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Full-Text Articles in Social and Behavioral Sciences
Food In Tourism And The Role Of The Artisan Food Producer In Ireland: A Phenomenological Study, Rebecca O'Flynn
Food In Tourism And The Role Of The Artisan Food Producer In Ireland: A Phenomenological Study, Rebecca O'Flynn
Dissertations
This research study examines the role that the artisan food producer plays, as a food tourism provider, in food in tourism in Ireland. With the increasing convergence of food and tourism, food in tourism has become both a lever for economic prosperity as well as a draw for visitors who are seeking authentic food experiences that connect them to people, place and culture. Sitting between production and consumption, artisan food producers, as purveyors of handcrafted foods, are uniquely placed to meet visitors’ expectations and help achieve these economic objectives. Considering then, the important role they play, and look set to …
Let's Talk About Ditching Plastics At Festivals, Ellen Foley
Let's Talk About Ditching Plastics At Festivals, Ellen Foley
Case Studies
Student blog series from MSc in Event Management students at TU Dublin. In this blog post Ellen Foley asks is it time to stop using plastic at festivals. She discusses how how Education and collaboration are the two vital ingredients that festival planners must embrace in order to tackle this ever-pressing problem. It’s time to get creative and work together to ditch the plastic.
Plasma-Treated Water Affects Listeria Monocytogenes Vitality And Biofilm Structure, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Uta Schnabel, Eric Freund, Sander Bekeschus, Katharina Riedel, Jörg Ehlbeck
Plasma-Treated Water Affects Listeria Monocytogenes Vitality And Biofilm Structure, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Uta Schnabel, Eric Freund, Sander Bekeschus, Katharina Riedel, Jörg Ehlbeck
Articles
Plasma-generated compounds (PGCs) such as plasma-processed air (PPA) or plasma-treated water (PTW) offer an increasingly important alternative for the treatment of microorganisms in hard-to-reach areas found in several industrial applications including the food industry. To this end, we studied the antimicrobial capacity of plasma-treated water on the vitality and biolm formation of Listeria monocytogenes, a common food spoilage microorganism. Using a microwave plasma (MidiPLexc), 10 ml of deionized water was treated for 100 s, 300 s and 900 s (pretreatment time) and the bacterial biolm was subsequently exposed to the PTW for 1 min, 3 min and 5 min (posttreatment …