British Food Journal: Volume 123 Issue 6

Edible insects, what about the perceptions of Belgian youngsters?

Loïc Detilleux, Gabrielle Wittock, Thomas Dogot, Frédéric Francis, Rudy Caparros Megido

Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to…

Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures

Moawiya A. Haddad, Sharaf S. Omar, Salvatore Parisi

The purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested…

Household food waste: attitudes, barriers and motivations

Robin Nunkoo, Meetali Bhadain, Shabanaz Baboo

Food waste at the household level represents a major component of all food waste. Therefore minimizing food waste at the household level remains an important component of the food…

Challenges and potential solutions to utilization of carrot rejects and waste in food processing

Gagan Jyot Kaur, Valerie Orsat, Ashutosh Singh

Of the global carrot production, 20–30% is outgraded as carrot rejects and waste (CRW) at the primary processing level, which is partially used toward animal feed and the…

Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics

Thaís Peiter de Borba, Manoella Vieira da Silva, Manuela Mika Jomori, Greyce Luci Bernardo, Ana Carolina Fernandes, Rossana Pacheco da Costa Proença, Gabriele Rockenbach, Paula Lazzarin Uggioni

Self-efficacy in cooking and consuming fruits and vegetables is one of the dimensions that compose cooking skills. This cross-sectional study aimed to assess the self-efficacy of…

Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (M. semitendinosus)

Sena Özbay, Cemalettin Sariçoban

The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef…

“If more people cut out gluten, the zombies would wake up”: the construction of health-related concerns by gluten-free food consumers

ML Wei

Markets for free from foods have undergone extensive growth as consumers attempt to manage their health in increasingly novel ways. This research explores the making of consumer…

Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

Marilú Andrea Silva-Espinoza, María del Mar Camacho, Nuria Martínez-Navarrete

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of…

Evaluation of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for phosphates in red tilapia fillet sausage

Jose Igor Hleap-Zapata, Gloria Carmenza Rodríguez-de-la-Pava

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters made from…

Stability at 22 ºC of type bologna mortadella elaborated in industrial unit

Adriane Pegoraro Brustolin, Roberto Verlindo, Patrícia dos Santos, Silvane Souza Roman, Jamile Zeni, Rogério Luis Cansian, Eunice Valduga, Geciane Toniazzo Backes

The objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.

Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance

Euzedith Sousa Silva, Gislane Romano Mendonça, Rodrigo Anacleto Pinto, Tatiana de Oliveira Lemos, Virgínia Kelly Gonçalves Abreu, Ana Lúcia Fernandes Pereira

The purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).

How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis

Chavis Ketkaew, Peerapong Wongthahan, Amporn Sae-Eaw

Here the authors investigate the effects of a visual color cue (brown color) on saltiness expectations, emotional responses and purchase intention of commercial soy sauce products.

Developing a methodology to create nutritionally balanced meals

Katerina Giazitzi, George Boskou

The purpose of the present study was to develop a methodology for the creation of nutritionally balanced (NB) recipes and meals.

The role of intrinsic and extrinsic characteristics of honey for Italian millennial consumers

Simone Blanc, Raffaele Zanchini, Giuseppe Di Vita, Filippo Brun

This study aims to examine the importance that different intrinsic and extrinsic attributes represent for young Italian consumers of honey, analysing how these aspects influence…

Food poverty contributors: individual, structural or political? Examining stakeholder perspectives using interviews and nominal group technique

Emma Beacom, Sinéad Furey, Lynsey Elizabeth Hollywood, Paul Humphreys

Data were collected from a range of stakeholders in Northern Ireland including consumer representatives, policy makers and public health representatives. Data collection occurred…

An integrative model to understand consumers' trust and willingness to buy imported fresh fruit in urban China

Ningning Feng, Airong Zhang, Rieks D. van Klinken, Lijuan Cui

The purpose of this paper is to develop an integrative model where perceived competence, perceived warmth and “clean green image” of an exporting country are drivers for Chinese…

Extending the memorable tourism experience model: a study of coffee tourism in Vietnam

Li-Hsin Chen, Mei-Jung Sebrina Wang, Alastair M. Morrison

Despite the increasing recognition of coffee tourism, there is limited research on the influence of memorable tourism experiences (MTEs) on coffee tourist behaviours. This…

Certification label and fresh organic produce category in an emerging country: an experimental study on consumer trust and purchase intention

Eluiza Alberto de Morais Watanabe, Solange Alfinito, Luisa Lourenço Barbirato

Organic food consumption is growing, increasing the need for studies investigating the importance of organic certification labels in emerging countries. The research aims to…

Determinant factors of Indonesian people’s fish purchase intention

Novita Novita, Janny Rowena

The purpose of this paper is to examine the determinant factors that influence the purchase intention of fish by Indonesians, especially in 14 provinces with low fish consumption…

Assessing symmetric price transmission by using threshold cointegration in Iranian egg market

Mona Aghabeygi, Federico Antonioli, Filippo Arfini

Eggs bear an essential role in Iranian diet, primarily for their protein content. The egg production strictly depends on the price of inputs, that is corn used for poultry…