British Food Journal: Volume 110 Issue 11

The microbiological quality of stuffed mussels (Midye Dolma) sold in Istanbul

Enver Baris Bingol, Hilal Colak, Hamparsun Hampikyan, Karlo Muratoglu

This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready‐to‐eat (RTE) foods defined in the…

Farm assurance schemes: can they improve farming standards?

Kathleen Anne Lewis, John Tzilivakis, Andrew Green, Douglas Warner, Adele Coles

The purpose of this paper is to consider the global activities, highlighting the UK, concerned with farm assurance schemes and associated food labelling seeking to identify their…

Consumer concerns about food and health: Examination of general and specific relationships with personal values and demographics

Anthony Worsley, Emma Lea

Aims to investigate the relationships between consumers' food concerns and their personal values and demographic characteristics.

A systematic review of the association between cardiovascular risk factors and regular consumption of oats

C.H.S. Ruxton, E. Derbyshire

To review the evidence from high quality human intervention studies that reported links between oat consumption and cardiovascular disease (CVD) risk factors.

Functional foods: a conceptual definition

Maurice Doyon, JoAnne Labrecque

To draw the frontiers of the functional food universe, to identify concepts that should be included in a broadly accepted functional food definition and to propose a definition.

Marketing olive oil in Greece

Evangelia Blery, Eugenia Sfetsiou

The purpose of this paper is to examine the issues related to the promotion and marketing of olive oil, by the Greek company Minerva S.A. Thus, the product, its target market and…

Note from the publisher

Vicky Williams