British Food Journal: Volume 115 Issue 6

Evaluation of oxidative quality parameters in imported edible oils in Iran

Mehdi Mohammadi, Parvaneh Hajeb, Ramin Seyyedian, Gholam Hossein Mohebbi, Alireza Barmak

The purpose of this paper is to determine the peroxide value (PV), p‐anisidine and total oxidation value (TOTOX) values of imported edible oils in Iran.

GAP framework for fresh produce supply

Louise Manning, Jan Mei Soon

Ensuring continued compliance with food safety legislation and market requirements is critical to the fresh produce industry. The purpose of this paper is to analyse how a…

Tunisian “Chemlali” oil variety registered designation of origins predicted by pomological characters, fatty acids composition and organoleptic analysis

Mouna Feki, Hédia Hannachi, Moez Bou Ali, Haytem Hamrouni, Elvira Romano, Boubaker Karray, Mohamed Hammami

The purpose of this paper is to build a class model to confirm the authenticity of olives from Bi'r al Malluli, Tunisian region, in order to obtain the Designation of Origin (DO).

Breakfast skipping pattern among Benghazi primary school children

Diwa Pandey, Mohammed H. Buzgeia, Epuru Suneetha, Hana Ahmed, Honida Abd El Rahaman Al Gani, Hajir Abd El Rahman Al Kadam, Nawal Juma Elariby

Breakfast skipping by children, with its varying global prevalence and associated factors, is well documented to adversely affect their health, cognitive ability, academic…

Network companies: a new phenomenon in South American farming

Laure Clasadonte, Elizard de Vries, Jacques Trienekens, Pedro Arbeletche, Jean‐François Tourrand

South America is an important agricultural producer. Farming is characterized by the availability of vast areas of land, a reasonable climate and low cost. These conditions have…

Structural model of fruit juice quality determining factors in product design and development

Artur Kraus, Stanisław Popek

The purpose of this paper is to develop a structural model of factors determining quality of juices and to indicate major variables that are significant for further product…

Sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour biscuits

Chanchal Sharma, Darshan Punia, Neelam Khetarpaul

The purpose of this paper is to study sensory characteristics, proximate composition, dietary fibre content and storage stability of barley, wheat and chickpea composite flour…

Effect of process variables on the hydration properties and acceptability of extruded millet‐soybean blends for fura manufacture

K.B. Filli, I. Nkama, V.A. Jideani, I.U. Ibok

Fura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in…

Thinking outside the carton: attitudes towards milk packaging

Lynsey Hollywood, Laura Wells, Gillian Armstrong, Heather Farley

The purpose of this paper is to investigate consumer attitudes towards packaging design as a tactical strategy for increasing the commercial value of liquid milk within the dairy…