British Food Journal: Volume 109 Issue 9

Privatization in agro‐food sector: the case of Turkish dairy industry

Sertaç Gönenç, Erkan Rehber

This article aims to focus on the issue of privatization movement in the agro‐food sector, in the light of the Turkish Dairy Industry Enterprises (TSEK) case, and the effects on…

Intentions of New Zealanders to purchase lamb or beef made using nanotechnology

Andrew J. Cook, John R. Fairweather

This paper aims to provide an early assessment of key influences on intentions to purchase low fat lamb or beef made using nanotechnology.

Stairways to heaven or treadmills to oblivion?: Creating sustainable strategies in red meat supply chains

Andrew Cox, Daniel Chicksand, Martin Palmer

This paper aims to assess the findings of a research project that investigates the scope for lean strategies to be adopted in beef, lamb and pig supply chains.

Maslow's hierarchy and food tourism in Finland: five cases

Irma Tikkanen

The purpose of this paper is to explore the sectors of food tourism in Finland by using Maslow's hierarchy of needs in the classification.

Physiological analysis of lactobacillus rhamnosus VTT E‐97800: Adaptive response to osmotic stress induced by trehalose

E.O. Sunny‐Roberts, D. Knorr

This paper aims to describe the physiological analysis of L. rhamnosus VTT E‐97800 and its adaptive response to osmotic stress induced by trehalose.

Physico‐chemical properties and sensory evaluation of Pleurotus sajor caju powder as influenced by pre‐treatments and drying methods

V. Dunkwal, S. Jood, S. Singh

This article aims to focus on the food value of the mushroom. Because of its low calorific value and very high content of proteins, vitamins and minerals, mushrooms may contribute…