British Food Journal: Volume 121 Issue 6

Food: a medicine for a population’s health and a country’s economy

Mariantonietta Fiore, Francesco Contò, Piermichele La Sala

Consumers’ perception of amaranth in Mexico: A traditional food with characteristics of functional foods

Edgar Rojas-Rivas, Angélica Espinoza-Ortega, Humberto Thomé-Ortiz, Sergio Moctezuma-Pérez

Demographic and socioeconomic changes, and health issues, promote interest in emerging countries for healthy foods, taking traditional foods under the perspective of functional…

Fruit and vegetable expenditure disparities: evidence from Chile

Pia Carreño, Andres Silva

The purpose of this paper is to explore fruit and vegetable (FV) procurement disparity across income groups.

Perceived value dimension in repetitive fish consumption in Indonesia by using an extended theory of planned behavior

Yulist Rima Fiandari, Surachman Surachman, Fatchur Rohman, Ananda Sabil Hussein

This study aims to establish the findings by confirming the extent to which an extended version of the TPB estimation relates to repetitive fish consumption. This study is…

Comparative in vitro hypoglycemic studies of unripe, ripe and overripe fruit extract of Musa paradisiaca (Indian banana)

Somnath Devidas Bhinge, Mangesh Bhutkar, Dheeraj Randive, Ganesh Wadkar, Namrata Jadhav, Amruta Jadhav, Rakesh Ingalkar

In the Indian system of medicine – Ayurveda, Musa paradisiaca has been mentioned as a remedy for various diseases and ailments. Based on the folkloric use, the purpose of this…

Phenolic profile of three wild edible mushroom extracts from Ordu, Turkey and their antioxidant properties, enzyme inhibitory activities

Melek Çol Ayvaz, Figen Aksu, Filiz Kır

Mushrooms have always been treasured and appreciated, thanks to their nutritional as well as medicinal properties. The purpose of this paper is to reveal these properties such as…

Understanding the consumption of traditional-local foods through the experience perspective: The case of the truffle

Elisabetta Savelli, Laura Bravi, Federica Murmura, Tonino Pencarelli

The purpose of this paper is to understand whether an experiential perspective can be usefully adopted in the context of traditional-local foods (TLFs) by assuming a consumer…

Honey: food or medicine? A comparative study between Slovakia and Romania

Peter Šedík, Cristina Bianca Pocol, Elena Horská, Mariantonietta Fiore

The purpose of this paper is to investigate different profiles of honey consumers in Slovakia and Romania by using a segmentation approach, thus supporting honey producers from…

Physicochemical properties, bioactive components, antioxidant and antimicrobial potentials of some selected honeys from different provinces of Turkey

Ömer Erturk, Sefine Kalın, Melek Çol Ayvaz

The purpose of this paper is to characterize monofloral and heterofloral honey samples (chestnut, lavandula, acacia and sunflower) from different regions of Turkey according to…

Mediterranean diet and mental distress: “10,001 Dalmatians” study

Fiorella Pia Salvatore, Ajka Relja, Ivona Šimunović Filipčić, Ozren Polašek, Ivana Kolčić

The impact of eating habits on mental health is gaining more attention recently. The purpose of this paper is to investigate the association between mental distress and the…

Is the Mediterranean Diet for all? An analysis of socioeconomic inequalities and food consumption in Italy

Alessia Cavaliere, Elisa De Marchi, Franco Donzelli, Alessandro Banterle

The purpose of this paper is twofold: first, to investigate the role of the main socioeconomic and demographic factors in affecting the consumption frequency of specific food…

The QEB questionnaire as an instrument to examine opinions on food and nutrition and indicators of the quality of diet

Agata Wawrzyniak, Agnieszka Elżbieta Woźniak, Anna Anyzewska, Małgorzata Kwiatkowska, Anna Kołłajtis-Dołowy

The purpose of this paper is to assess the Questionnaire Eating Behaviours (QEB), developed by the Science Committee of Human Nutrition of the Polish Academy of Sciences, as an…

The land is what matters: factors driving family farms to organic production in Poland

Pawel Chmielinski, Aleksandra Pawlowska, Monika Bocian, Dariusz Osuch

The purpose of this paper is to analyse tendency of farms to switch from conventional to organic production.

Marginal, localized and restricted activity: Business models for creation a value of local food products: a case from Poland

Nina Drejerska, Ola Bareja-Wawryszuk, Jarosław Gołębiewski

The purpose of this paper is to investigate marginal, localized and restricted (MLR) activities in pork processing on local food markets in Poland, and identify the value…

Household food waste reduction: Italian consumers’ analysis for improving food management

Giustina Pellegrini, Sandro Sillani, Mario Gregori, Alessia Spada

Every year 1.3bn tonnes of food are lost or wasted in production, manufacture, distribution and at household level. Consumers are the biggest contributors to the total volume of…

Consumer awareness and acceptance of irradiated foods: the case of Italian consumers

Antonino Galati, Pietro Moavero, Maria Crescimanno

The purpose of this paper is to investigate consumers’ willingness to accept irradiated food and the major factors related both to socio-demographic characteristics and to the…

Do consumers like food product innovation? An analysis of willingness to pay for innovative food attributes

Concetta Nazzaro, Marco Lerro, Marcello Stanco, Giuseppe Marotta

The purpose of this paper is to investigate consumer’s acceptance toward product innovation in the agri-food sector, uncovering consumers’ characteristics able to encourage food…

Effects of two fibers used separately and in combination on physico-chemical, textural, nutritional and sensory properties of beef fresh sausage

Sirine Ben Slima, Naourez Ktari, Mehdi Triki, Imen Trabelsi, Hafedh Moussa, Skandar Makni, Asehraou Abdeslam, Ana Maria Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas, Riadh Ben Salah

The purpose of this paper is to investigate the influence of different dietary fibers on color, nutritional, physico-chemical, sensory and textural properties of fresh sausage.