British Food Journal: Volume 110 Issue 10

Food glycaemic index, satiety and chronic diseases

S.M.M. Batista, E. Teixeira, A. de Francisco, M.A.A. Assis

This review aims to document the influence of low glycaemic index (LGI) and low glycaemic load (LGL) foods over food satiety, their utilisation in clinical practice, and their…

Importance of tasting rooms for Canary Islands' wineries

Abel D. Alonso, Lynnaire Sheridan, Pascal Scherrer

The purpose of this paper is to explore the role of the tasting room for wineries from a re‐developing Spanish wine region, and identify the challenges winery owners currently…

Food safety management in the fish industry in Mauritius: knowledge, attitude and perception

Manisha Ramnauth, Françoise Driver, Parwin Bhugaloo Vial

The objective of this study, part of a larger overall project on food safety management in the fish producing and processing companies in Mauritius, is to generate information on…

Proximate, mineral and fatty acid composition of fast foods consumed in Bahrain

Abdulrahman O. Musaiger, Jassim H. Al‐Jedah, Reshma D'souza

The purpose of this paper is to evaluate the commonly consumed fast foods in Bahrain with respect to proximate, mineral, sterol composition and their fatty acid profile.

Acceptance of genetically modified food in India: perspectives of gatekeepers

John Knight, Amit Paradkar

Consumer and public policy resistance to genetically modified (GM) foods in rich countries has caused governments in many poor countries to withhold official permission for…

Consumer perceptions of food quality and safety and their relation to traceability

Wendy van Rijswijk, Lynn J. Frewer

The research presented here aims to gain understanding of consumers' perceptions of the concepts of food quality and safety, two concepts that play an important role in how…

A technique for enhancing learning about the professional practice of food microbiology and its preliminary evaluation

Gary A. Dykes

The purpose of this paper is to develop and preliminarily evaluate an exercise to enhance student learning and engagement about the professional practice of food microbiology.