837 resultados para Q17 - Agriculture in International Trade


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Blank pages at end.

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1,600 copies printed.

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Some years in Dutch, with title: Verslag omtrent handel, nijverheid en landbouw van Nederlandsch-Indië

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This article calls for a widening of the debate about humanitarian intervention to incorporate insights from constructivism, 'Welsh School' Critical Security Studies, and critical approaches to Third World International Relations. After identifying a series of problems with the contemporary debate, which is dominated by the English School, it calls for a broadening of the concept of intervention and suggests a need to rethink the meaning of humanitarianism and terms such as the 'supreme humanitarian emergency'.

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Litchi (Litchi chinensis Sonn.) is a subtropical to tropical fruit of high commercial value in international trade. However, harvested litchi fruit rapidly lose their bright red skin colour. Peel browning of harvested litchi fruit has largely been attributed to rapid degradation of red anthocyanin pigments. This process is associated with enzymatic oxidation of phenolics by polyphenol oxidase (PPO) and/or peroxidase (POD). PRO and POD from litchi pericarp cannot directly oxidize anthocyanins. Moreover, PPO substrates in the pericarp are not well characterised. Consequently, the roles of PPO and POD in litchi browning require further investigation. Recently, an anthocyanase catalysing the hydrolysis of sugar moieties from anthocyanin to anthocyanidin has been identified in litchi peel for the first time. Thus, litchi enzymatic browning may involve an anthocyanase-anthocyanin-phenolic-PPO reaction. Current research focus is on characterising the properties of the anthocyanase involved in anthocyanin degradation. Associated emphasis is on maintenance of membrane functions in relation to loss of compartmentation between litchi peel oxidase enzymes and their substrates. (C) 2004 Elsevier Ltd. All rights reserved.