British Food Journal: Volume 111 Issue 4

Food tourism reviewed

Joan C. Henderson

The purpose of this paper is to review the contribution of food to tourism with particular reference to the importance of food tourism and the factors which are critical to its…

The failure of multinational food retailers in Japan: a matter of convenience?

Janet Haddock‐Fraser, Nigel Poole, Mitsuhiro Doishita

The purpose of this paper is to address the question of why world major supermarket chains have been unsuccessful so far in the Japanese market. The paper considers arguments from…

Highlighting food inadequacies: does the food desert metaphor help this cause?

Jesse McEntee

Food deserts are an attractive metaphor, but because defining this phrase and actually identifying food deserts as geographic places are a contentious endeavour, it is more…

Factors influencing food safety management system adoption in Thai food‐manufacturing firms: Model development and testing

Pornlert Arpanutud, Suwimon Keeratipibul, Araya Charoensupaya, Eunice Taylor

The purpose of this paper is to investigate factors affecting the adoption of food‐safety management systems by Thai food‐manufacturing firms.

Comparison of nutritional composition and anti‐nutrient status of fermented, germinated and roasted bambara groundnut seeds (vigna subterranea)

Oluwole Steve Ijarotimi, Taiwo Ruth Esho

This paper seeks to demonstrate that the nutritional composition of bambara groundnut (BG) seeds can be influenced when subjected to three traditional processing methods (i.e…

Physico‐chemical and sensorial evaluation of new varieties of acerola

M.E.O. Mamede, M.P.S. Miranda, R. Ritzinger, R.C.B. Godoy, E.S. Velozo

The purpose of this paper is to evaluate the chemical, physical and sensory composition of three new varieties of acerola (Rubra, Cabocla and CMF 017).

Maintaining quality of minimally processed pomegranate arils by honey treatments

Muharrem Ergun, Nazan Ergun

A major challenge facing the fresh‐cut industry is maintaining and preserving the quality of minimally processed or fresh‐cut produce. A low temperature regime, although…