Pursuing Green Growth: Some Conflicts and Necessary Conditions for a Pragmatic Environmental Policy

This paper focusses narrowly on three areas of public policy concerning the environment deemed necessary for sustainable economic growth. It has relevance to Asian nations as they continue to demand for higher growth and at the same time keeping environmental degradation in check. The three areas are: (1) the issue of siting environmentally unfriendly but nationally required facilities, otherwise known as the NIMBY syndrome, (2) the waste generation problem, and (3) the need to price green goods. In addition to the above three areas for public policy, the paper also discusses a number of pragmatic principles for use in environmental management. Such things as cost-benefit analysis and project appraisal; the pursuit of clean and advanced technologies and inherent conflicts; exploring market solutions; understanding multiple stakeholders; and last but not least the need to establish data baselines for environmental quantity and quality.

Principles of Economics: An Asian Edition

This is the Asian adaptation of N. Gregory Mankiw s market leading textbook Principles of Economics. While maintaining all the strengths of the original book, Professor Euston Quah and Dr. Peter Wilson have provided materials and examples that are most relevant to students in Asia. The book reflects Asian economic institutions and policy, features companies that operate in the region, and includes economic data from various Asian countries. The text provides Asian students with a solid introduction to the principles and concepts of economics. It retains a strong international focus to enable students to place the Asian experience in a global context. Written for students taking economics for the first time, the book focuses on the core concepts and how these concepts are applied to the real world. Examples and cases throughout the text show students the relevance of the theory they are learning

Cuba : the way forward

Abstract: Will Cuba by 2030 be able to remain true to its socialist model and yet put in place the building blocks for a more prosperous socialist society

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

Julien Lonchamp - ORCID: 0000-0001-7954-4745 https://orcid.org/0000-0001-7954-4745Item also deposited in University of Edinburgh repository, available at: https://www.research.ed.ac.uk/portal/en/publications/foaming-emulsifying-and-rheological-properties-of-extracts-from-a-coproduct-of-the-quorn-fermentation-process(c1316b1e-0940-4329-8b28-f010f4156548).htmlThis study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via successive ultrafiltration steps. The retentate 100 (R100) fraction, which was obtained following a 100 kDa ultrafiltration, displayed good foaming, emulsifying and rheological properties. R100 solutions and oil-in-water emulsions displayed high viscosity, while R100 solutions and hydrogels showed high viscoelasticity. R100 foams displayed high stability while oil-in-water R100 emulsions showed small and stable oil droplet size distributions. Large mycelial aggregates were reported in R100 solutions and gels, correlating with their high viscosity and viscoelasticity. A dense mycelial network was observed in R100 foams and contributing to their stability. In parallel tensiometry measurements highlighted the presence of interfacially active molecules in R100 which formed a rigid film stabilising the oil/water interface. A number of functional metabolites and proteins were identified in the centrate, including a cerato-platanin protein, cell membrane constituents (phospholipids, sterols, glycosphingolipids, sphingomyelins), cell wall constituents (chitin, chitosan, proteins), guanine and guanine-based nucleosides and nucleotides. This study highlighted the potential of functional extracts from the Quorn fermentation process as novel ingredients for the preparation of sustainable food products and the complex and specific nature of the centrate’s functional profile, with contributions reported for both mycelial structures and interfacially active molecules.This work was supported by the Engineering and Physical Sciences Research Council (Grant number EP/J501682/1 Foaming and Fat Replacer Ingredients).https://doi.org/10.1007/s00217-019-03287-z245pubpu