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A joint behavioral choice model of carpool formation and frequency
Get PDFThe future of transportation is often characterized by a vision of shared mobility in which multiple individuals ride in the same vehicle together. The most prevalent form of such shared personal mobility is carpooling. Despite decades of efforts to increase carpool mode shares, the share of carpooling for most travel, and especially work travel, has decreased. There is a need for a deeper understanding of the phenomenon and the drivers that influence carpool choice behavior. To this end, this paper presents an examination of carpool choice behavior with a focus on three critical dimensions of interest: frequency of carpooling, choice of companion for carpooling, and the choice of platform or method for making the carpool arrangement. Using a novel data set derived from a survey of commuters, this paper presents a simultaneous equations model of carpool frequency, companion, and formation method with a view to investigate the carpool choice phenomenon in a more holistic behavioral framework that incorporates a multitude of critical carpool choice dimensions. Results show that individuals do not embrace carpooling with strangers and do not use formal carpool programs to arrange their carpool arrangements. Model results show that a host of socio-demographics and built environment and workplace characteristics affect all three dimensions of carpool behavior. Insights from this study would help in identifying policies and technological platforms that would promote carpooling for disparate population subgroups.Civil, Architectural, and Environmental Engineerin
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No full textVerma V.C., Agrawal S., Tripathi M.K., Kumar A. (2021) Millet Starch: Current Knowledge and Emerging Insights of Structure, Physiology, Glycaemic Attributes and Uses. In: Kumar A., Tripathi M.K., Joshi D., Kumar V. (eds) Millets and Millet Technology. Springer, Singapore.The risk of chronic diseases like diabetes, myocardial infarction, and obesity can be reduced by dietary changes and advance research in nutritional biology. Starch composition of millet grains is very high which almost accounts for 60–70% of millet grains and it tremendously affects the quality of millet-based products. Compared to the major cereals, the hypoglycaemic properties and other superior attributes of millet starch could make it a promising ingredient for the functional food industry. However, scanty knowledge on structural and functional attributes of millet starch seriously hinders further improvement of millets as functional and nutraceutical food. Here, we discussed the current knowledge and emerging insights of the isolation, structure, chemical composition, physicochemical properties, interaction with other constituents, and uses of millet starch. The aim of this chapter is to enlighten the benefits of millet starch and its uses in relation to reduce the risk of chronic disorders and enhance nutritional security.Not Availabl
An application of theory of planned behavior to predict young Indian consumers' green hotel visit intention
No full textStrategic information and communication technology initiatives in hospitality industry to gain sustainable competitive advantage: A framework for evaluating the response lag perspective
No full textSustainability and customers’ hotel choice behaviour: a choice-based conjoint analysis approach
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First principles investigations of Fe2CrSi Heusler alloys by substitution of Co at Fe site
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