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Presents empirical evidence in the context of grocery shopping to challenge the assumption that routine shopping is considered invariably to be a low‐involvement activity. Argues that certain situational factors may give rise to routine purchases becoming more involving than others and studies...
Suggests that though inulin is an oligosaccharide of dietary interest as a bifidogenic factor, little consideration appears to have been given to its behaviour in foods. Establishes that inulin would be entirely suitable for incorporation into natural or stirred fruit yogurt, in that it enhances...
Reports on a study to establish the range of foods eaten by a group of 215 elderly people, living in sheltered housing in Scotland, based on a validated 24‐hour recall and using a nutrient check‐list devised by the British Dietetic Association′s Nutrition Advisory Group on the Elderly (NAGE)....
The English apple industry still faces serious difficulties despite some movement towards market orientation. Distribution of class 1 fruit has shifted since the late 1970s away from primary wholesale markets to multiple retailers who were attracted by higher profit margins. Consequently, the...
The 1995 Food Hygiene Regulations can be seen either as a problem for the hotel and catering industry or as an opportunity to put into place an acceptable hygiene model that is going to remove the confusion caused by the 1990s legislation. However, to achieve this, the proposals must be founded...
Examines the impact of the Single European Market on small and medium‐sized firms (SMEs) in the food sector. The effects of complying with new Single Market regulations have fallen disproportionately on SMEs, which do not have access either to the resources or information available to larger...
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