Book Review on Social Entrepreneurship and Tourism: Philosophy and Practice (Tourism on the Verge) Edited by Pauline J. Sheldon & Roberto Daniele

Abstract

This book "Social Entrepreneurship and Tourism: Philosophy and Practice" edited by Pauline J. Sheldon and Roberto Daniele is a recent addition to Springer's "Business and management" series. The book aims at advancing knowledge of tourism and social entrepreneurship. It explores the tourism social entrepreneurship both in theory and practice (by using case studies from several countries), and sets forth a ground for future research and education. The book is divided into three main sections. As expected, this book would contribute to studies of tourism, entrepreneurship and/or development. Specifically, the book will be eminently suitable as a text for courses to students, and of interest to academics, researchers, and those involved in tourism social entrepreneurship as it presents a wealth of information combined with a diverse range of views on the subject.

Rapid determination of kappa-carrageenan using a biosensor from immobilized Pseudomonas carrageenovora cells

“…There are three types of commercially available carrageenans such as kappa (κ)-, iota (ι)- and lambda (λ)-carrageenan, which are differentiated according to the number and position of sulfate ester group attached to the disaccharide units, and are used to manufacture a wide variety of commercial products e.g. milk products, processed meats, infant formula, toothpaste, cosmetics and pesticides [6]. Higher number of sulfate ester groups presence in the carrageenan molecule would result in lower solubility temperature and lower gel strength of the polysaccharide [6–8].…”

“…milk products, processed meats, infant formula, toothpaste, cosmetics and pesticides [6]. Higher number of sulfate ester groups presence in the carrageenan molecule would result in lower solubility temperature and lower gel strength of the polysaccharide [6–8]. Typical sulfate levels in κ-, ι- and λ-carrageenan are 22.0% (w/w), 32.0% (w/w) and 38.0% (w/w), respectively [9–10], whilst the contents of carrageenans in different food products are ranging from 0.03% to 3.0% according to the purpose of their addition [11–12].…”