British Food Journal: Volume 122 Issue 9

Detection threshold of chocolate graininess: machine vs human

Sara De Pelsmaeker, Juliette S. Behra, Xavier Gellynck, Joachim J. Schouteten

Literature indicates that those solid chocolate particles cannot be detected by human beings that are smaller than a critical value between 25 and 35 µm. Chocolate containing…

Topic: chemical compositions and mineral content of four selected South African herbal teas and the synergistic response of combined teas

Florence Malongane, Lyndy Joy McGaw, Fhatuwani Nixwell Mudau

The present study was carried out to determine (1) essential minerals, total polyphenols, total flavonoids, moisture and ash of four selected South African herbal teas and (2) the…

The association between health-related individual traits and dairy avoidance

Moshe Mishali, Mirit Kisner, Naama Tal

The purpose of this research is to examine whether health-related personal traits such as hypochondriasis, health behavior and health locus of control can predict dairy avoidance.

New and old forms of poverty in Spain: exploring food consumption during the crisis

Cecilia Díaz-Méndez, Isabel García-Espejo, Sonia Otero-Estévez

The economic crisis has renewed public debate in Europe about food poverty, drawing attention to the insecurity suffered by some social groups that are not apparent in official…

Consumers’ attitude towards alternative distribution channels of fresh fruits and vegetables in Crete

Ons Dhaoui, Kallirroi Nikolaou, Konstadinos Mattas, George Baourakis

This paper aims to get a better insight into the Cretan consumers’ behaviour towards alternative distribution channels (ADCs) of fresh fruits and vegetables. The main factors…

The potential problem of picky eating: a pilot study among university students of food and nutrition

So-young Kim, EunJu Lee

This pilot study is aimed to explore the potential problem of picky eating (PE) among university students majoring in food and nutrition as prospective nutrition professionals.

The impact of formulation change and R&D cooperation types on the eWOM of extension products

Nayeong Kim, Jihee Hwang, Dongmin Lee, Jaeseok Jeong, Junghoon Moon

The purpose of this paper is to investigate the effect of formulation categories (parent brand and extension product) and research and development (R&D) cooperation types on…

UK consumers' willingness to pay for laying hen welfare

Chloe Dunne, Christie Siettou

This study investigates UK consumers’ perception and willingness to pay (WTP) for egg attributes associated with laying hen welfare, namely with beak-trimming practices and…

A simulation model for managing customer waiting time in restaurants: scenarios and beyond

Bahar Tasar, Keti Ventura, Ural Gokay Cicekli

The purpose of this paper is to investigate the effects of capacity decisions regarding the number of servers/chefs and tables on identifying a change in the number of…

Satisfaction and purchase intention of imported fresh fruits based on familiarity: a case of Korean pears in Taiwan

Sunhee (Sunny) Seo, Kawon Kim, Vieta Annisa Nurhidayati

This study aims to investigate the influence of image and reputation of imported fresh fruits on consumer satisfaction and purchase intentions. The moderating role of familiarity…

Impact of pomegranate peel as prebiotic in bio-yoghurt

Amel Ibrahim, Sameh Awad, Mahmoud El-Sayed

The effect of pomegranate whole and inside peels before and after extraction of the tannic acid have been carried out in stimulated media and in gastrointestinal conditions

Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products

Nobuhle Sharon Lungu, Anthony Jide Afolayan, Ronald Sylvester Thomas, Emrobowansan Monday Idamokoro

The objective of the study was to assess consumer exposure to warmed-over flavour, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and…

Acceptability of low-sodium mozzarella coated with zein and essential oils

Lívio Antônio Silva Pereira, Raquel Martino Bemfeito, Carla Martino Bemfeito, Priscila de Castro e Silva, Jéssica Ferreira Rodrigues, Michelle Carlota Gonçalves, Ana Carla Marques Pinheiro, Roberta Hilsdorf Piccoli

The main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.

Drying technology of mesquite pods (Prosopis laevigata) and microstructural insights

Sadoth Sandoval Torres, Daniel Lopez Cravioto, Juan Rodríguez Ramírez, Lilia L. Méndez Lagunas, Luis Gerardo Barriada Bernal, Laura V. Aquino González

Mesquite pods offer a high nutritional content; A flour can be produced from them; nevertheless, the moisture content makes the milling process difficult. Then, before the milling…

Consumer perception of local food products in Hungary

Ágnes Szegedyné Fricz, András Ittzés, László Ózsvári, Dávid Szakos, Gyula Kasza

The purpose of this paper is to examine the role of local origin of food in the Hungarian population's decisions regarding food purchase and to identify under which conditions…

Receptacle interacts with consumers’ need for touch to influence tea-drinking experience

Chujun Wang, Yubin Peng, Charles Spence, Xiaoang Wan

This study was designed to investigate how the material properties of the tea-drinking receptacle interact with a participant's motivation and preference for extracting and using…

Effects of industry-level factors, brand credibility and brand reputation on brand trust in safe food: evidence from the safe vegetable sector in Vietnam

Hai Minh Ngo, Ran Liu, Masahiro Moritaka, Susumu Fukuda

While the essential role of brand trust toward consumer decision to purchase food products has been well addressed, there has been still little research on its influential…

As you sow, so shall you reap: finding customer-based outcomes of socially responsible coffee cafés

Ishfaq Ahmed, Talat Islam, Siti Zaleha Abdul Rasid, Farooq Anwar, Arooj Khalid

In the realm of increased competition among coffee café, the need for customer citizenship behavior (CCB) has increased. But the question of how a café can win CCB through…