British Food Journal: Volume 110 Issue 3

Acceptability of genetically modified maize by young people

Anthimia M. Batrinou, Vassilis Spiliotis, George Sakellaris

The purpose of this paper is to examine how label information may affect the acceptability by young consumers of a food produced by genetic engineering methods.

Avian influenza in the UK: knowledge, risk perception and risk reduction strategies

Thomas Gstraunthaler, Robert Day

The purpose of the paper is to put across the concerns about the potential health hazards to consumers of products following various food scandals (i.e. BSE and the foot and mouth…

Effect of Irish potato starch, yeast and sprouted soybean flour on the quality of acha bread

Victoria Adaora Jideani, Rosemary Aina Salami, Israel Afam Jideani

The purpose of this paper is to report on a study to produce wheatless bread from acha/fonio (Digitaria exilis) flour with sprouted soybean flour (SSF) using Irish potato starch…

Biotechnological innovations in kefir production: a review

S. Sarkar

The purpose of the paper is to show that traditionally, kefir was obtained by fermenting milk with kefir grains. Wide variation in microflora of kefir grains makes it difficult to…

The stability of vitamin C in different beverages

Emese Jeney‐Nagymate, Peter Fodor

The purpose of this paper is to examine the stability and the parameters affecting the stability of vitamin C in beer, wine and orange juice.

Production locations for the internationalising food industry: case study from Russia

Harri Lorentz

The purpose of the paper is to identify the location decision criteria and their relative weights in the context of food manufacturing internationalisation into emerging markets…