risking spoiling a perfect (filling-less)
record.
+
+  I think Coke's cheaper than milk in New Zealand (1.5 litres at about
$1.20
+versus milk at about $2.50 for 2 litres) - that's hardly overpriced.


HAR !

why gas isn't even a $\gal in some places.....no don't drink the gas
even though it is cheaper.



From a.wu@worldnet.att.net Wed Apr  3 22:05:50 EST 1996
Article: 2159 of sci.bio.food-science
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From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Vita-Max experiences? benefits?
Date: Wed, 20 Mar 1996 12:44:52 -0500
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Anyone familiar with Vita-Max nutrition center( food processing 
machine)?

Thanks
Mei-Tien


From a.wu@worldnet.att.net Wed Apr  3 22:05:51 EST 1996
Article: 2160 of sci.bio.food-science
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From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Can we eat grounded raw seeds?
Date: Fri, 22 Mar 1996 09:00:50 -0500
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Is there any dnager eating grounded raw seeds from fruits...etc? Is 
there a list of seeds bad for health?

Mei-Tien


From king1@students.uiuc.edu Wed Apr  3 22:05:52 EST 1996
Article: 2161 of sci.bio.food-science
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From: king1@students.uiuc.edu (Michael R. King)
Newsgroups: sci.bio.food-science
Subject: Correction:IFT Book:How to get a job in Food Science
Followup-To: sci.bio.food-science
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Correction:  Earlier I posted the article below and some were given the
wrong IFT Dept when ordering the book.  So when you call please ask for the
Employment Services Dept.

Thanks, Michael R. King

Food Science Students,

Recently I was introduced to a handbook that is put out by the Employment
Committee of the Institute of Food Technologists (IFT).  The handbook
entitled "How To Find Your First Job In the Food Sciences", (a student
guide for starting your career), is an abundant amount of information that
is very pertinent to finding a job in today's competitive market (Table of
Contents Listed Below).  This 36 pg (8 X 11) booklet plus an additional 18
pg. career profiles section, was put together by executive recruiters,
human resource managers, career counselors, and industrial researchers. 
This was put together in response to the number of students who were having
difficulties during the job search and interview processes.  The price of
the book 