bluuebunny/crossref_metadata_2025_split huggingface dataset:
Barriers to sustainable tourism for small hotels in small island developing states and some suggested remedies
Authors: Guden Nafiya , Unal Girgen Mete , Saner Tulen , Yesilpinar Erkan 
Published: May 2021

Purpose
The purpose of this study is to provide an overview of the barriers and difficulties small hotels encounter in Cyprus and to identify possible solutions and remedies.

Design/methodology/approach
This paper draws on both academic and trade literature to explore the challenges facing small hotel operations in Cyprus, both in the South and in the North of the Island and some possible remedies. Interviews with representatives from 12 small hotels across Cyprus were conducted online and in person.

Findings
Cyprus is a small island that is vulnerable to fluctuations in tourism numbers, has limited economic independence, unique characteristics of biological and cultural diversity, scarce resources and fragile and sensitive ecosystems. The Northern part of the island is more vulnerable and highly dependent on economic support from Turkey. Further, the North has less international support because of its status, while small hotels in the Republic of Cyprus benefit from being able to promote themselves internationally. In contrast, hotels in the North have more limited scope to promote their activity.

Originality/value
This paper raises awareness of the barriers to sustainable tourism and especially as it relates to small hotels in small island developing states. One of the main findings is that there are common barriers relating to sustainable tourism in both North and South Cyprus.
Adoption of digital marketing tools in independent businesses: experiences of restaurant entrepreneurs in India and United Kingdom
Authors: Dabas Swati , Sharma Savita , Manaktola Kamal 
Published: May 2021

Purpose
This paper aims to explore the experience of adoption of digital marketing and related tools by restaurant entrepreneurs or owners of restaurants in the UK and India.

Design/methodology/approach
This study is based on qualitative research. In-depth interviews were conducted with restaurant owners to understand the extent of adoption of digital marketing tools and how they have embraced the digital change in running their business operations.

Findings
Findings shed light on major changes in consumer behaviour and the readiness of restaurant owners to adopt digital tools for marketing restaurant businesses. Additionally, this paper also probes restaurant owners’ apprehensions in the process with an objective of retaining customers for a longer period.

Originality/value
It is also evident that there is a clear gap in the restaurant space in India and the UK as far as the adoption of digital marketing tools is concerned. The restaurants in India are yet to adequately harness the digital medium as a strategic tool for marketing. This research can potentially form the basis of further research in terms of using technology and digital tools to reach customers and creating a more personalized experience for them.
Techno-business strategies for enhancing guest experience in luxury hotels: a managerial perspective
Authors: Bharwani Sonia , Mathews David 
Published: May 2021

Purpose
This research aims at understanding techno-based strategies deployed by the hospitality industry by exploring the emerging technological product and process innovations that are actively being used in the hospitality space to deliver enhanced guest experiences. It also aims at gaining perspective about the challenges of technology adoption faced by the Indian luxury hotels that have traditionally been driven by high-touch, unscripted and personalised service.

Design/methodology/approach
This paper adopted a two-pronged methodology for data collection – in-depth semi-structured interviews with General Managers of Luxury Hotels in India and literature-based innovation output (LBIO). NVivo12 software was used to carry out a qualitative thematic analysis of the data. The primary data collected was then triangulated with secondary data gathered through literature review of academic papers, industry reports and studies on the use of technology for enhancing and co-creating customer experience in luxury hotels.

Findings
The research brings in to focus the importance of technology and high-tech, state-of-the-art tools in facilitating the co-creation and delivery of experiences in the context of luxury hospitality. However, it also emphasises that the high-touch dimension is the core of hospitality in luxury and premium hotels and should remain the primary driver of this segment. Luxury hotels will have to fine-tune and tailor their services and provide the right mix of high-tech and high-touch, depending on the micro-niche segments to which they cater.

Practical implications
Practitioners, researchers and educationists in the hospitality industry would find the implications of this study useful in context of the evolving technology imperative and the present customer-centric business environment where hotels are constantly striving to meet the exponentially rising bar of guest expectations.

Originality/value
This study is the one of the few empirical explorations of the techno-based strategies adopted by luxury hotels for co-creating enhanced and high-value experiences leading to critical implications for both hospitality and tourism theory and practice.
Prp19‐associated splicing factor Cwf15 regulates fungal virulence and development in the rice blast fungus
Authors: Liu Xinsen , Pan Xiao , Chen Deng , Yin Changfa , Peng Junbo , Shi Wei , Qi Linlu , Wang Ruijin , Zhao Wensheng , Zhang Ziding , Yang Jun , Peng You‐Liang 
Published: May 2021

SummaryThe splicing factor Cwf15 is an essential component of the Prp19‐associated component of the spliceosome and regulates intron splicing in several model species, including yeasts and human cells. However, the roles of Cwf15 remain unexplored in plant pathogenic fungi. Here, we report that MoCWF15 in the rice blast fungus Magnaporthe oryzae is non‐essential to viability and important to fungal virulence, growth and conidiation. MoCwf15 contains a putative nuclear localization signal (NLS) and is localized into the nucleus. The NLS sequence but not the predicted phosphorylation site or two sumoylation sites was essential for the biological functions of MoCwf15. Importantly, MoCwf15 physically interacted with the Prp19‐associated splicing factors MoCwf4, MoSsa1 and MoCyp1, and negatively regulated protein accumulations of MoCyp1 and MoCwf4. Furthermore, with the deletion of MoCWF15, aberrant intron splicing occurred in near 400 genes, 20 of which were important to the fungal development and virulence. Taken together, MoCWF15 regulates fungal growth and infection‐related development by modulating the intron splicing efficiency of a subset of genes in the rice blast fungus.
‘Qu'il est question d'une langue sauvage’: Phrasebooks for European Travellers in Eighteenth‐Century North America
Authors: Iannuzzi Giulia 
Published: May 2021

AbstractThis article explores the vocabularies of Amerindian languages published as part of the travel accounts written by explorers, traders and colonial policymakers in North America over the eighteenth century. Starting with the renowned Voyages by the Baron de Lahontan, the analysis takes as its endpoint the journals of the famous expedition led by Meriwether Lewis and William Clark at the beginning of the nineteenth century. The aim of this study is to foreground what these lexicographic compilations reveal about European encounters with societies categorised as radically different from – and less civilised than – the traveller's own: an ‘otherness’ sometimes exploited as a mirror and term of comparison that challenged the observer's ethnocentrism. Drawing on existing scholarship about the cultural history of Euro‐American encounters in the modern age, this study puts forward an original analysis of the temporal conceptualisations underpinning vocabularies of ‘savage languages’, in terms of both historical diachronicity and time as a culturally constructed frame of human experience.This focus on the lists of words and phrases included in travel accounts, journals and relations makes it possible to question the relationship between the recording of linguistic evidence and travel narratives, and explore the complex negotiations between empirical observation and pre‐existing cultural categories and stereotypes. A close reading of these often‐neglected primary sources helps us to identify recurrent conceptual tropes and assign a central role to the historicisation of the Amerindian within wider processes of cultural construction of a global Europeanness.
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety
Authors: Ouzir Mounir , Bernoussi Sara El , Tabyaoui Mohamed , Taghzouti Khalid 
Published: May 2021

AbstractAlmond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high‐quality and high‐quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic‐assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt‐assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco‐friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications
Authors: Chen Xing , Fu Wenyan , Luo Yangchao , Cui Chun , Suppavorasatit Inthawoot , Liang Li 
Published: May 2021

AbstractWith the ever‐increasing demands for functional and sustainable foods from the general public, there is currently a paradigm shift in the food industry toward the production of novel protein‐based diet. Food scientists are therefore motivated to search for natural protein sources and innovative technologies to modify their chemical structure for desirable functionality and thus utilization. Deamidation is a viable, efficient, and attractive approach for modifying proteins owing to its ease of operating, specificity, and cost‐effective processes. Over the past three decades, the knowledge of protein deamidation for food applications has evolved drastically, including the development of novel approaches for deamidation, such as protein‐glutaminase and ion exchange resin, and their practices in new protein substrate. Thanks to deamidation, enhanced functionalities of food proteins from cereals, legumes, milk, oil seeds and others, and thereby their processabilities as food ingredients have been achieved. Moreover, deamidated proteins have been used to fabricate engineered food colloids, including self‐assembled protein particles, protein–metallic complexes, and protein–carbohydrate complexes, which have demonstrated tailored physicochemical properties to modulate oral perception, improve gastrointestinal digestion and bioavailability, and protect and/or deliver bioactive nutrients. Novel bioactivity, altered digestibility, and varied allergenicity of deamidated proteins are increasingly recognized. Therefore, deamidated proteins with novel techno‐functional and biological properties hold both promise and challenges for future food applications, and a comprehensive review on this area is critically needed to update our knowledge and provide a better understanding on the protein deamidation and its emerging applications.
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health
Authors: Bekhit Alaa El‐Din A. , Giteru Stephen G. , Holman Benjamin W. B. , Hopkins David L. 
Published: May 2021

AbstractThe use of total volatile basic nitrogen (TVB‐N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB‐N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB‐N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB‐N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB‐N on human health are discussed. TVB‐N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB‐N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post‐mortem TVB‐N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB‐N. Trimethylamine (TMA) constitutes a significant part of TVB‐N. TMA and trimethylamine oxide (TMA‐N‐O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA‐N‐O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA‐N‐O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB‐N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.
Computer simulation of submicron fluid flows in microfluidic chips and their applications in food analysis
Authors: Xie Zhaoda , Pu Hongbin , Sun Da‐Wen 
Published: May 2021

AbstractIn recent years, countries around the world have maintained a zero‐tolerance attitude toward safety problems in the food industry. In order to ensure human health, a fast, sensitive, and high‐throughput analysis of food contaminants is necessary to ensure safe food products on the market. Microfluidics, as a high‐efficiency and sensitive detection technology, has many advantages in the detection of food contaminants, including foodborne pathogens, pesticides, heavy metal ions, toxic substances, and so forth, especially in conjunction with a variety of submicron fluid driving methods, making food detection and analysis more efficient and accurate. This review introduces the principle of submicron fluid driving modes and discusses the driving simulation of submicron fluid in microfluidic chips. In addition, the latest developments in the application of simulation in food analysis from 2006 to 2020 are discussed, and the computer simulation of submicron fluid flow in microfluidic chips and its application and development trend in food analysis are also highlighted. The review indicates that microfluidic technology, using numerical simulation as an auxiliary tool, combined with traditional methods has greatly improved the detection and analysis of food products. In addition, microfluidics combined with a variety of control methods embodies the ability of specific, multifunctional, and sensitive detection and analysis of food products. The development of high‐sensitivity, high‐throughput, portable, integrated microfluidic chips will enable the technology to be applied in practice.
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality
Authors: Wainaina Irene , Wafula Elizabeth , Sila Daniel , Kyomugasho Clare , Grauwet Tara , Van Loey Ann , Hendrickx Marc 
Published: May 2021

AbstractOver the past years, the shift toward plant‐based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.
Novel extraction chemistry and alternative amplification strategies for use with rootless hair shafts
Authors: Gutierrez Ryan , LaRue Bobby , Houston Rachel 
Published: May 2021

AbstractRootless hair shafts are often considered unsuitable for STR genotyping due to the known high failure rate. The same samples can be reliably processed with mitochondrial sequencing. However, the minimal discriminatory power of widely implemented control region mitochondrial sequencing techniques limits its utility in some forensic casework. In this research, multiple variables were tested to provide information on rootless hair shaft sample genotyping success. Results showed external decontamination procedures decreased drop‐in alleles but also greatly reduced profile recovery. The novel InnoXtract™ chemistry was comparable to automated EZ1 DNA Investigator extraction. With thoroughly decontaminated hairs, InnoTyper® 21 amplification generated random match probabilities higher than STR chemistry in 71.875% of samples and 18.75% of samples benefitted from the use of InnoTyper® 21 amplification compared with estimated mtDNA profile rarity. Compared with the capillary electrophoresis‐based amplification chemistries tested, the ForenSeq™ DNA Signature Prep chemistry paired with massively parallel sequencing was the most discriminatory amplification strategy tested.
Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating
Authors: Rodier Liana C. , Hartel Richard W. 
Published: May 2021

AbstractMolten white chocolate held at high temperatures for extended periods of time undergoes thickening and nonenzymatic browning reactions. Lactose and milk proteins participate in Maillard browning, which occurs more rapidly at higher temperatures. Crystallization of amorphous lactose and high temperature contribute to rheological changes over heating. In the present study, five white chocolates of varied compositions were sampled over time at different temperatures. White chocolates containing amorphous lactose showed increases in complex viscosity, while chocolates with crystalline or no lactose showed no change in rheological properties. Maillard browning was measured through both colorimetry and spectrophotometric analysis of brown pigments. Both markers showed the greatest browning for Nonfat dry milk (NFDM)—containing systems. Chocolates containing no NFDM (milk protein isolate, MPI, or crystalline lactose) showed no change in absorbance after clarification, but some browning in colorimetry results, likely due to residual amorphous lactose in the MPI or increased mobility of lactose from crystals at high temperatures. The evolution of fluorescent intermediates was visualized using fluorescence spectroscopy, revealing that these intermediates were formed prior to colored end stage products and were consumed as the reaction approaches completion. An excess of lactose in the system meant reducing sugar declines were relatively small throughout. Kinetic models were created to determine the influence of chocolate composition and temperature on thickening as related to complex viscosity (first order) and browning via colorimetry and absorbance (pseudo‐zero order). Both thickening rate and Maillard reaction rates were faster in chocolates with greater levels of amorphous lactose and when held at higher temperatures.Practical ApplicationSo‐called “golden chocolate” is white chocolate that has been held at warm temperatures for a period of time to undergo Maillard browning. However, thickening of the chocolate during heating can cause processing problems. In this study, viscosity changes are correlated with Maillard browning kinetics to help chocolate manufacturers find optimal conditions for creating new products.
Re‐Os Isotopic Age of Molybdenite of the Jingren Deposit and its Mineralogical Significance of Magnetite, Pyrite and Chalcopyrite
Authors: CAO Li , YI Liwen , DAI Wei , XIE Binggeng , LI Xiaoqing , LU Anhuai , GU Xiangping 
Published: May 2021

AbstractThe Jingren deposit is part of the Qimantage metallogenic belt within the eastern Kunlun orogenic belt, the largest metallogenic belt in Qinghai Province, northwestern China. Exploration data show that the metal resources of the Jingren deposit are greater than 93000 t in a mining area of 76.15 km2, which indicates significant exploration potential in the near future. Three W–E‐trending faults, F1‐3, dominate the extension of the mineralization zone, which consists of chalcopyrite, pyrite, magnetite, galena, sphalerite, and molybdenite as well as bismuth‐bearing minerals. The deposit contains a large amount of late Triassic intrusive rocks, however, previous research did not reach a consensus on the timing or the origin of the mineralization owing to a lack of geochronological data and poor exposure conditions. In the present study, Re‐Os isotopic dating from six molybdenite samples collected from a borehole of the granodiorite in the Jingren deposit using negative thermal ionization mass spectrometry (NTIMS) showed 187Re and 187Os concentrations of 0.26–4.40 ppm and 1.03–16.46 ppb, respectively, with an initial 187Os/188Os value of 0.06 ± 0.19. This proves that the Jingren deposit has a metallogenic age of (225 ± 4) Ma and is the product of united mineralization of the Qimantage metallogenic belt and that the Jingren deposit might actually be an Indosinian metallogeny. In addition, the Re content of these samples, at 0.42 ppm to 7.00 ppm shows that the mineralization was derived mainly from a crustal source. Furthermore, electron probe microanalysis (EPMA) conducted on chalcopyrite obtained from 22 metallic mineral samples revealed (Fe + Cu)/S ratios of 1.801–1.947 with an average of 1.852, which is lower than the ideal value (1.875). Besides, the main ore body formed in a relatively higher temperature environment than the surrounding rocks in the Jingren deposit. These data indicate that the Jingren deposit formed in a metallogenic environment at lower temperature. Moreover, according to the TiO2‐Al2O3‐(MgO + MnO) and TiO2‐Al2O3‐MgO genetic classification diagram for magnetite, the Jingren deposit most likely belongs to the skarn family. In addition, the Co‐Ni‐As genetic classification diagram of the pyrite indicates sedimentary and skarn genetic characteristics.