British Food Journal: Volume 115 Issue 4
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents
Segmenting Greek tomato consumers: policy and marketing insights towards a healthy diet
Eleftherios Alamanos, Michael Bourlakis, Irini Tzimitra‐KalogianniThe study aims to examine consumer behaviour towards fresh tomatoes and to reveal the factors that influence consumption leading to an adoption of a healthy diet.
European consumer perceptions and barriers for fresh, frozen, preserved and ready‐meal fish products
Filiep Vanhonacker, Zuzanna Pieniak, Wim VerbekeThis study aims to investigate consumers' perceptions and barriers in relation to fresh, frozen, preserved and ready‐meal fish products in a geographically diverse selection of…
Consumers' health and taste attitude in Taiwan: The impacts of modern tainted food worries and gender difference
Mei‐Fang ChenPrevious studies indicate that both health and taste are important factors in the food choice process. Owing to the industrialization of food processing and biotechnological…
Concept optimisation of fermented functional cereal beverages
Huan Yu, Joe BogueThis research aims to generate consumer knowledge to facilitate the development of new product concepts with optimal product design attributes for new fermented functional cereal…
Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality
Sheweta Barak, Deepak Mudgil, Bhupendar Singh KhatkarThe purpose of the paper is to study the effect of the gliadin and glutenin fractions of gluten on the cookie quality.
Development of a food safety verification risk model
Louise ManningThe purpose of this paper is to determine the mechanisms for effective verification of a food safety plan and reducing verification risk.
The utilisation of lucerne (Medicago sativa): a review
Annchen MielmannThe aim of this review is to focus on the potential utilisation of lucerne which could contribute more effectively to human nutrition and food sustainability. It aims to explore a…
A new model for assessment fast food customer behavior case study: An Iranian fast‐food restaurant
Niyoosha Jafari Momtaz, Somayeh Alizadeh, Mahyar Sharif VaghefiNowadays, because of more availability of products, there is an increasing need for companies to establish a strong relationship with their customers. As the fast food industry is…
A knowledge exchange and diffusion of innovation (KEDI) model for primary production
Louise ManningThis paper seeks to develop a new model for the activities of knowledge exchange (KE) and the diffusion of innovation (DI) with specific emphasis on agriculture.
ISSN:
0007-070Xe-ISSN:
1758-4108ISSN-L:
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