British Food Journal: Volume 123 Issue 12
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents
Multiobjective optimization of the flaxseed mucilage extraction process using normal-boundary intersection approach
Mariana Souza Rocha, Luiz Célio Souza Rocha, Marcia Barreto da Silva Feijó, Paula Luiza Limongi dos Santos Marotta, Samanta Cardozo MourãoThe mucilage of the Linum usitatissimum L. seed (Linseed) is one of the natural mucilages that presents a great potential to provide a food hydrocolloid with potential…
Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis
Harold Van Andaya Aquino, Tyron Yap, Jean Paolo Gomez Lacap, Gertrude Tuazon, Maribel FloresThe study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.
Expanding the PGI certification scheme as a marketing tool in the olive oil industry: a perspective on consumer behavior
Giuseppe Di Vita, Carla Cavallo, Teresa Del Giudice, Raffaella Pergamo, Gianni Cicia, Mario D'AmicoRecently, several regional protected geographical indications (PGI) have been introduced in Italy for extra virgin olive oil (EVOO) with the aim of coping with the substantial…
Determinants of food safety behaviour among food vendors: the case of Nigeria
Mustapha Yakubu Madaki, Bavorova MiroslavaTo investigate the relationship between food safety knowledge, food safety attitudes, the accessibility of sanitation facilities, perceived economic and social constraints and…
Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget
Corine Sze Xuan Teo, See Wan YanHealth promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the…
Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder
Hasmadi Bin Mamat, Yeoh Wan Chen, Mansoor Abdul Hamid, Jahurul Md Haque Akanda, Arif Kamisan Pusiran, Mohamad Khairi ZainolThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.
A typology of urban speciality shops selling rural provenance food products – a contribution from Portugal
Alexandre Silva, Elisabete Figueiredo, Mónica Truninger, Celeste Eusébio, Teresa ForteThe purpose of this paper is to explore and typify the characteristics and diverse features of urban speciality stores selling rural provenance food, taking the case of three…
The use of video to maximise cooking skills
Dawn Surgenor, Christopher McLaughlin, Una McMahon-Beattie, Amy BurnsThe aim of this research is to examine the impact of video-based learning on the cooking skills development of students. More specifically, exploring the first stages in the…
Chemical and deep-frying oxidative stability of sunflower–red palm olein blends
Nombulelo Zulu, Eugenie Kayitesi, Opeolu M. OgundeleThe effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during…
The impact of hedonic dining experiences on word of mouth, switching intentions and willingness to pay
Anupama Sukhu, Anil BilgihanWhen customers decide to dine out, they choose a restaurant for both physiological and psychological reasons. The psychological reasons include the hedonic/enjoyment goal of the…
Eating habits and consumer food shopping behaviour during COVID-19 virus pandemic: insights from Serbia
Veljko Marinković, Jovana LazarevićThe COVID-19 virus pandemic has strongly influenced consumer behaviour worldwide. This paper aims to investigate how risk perceptions and precautions related to COVID-19 virus…
Antioxidant activity of vitamin E enhanced by cyclodextrin inclusion complex
Weishi Chen, Dong Liu, Lili Zhou, Qiquan Li, Dezhi WuThe study aims to find potential method to enhance the stability and antioxidant activity of vitamins.
Emotional or logical: reason for consumers to buy organic food products
Heerah Jose, Vijay KuriakoseThe purpose of this paper is to understand, among the emotional, practical and logical factors, which factor is more critical while consumers buy organic food products, mostly…
Farmer preferences regarding durum wheat contracts in Italy: a discrete choice experiment
Gustavo Magalhães de Oliveira, Gaetano Martino, Stefano Ciliberti, Angelo Frascarelli, Gabriele ChiodiniThis study aims to investigate farmer preferences regarding sales contracts for durum wheat in Italy.
The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok
Ibrahim Cifci, Ozan Atsız, Vikas GuptaThis study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who…
Producers' and processors' perceptions of locality and its interaction with the concept of organic farming – empirical evidence from Denmark
Ramona Teuber, Jørgen Dejgård JensenGiven the fact that local food as a tool to create value-added is a relatively new trend in Scandinavian countries with a strong emphasis on organic food, only limited – and…
Identification and fermentative properties of an indigenous strain of Wickerhamomyces anomalus isolated from Rosa roxburghii Tratt
Xiaozhu Liu, Yinfeng Li, Hubing Zhao, Zhihai Yu, William James Hardie, Mingzheng HuangThe purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus (W. anomalus) from Rosa roxburghii Tratt (R…
Pesticide residues in foods and water in Qatar and their impact on food exposure risk assessment
Tahra Elobeid, Vijay Ganji, Sara Al-Saeedi, Alaa Abdelmonem Mohamed, Hana Mohamed Dahir, Hassan Hassan, Layal Karam, Grace AttiehThe purposes of this study were to analyze fruits, vegetables, water and soil for organochlorine pesticide (OCP) residues and to assess the food exposure of these pesticides in…
Geographical indication labelling of food and behavioural intentions
Nai-Hua ChenThis paper aims to explore how consumer's purchase intentions and word-of-mouth (WOM) intentions of local tea are influenced by the signal effects of geographical indication…
E-service quality perceptions of millennials and non-millennials on O2O delivery applications
Xiaoping Zhuang, Li Lin, Rongteng Zhang, Jun (Justin) Li, Biao HeThis study attempts to explore major attributes of food delivery applications in consideration of their impacts upon perceived service quality, satisfaction and usage intention. A…
Social dimensions of synthetic biology in the agrifood sector: the perspective of Chinese and EU scientists
Shan Jin, Beth Clark, Wenjing Li, Sharron Kuznesof, Lynn J. FrewerScientists' perceptions of societal needs and priorities will shape the innovation trajectories of synthetic biology (SB). In turn, these will be shaped by the funding and…
Does a healthy diet travel? Motivations, satisfaction and loyalty with plant-based food dining at destinations
Janet Chang, Alastair M. Morrison, Ya-Ling Chen, Te-Yi Chang, Daniela Zih-Yu ChenThe research objectives were to: (1) examine the relationship among motivations, satisfaction and loyalty with plant-based food dining at destinations; (2) determine if and how…
The impact of street food experience on behavioural intention
Ayten Ozcelik, Orhan AkovaThe aim of the study is to determine the effect of street food experience on behavioural intention and to determine the relationship between the street food experiences and…
Identification, analysis and improvement of red meat supply chain strategies considering the impact of COVID-19 pandemic: a hybrid SWOT-QSPM approach in an emerging economy
Farshid Riahi Dorcheh, Seyed Hossein Razavi Hajiagha, Misagh Rahbari, Vahid Jafari-Sadeghi, Hannan Amoozad MahdirajiIn recent years, and especially during the coronavirus disease 2019 (COVID-19) pandemic, the significant role of agriculture, specifically red meat, in household consumption has…
Polyfloral honey from urban beekeeping: two-year case study of polyphenols profile and antioxidant activity
Raffaella Preti, Anna Maria TarolaUrban beekeeping is spreading as an answer to promote bee conservation and to develop local economies. This study aims to highlight nutritional properties of polyfloral honeys…
Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies
Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tashooq Bhat, Abdul RoufLow glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.
Well-being perception and lovemarks formation through experiential value in the context of the eco-friendly restaurant
Seon Hee Kim, Do Hyun Jeon, Hyeon Mo JeonThe purpose of this study is to provide useful data for setting up eco-friendly restaurant (EFR) marketing strategies by analyzing experiential value and well-being perception…
Food tracking and blockchain-induced knowledge: a corporate social responsibility tool for sustainable decision-making
Christian Rainero, Giuseppe ModarelliIn the disruptive technologies era, the lack of convincing business cases on blockchain (BC) adoption about food supply chain, the existence of uncertainties and barriers to…
Perceived food safety and food defense responsibility for farmers, transporters, retailers and consumers
Ronald B. LarsonContaminated food is a major source of illnesses around the world. This research seeks to learn how people assign responsibility for two food contamination risks and how they…
Craft beer vs industrial beer: chemical and sensory differences
Alicia Rosales, M. Inmaculada Talaverano, Jesús Lozano, Carlos Sánchez-Vicente, Óscar Santamaría, Carlos García-Latorre, Sara RodrigoThe aim of this paper is to determine chemical and sensory differences of between craft and industrial/or commercial beers. Beer market is nowadays booming and consumers are in…
Dining at gas stations: an analysis of nonconventional fast-food outlets from a consumer behavior perspective
Mohammed LefridThe objective of this paper is to investigate the effect of the dining experience elements at gas stations foodservice outlets: (1) food quality, (2) service quality, (3…
Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell
Juliana Villasante, Johanan Espinosa-Ramírez, Esther Pérez-Carrillo, Erick Heredia-Olea, MariaPilar AlmajanoSolid-state fermentation (SSF) has been highlighted as an alternative to obtain valuable compounds using agro-industrial wastes as a substrate. The present study evaluated the…
Modeling and optimization of solar-assisted heat pump drying of pumpkin slice
Yaping Dai, Kaibo DengTo reduce energy consumption, the time needed of drying, and the loss of ß-carotene content, and ascorbic acid content, response surface methodology (RSM) was employed for…
Synergy effect of nutritional labelling on purchase intention of sugar-sweetened beverages
Hsu-Ju Teng, Chi-Feng Lo, Jia-Jen NiThe purpose of this study is to investigate how combined nutrition labelling influences consumer attitudes, subjective norms, perceived behavioural control and purchase intention…
Coffee shop corporate social responsibility (CSR) and reuse intention using triple bottom line theory
Ji Min Shim, Won Seok Lee, Joonho Moon, Myungkeun SongThe purpose of this study is to identify the attributes that statistically affect reason intention. The triple bottom line, a theoretical framework of corporate social…
A study of customer perception of visual information in food stands through eye-tracking
Yoowha Jeon, Mi Sook Cho, Jieun OhThe study selected five small-scale food operations as visual stimuli and eye-tracking experiment was conducted with 36 female participants in a laboratory setting. Heat maps were…
Evaluation of traditional foods from a consumer's perspective: a review of methods and highlights
Sergio Erick García-Barrón, Doris Arianna Leyva-Trinidad, Rosa Pilar Carmona-Escutia, Angélica Romero-Medina, Socorro Josefina Villanueva-RodríguezThis review aims to summarize some of the relevant methodologies used to study traditional foods evaluated from the consumers' perspective. The analysis provided in this review…
ISSN:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris