www.fews.net Traditionally, FEWS NET has focused on household access to markets and, as a consequence, regular price analysis and reporting has emphasized describing current price conditions – how affordable is food. But it is recognized that deeper market analysis can make a significant contribution to food security and early warning analysis. Placing the analysis in the broader market syste...

Karl Havens (1) infers that 50 highly and evenly resolved food webs confirm the convention (2) that seven food web properties are "scale-invariant" or roughly constant among food webs with widely varying numbers of species. Also in line with the convention, an eighth food web property, connectance, is inferred to be scale-dependent and to decrease as the number of species increases (2). I have ...

The increased temperature associated with climate change may have important effects on body size and predator-prey interactions. The consequences of these effects for food web structure are unclear because the relationships between temperature and aspects of food web structure such as predator-prey body-size relationships are unknown. Here, we use the largest reported dataset for marine predato...

Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...

Resources and organisms in food webs are distributed patchily. The spatial structure of food webs is important and critical to understanding their overall structure. However, there is little available information about the small-scale spatial structure of food webs. We investigated the spatial structure of food webs in a lake ecosystem at the littoral transition zone between an inflowing river ...

extracellular polymeric substances are defined as high molecular weight compounds secreted by the microorganisms in the surrounding area. since these extracellular substances are mainly polysaccharide, they are named exopolysaccharide. microbial exopolysaccharides composed of sugar residue have growing interest as a new class of microbial products which can be used in food, pharmaceutical, and ...