A corpus-based approach to understanding market access in fisheries and aquaculture international business research: A systematic literature review

Cordeiro, Cheryl Marie

doi:10.1016/j.aaf.2019.06.001

Cited by 18 publications

(11 citation statements)

References 37 publications

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“…According to the Food and Agriculture Organization of the United Nations report, global fish production increased from 19 million tons in 1950 to 178.5 million tons in 2018, about a nine-fold increase; per capita, consumption of fish products has increased from 9 kg in 1961 to 20.5 kg in 2018, an increase of about 2.2 times [1,2].…”

Section: Introductionmentioning

confidence: 99%

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Accelerated Solvent Extraction and Pulsed Electric Fields for Valorization of Rainbow Trout (Oncorhynchus mykiss) and Sole (Dover sole) By-Products: Protein Content, Molecular Weight Distribution and Antioxidant Potential of the Extracts

et al. 2021

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Fishery by-products are rich in biologically active substances and the use of green and efficient extraction methods to recover these high-added-value compounds is of particular importance. In this study, head, skin and viscera of rainbow trout and sole were used as the target matrices and accelerated solvent extraction (ASE) (45–55 °C, 15 min, pH 5.2–6.8, 103.4 bars) and pulsed electric fields (PEF) (1–3 kV/cm, 123–300 kJ/kg, 15–24 h) were applied as extraction technologies. The results showed that ASE and PEF significantly increased the protein extract efficiency of the fish by-products (p < 0.05) by up to 80%. SDS-PAGE results showed that ASE and PEF treatments changed the molecular size distribution of the protein in the extracts, which was specifically expressed as the change in the area or number of bands between 5 and 250 kDa. The antioxidant capacity of the extracts was evaluated by oxygen radical absorbance capacity (ORAC) and total antioxidant capacity (ABTS) assays. The results showed that both ASE and PEF treatments significantly increased the antioxidant capacity of rainbow trout and sole skin and head extracts (p < 0.05). ASE and PEF extraction processes can be used as new technologies to extract high-added-value compounds from fish by-products.

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Section: Introductionmentioning

confidence: 99%

“…Fish byproducts have healthy nutritional and bioactive compounds (such as protein and bioactive peptides, polyunsaturated fatty acids, etc.) [1,4,6,7].…”

Section: Introductionmentioning

confidence: 99%

Accelerated Solvent Extraction and Pulsed Electric Fields for Valorization of Rainbow Trout (Oncorhynchus mykiss) and Sole (Dover sole) By-Products: Protein Content, Molecular Weight Distribution and Antioxidant Potential of the Extracts

et al. 2021

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“…This study was corpus (data) driven -the visualisation followed a two-step data extraction process using 1. VOSviewer, a software tool for constructing and visualizing bibliometric networks (Cordeiro, 2019;van Eck & Waltman, 2007, 2014Waltman et al, 2010) and 2. AntConc, a concordance software designed to facilitate text queries / text mining for regular phrases and expressions, performing kwic (keyword in context) analysis (Anthony, 2019).…”

Section: Data Collection and Methodsmentioning

confidence: 99%

A systems integral approach in exploring creative innovation in culinary research: the example of seaweed in the context of the new nordic cuisine

Cordeiro

Hal²

2022

IJFS

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Creativity and innovation in culinary research have gained steady academic interest over the last decade. The scholastic interest in creative innovation ranges from its artistic value to culinary creations, gastronomic experiences, and food science and technology. Creative innovation is important for food enterprises to succeed in a highly competitive market. In the context of the New Nordic Cuisine, entrepreneurs and chefs are constantly challenged to bring something new to the dining table. In this context, the processes of creative innovation remain under researched, particularly in the use of seaweed. As such, using the example of seaweed, a relatively new food in the New Nordic Cuisine, the objective of this corpus based study was to explore creative innovation from a systems integral approach, in order to uncover salient themes that contribute the processes of creative innovation in culinary research, and bringing new foods to market. For a corpus driven study, we built a small corpora of interviews with chefs, and food entrepreneurs. We enquired after what inspired and motivated them when faced with a challenge of bringing a relatively new food to market, or in creating new dishes with new available food technologies. The results suggested that food technology plays a critical role in creative innovation, and the resulting new dishes that can be presented to customers. They also suggested that seaweed in the New Nordic Cuisine is an emerging food concept, and that it is embedded in a social and cultural history and familiarity of the Nordic people.

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“…It can be explained through various production methods. Economic factors such as the demand for the international market, fishery finance, price determination, and the relationship between seller and buyer highly influenced capital availability, the political situation in the country, and the social structure existed in the fishing industry (Cordeiro, 2019). The price of the fishing commodities fluctuated weekly, even daily.…”

Section: Study Areasmentioning

confidence: 99%

Social Stratification Among the Urbanized Fishing Communities in City of Makassar

Sudarmono

2023

Sosiohumaniora

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Fishing activities along the coastal areas of Makassar City are influenced by the type of technology used and also the social structures of production process that involved key players, such as wholesalers, exporters, and small-scale fishermen. This article aims (1) to explain the trajectory of fishing development of Makassar City and its impact to the creation of social stratification and (2) to analyze the economic factors that influenced the decision-making processes among producers, especially related to its impact towards small-scale fishermen. Data and information were obtained based on interview and field observation that had been conducted in three fishing communities in the City of Makassar, between September 2019 and January 2020. It is found that globalization impacted the issue of underdevelopment of the small-scale production among poor fishermen; which also indicates the powerlessness concerning the possession of high capacity harvesting equipment commonly owned by the capitalist producers. Social stratifications that were formed among fishermen had placed the small-scale fishermen at the lower level, while the middlemen who have control over capital also have access to the marketing networks and opportunities, thus placing their position at a higher level.

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A corpus-based approach to understanding market access in fisheries and aquaculture international business research: A systematic literature review

Cited by 18 publications

References 37 publications

Accelerated Solvent Extraction and Pulsed Electric Fields for Valorization of Rainbow Trout (Oncorhynchus mykiss) and Sole (Dover sole) By-Products: Protein Content, Molecular Weight Distribution and Antioxidant Potential of the Extracts

Accelerated Solvent Extraction and Pulsed Electric Fields for Valorization of Rainbow Trout (Oncorhynchus mykiss) and Sole (Dover sole) By-Products: Protein Content, Molecular Weight Distribution and Antioxidant Potential of the Extracts

A systems integral approach in exploring creative innovation in culinary research: the example of seaweed in the context of the new nordic cuisine

Social Stratification Among the Urbanized Fishing Communities in City of Makassar

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