British Food Journal: Volume 97 Issue 8
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents
BSE: an update on the statistical evidence
S.F. Dealler, J.T. KentBSE has now been transmitted orally to 16 species, and appears tohave infected over 50 per cent of UK dairy herds, these representingover 85 per cent of UK dairy cattle. It now…
Fat composition of free living and farmed sea species:: implications for human diet and sea‐farming techniques
R. George, R. BhopalDietary public health advice has been to consume fish. The fattyacids in fish, specifically the ratio of n‐3 to n‐6, are reported to beinstrumental in determining the benefits…
Food safety: implications for food, medical and behavioural scientists
C.J. Griffith, B. Mullan, P.E. PriceReviews the continued rise and cost implications of food‐bornedisease. Discusses strategies for containing and reducing the problem.To date, in spite of considerable effort and…
Irradiation of gourmet foods – potential for improving sensory quality and process acceptability
Frances R. Jack, David C.W. SandersonDemand for gourmet foods, from around the globe, is increasing.However, owing to high perishability many of these products requirepreservation if they are to arrive in a safe and…
Genetic engineering and food: what determines consumer acceptance?
Lynn J. Frewer, Chaya Howard, Richard ShepherdPresents experimental work which attempts to understand whatpsychological mechanisms are likely to influence consumer acceptance ofgenetically engineered food, and the…
ISSN:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris