Institutional and policy issues in the management of fisheries and coastal resources in Cambodia

Fishery management, Governments, Fishery policies, Resource conservation, Resource management, Cambodia,

Society, Spatiality, and the Sacred : A Methodological Proposal

Peer reviewedPostprin

Why Religion Matters : Social Scientific Insights on the Role of Religion in the Israeli-Palestinian Conflict

Peer reviewe

Remembering and forgetting the last war: discursive memory of the Sino-Vietnamese war in China and Vietnam

The year 2019 marked the 40th anniversary of the outbreak of the Sino-Vietnamese War in 1979. Making use of published and unpublished Chinese, Vietnamese, and English sources, this article traces the tensions between official and popular memories of the Sino-Vietnamese War of 1979 in China and Vietnam, respectively. We argue that these tensions existed because the development of the official Chinese and Vietnamese memories of the war largely mirrored each other. Between 1991 and roughly 2006, when bilateral relations between the countries improved, both Beijing and Hanoi claimed victory for their side while simultaneously downplaying the bloodshed, tragedy, and loss experienced during the war. However, they have reacted to the rise of popular memories since the early 2000s in very different ways. While Beijing walks a thin line between accommodating appeals for greater recognition of the sacrifices made by ordinary soldiers without provoking social discontent with the political system, Hanoi has been more successful in mobilising Vietnamese popular memory of the war to strike a measured nationalistic response to China. How China and Vietnam remember and downplay the Sino-Vietnamese War points to the bigger picture of the sensitivity of bilateral relations to historical memory in Asia. In particular, historical memory shapes how a country perceives external threats and opportunities, while historical memory is created, suppressed, and re-created as international relations evolve

Production of spray-dried honey powder and its application in bread

Honey is a natural sweetener with various beneficial properties including anti-oxidant and anti-microbial activity. Retrograded starch is known to have hypocholesterolemic effects and act to inhibit fat accumulation. Honey powder produced using retrograded starch can be used as an alternative to sucrose in many bakery products like bread. The objectives of this study were to produce a honey powder containing retrograded starch, characterize the powder and use it as an alternative to sucrose in bread formulations. The honey powder was produced by spray drying honey using retrograded starch as a drying agent. The spray dried honey powder was characterized for moisture and sugar contents and color. Three bread formulations were prepared with (1) 100% liquid honey (HNY), (2) 50% substitution of sugar with honey powder (SHP) and (3) 100% honey powder (HP). A bread formulation prepared with only sugar was used as a control (S). Breads produced from all four formulations were analyzed for loaf volume, weight loss, density, specific volume, moisture content, texture, and freezable water. Triplicate experiments were conducted and data were statistically analyzed at á = 0.05. The dried honey powders contained glucose between 10.39±0.35 and 11.58±0.29 g/100g, fructose 12.07±0.49 and 15.14±0.29g/100g, sucrose 0.05±0.01 and 0.21±0.13g/100g and maltose 0.60±0.08 and 1.27±0.62g/100g. Among the bread samples HP showed highest loaf volume (mL) at 1462±45 while SHP, HNY and control showed decreasing loaf volumes at 1303±199, 1155±91 and 1100±66, respectively. All bread samples showed an increase in firmness and HP had a lower rate of staling than the other bread samples during storage. Control bread samples contained more freezable water (g/g solid) at 0.21±0.003 than HNY, SHP, and HP which had 0.20±0.003, 0.19±0.01 and 0.13±0.01, respectively. The study demonstrated that spray dried honey powder with retrograded starch could be used as a substitute for sucrose in baking bread