bluuebunny/crossref_metadata_2025_split huggingface dataset:
Experimental and theoretical studies on corrosion inhibition performance of an environmentally friendly drug on the corrosion of copper in acid media
Authors: P.E. Kumar , M. Govindaraju , V. Sivakumar 
Published: November 2017

PurposeThe purpose of this paper is to study the corrosion inhibition performance of an eco-friendly drug clozapine on the corrosion of copper in 1.0 M nitric acid and 0.5 M sulfuric acid solutions.Design/methodology/approachThe corrosion inhibition nature of inhibitor molecule was evaluated by weight loss, electrochemical impedance spectroscopy and potentiodynamic polarization studies. An attempt was made to correlate the molecular properties of neutral and protonated forms of inhibitor molecule using quantum chemical calculations. The effect of temperature on the corrosion inhibition efficiency was also studied using electrochemical impedance spectroscopy. The potential of zero charge was determined to explain the mechanism of corrosion inhibition.FindingsThe studies on corrosion inhibition performance of clozapine showed that it has good corrosion inhibition efficiency on the corrosion of copper in 1.0 M nitric acid and 0.5 M sulfuric acid solutions. The adsorption of clozapine molecules onto the copper surface obeyed the Langmuir adsorption isotherm. The value of free energy of adsorption calculated is very close to −40 kJmol−1, indicating that the adsorption is through electrostatic coulombic attraction and chemisorption. The decrease in the value of energy of activation with the addition of inhibitor also shows the chemisorption of the inhibitor on the metal surface. The potential of zero charge and quantum chemical studies confirmed that the protonated molecules also get involved in the corrosion inhibition process through physisorption.Originality/valueThe present work indicates that clozapine can act as a good corrosion inhibitor for the corrosion of copper in acid media.
Corrosion inhibition properties of SiO2-ZrO2nanocomposite coating on carbon steel 178
Authors: Abdollahi Behnam , Afzali Daryoush , Hassani Zahra 
Published: November 2017

PurposeSiO2and SiO2-ZrO2nanocomposites were coated by sol–gel dipping method on carbon steel 178 (178 CS). Nanostructure and phase properties of nanocomposite coating were characterized using X-ray diffraction, scanning electron microscopy and Fourier transform infrared studies. Electrochemical polarization and electrochemical impedance spectroscopy (EIS) tests were used to study the corrosion behavior of 178 CS that was coated with SiO2-ZrO2nanocomposite and SiO2coating in 3.5 per cent NaCl solution. The results indicated that SiO2-ZrO2nanocomposite coating performed better in terms of corrosion resistance compared with SiO2coating. The corrosion resistance of SiO2-ZrO2nanocomposite coating could be increased significantly in by approximately three and seven times of that of SiO2coating and bare 178 CS, respectively.Design/methodology/approachSiO2and SiO2-ZrO2nanocomposites were coated using sol–gel dipping method on carbon steel 178. Electrochemical polarization and EIS tests have been used to study the corrosion behavior of 178 CS that was coated with SiO2-ZrO2nanocomposite and SiO2coating in 3.5 per cent NaCl solution.FindingsResults indicated that SiO2-ZrO2nanocomposite coating performed better in terms of corrosion resistance compared with SiO2coating. The corrosion resistance of SiO2-ZrO2nanocomposite coating could be increased significantly in by approximately three and seven times of that of SiO2coating and bare 178 CS, respectively.Originality/valueThe SiO2-ZrO2nanocomposite coating film showed significant improvement in corrosion resistance of 178 CS. The highest polarization resistance of the nanocomposite coating film was 10,600 Ω/cm2from SiO2-0.2 ZrO2.
Do tourists’ gastronomic experiences differ within the same geographical region? A comparative study of two Mediterranean destinations
Authors: Akdag Gurkan , Guler Ozan , Dalgic Ali , Benli Sercan , Cakici A. Celil 
Published: November 2017

Purpose
The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region.

Design/methodology/approach
A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ2 analysis and multiple regression analyses.

Findings
The results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination.

Originality/value
This study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.
Asymmetric price transmission in the Chinese pork and pig market
Authors: Dong Xiaoxia , Brown Colin , Waldron Scott , Zhang Jing 
Published: November 2017

Purpose
The purpose of this paper is to analyze price transmission in the Chinese pork market between 1994 and 2016 and examine any incidence and causes of asymmetric price transmission.

Design/methodology/approach
The approach uses threshold autoregressive models, asymmetric error correction models and autoregressive moving average models to examine the price transmission using monthly pig and pork prices from 1994 to 2016.

Findings
While a symmetric price transmission between pork and pig prices was identified for the period between June 1994 and June 2007, an asymmetric price transmission response between pork and pig prices was found for the period July 2007 to June 2016. Key factors behind the asymmetric price transmission include the chicken price and China’s provisional purchasing and stockpiling policy which is having a counter-productive impact on prices.

Originality/value
The paper contributes to the literature by examining price transmission in two different periods: 1994 to 2007 where prices are lower and more stable; and 2007 to 2016 where prices are higher and volatile. The paper examines the impact of production and market policies on price transmission in the Chinese pork and pig market, with several policy implications.
Local food in China: a viable destination attraction
Authors: Chen Qian , Huang Rong 
Published: November 2017

Purpose
The subject of food has been well researched by academics, and is often employed by tourism destination practitioners. However, a review of relevant literature indicates that there is a lack of research reported and written in English on the importance of food in Chinese local regional development. The purpose of this paper is to assess the potential of local food to act as a destination attraction, and contribute to the development of local regions in China, by examining the food-related motivation, involvement, satisfaction, and behavioural intentions of Chinese domestic tourists.

Design/methodology/approach
Data were collected using interviewer-completed questionnaire from a sample of 1,353 domestic tourists at eight destinations geographically spread or in one region in China.

Findings
The results reveal three types of food-related behaviour (which are described and evaluated below). While gender is seen to be significant, other demographical factors, such as ages and educational levels, do not appear to influence the level of interests and involvement in local food for Chinese domestic tourists.

Originality/value
This study is a contribution towards assessing the potential for using local food as a tool to develop local regions in China, and to obtain a better understanding of the market segmentation of Chinese local food tourists. It assists in identifying potential food tourists towards whom marketing should be addressed.
Dynamic technical inefficiency and industrial concentration in the Indonesian food and beverages industry
Authors: Setiawan Maman , Oude Lansink Alfons G.J.M. 
Published: November 2017

Purpose
The purpose of this paper is to investigate the relation between industrial concentration and technical inefficiency in the Indonesian food and beverages industry using a dynamic performance measure (dynamic technical inefficiency) that accounts for the presence of adjustment costs.

Design/methodology/approach
This research uses panel data of 44 subsectors in the Indonesian food and beverages industry for the period 1980-2014. The dynamic input directional distance function is applied to estimate the dynamic technical inefficiency. Further, the Granger causality between industrial concentration and dynamic technical inefficiency is tested using a dynamic panel data model. A bootstrap truncated regression model is finally applied to estimate the relation between industrial concentration and dynamic technical inefficiency based on the results from the Granger causality test.

Findings
The results show that the Indonesian food and beverages industry has a high dynamic technical inefficiency. Investigation of the causality of the relation shows that industrial concentration has a positive effect on dynamic technical inefficiency at the subsector level, with no reversed causality. The results suggest that the quiet life hypothesis applies to the Indonesian food and beverages industry.

Originality/value
The literature investigating the relation between industrial concentration and performance relies on static measures of performance, such as technical efficiency. Static measures provide an incorrect metric of the firms’ performance in the presence of adjustment costs associated with investment. Therefore, this research has a contribution in measuring dynamic technical inefficiency that accounts for the presence of the adjustment cost as well as its relation with industrial concentration in the Indonesian food and beverages industry.
Comparative appraisal of Kreis methods for the assessment of incipient rancidity in ghee
Authors: Vaghela Keyur D. , Chaudhary Bhavesh N. , Mehta Bhavbhuti Manojbhai , Darji V.B. , Aparnathi K.D. 
Published: November 2017

Purpose
There are various Kreis tests reported in the literature with wide variations in the procedure. The purpose of this paper is to select the most suitable and reliable method for the rancidity evaluation in ghee.

Design/methodology/approach
Ghee samples were prepared from butter by the direct cream method. They were assessed for early-stage oxidative deterioration by four Kreis tests in an accelerated storage trial at intervals of 48 h. The amount of ghee samples, amount of reagents (chloroform, 30 percent trichloroacetic acid, 1 percent phloroglucinol, and ethanol), incubation temperature and duration were different in the four tests. For each method, the ghee samples were also monitored for changes in flavor at intervals of 48 h by sensory evaluation. Relationships among the Kreis values determined by the four different Kreis tests and flavor scores were established using a correlation analysis.

Findings
The correlation coefficient of the Kreis values determined by different Kreis tests was in decreasing order of: Kreis test-2 (−0.904) > Kreis test-4 (−0.792) > Kreis test-3 (−0.648) > Kreis test-1 (−0.469). Thus, among the four different Kreis tests, Kreis Test-2 reported by Pool and Prater (1945) was found to be more sensitive and more consistent, and have the highest coefficient of correlation (−0.904) with flavor score of ghee during storage at 80±2°C.

Practical implications
The finding of this study will be useful for the selection of an appropriate and reliable Kreis test that can be used for detecting rancidity in ghee at an incipient stage. The development of rancidity in the ghee leads to formation of off-flavor and such an oxidized product is not accepted by the consumer; this leads to economic loss to the manufacturer. Detection of traces of rancidity at an early stage provides an opportunity for industry personnel to take suitable control measures and/or make decisions regarding utilization of the product.

Originality/value
The use of a reliable Kreis test that detects traces of rancidity in a ghee can be very useful for enabling suitable measures to be taken to prevent further oxidative deterioration or to dispose of the ghee as early as possible.
The role of Indian school canteens in nutrition promotion
Authors: Rathi Neha , Riddell Lynn , Worsley Anthony 
Published: November 2017

Purpose
A school canteen can serve as an important setting for nutrition and health promotion. The purpose of this paper is to describe secondary school students’ perceptions of Indian school canteens.

Design/methodology/approach
Convenience sampling informed the recruitment of 1,026 year 9 students from nine private schools in Kolkata, India, and data were collected through self-completion of paper-based questionnaires. Frequencies and χ2 analyses were computed.

Findings
The school children reported that energy-dense, nutrient-poor foods like French fries (90.4 per cent), pizza (79.5 per cent) and cakes (69.2 per cent) were frequently available in the school canteens. However, only a few students (10.2 per cent) acknowledged the availability of nutritious foods like fruits. Only a small proportion of students were content with the nutritional quality of food supplied in the canteens (3.6 per cent), the cost of food (8.7 per cent) and availability of fresh foods like fruits (5.5 per cent). The provision of healthy foods in the school canteen was supported by two-thirds of the respondents (65.9 per cent); however, only a small proportion (18.3 per cent) supported the restriction of fried foods in school canteens.

Practical implications
These findings underscore the need for the design and implementation of healthy school canteen policies to foster healthy eating habits among Indian adolescents.

Originality/value
This is the first cross-sectional survey to investigate the views of adolescents regarding school food services in the Indian context.
Competitiveness of Greek virgin olive oil in the main destination markets
Authors: Klonaris Stathis , Agiangkatzoglou Andromachi 
Published: November 2017

Purpose
The purpose of this paper is to analyze the competitiveness of the Greek virgin olive oil in the main destination markets (German, Italian, UK and US market).

Design/methodology/approach
In order to achieve the aim, in the first stage the Revealed Comparative Advantage (RCA2) Index was employed showing that Greek virgin olive oil has a comparative advantage over the other suppliers (mainly Italy and Spain) in the markets under examination. In the second stage, the estimations of an import demand system for each market were estimated.

Findings
Results demonstrate clearly the competitive advantage of Greek virgin olive oil in the German market but not so clear in the rest of the markets. A strategic shift to export high-quality branded virgin olive oil instead of bulk seems necessity, in order the Greek virgin olive oil to dominate to the international markets.

Originality/value
Though there are similar works, especially for Spanish olive oil, there is no analogous research work for the Greek olive oil.
Framing the local food experience: a case study of a Finnish pop-up restaurant
Authors: Aaltojärvi Inari , Kontukoski Maija , Hopia Anu 
Published: November 2017

PurposeThe purpose of this paper is to analyse how Finnish customers at the pop-up restaurant event Trip to Province, which took place in South Ostrobothnia, Finland, make sense of the locality.Design/methodology/approachThe data consist of 3 group interviews and 18 respondents, whose responses were analysed using a frame analysis.FindingsLocality is discussed in the context of three frames: the immediate surroundings, the Finnish national ethos and the global discourses of food enthusiasts. The results show that, in terms of local food events, locality comprises not only food, but also place, people and cultural context conveying national and global elements.Research limitations/implicationsThe data of this study are limited in size, and limited to the Finnish context.Practical implicationsLocal food events could be promoted to locals and nearby residents, not just to tourists. With the design of the eating environment (music and visuals), the local food experience can be enhanced.Social implicationsLocal food events strengthen the residents’ regional identity.Originality/valueThe research setting for this paper is original; the study takes part in the scarce discussion about gastronomic tourism in Finland. The study broadens the view that local food is just about food; regarding local food events, locality also entails place, people, nationality and globality.
Grey-based scorecard model for opting fruit supply bazaar locality under advanced chain of macro-micro parameter
Authors: Sahu Anoop Kumar , Sahu Nitin Kumar , Sahu Atul Kumar , Narang Harendra Kumar , Rajput Mridul Singh 
Published: November 2017

Purpose
In the presented research, the authors have conducted the literature review and organised real interviews of fruit retailers (FRs) to construct the advanced hierarchical structural (AHS) chain of macro-micro parameters for measuring the performances of defined fruit supply bazaars (FSBs). Apart from this, the purpose of this paper is to develop the grey set-based scorecard model for solving the proposed AHS chain of macro-micro parameters.

Design/methodology/approach
The performance of FSBs is linked with the supply of fruits towards clients under a feasible rate, which circuitously depends upon the evaluation of the economic locality of FSBs. The authors developed an advanced hierarchical structure of macro-micro parameters via a literature survey and considered these parameters based on the sampling score of FRs corresponding to select feasible FSBs/alternatives. Furthermore, the authors developed a grey set-based scorecard model for undertaking the incomplete information of FRs against the hierarchical structure.

Findings
It is found that the work is well suited for FRs as they can measure the performances of defined FSBs in accordance with their own opinions under the proposed AHS of macro-micro parameters. Apart from this, the work is useful for benchmarking the vegetable supply bazaars (VSBs) on the replacement of AHS. The proposed hierarchical structure with a grey-based scorecard model is flexible in its nature and can undertake more than 1,000 macro-micro parameters and FRs to access potential decision.

Originality/value
The conducted research work has a precise value for evaluating the economic FSB locality. The overall performance scores of considered FSB localities are computed as (∂1)=1.991, (∂2)=2.567 and (∂3)=2.855, where (∂3) is found to be more significant than available FSBs. This work can be used for opting the economic locality of VSB too.
Service climate: how does it affect turnover intention?
Authors: Kang Hee Jung (Annette) , Busser James , Choi Hyung-Min 
Published: November 2017

PurposeThis study aims to develop a conceptual model of service climate in hospitality, which tests its relationship with psychological capital (PsyCap), quality of work life (QWL) and turnover intention.Design/methodology/approachData were collected among hotel employees by using an intercept approach and Qualtrics online survey system. Structural equation modeling examined the hypothesized relationships among the constructs in the conceptual model.FindingsService climate showed a positive relationship with PsyCap and QWL, and PsyCap partially mediated this relationship. Employees’ level of PsyCap had a powerful impact on QWL. Specifically, employee QWL was a critical mediator (full mediation) between service climate and turnover intention. Finally, PsyCap and QWL showed combined mediating effects between service climate and turnover intention.Research limitations/implicationsThis study extends the service climate literature in hospitality by offering a new conceptual model representing employees’ perceptions of service climate that influence their willingness to leave the organization with the mediating effects of PsyCap and QWL based on the theory of work adjustment.Practical implicationsThe theory of work adjustment provides a deeper understanding of how employees’ perception of service climate affects their turnover intention in hospitality, based on a sample of hotel employees.Originality/valueThis study demonstrates the importance of service climate in understanding the turnover intention of hotel employees.
The evolution of the customer delight construct
Authors: Torres Edwin N. , Ronzoni Giulio 
Published: November 2017

PurposeThe present research aims to summarize the literature on customer delight, identify trends and debates, create an instrument to measure delight and propose directions for future research.Design/methodology/approachA comprehensive review of the literature has been undertaken. Flowing from a variety of conceptual, qualitative and quantitative articles, operational measures have been identified, and an instrument to measure customer delight has been proposed.FindingsPast research on customer delight identified various emotions that trigger delight, as well as human needs, traits and behaviors associated with delightful experiences, and features of the service experience commonly related to delight. On the basis of these findings, the researchers have developed an instrument to measure customer delight.Practical implicationsThe proposed instrument enables managers to measure customer delight in various service settings. Measuring and attaining higher levels of customer delight can help generate greater loyalty as compared to customer satisfaction.Originality/valueThe authors unify the conceptualization and measurement of customer delight and create a new instrument to measure the construct. Similarities and debates in the past research are identified, and directions for the future of customer delight are presented. Future studies can further test and validate the presented instrument in various service industries.