British Food Journal: Volume 123 Issue 7

The influences of quality attributes and socio-demographics on Chinese consumers' general and online consumptions of Canadian, US and Australian lobsters

Ou Wang, Simon Somogyi, Richard Ablett

This study explores the influence of quality attributes and socio-demographics on Chinese consumers' general and online consumption of three origin-specific lobsters: Canadian…

How COVID-19 affects individuals' food consumption behaviour: a consumer survey on attitudes and habits in Turkey

Osman Inanç Güney, Levent Sangün

After the novel coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization in March 2020, its devastating effects began to be closely monitored…

What do customers want? The impact of pricing tactic persuasion knowledge and frequency of exposure

Yen-Ting Chen, Li-Chi Lan, Wen-Chang Fang

Previous research has shown that consumers prefer a bonus pack to a price discount for virtue foods, whereas they prefer a price discount to a bonus pack for vice foods. Acting as…

Antiproliferative activity and antioxidative potential of Swiss chard from Montenegro, grown under different irrigation and fertilization regimes

Ljubica Ivanović, Ana Topalović, Višnja Bogdanović, Dijana Đurović, Boban Mugoša, Milka Jadranin, Vele Tešević, Vladimir Beškoski

The purpose of this paper is to determine the polyphenol content, antioxidative potential and antiproliferative activity of Swiss chard from Montenegro, grown under different…

Modeling of moisture sorption isotherm and evaluation of net isosteric heat for spray-dried fortified coconut (Cocos nucifera L.) powder

Juan Carlos Lucas Aguirre, German Antonio Giraldo Giraldo, Misael Cortés Rodríguez

In order to understand interactions a_w vs equilibrium moisture content (EMC) in fortified coconut powder, moisture sorption isotherms were constructed under different storage…

Prevention of quality loss and melanosis of white leg shrimp by Sargassum horneri extracts

Hua Fang, Jianyu Zhang, Zhuan Hong, Weizhu Chen, Yiping Zhang, Meijuan Fang

Being interested in developing a natural preservative for the prolongation of shrimp shelf life, this study aims to evaluate the Sargassum horneri extracts for their antioxidant…

The effect of green tea polyphenols addition on the physicochemical, microbiological and bioactive characteristics of yogurt

María Laura Mediza Romero, Mariana von Staszewski, María Julia Martínez

The purpose of this paper is to evaluate the effect of green tea polyphenols addition on physicochemical, microbiological and bioactive characteristics of yogurt.

Alcohol versus sponsorship: effectiveness in sports posters

Manuel Alonso Dos Santos, Maria Huertas-Serrano, Manuel J. Sánchez-Franco, Eduardo I. Torres-Moraga

The academic literature debates the desirability of sponsoring alcohol products at sporting events, a discussion that increases as major sporting events approach. This study aims…

Limiting vs. diversifying patterns of recommendations for key protein sources emerging: a study on national food guides worldwide from a health and sustainability perspective

Joop de Boer, Harry Aiking

A shift to a healthy and sustainable diet (as recommended by the EAT Lancet Commission) needs to have a strong societal legitimation. This makes it relevant to investigate to what…

Consumer-led eco-development of food products: a case study to propose a framework

Chloé Thomas, Isabelle Maître, Ronan Symoneaux

The purpose of this paper is to propose an agile methodology for the development of food products that has two key characteristics: (1) consumers are included as co-creators and…

Assessment of nutritional quality of snacks and beverages sold in university vending machines: a qualitative assessment

MoezAlIslam E. Faris, Ala'a Al-Bakheit, Hayder Hasan, Leila Cheikh Ismail, Haitham Jahrami, Dina Rajab, Afra Afra Almashgouni, Alanood Alshehhi, Asma Aljabry, Mariam Aljarwan, Moza Alnaqbi, Reyad Shaker Obaid

Vending machines (VMs) provide quick access for snack foods and beverages for students during their study days. These vended foods have been reported to affect the student's…

Self-reported food safety knowledge and practices of early-school-aged children – a result of analysis in towns near the Warsaw city

Marzena Tomaszewska, Katarzyna Neffe-Skocińska, Monika Trząskowska, Joanna Trafialek, Lidia Wadolowska, Jadwiga Hamulka

The purpose of this study is to evaluate the knowledge and practices of selected group of Polish children in early school age in terms of issues such as: (1) the principles of…

Do institutional networks affect winery survival?

Marta Fernández-Olmos, Ana Felicitas Gargallo-Castel, Giulio Malorgio

The present study aims to provide new evidence regarding the factors that determine the survival of firms in the Spanish wine industry and to improve the understanding of sector…

Boycotting and buycotting food: new forms of political activism in Spain

Amparo Novo Vázquez, Isabel García-Espejo

The actions of the political consumer of food may be manifested either through boycotting or through deliberate purchase of certain products based on ethical, environmental or…

The assessment of the attitude of Sicilian consumers towards wild and farmed seafood products – a sample survey

Rosalinda Allegro, Antonino Calagna, Daniela Lo Monaco, Valentina Ciprì, Carmelo Bongiorno, Gaetano Cammilleri, Luisa Battaglia, Saloua Sadok, Viviana Benfante, Ines Tliba, Calogero Di Bella

The purpose of the paper was to know and evaluate consumption, preferences and the knowledge of labelling legislation about wild and farmed seafood products.

“Effect of milk thistle addition (Silybum Marianum L.) on marinated herring (Clupea Harengus L.) meat”

Andrzej Ochrem, Dominika Kułaj, Joanna Pokorska, Justyna Żychlińska-Buczek, Piotr Zapletal, Ewa Drąg-Kozak, Ewa Łuszczek-Trojnar

The aim of the study was to analyse the quality changes in marinated herring meat depending on the moment of adding milk thistle.

Management accounting systems to support stressing events: evidence from the food sector

Elisa Truant, Laura Broccardo, Francesca Culasso, Demetris Vrontis

This study analyses how family-run businesses operating in the Italian food sector faced the ongoing COVID-19 pandemic that affected the global economy, with the support of…

Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink

Joshua Ie Xin Soh, Malvino Wilian, See Wan Yan

In recent years, global demand for functional foods grew tremendously due to the rising trend of health-conscious consumers. Driven by increased awareness of probiotic products…

An instrument for measuring the influence of consumers' cultural values on functional food perception

Saugat Neupane, Ranga Chimhundu, K.C. Chan

The purpose of the article is to develop an instrument for measuring the influence of consumers' cultural values on functional food perception.

Remove the negatives or highlight the positives? The effect of negativity bias in food preferences

Ekaterina Salnikova, John L. Stanton

The interest of food consumers in improved quality, healthiness, freshness, and authenticity results in a growing introduction of new food products featuring a variety of…