bluuebunny/crossref_metadata_2025_split huggingface dataset:
Phylogeography of the Common Pheasant Phasianus colchicus
Authors: Kayvanfar Nasrin , Aliabadian Mansour , Niu Xiaoju , Zhang Zhengwang , Liu Yang 
Published: December 2016

The Common Pheasant Phasianus colchicus is widely distributed in temperate to subtropical regions of the Palaearctic realm. Populations of Common Pheasant have been classified into five subspecies groups based on morphological variations in male plumage. Previous phylogeographical studies have focused on limited sets of subspecies groups in the eastern Palaearctic and knowledge on subspecies in the western Palaearctic region is still poor. In this study, we undertake the first comprehensive analysis of subspecies from all five defined subspecies groups across the entire Palaearctic region. Two mitochondrial (CYTB and CR) and two nuclear (HMG and SPI) loci were used to investigate genetic relationships of these subspecies groups and to infer their dispersal routes. Our results revealed that the subspecies elegans, with its range in northwestern Yunnan, China, was in the basal position among 17 studied subspecies, supporting a previous hypothesis that the Common Pheasant most probably originated in forests in southeastern China. Subspecies in the western Palaearctic region nested within the most subspecies‐rich torquatus group (‘Grey‐rumped Pheasants’), indicating that the torquatus group is not a clade but instead forms a gradation with other subspecies and subspecies groups. Our dating analysis suggested that the initial divergence among populations of Common Pheasant originated around 3.4 Mya with subsequent dispersal into the Western Palaearctic region during the Late Pliocene–Lower Pleistocene approximately 2.5–1.8 Mya. We propose two possible east‐to‐west colonization routes for the Common Pheasant and suggest conservation implications for some regional subspecies. Overall, this study demonstrates the lack of concordance between morphology‐based subspecies delimitation and their genetic relationships. This is likely to be a consequence of initial isolation due to historical vicariance followed by population admixture due to recent range expansion of Common Pheasant in the western Palaearctic region.
Perceptions, attitudes, and behaviors toward sustainable fashion: Application of Q and Q‐R methodologies
Authors: Song Sanga , Ko Eunju 
Published: December 2016

AbstractWhile sustainability has increasingly attracted the attention of scholars and practitioners, consumer attitudes and behaviors toward sustainable consumption have not yet been elucidated. The decision‐making process around sustainable consumption involves diverse and complex considerations including some forms of compromise (tradeoff). In addition, sustainability is a broad and subjective concept, and is not a primary attribute of a product Impacting the choices of consumers. Therefore, it is necessary to apply new methods to overcome the limitations of conventional evidence‐based research. This research uses Q and Q‐R methodologies to identify consumers' subjective viewpoints toward sustainable fashion and to present socio‐demographic differences across segments of sustainable fashion consumers. Study 1 uses Q methodology to interview 26 consumers and to identify four types of decision makers: doubtful egoists, single‐minded bystanders, wavering intellects, and opinion leaders. Study 2 uses Q‐R methodology to verify the psychological and socio‐demographic variables among 328 consumers. The research provides useful suggestions for selecting and approaching target consumer segments in the sustainable fashion industry.
De‐ownership orientation and collaborative consumption during turbulent economic times
Authors: Lindblom Arto , Lindblom Taru 
Published: December 2016

AbstractIn this article we aim to increase understanding of which social factors are central when looking at de‐ownership orientation (DOO), collaborative consumption attitudes (CCA) and collaborative consumption intentions (CCI). In addition, we analyze how DOO, CCA and CCI are linked to each other. We scrutinize DOO, CCA and CCI in Finland during a period of economic crisis. Our results show that DOO is rather evenly spread across the socio‐demographic groups, and that CCA is at a much higher level than CCI among the respondents. CCA is less impacted by factors that originate from a consumer's social and economic conditions. The studied concepts are found to be closely associated: with the increase in DOO, the propensity for CCI and CCA to increase also grows. However, DOO has a stronger effect on CCA than on CCI. Of studied socio‐economic features, age clearly has the strongest effects on each studied factor. The younger age cohorts have more positive attitudes towards collaborative consumption than others. In terms of employment status the groups that are the most positive towards collaborative consumption are those staying at home on parental leave, whereas the retired, entrepreneurs (for CCI) and unemployed (for CCA) have the least inclination towards collaborative consumption. Thus, economic crisis can be seen as working against the development of the sharing economy and collaborative consumption, or at least it could create social divisions between groups who take part in it.
Ultrasound‐induced changes in physical and functional properties of whey proteins
Authors: Shen Xue , Shao Shengnan , Guo Mingruo 
Published: December 2016

SummaryUse of high‐intensity ultrasound to modify certain functional properties of whey proteins is an alternative to traditional method in food industry. Whey protein isolate (WPI) solutions were treated with an ultrasound probe (20 kHz) at different intensities (20% or 30% amplitude) and durations (10 or 20 min). Results showed that ultrasound treatment changed physical and several functional properties of whey proteins including decreased particle size (from 190.4 nm to 138.0 nm), increased surface hydrophobicity (from 5.13 × 105 to 5.77 × 105), free sulphydryl groups (from 52.64 μmol SH g−1 to 53.64–58.77 μmol SH g−1), solubility (from 74.95% to 89.70%), emulsion activity index (from 3.18 m2 g−1 to 3.59–5.32 m2 g−1) and emulsion stability index (from 62.26 min to 71.44–104.83 min), and changed viscosity (from 5.51 mPa.s to 4.81–5.64 mPa.s). Therefore, we conclude that high‐intensity ultrasound can be potentially applied to whey proteins to improve its specific functions during food processing.
Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability
Authors: Bakry Amr M. , Fang Zheng , Khan Muhammad Aslam , Chen Yantao , Chen Yong Q. , Liang Li 
Published: December 2016

SummaryWhey protein isolate (WPI) and its polysaccharide complexes have been widely used to prepare oil‐in‐water emulsions. The aim of this study was to evaluate the emulsions and spray‐dried microcapsules containing tuna oil and/or mint oil and stabilised by combination of WPI with inulin in terms of physicochemical characteristics and storage stability. Stable emulsions were formed before drying. Tuna oil + Mentha piperita oil emulsions had smaller viscosity, surface tension and size than did tuna oil emulsions. Surface morphology showed that spray‐dried microcapsules were spheres but had many dents and apparent shrinkage. During storage, tuna oil and tuna oil + M. piperita oil microcapsules became larger. In the blend oil microcapsules, menthone was reduced to form menthol, loss of DHA and EPA was slightly less, the degree of oxidation characterised using peroxide value and headspace propanal was less but basically greater than half of that of WTI microcapsules.
Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins
Authors: Beegum Shameena , Sharma Monika , Manikantan Musuvadi Ramarathinam , Gupta Ram Kishor 
Published: December 2016

SummaryA study was carried out to develop muffins by substituting refined wheat flour (RWF) with virgin coconut oil (VCO) cake (0–50 g/100 g flour blend). Progressive replacement of RWF with VCO cake resulted in significant (P < 0.05) decrease in peak viscosity of flour blends (from 2527.75 cP in the control to 389.5 cP in 50 g VCO cake/100 g flour blend) and the muffins height (from 34.26 mm in the control to 26.88 mm in 50 g VCO cake/100 g flour blend). Significant colour change was observed in the crust and crumb regions. Free fatty acid and microbial analysis revealed that the quality of muffin samples was unaffected by the addition of VCO cake during 16‐day storage at both refrigerated (4 ± 2 °C) and ambient temperature (35 ± 2 °C). Incorporation of 40 g VCO cake/100 g flour blend significantly (P < 0.05) increased the overall acceptability of the muffins (with a maximum score of 8.5). Muffins with 40 g VCO cake/100 g flour blend were enriched with protein (8.49 g/100 g), fat (18.46 g/100 g), crude fibre (1.14 g/100 g) and minerals (1.15 g/100 g).
Les statistiques du travail en Europe du Sud‐Est: points communs et différences dans les définitions utilisées d'un pays à l'autre
Authors: FILIPI Gjergji 
Published: December 2016

RésuméL'harmonisation des définitions statistiques de l'emploi, du chômage et de l'inactivité est nécessaire à la bonne appréciation de la réalité et à la comparaison internationale des données. L'auteur examine la pratique à cet égard dans des pays et territoires de l'Europe du Sud‐Est (Albanie, Bosnie‐Herzégovine, Bulgarie, Croatie, Kosovo, Macédoine, Monténégro, Serbie, Slovénie et Turquie). Il constate un recours généralisé aux enquětes sur la population active pour recueillir les données mais des écarts dans les définitions et les systèmes de classement utilisés, notamment pour ce qui touche au chômage. Il préconise un effort d'harmonisation supplémentaire pour venir à bout de ces dernières divergences.
The Socioeconomic Incorporation of Immigrant and Native‐born Day Labourers in Tshwane, South Africa
Authors: Theodore Nik , Blaauw Derick , Pretorius Anmar , Schenck Catherina 
Published: December 2016

AbstractIt has been widely documented that unauthorized immigrants experience adverse economic incorporation in destination countries, particularly in the global North. Faced with restricted employment opportunities, many are drawn into informalizing segments of the labour market where earnings are low and unstable. Much less is known about how immigrant workers fare in the informal economy of cities of the South. Using surveys conducted in 2004, 2007 and 2015, we examine the economic outcomes of immigrant and native‐born workers who participate in the day labour markets of Tshwane, South Africa. In 2004 there were signs that foreign‐born workers enjoyed modestly better outcomes than South Africa‐born workers. In the latter periods, however, these advantages have disappeared and there are indications of a downward convergence of employment outcomes. The article concludes with a call for creating worker centres to regulate informal job markets for the benefit of workers, regardless of immigration status.
Service and infrastructure needs to support recovery programmes for Indigenous community mental health consumers
Authors: Sayers Jan M. , Cleary Michelle , Hunt Glenn E. , Burmeister Oliver K. 
Published: December 2016

AbstractMental health is a major concern in Indigenous communities, as Indigenous people experience poorer health outcomes generally, and poorer social and emotional well‐being throughout their lives, compared to non‐Indigenous populations. Interviews were conducted with 20 mental health workers from a housing assistance programme for Indigenous clients with mental illness. Service and infrastructure needs identified to support clients were classified under the following overarching theme ‘supports along the road to recovery’. Subthemes were: (i) It is OK to seek help; (ii) linking in to the local community; (iii) trusting the workers; and (iv) help with goal setting and having activities that support their achievement. This paper highlights the importance of targeted housing and accommodation support programmes for Indigenous people to prevent homelessness, and the essential services and infrastructure required to support Indigenous clients’ mental health needs. These insights may inform service review, workforce development, and further research.
Free collective bargaining and incomes policy: learning from Barbara Wootton and Hugh Clegg on post‐war British Industrial Relations and wage inequality
Authors: Ackers Peter 
Published: December 2016

AbstractGrowing income inequality has returned as a major political issue in affluent, advanced economies, often associated directly with the decline of trade unions and collective bargaining. In policy terms, this has been reflected in the British campaign for a ‘Living Wage’ and the new German minimum wage. Yet on the broader front, Industrial Relations (IR) struggles to find a credible regulatory strategy to address inequality—one that combines state and civil society initiatives and can be legitimised in political philosophy. This History and Policy article argues that there is much to learn from the IR past, before neo‐liberalism. My focus is the writing of Barbara Wootton and Hugh Clegg on ‘Incomes Policy’, from the 1950s to the early 1980s, when this was a central intellectual and policy issue in British IR. I explore the differing justifications for Incomes Policy, from corporatist macro‐economic management to social equality, comparing and contrasting the democratic socialist political principles of Wootton with Clegg's social democratic pluralism. The conclusion relates this historical debate between state pattern and civil society process to current concerns about how social democratic ideas and IR policy can address the problem of labour market inequality.
Parent employment and preschool utilisation in urban China
Authors: Nyland Chris , Pan Beibei , Cooper Brian , Nyland Berenice , Zeng Xiaodong 
Published: December 2016

AbstractChina's government has abolished its one‐child policy and intends to universalise access to preschool education by 2020. It has also announced plans to raise the retirement age beginning in 2022. Together, these policies risk generating a major increase in the number of parents who must balance workplace–preschool demands with little assistance from grandparents. Drawing on a mixed‐method design and a sample of parent‐workers who reside in Beijing, this article finds that most parents currently deem the need to reconcile the respective demands of their workplace and preschool to be a concern of limited significance. But we also find that sustaining this situation will require the bolstering of government and enterprise supports that can assist parents provide for the education of their preschool‐aged children with diminished assistance from grandparents.
The effect of SiO2on electrical properties of low‐temperature‐sintered ZnO–Bi2O3–TiO2–Co2O3–MnO2‐based ceramics
Authors: Bai Hairui , Zhang Minghui , Xu Zhijun , Chu Ruiqing , Hao Jigong , Li Huaiyong , Gong Yunyun , Li Guorong 
Published: December 2016

AbstractZnO–Bi2O3–TiO2–Co2O3–MnO2‐based (ZBTCM) varistors were fabricated via the conventional solid‐state method, and the effect of SiO2content on the phase transformation, microstructure, and electrical properties of theZBTCMhad been investigated. Results showed that this varistor can be sintered at a low temperature of 880°C with a high sintering density above 0.95 of the ZnO theoretical density. In these components, SiO2acts as a controller in ZnO grain growth, decreasing the grain size of ZnO from 3.67 to 1.92 μm, which in turn results in an increase in breakdown voltageE1mAfrom 358.11 to 1080 V/mm. On the other hand, SiO2has a significant influence on the defect structure and component distribution at grain‐boundary regions. When SiO2content increases from 0 to 4 wt%, the value of the interface state density (Ns) increases sharply. At the same time, the electrical properties are improved gradually, and reach an optimized value with the nonlinear coefficient (α) up to 54.18, the barrier height (ϕb) up to 2.90 eV, and the leakage current (IL) down to 0.193 μA/cm2.
Sensory trait variation contributes to biased dispersal of threespine stickleback in flowing water
Authors: Jiang Y. , Peichel C. L. , Torrance L. , Rizvi Z. , Thompson S. , Palivela V. V. , Pham H. , Ling F. , Bolnick D. I. 
Published: December 2016

AbstractGene flow is widely thought to homogenize spatially separate populations, eroding effects of divergent selection. The resulting theory of ‘migration–selection balance’ is predicated on a common assumption that all genotypes are equally prone to dispersal. If instead certain genotypes are disproportionately likely to disperse, then migration can actually promote population divergence. For example, previous work has shown that threespine stickleback (Gasterosteus aculeatus) differ in their propensity to move up‐ or downstream (‘rheotactic response’), which may facilitate genetic divergence between adjoining lake and stream populations of stickleback. Here, we demonstrate that intraspecific variation in a sensory system (superficial neuromast lines) contributes to this variation in swimming behaviour in stickleback. First, we show that intact neuromasts are necessary for a typical rheotactic response. Next, we showed that there is heritable variation in the number of neuromasts and that stickleback with more neuromasts are more likely to move downstream. Variation in pectoral fin shape contributes to additional variation in rheotactic response. These results illustrate how within‐population quantitative variation in sensory and locomotor traits can influence dispersal behaviour, thereby biasing dispersal between habitats and favouring population divergence.
Amino Acid Improving and Physical Qualities of Extruded Corn Snacks Using Flours Made from Jerusalem Artichoke (Helianthus tuberosus), Amaranth (Amaranthus cruentus L.) and Pumpkin (Cucurbita maxima L.)
Authors: Peksa Anna , Kita Agnieszka , Jariene Elvyra , Danilcenko Honorata , Gryszkin Artur , Figiel Adam , Kulaitiene Jurgita , Cerniauskiene Judita , Aniolowska Magda 
Published: December 2016

AbstractThe effectiveness of supplementation with 5, 10 and 15% of flours made from Jerusalem artichoke roots (JAF), amaranth seeds (AF) and pumpkin tissue (PF) on the physical properties of corn‐based snacks and the improvement of their amino acids (aa) composition was studied. No higher than 10% enrichment of corn grits particularly improved texture, porosity and specific density of snacks and revealed suitable expansion, a delicate crunchy texture. The lightness of the extrudates decreased after PF and JAF had been used. PF or JAF at the higher level (10 or 15%) increased the redness of snacks. AF affected the reduction of their yellowness and the use of PF its increase. Particularly beneficial as the source of amino acids was JAF with 15% addition increasing the amount of essential aa (eaa) by 21%, particularly the content of lysine, methionine + cystine, leucine and isoleucine. AF did not cause much change in the content of eaa.Practical ApplicationsFrom the study appears that such novel raw material in snacks production, like flours from amaranth seeds, Jerusalem artichoke roots and pumpkin tissue are desirable components of corn‐based snacks, particularly used as 10% additives. They do not alter significantly the expansion and porosity of extrudates, and decrease their specific density. Jerusalem artichoke and pumpkin flour are promising additives as decreasing the hardness of corn snacks, amaranth as lightening their color and Jerusalem artichoke flour additionally as the compound increasing the content of essential amino acids in the final product.
Microbial Ecology Dynamics in Portuguese Broa Sourdough
Authors: Rocha João M. , Malcata F. Xavier 
Published: December 2016

AbstractThis research effort aimed at a better understanding of microbial phenomena taking place during time in spontaneous sourdough fermentation for broa, a traditional Portuguese bread. Unlike most microbiological studies of sourdough, viable counts obtained were not limited to Lactobacillus and yeasts, but encompassed also molds, Gram‐negative rods, endospore‐(non)forming Gram‐positive rods and catalase‐positive/negative Gram‐positive cocci. This less conventional approach unveiled the ubiquitous Bacillus genus throughout spontaneous broa sourdough fermentation. Presumptive yeasts, Lactobacillus and Bacillus were found to low levels after kneading, but became dominant by the end of regular (no aeration) fermentation. They apparently inhibit undesired rods and Staphylococcus, which were found to relatively high numbers after kneading. By 24 h of fermentation, lactic acid cocci accounted for an important fraction of biodiversity, and pH decreased significantly reaching about 4.1. Aeration accelerated the microbial dynamics. In terms of total viable counts, such a long‐term fermentation appeared to reach a quasi‐stationary state.Practical ApplicationsMicrobial studies encompassing a large set of culture media and incubation conditions were previously undertaken in samples of maize and rye flours, and sourdoughs for broa obtained from 14 artisanal producers and in two seasons. Microbial counts and identification unfolded a complex wild microbiota, and fermentation played a major effect upon all microbial groups. Flours and mother‐dough microbiota were characterized during storage afterward. A similar approach was followed here to ascertain the microbiological profile of a wide range of microorganisms throughout long‐term sourdough fermentation, in attempts to answer the questions: how microorganisms evolve, and how they respond to increasing aeration. These studies provide an innovative way to look at sourdough systems and microbial dynamics therein. Results showed the importance of increasing fermentation time to take full advantage of ecological competition against undesirable microorganisms, and emphasized the need for further studies to reveal the role of Bacillus in sourdough fermentations.
Optimization of Thermoultrasound Conditions for the Processing of A Prickly Pear Juice Blend (Opuntia Ficus Indica) Using Response Surface Methodology
Authors: Cruz‐Cansino Nelly Del Socorro , Montiel‐Columna Nadia Isabel , Bautista‐Velueta Patricia Guadalupe , Pérez‐Tinoco María Rosalba , Alanís‐García Ernesto , Ramírez‐Moreno Esther 
Published: December 2016

AbstractThe aim of this study was to determine the optimal conditions for thermoultrasound treatment of a prickly pear juice blend (two varieties) using response surface methodology. The effect of two independent variables: temperature (40–50C) and time (15–25 min) on the physicochemical, microbiological, and antioxidant properties of the juice blend were evaluated. Temperature and time during processing significantly affected these parameters. The optimum thermoultrasound conditions were temperatures of 44–46C and times of 19–20 min. Under these conditions a reduction >3 log10 CFU/mL was achieved for total plate count, enterobacteria and yeast counts; pectin methyl esterase activity was 54% less than the control, and the content of total phenolic compounds (880 mg GAE/L) and ascorbic acid (230 mg AA/L) contributed to maintain the antioxidant capacity of the juice blend measured by ABTS (350 µmol TE/L), DPPH (1,900 µmol TE/L), and chelating activity (64%).Practical ApplicationsThermoultrasound is an alternative technology for food preservation that inactivates microorganisms and enzymes in fruit juice without causing unwanted effects associated with conventional heat treatments. The optimized processing conditions reported in this study can be useful for the food industries that want to use thermoultrasound as an alternative to pasteurization for the manufacture of fruit juices.