British Food Journal: Volume 108 Issue 6

Isolation and characterization of vinegar culture (Acetobacter aceti) from indigenous sources

Tahir Zahoor, Farzana Siddique, Umar Farooq

The Food and Agriculture Organization (FAO) of the United Nations has established that vinegar is a liquid only obtained by fermentation. Although in Pakistan mostly synthetic…

Chemical and physical characteristics of five Nigerian varieties of fresh green immature soybean (Glycine max (L.) Merrill)

Veronica Obatolu, Sidi M. Osho

The study aims to investigate the potential of green immature soybean among Nigeria soybean varieties as human food.

Development of non‐conventional thermo‐resistant chocolate for the tropics

S.O. Ogunwolu, C.O. Jayeola

Chocolates imported into Nigeria melt at tropical room temperature, causing bloom formation in storage. This situation may be responsible for the low consumption of chocolate in…

Factors affecting the flavour binding properties of lactones with soya protein

George A. Gkionakis, George Heliopoulos, Anthony K.D. Taylor, John Ahmad

The objective of this article is to investigate the binding of several lactones to soya protein isolate and soya protein under different conditions and, particularly, the extent…

Food shopping and preparation among the 30‐somethings: whose job is it? (The ASH30 study)

Amelia A. Lake, Robert M. Hyland, John C. Mathers, Andrew J. Rugg‐Gunn, Charlotte E. Wood, Ashley J. Adamson

The paper aims to explore the food shopping and preparation responsibility in a sample of adults, average age 32.5 years.

The refrigerator safari: An educational tool for undergraduate students learning about the microbiological safety of food

Abigail Breen, Sophie Brock, Katrina Crawford, Mary Docherty, Gavin Drummond, Lucy Gill, Sophie Lawton, Vivienne Mankarious, Andrea Oustayiannis, Gemma Rushworth, Kevin G. Kerr

Food‐borne infection remains a major public health concern and it is important that healthcare professionals in training understand the epidemiology of gastro‐intestinal infection…

The Taste Culture Reader: Experiencing Food and Drink

Phil Coleman