bluuebunny/crossref_metadata_2025_split huggingface dataset:
The inhibition by dodecylamine of enhanced dissolution of Cu‐Ni alloy initiated by an AFM tip/surface interaction
Authors: Qu Jun‐E , Guo Xing‐Peng , Chen Zhen‐Yu 
Published: January 2007

PurposeTo investigate the influence of an organic corrosion inhibitor on the enhanced dissolution of metal, initiated by AFM tip scratching in corrosive media.Design/methodology/approachThe test solutions were 1.5 M NaCl and 0.01 M HCl. AFM tip scratching experiments were performed for Cu‐Ni alloys in solutions with or without 0.005 M dodecylamine. AFM frictional loop tests were also performed to investigate the effect of dodecylamine on the tip‐surface frictional interaction.FindingsEnhanced dissolution of Cu‐Ni alloy was observed as a result of AFM tip scratching both in NaCl and HCl solutions, and in HCl the effect was more severe than was the case in NaCl. Enhanced dissolution was inhibited markedly by adding 0.005 M dodecylamine to the corrosive media. The results of frictional loop tests indicated that frictional interaction between the tip and the alloy surface was diminished by the adsorption of dodecylamine on the sample surface. The weakening of tip‐surface frictional interaction and the elevation of the ionization energy of metal atoms were responsible for the notable inhibition effect of dodecylamine on the accelerated dissolution.Originality/valueIn this paper, the influence of an organic corrosion inhibitor on the corrosion of metal induced by outside forces was investigated. This was carried out initially by AFM scratching skill and the inhibition mechanism of dodecylamine on the enhanced dissolution of Cu‐Ni alloy initiated by AFM tip scratching.
The assessment of natural atmosphere corrosivity by the use of electrochemical noise analysis
Authors: Torres‐Mendoza V. , Rodríguez‐Gómez F.J. , García‐Ochoa E.M. , Genesca J. 
Published: January 2007

PurposeThe aim of this work is to evaluate the electrochemical noise (EN) method as a way of evaluating quickly the aggressiveness of natural atmospheres.Design/methodology/approachWire‐on‐bolt tests were used, which implies an exposure of at least three months of bimetallic specimens such as aluminium wire/steel bolt and aluminium wire/copper bolt (CLIMAT units). Electrochemical noise measurements (ENM) also were used.FindingsEN is a powerful tool in the assessing of aggressiveness of atmospheres in short time exposure. Statistical analyses of EN were carried out and provided clear differences between atmospheres depending on pollutants. Results of noise resistance (Rn), root mean square of current (Irms) and localization index are discussed.Research limitations/implicationsThe possible application of ENM to atmospheric corrosion is interesting from a practical point of view. However, more experiments are necessary in order to test a wide range of atmospheres.Practical implicationsEN has proved to be a useful tool when localised corrosion is detected and the presence of chlorides in atmospheres, due to sea fog, results in pitting on the metallic samples.Originality/valueIllustrates that electrochemical noise can be a powerful tool for assessing the aggressiveness of natural atmospheres.
Enhancing the corrosion resistance of magnesium alloy AZ91D in 3.5 per cent NaCl solution by cerate conversion coatings
Authors: Salam Hamdy Abdel 
Published: January 2007

PurposeTo develop new eco‐environmentally friendly surface treatments based on cerate compounds as alternatives to the process involving toxic chromates for the corrosion protection of magnesium alloys.Design/methodology/approachA treatment process in which a surface was alkaline‐etched prior to ceria treatment is proposed. The process involves cleaning, etching in potassium hydroxide followed by treatment in ceria conversion coatings. The effect of surface preparation prior to ceria treatment on the corrosion resistance of AZ91D in 3.5 per cent NaCl solution was measured using AC impedance spectroscopy and DC polarization techniques. Surface examination was performed by scanning electron microscopy, energy dispersive X‐ray.FindingsIt was shown that the ceria treatment can be used as a localized corrosion inhibitor for alloy AZ91D in NaCl solution. The level of inhibition strongly depended on the cerium concentration. Moreover, ceria treatments improved the pitting corrosion resistance due to the formation of protective oxide films which act as a barrier to oxygen diffusion to the metal surface. According to the EIS and polarization measurements, alkaline etching in KOH is more effective in reducing the pitting corrosion of AZ91D than was HCl. It was shown that surface treatment in alkaline solution (KOH) prior to ceria treatments played an important role in inhibiting the active surface sites, rejecting the chloride ions from the surface and forming uniformly distributed oxide film.Originality/valueCeria conversion coatings seem very promising as alternatives to toxic chromating for the corrosion protection of magnesium alloys in NaCl solution.
Needle‐shaped anticorrosion pigments based on the ferrites of zinc, calcium and magnesium
Authors: Kalendová A. , Veselý D. 
Published: January 2007

PurposeThis paper seeks to synthesize needle‐shaped anticorrosion pigments based on the ferrites of Zn, Ca and Mg for metal protecting paints.Design/methodology/approachAnticorrosion pigments were synthesized from oxides or carbonates at hot temperatures. The following pigments were synthesized: ZnFe2O4, MgFe2O4, CaFe2O4, Mg0.2Zn0.8Fe2O4, and Ca0.2Zn0.8Fe2O4. The prepared pigments were characterized by means of X‐ray diffraction analysis, by measuring the distribution of particle size and by means of scanning electron microscopy. The synthesized anticorrosion pigments were used to formulate epoxy coatings with PVC = 10 per cent for the synthesized pigment and with the PVC/CPVC ratio = 0.3. The coatings were tested for physical‐mechanical properties and in corrosion atmospheres. The corrosion test results were compared with aluminium zinc phosphomolybdate.FindingsThe needle‐shaped particles were identified in the formulated pigments. It was found that all of the synthesized pigments had high anticorrosion efficiency comparable with that of Zn‐Al phosphomolybdate. The needle‐shaped particles markedly contributed to the advancement of the physical‐mechanical properties of epoxy coatings.Practical implicationsThe synthesized pigments can be conveniently used in coatings protecting metal bases against corrosion.Originality/valueThe application of the synthesized pigments with the needle‐shaped particles in anticorrosion paints protecting metals presents a new method. The benefit of the application and method of synthesizing anticorrosion pigments is that they do not contain heavy metals and are acceptable for the environment.
Tarnishing of silver in environments with sulphur contamination
Authors: Jiang Yang Chang , Hao Liang Cheng , Liu Xia 
Published: January 2007

PurposeThis paper seeks to investigate work on silver sulphide formed on the surface of silver metal which was exposed to an environment containing sulphur contamination.Design/methodology/approachLaboratory tests were performed to determine the effect of the surface state, relative humidity, temperature and illumination.FindingsIt was indicated that sulphuration of silver was accelerated by mechanical polishing and illumination. The exposure was performed at 0, 54, 75 per cent relative humidity (rH) and at 16, 25, 37, 47 and 57°C. The tarnish rate at 54 per cent rH was more than two times than that at 0 per cent rH or 75 per cent rH, and the rate increased as a function of temperature.Originality/valueA tarnish model was proposed. The tarnish reaction of silver is chemical reaction controlled, which is in accordance with the result deduced from the model.
Food industry awareness of consumers' plant food beliefs
Authors: Lea Emma , Worsley Anthony , Crawford David 
Published: January 2007

PurposeThe aims of this study were to examine farmers' and food processors' alignment with consumers' views about plant foods and their intentions to produce plant foods.Design/methodology/approachData on plant food beliefs were collected from mail surveys of farmers, food processing businesses and random population samples of adults in Victoria, Australia.FindingsThere were strong differences between consumers' beliefs and farmers' and food processors' perceptions of consumers' beliefs. For example, a higher proportion of farmers and processors believed that consumers would eat more plant foods if more convenience‐oriented plant‐based meals were available than consumers themselves agreed. Farmers appeared to be more aware of or aligned with consumers' beliefs than were processors. One‐ and two‐thirds of farmers and processors respectively were planning to grow or process more plant foods, which bodes well for the availability of plant and plant‐based foods.Research limitations/implicationsStudy limitations include the small food industry sample sizes and possible response bias, although analysis suggests the latter was low. Future research could survey a larger sample of food industry representatives, including those from other sectors (e.g. retailers).Practical implicationsEducation of consumers and industry groups on plant foods and better lines of communication from consumer to processor to farmer, are required.Originality/valueTo the authors' knowledge, this is the first study to examine farmers' and food processors' awareness of consumers' beliefs about plant foods. This issue is important for those involved with the production and marketing of plant foods or with food, farming and health policy.
Stages of change and consumption of fruit and vegetables among adolescent females
Authors: Rapley Jessica , Coulson Neil S. 
Published: January 2007

PurposeThe aim of this study was to apply key theoretical constructs from the Transtheoretical Model to daily consumption of at least five portions of fruit and vegetables among adolescent females.Design/methodology/approachA self‐report questionnaire was designed with regard to daily consumption of at least five portions of fruit and vegetables measuring stage of change, decisional balance and self‐efficacy. In total, 501 females aged 11 to 16 years old participated in the study.FindingsThe percentage of students classified into each stage was as follows: precontemplation 16.4; contemplation 38.5; preparation 11.8; action 13.4; and maintenance 20.0. Significant differences in pros and cons scores as well as self‐efficacy according to self‐classified stage of change were revealed (all p<.001). With advancing stage participants' scores for pros and self‐efficacy increased while cons scores decreased.Practical implicationsThe results suggest that nutrition education that targets adolescent females may usefully draw on a stage‐based classification system in order to deliver more tailored and personally relevant interventions. Examination of the profile of pros and cons may assist in the identification of salient beliefs that may need to be either strengthened (i.e. pros) or challenged (i.e. cons). In addition, attention should also be given to implementing educational strategies that foster confidence in the ability to consumer at least five portions of fruit and vegetables daily.Originality/valueThis study presents the first application of the Transtheoretical Model to fruit and vegetable consumption in adolescent females. The results of the research can be used for nutrition education planning and development.
Post‐training assessment of HACCP knowledge: its use as a predictor of effective HACCP development, implementation and maintenance in food manufacturing
Authors: Wallace Carol A. , Powell Susan C. , Holyoak Lynda 
Published: January 2007

PurposeHACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed methods to measure HACCP knowledge following training. Sets out to investigate this issue.Design/methodology/approachA HACCP knowledge questionnaire was developed to measure HACCP team member knowledge following training. Data were collected from 91 individuals in a multinational organisation and predictions were made on likely effectiveness of HACCP systems based on team‐member knowledge.FindingsThis paper outlines the preliminary results from a research project investigating the impact of training on effective HACCP implementation in a multinational organisation.Research limitations/implicationsLimitations concerning sample size, timing and possible lack of understanding are discussed.Originality/valueA new tool to measure HACCP team member knowledge is described and use of HACCP knowledge as a predictor of HACCP system effectiveness is discussed.
Subjective norms, attitudes and intentions of Finnish consumers in buying organic food
Authors: Tarkiainen Anssi , Sundqvist Sanna 
Published: January 2007

PurposeThe purpose of this paper is to test the extension of the theory of planned behaviour (TPB) in an organic food buying context.Design/methodology/approachThe relationships between subjective norms and attitudes and intention to buy organic food were studied by applying structural equation modelling.FindingsThe proposed modified model of the TPB model fitted the data better than the original model, implying that in the organic food‐buying context the role of subjective norms differs from the original theory of planned behaviour. In buying organic food subjective norms affected buying intention indirectly through attitude formation. In addition, results showed that the modified TPB model predicts intention to buy organic food better than the original model. Based on the results, it can be said that consumers' intentions to buy organic food can be predicted with their attitudes (R2=0.558), which can further be predicted by subjective norms (R2=0.374), and that behavioural intentions reliably predict self‐reported behaviour (R2=0.824).Research limitations/implicationsFirst, this study concerned only organic bread and flour products, and therefore the results cannot be expected to explain consumer behaviour for all organically produced products. Second, just one retail channel of organic foods, a hypermarket, was examined. Since the different store formats have also very different characteristics (e.g. price level and number of products), it is likely that also the consumers' buying behaviour differs between different stores.Originality/valueIn past studies on organic food‐buying behaviour, the role of subjective norms has often been neglected – either they are not included in the models or their explanatory power has been weak.
Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium
Authors: Verbeke Wim , Poquiviqui López Gisela 
Published: January 2007

PurposeAwareness and testing of ethnic cuisine have increased in the past decades as a consequence of the growing international trade, migration, tourism and globalisation. This article aims to focus on the attitude and behaviour of Belgians towards Latin‐American ethnic foods, and of Hispanics living in Belgium towards mainstream Belgian food.Design/methodology/approachThe role of socio‐demographic characteristics, food neophobia, and degree of acculturation or openness on food preference and choice among these two population groups is analysed. A survey with 119 Belgian and 127 Hispanic participants was performed. Data analysis deals with descriptive analyses and statistical validation of the perceived associations by means of chi‐square, t‐test, ANOVA, correlations, and stepwise multiple regression.FindingsThe overall opinion and degree of satisfaction of the Belgian sample towards ethnic food were favourable. Latin‐American food consumption and attitude of Belgians are negatively correlated with food neophobia, which is significantly higher among urban and 55+ aged consumers, and positively correlated with openness to new cultures. Taste and appearance were key attributes that determined Belgians' preference for ethnic foods. Hispanics' general perception towards Belgian mainstream food was favourable as well, although they considered their own food as being better in taste. Barriers to maintain Latin‐American food habits are availability and time constraints. Hispanics' adoption of traditional Belgian cuisine is positively correlated with time of residence in Belgium and negatively correlated with maintenance of native social interaction and language use. Food neophobia does not emerge as a determinant of Hispanics' dietary acculturation to mainstream Belgian food.Research limitations/implicationsData are collected from a relatively small convenience sample, which limits generalisation of the findings beyond the sample characteristics, which renders the findings exploratory rather than conclusive.Originality/valueThis paper covers important, not well‐explored and previously neglected research subjects, namely attitude, perceptions and behaviour towards ethnic food and food consumption among ethnic minorities in the increasingly globalised food market. The main contribution pertains to simultaneously investigating the role of socio‐demographic, acculturation and food neophobia on food consumption decisions.
Biotypes and serotypes of Campylobacter spp. isolated from broilers in Trinidad
Authors: Rodrigo Shelly , Adesiyun Abiodun , Asgarali Zinora 
Published: January 2007

PurposeThis paper sets out to investigate the biotypes of Campylobacter jejuni and C. coli and the serotypes of C. jejuni present in broilers from selected small retail processors in six counties in Trinidad.Design/methodology/approachSamples were plated on blood‐free Campylobacter CCDA, incubated at 42°C in 8‐10 per cent CO2 in a CO2 incubator and isolates were biotyped using the Lior scheme and serotyped using 25 Penner heat‐stable antisera by the passive hemagglutination method.FindingsAmongst the 743 C. jejuni isolates biotyped, 85.3 per cent and 14.7 per cent belonged to biotype I and II respectively compared with C. coli isolates where 84.3 per cent were grouped as biotype I and 15.7 per cent were biotype II amongst a total of 681 isolates. The difference in frequency of both biotypes amongst C. jejuni and C. coli was statistically significant (p<0.05; χ2). Of the 52 isolates of C. jejuni, 48 (92.3 per cent) were typable. The predominant serotype Penner HS O:31 accounted for 19.2 per cent of the isolates tested, while Penner HS O:2, the predominant serotype recovered from clinical cases world‐wide, accounted for 5.8 per cent. Originality/value – The biotypes detected in Campylobacter isolates from chickens are similar with those earlier isolated from other livestock in Trinidad. However, this is the first documentation of serotypes of C. jejuni in this country. Serotypes O:31 and O:2 have been isolated from clinical cases world‐wide and may have clinical implications in Trinidad. It is, however, pertinent to mention that until C. jejuni is routinely serotyped and reporting of human clinical cases of campylobacteriosis in the country is improved, the clinical significance of C. jejuni serotypes cannot be fully appreciated.
What food safety professionals should know about bacterial biofilms
Authors: Lindsay Denise , von Holy Alex 
Published: January 2007

PurposeThis paper seeks to highlight the importance of bacterial associations with surfaces, with particular reference to food processing.Design/methodology/approachA historical and interdisciplinary review of recent literature combined with research on biofilms on surfaces was conducted.FindingsThe association of micro‐organisms with surfaces is the prevailing microbial lifestyle and bacterial biofilms may represent reservoirs for the spread of antimicrobial‐resistance genes.Originality/valueThis paper is a condensed summary of relevant information on the discipline of bacterial biofilms as a whole, with special reference to food processing and safety.
Consumer research: extrinsic variables in food studies
Authors: Iop S.C.F , Teixeira E. , Deliza R. 
Published: January 2007

PurposeThe article aims to address two questions: “What are the important extrinsic variables in consumer food studies?” and “Which are focused on the most?”Design/methodology/approachAn extensive search of previous literature was conducted to find data on papers related to extrinsic variables in food studies. Both an electronics search through computerized library databases (Web of Science, Food Science and Technology Abstract), and reference lists from relevant research papers were used.FindingsThe article finds that acceptance and intention to purchase measures regarding foods are associated with consumption and purchase process and are used as an indirect way of obtaining data to understand consumer behavior. Although the importance of intrinsic variables such as color, aroma, flavor and texture in food acceptance and choice are very well recognized, several studies have shown that other variables also play an important role in food acceptance, preference, choice and intention to purchase. This article presents the more studied extrinsic variables using the conjoint analysis and repertory grid methods.Research limitations/implicationsThis article shows data only on repertory grid and conjoint analysis. There are other methodologies such as focus group, laddering interviews and questionnaires that can be used to investigate the role of extrinsic variables on consumer attitude.Originality/valueContext variables are the most studied extrinsic variables. Production method, nutritional information, protected denomination of origin/certification and origin are some of these variables and are directly linked with consumer concerns about the product. The authors believe that the change in consumer behavior globally drives the search for motives that better explain choices.
Size and interorganisational relationships in the Canary Islands' food industry
Authors: García Pérez Ana M. , Ángeles Sanfiel Fumero M. , Ramón Oreja Rodríguez Juan 
Published: January 2007

PurposeThe objective of this study is to identify firms with a greater propensity to establish interorganisational relationships, as well as which value‐chain activities are affected by these relationships in the Canary Islands' food industry.Design/methodology/approachThe firms are grouped into large firms and small to medium‐sized enterprises (SMEs), given the different resource endowments and dependencies of these two groups. Differences in the degree of flexibility or rigidity of their interorganisational relationships and in the activities affected by these relationships were expected. The fieldwork used a survey of the managers of a representative sample of 201 food firms, and univariate analysis statistical techniques were used to handle the data.FindingsThe paper finds that only 53 sample firms have developed interorganisational relationships, and 62.5 per cent of these are large firms. The flexible interorganisational link predominates. With regard to the value‐chain activities affected by these relationships, the most prominent are distribution and supplies, although size only has a statistically significant relation with some support activities.Research limitations/implicationsThe small proportion of food firms that have carried out interorganisational links in the Canaries means that the findings obtained cannot be entirely generalisable to the rest of the firms in the sector.Practical implicationsMost studies of the food industry take a macroeconomic approach, and research taking a strategic and interorganisational perspective is scarce.Originality/valueThis type of study centring on this particular strategic behaviour has not been carried out before in the Canary Islands.