Trends in Food Science and Technology

Editorial Board
pp. 53-53(1)

Contents Digest
pp. 54-55(2)

Consumer attitudes, knowledge and behaviour: a review of food safety issues
pp. 56-66(11)
Authors: Wilcock A.; Pun M.; Khanona J.; Aung M.

Lactic acid bacteria as functional starter cultures for the food fermentation industry
pp. 67-78(12)
Authors: Leroy F.; De Vuyst L.

Advantages of high pressure sterilisation on quality of food products
pp. 79-85(7)
Authors: Matser A.M.; Krebbers B.; van den Berg R.W.; Bartels P.V.

Multisensor for fish quality determination
pp. 86-93(8)
Authors: Olafsdottir G.; Nesvadba P.; Di Natale C.; Careche M.; Oehlenschlager J.; Tryggvadottir S.V.; Schubring R.; Kroeger M.; Heia K.; Esaiassen M.; Macagnano A.; Jorgensen B.M.

Sorghum and millets: protein sources for Africa
pp. 94-98(5)
Authors: Belton P.S.; Taylor J.R.N.

On the risk of Enterobacter sakazakii in infant milk formula
pp. 99-100(2)
Authors: Havelaar A.H.; Zwietering M.

Response to 'On the risk of Enterobacter sakazakii in infant milk formula'
pp. 101-102(2)
Authors: Iversen C.; Forsythe S.