Cancer is a leading cause of both morbidity and mortality globally [1]. Additionally, its incidence is continuing to rise year on year. Thus the development of treatments and supports to tackle and reduce cancer morbidity ...

Research on the impact of the diet of the animal on consumer liking of beef has yielded conflicting results. The aim of this study was to apply the traditional liking method and two temporal liking (TL) methods (free and ...

Reformulations and the development of bespoke vegetarian/vegan products, are becoming increasingly popular for a host of reasons, including health, environmental, economic and ethical concerns. Processed meat products have ...

Soft tribology, i.e. the measurement of friction as a function of speed between two compliant surfaces, has found applications in food science and there is a growing body of theoretical and practical knowledge of fundamental ...

Potatoes are an important staple food, which provide vital nutrition to millions of people globally every year. However, potatoes have a relatively high carbohydrate content as well as being generally considered as a high ...