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The purpose of this paper is to discuss the development of a novel test instrument to quantify the eco‐functional properties of various shopping bags. One of the main properties, which lies at the interface of both ecological and functional properties, is the reusability of shopping bags. Other properties at this juncture also include the impact strength and weight holding capacity of a shopping bag.

The developed tester can be used to assess these three properties (reusability, impact strength and weight holding capacity) of any type of shopping bag. This study discusses the concept and development of an eco‐functional tester for shopping bags. It also reports test results of the reusability, impact strength and weight holding capacity of different types of shopping bags. Reusability and impact strength are expressed by two variants: absolute maximum capability and comparative maximum capability.

According to the test results, plastic bags outscore paper bags in the single use category and woven bags top the reusable bags category.

To date, there is no scientific instrument reported in the literature that quantifies the reusability of different shopping bags. The value of reusability can be directly utilized for LCA calculations. Other functions derived from this instrument are equally important, since they decide the useful life time of shopping bag and they assist the LCA practitioner to decide the functional unit of the study. This unit is the base of any LCA study and upon it comparisons are made.

The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the edible seaweed, Kappaphycus alvarezii (KA).

Four different sausage formulations were produced with different formulations containing 0(KA0), 2 (KA2), 4 (KA4) and 6 per cent (KA6) of KA.

Results have shown that the addition of KA increased the hardness and chewiness parameters, water holding capacity, redness (a*-value) and the pH value of the MDCM sausages (p<0.05). The adhesiveness, cohesiveness and springiness of all formulations showed no significant differences (p>0.05). The addition of KA reduced the cooking loss of MDCM sausages (p<0.05). However, the addition of KA made the sausages darker (lower L*-value) (p<0.05). Furthermore, the addition of KA aided in the reduction of lipid oxidation in the MDCM sausages when they were refrigerated at a temperature of 4°C for 12 days. The MDCM sausages that contained KA had lower two-thiobarbituric acid test values compared to the control sample (p<0.05) during the 12 days of storage at 4°C.

The addition of KA seaweed can potentially produce better quality MDCM sausages in terms of physicochemical properties and reduce the rate of lipid oxidation.

Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).

Banana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.

Hydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.

Application of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.

Discusses “recurrent approaches” to determining when to despatch a consolidated load. Unlike a “non‐recurrent approach” (which sets a target time or weight prior to accumulating orders and despatches when the target is reached), recurrent approaches re‐evaluate the shipment‐release decision several times within an order accumulation cycle. Presents two probabilistic recurrent models, one assuming private transportation and the other common carriage. Compares the performance of these models with the nonrecurrent rules of despatching the “economic shipment weight” or, in the case of common carriage, the minimum volume weight. Concludes that with both forms of transportation, the decision heuristic outperforms despatching the economic shipment weight when that weight is close to vehicle capacity. Shows that, with common carriage, the use of the more sophisticated model does not yield better cost results than the minimum volume weight despatch rule. Discusses the reasons for, and implications of, these results.

Preface The functions of business divide into several areas and the general focus of this book is on one of the most important although least understood of these—DISTRIBUTION. The particular focus is on reviewing current practice in distribution costing and on attempting to push the frontiers back a little by suggesting some new approaches to overcome previously defined shortcomings.

The Equal Pay Act 1970 (which came into operation on 29 December 1975) provides for an “equality clause” to be written into all contracts of employment. S.1(2) (a) of the 1970 Act (which has been amended by the Sex Discrimination Act 1975) provides:

Investigates the differences in protocols between arbitral tribunals and courts, with particular emphasis on US, Greek and English law. Gives examples of each country and its way of using the law in specific circumstances, and shows the variations therein. Sums up that arbitration is much the better way to gok as it avoids delays and expenses, plus the vexation/frustration of normal litigation. Concludes that the US and Greek constitutions and common law tradition in England appear to allow involved parties to choose their own judge, who can thus be an arbitrator. Discusses e‐commerce and speculates on this for the future.

Key components of the logistics mix are described in an effort to create an understanding of the total logistics concept. Chapters include an introduction to logistics; the strategic role of logistics, customer service levels, channel relationships, facilities location, transport, inventory management, materials handling, interface with production, purchasing and materials management, estimating demand, order processing, systems performance, leadership and team building, business resource management.

To maintain the bottom line of food import risk in China, this paper proposes a novel risk state evaluation model based on bottom-line thinking after analyzing the decision-making ideas embedded in the bottom-line thinking method.

First, the order relation analysis method (G1 method) and Laplacian score (LS) are applied to calculate the constant weights of indexes. Then, the worst-case scenario of food import risk can be estimated to strive for the best result, so the penalty state variable weight function is introduced to obtain variable weights of indexes. Finally, the study measures the risk state of China's food import from the overall situation using the set pair analysis (SPA) method and identifies the key factors affecting food import risk.

The risk states of food supply in eight countries are in the state of average potential and partial back potential as a whole. The results indicate that China's food import risks are at medium and upper-medium risk levels in most years, fluctuating slightly from 2010 to 2020. In addition, some factors are diagnosed as the primary control objects for holding the bottom line of food import risk in China, including food output level, food export capacity, bilateral relationship and political risk.

This paper proposes a novel risk state evaluation model following bottom-line thinking for food import risk in China. Besides, SPA is first applied to the risk evaluation of food import, expanding the application field of the SPA method.