Results 91 to 100 of about 210,659 (280)

Effects of Information about Invasive Species on Risk Perception and Seafood Demand by Gender and Race [PDF]

In this paper we consider the effects of negative and positive risk information on perceived seafood risks and seafood consumption by gender and race. The data is from a Mid-Atlantic survey of coastal seafood consumers.
George R. Parsons, Jammie Price, John C. Whitehead, Timothy C. Haab   +3 more
core  

Synergy Engineering of d‐Band Center and Multi‐Phase Interface Charge Transport in Ternary Co3O4/Pt/Bi2MoO6 Hierarchical Heterojunction Arrays for Superior VOCs Sensing

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A novel ternary Co3O4/Pt/Bi2MoO6 hierarchical heterojunction array is designed, which exhibits an impressive gas sensing activity towards volatile organic compounds (VOCs), triethylamine. The design of ternary Co3O4/Pt/Bi2MoO6 hierarchical heterojunction not only optimizes the d‐band center and thus gas molecule adsorption activity on gas–solid ...
Yan Liang, Feifei Xiang, Li Xue, Xiaojian Zhao, Lu Tang, Fangjun Liu, Ziteng Guo, Yuhao Zhan, Fengyi Liang, Yong Yang   +9 more
wiley   +1 more source

The Welfare Effects of Pfiesteria-Related Fish Kills in Seafood Markets: A Contingent Behavior Analysis [PDF]

We use contingent behavior analysis to study the effects of Pfiesteria related fish kills on the demand for seafood in the Mid-Atlantic region. We use a phone-mail-phone survey to look at the effects of various information provision mechanisms used to ...
Ash O. Morgan, George R. Parsons, John C. Whitehead, Timothy C. Haab   +3 more
core  

Carbon‐Negative Upcycling of Sewage Sludge into Superiorly Stable Gel Via Liquid‐Phase Utilization Strategy for Water‐Remediation

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
This work developed a low‐temperature sludge hydrothermal coupled with gel crosslinking strategy which could upgrade the waste liquid generated from sewage sludge hydrothermal treatment into the hydrothermal‐liquid‐gel. The inventive hydrothermal‐liquid‐gel exhibited the enhanced pollutant removal capability, high synthetic stability, and superior ...
Zifan Liu, Sunxinyi Wang, Lingxiao Lu, Weiguo Zhang, Qiang Zheng, Cailiang Yue, Huimin Chang, Xiaohui Lu, Ming Xu, Zhi Qian, Qing Zhou, Fuqiang Liu, Baoshan Xing   +12 more
wiley   +1 more source

Price transmission and market power analysis in the Spanish seafood market chain [PDF]

Spain is one of the largest seafood markets in Europe and the world. Seafood consumption has traditionally been very high in Spain; in 2005, for instance, around 36.7 kg per capita were consumed (MAPA, several years).
Jordi Guillen, Ramon Franquesa
core   +1 more source

Preparation and Evaluation of Biodegradable Film From Zinc Oxide Nanoparticles‐Carboxymethyl Cellulose‐Gelatin Containing Salvia viridis Anthocyanin

Food Chemistry International, EarlyView.
Different percentages of ANT affected the physical and mechanical characteristics of the film. The results indicated that this produced film is a useful tool for monitoring the freshness of food products.. ABSTRACT In recent years, growing environmental concerns have promoted the use of natural and biodegradable polymers in food packaging applications.
Ebrahim Biabani Aghdam, Mohammad Hadi Khoshtaghaza, Mohammad Hossein Azizi, Mojgan Mirzataheri   +3 more
wiley   +1 more source

Monitoring and proper handling ensure seafood safety

California Agriculture, 1997
Addressing seafood safety concerns through research and technology transfer is a major objective of the California Sea Grant Extension Program. Currently a major emphasis of the Sea Grant Extension Program is educating the seafood industry about the ...
R Price, P Tom
doaj   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Factors influencing seafood sales in US retail markets

Journal of the World Aquaculture Society
US seafood retail markets are highly competitive and have evolved rapidly to supply an increased diversity of seafood products. Retail scanner data collected from grocery outlets using Universal Product Codes (UPC) reveals realistic market trends and ...
Lianqun Sun, Ganesh Kumar, Carole Engle
doaj   +1 more source