During the course of ripening, Cheddar cheese frequently develops
a flavor defect described as fruity. Recent work has indicated
that the use of certain starter cultures ultimately results in the
development of the defect as the cheese ages. The flavor compounds
responsible for the defect, however, have not been elaborated....
New Zealand manages commercial access and allocation through the market-based Quota Management System (QMS). However, the QMS alone is currently insufficient to address several fisheries issues. New Zealand is now developing Objectives-Based Fisheries Management (OBFM) to complement the QMS along two dimensions. First, to improve fisheries outcomes, such as reduced...
Why are fisheries policies so hard to reform? While there are many examples of successful policy reform in the sector, these tend to be restricted to a few countries or individual fisheries. There remains significant scope for further reform to address pressing economic, environmental and social issues in the sector....
The increasing move to citizen participation in policy formulation is being witnessed in European fisheries. The emergence of the Regional Advisory Councils (RACs) and other processes via the reformed Common Fisheries Policy (CFP) is sparking hope and interest in more regionally relevant, holistic, and hopefully workable fisheries management measures. In...
High resolution, continuous records of GRAPE wet bulk density (a carbonate proxy) from Ocean Drilling Program Leg 138
provide one the opportunity for a detailed study of eastern equatorial Pacific Ocean carbonate sedimentation during the last 6 m.y.
The transect of sites drilled spans both latitude and longitude in the...
Establishing true depths of recovered sediments is critical to determining sedimentation rates for high-resolution paleoclimatic
studies. We have corrected the composite depth scale, which accounts for the entire continuous sedimentary sequence, so that sediment
depths are consistent with logging depths, or "true" depths. We accomplished this by taking advantage of...
This paper begins by outlining the history of the Rules of Origin negotiations in the World Trade Organization (WTO), unfinished business from the Uruguay Round that is separate from the current Doha Round. The treatment of products of the sea is one of a large number of unresolved issues; progress...
The concept of an ecosystem approach to fisheries management (EAF) is reaching a point of general acceptance by those involved in fisheries. There is also growing agreement that fisheries management must incorporate the complicated and often not-well-understood links between human activities and the environment. As a primary goal of an...
The use and management of fish supplies, fish stocks and those who work in fishing and related businesses needs to be governed by good policies and actions, based as far as possible on good research-based advice and other expert information. Fisheries policy makers and managers work in a milieu that...
Restrictions on flows of foreign direct investment (FDI) in most sectors of OECD countries have been significantly reduced in recent years. In contrast, FDI in the fish harvesting sectors of OECD countries is still heavily restricted through a range of measures including outright bans on FDI, maximum allowable levels of...
The outcome of the current multilateral trade negotiations in the Doha Round will have large implications on international fish trade. The author highlights the most likely scenarios in areas such as market access and fisheries subsidies, and outlines the very diverse interests and negotiation positions of WTO members.
The free fatty acids of Cheddar cheese are important components
in the over-all flavor and aroma of the cheese. Although the
more volatile fatty acids probably contribute most, there is reason
to believe that the higher fatty acids may contribute, to some extent,
in imparting typical flavor characteristics. Before the...
Stale flavor development has been recognized as a defect of
stored dry milk powders for several years. Recently, stale flavor
development has been found to occur upon storage of sterilized concentrated
milk, and is recognized as the principal limiting factor to
commercial utilization of this process (Seibert, 1963).
Some attempts...
Increasing interest has been shown in the irradiation sterilization
and irradiation pasteurization of foods, but problems of off-flavors
and odors are still unsolved, especially in the case of dairy products.
From the flavor chemistry point of view, milk lipids are very highly
susceptible to irradiation effects. Therefore, this investigation was...
Numerous attempts have been made to identify the flavor
compounds in Blue cheese, however, duplication of Blue cheese
flavor has not yet been accomplished. Therefore, it was desirable
to make a qualitative and quantitative investigation of Blue
cheese flavor compounds and to study the effect of certain microorganisms
on Blue...
Acetaldehyde is known to be responsible for the green
or yogurt-like flavor defect of lactic cultures. This study was undertaken
to extend the knowledge of acetaldehyde production and utilization
by microorganisms normally found in mixed-strain butter cultures.
It is anticipated that the resulting information will contribute
to a more thorough...
Food lipid systems are very complex and so is oxidative
degradation that render them unpalatable for human consumption.
The significance of lipid degradation and the key reactions involved
have been thoroughly studied and are well understood today. This
is not true, however, of the secondary products of the autoxidation
reactions....