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Kinds of Products Terms modified by Products Selected AbstractsEQUIPMENT, PRODUCTS AND SERVICES LISTING & COMPANY DIRECTORYEXPERIMENTAL TECHNIQUES, Issue 3 2007Article first published online: 8 MAY 200 First page of article [source] DROP TESTER WITH ORIENTATION REPEATABILITY FOR ELECTRONIC PRODUCTSEXPERIMENTAL TECHNIQUES, Issue 6 2006H.L. Wang First page of article [source] THE INFLUENCE of FIELD STRENGTH, SUGAR and SOLID CONTENT ON ELECTRICAL CONDUCTIVITY of STRAWBERRY PRODUCTSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2003I. CASTRO ABSTRACT The effects of field strength, soluble solids (from 14 to 59.5 °Brix) and particle size (using two size distributions) on electrical conductivity were investigated. Electrical conductivity increased with temperature for all the products and conditions tested following linear or quadratic relations. Electrical conductivity was found to vary greatly between strawberry-based products. an increase of electrical conductivity with field strength was obvious for fresh strawberries and strawberry jelly but not for strawberry pulp, probably due to the presence of texturizing agents. This parameter decreases with the increase of solids and sugar content. For some of the formulations tested (solid content over 20% w/w and over 40 °Brix) a different design of ohmic heater may be necessary because of the low values of electrical conductivity. [source] ADSORPTION CHARACTERISTICS OF FUNCTIONAL SOY PROTEIN PRODUCTSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2003ZHONGLI PAN ABSTRACT The moisture adsorption characteristics of three commercial functional soy protein products (two isolates and one concentrate) in the temperature range of 10 to 40C were studied. The temperature showed significant effect on both the change of moisture content during adsorption and equilibrium moisture content. The rate of moisture adsorption of a soy protein isolate at water activity of 0.84 increased, but its equilibrium moisture content decreased with the increase of temperature. The suitability of Peleg and GAB equations for modeling the change of moisture content during adsorption and adsorption isotherms was respectively examined, and the constants in both equations were determined. In the temperature range of 10C to 40C, the relative errors of predicted change in moisture content at water activity of 0.84 and predicted isotherms of a soy protein isolates were ranged from 1.36% to 4.85% and 2.80% to 3.63%, respectively. The two equations can be used to predict the change in moisture content during adsorption and isotherms of functional soy protein products at different temperatures with satisfactory accuracy. [source] CHARACTERISTICS OF FERMENTED NATTO PRODUCTS AS AFFECTED BY SOYBEAN CULTIVARSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2004QUN WEI ABSTRACT The characteristics of four soybean cultivars, grown in the Northern plain region of the U.S.A. and harvested in different years were investigated. These soybeans were fermented into natto products. The characteristics of the intermediate and finished products were analyzed. Correlation coefficients among certain physical, chemical, sensory characteristics of raw soybeans, intermediate products and finished products were significant (P < 0.05). The ammonia content significantly correlated with firmness of the natto products made from these cultivars (r = 0.65). Minnatto and MN 91-468 cultivars were similar to the Danatto cultivar in objective measurements and sensory properties. Compared with the other cultivars, Natto King had a higher solid matter content (1.92%) in the soaking water, a higher broken bean ratio (22.71%) after steaming and the hardest texture of the finished natto products. The effect of harvest year of Danatto cultivars and the quality attributes of the finished natto products varied with Bacillus natto strains. [source] RESIDUAL PECTINESTERASE ACTIVITY IN DEHYDRATED ONION AND GARLIC PRODUCTSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2002ELISABETH GARCIA During the dehydration of onion and garlic products, use of high temperatures is undesirable due to the potential loss of aroma and flavor characteristics. As a consequence, residual pectinesterase (PE) activity may be found in these dehydrated spices. This study reports the presence of PE activity in raw onions and in dehydrated onion and garlic products. Pectinesterase activity is higher in the raw onion stem disks, and dehydrated products made from this tissue, than in the bulbs. Dehydrated onion products induced gelation of citrus pectin solutions and tomato purees. Although some inactivation of PE in dehydrated onion water suspensions and extracts was observed after 10 min at 50C, complete inactivation required 2 min at 82C. Commercial dehydration operations may require reevaluation to eliminate residual PE activity in dehydrated onion and garlic products. [source] IN-LINE CONSISTENCY MONITORING OF TOMATO BASED PRODUCTS USING VIBRATIONAL PROCESS VISCOMETRYJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2001P. J. CULLEN A vibrational process viscometer was evaluated as an in-line consistency monitoring technique for tomato based products. This sensor was installed in both pilot and industry scale production processes. Accuracy of the sensor and its ability to distinguish between varying concentrations of non-Newtonian fluids was evaluated with flowrate and temperature closely controlled. The sensor was shown to have the least inherent variability when compared to off-line techniques. However it was found to be flowrate dependent for the tomato based products. Good correlations between the sensor and off-line techniques were developed for the pilot scale trials. Plant trials revealed a number of problems in developing such correlations under industrial process conditions, however the instrument proved capable of tracking out of specification sauce as determined by the off-line Brookfield viscometer. It was concluded that use of the sensor would result in increased measurement precision over the off-line instruments coupled with the benefits of in-line monitoring. [source] EFFECT OF YAM VARIETY ON THE PASTING PROPERTIES AND SENSORY ATTRIBUTES OF TRADITIONAL DRY-YAM AND ITS PRODUCTSJOURNAL OF FOOD QUALITY, Issue 3 2008J.M. BABAJIDE ABSTRACT Six varieties of yam were processed into traditional dry-yam slices. The pasting properties and sensory attributes of dry-yam samples, flour and paste from the flour were investigated. Significant differences (P , 0.05) were observed in the pasting properties of flour from different yam varieties. "Ijedo," the commonly used variety, had the highest peak, trough and final viscosities. There was no significant difference in the viscosities of "Efuru" (206.04 rapid viscosity analyzer), "Ise-Osi" (242.75 rapid viscosity unit [RVU]) and "Abuja" (241.25 RVU) varieties. Samples of dry yam made from "Efuru,""Ise-Osi" and "Abuja" yams were not significantly different (P > 0.05) from "Ijedo" in terms of instrumental color measurement, as their degree of brownness (100 , L*) were 21.53, 19.21, 20.87 and 22.42, respectively. There was no significant difference (P > 0.05) in color, taste and moldability of the paste made from "Efuru,""Ise-Osi,""Ijedo" and "Abuja" yams. There was no significant difference (P > 0.05) between the hardness of dry yams made from "Ise-Osi,""Ijedo" and "Abuja." There were positive correlations between the yam paste moldability, peak, trough and final viscosities for the different yam varieties. "Ise-Osi,""Efuru" and "Abuja" varieties were found to be suitable for dry-yam processing in terms of sensory property and pasting of dry-yam slices and their products, which were not significantly different from those of "Ijedo" variety , the commonly used yam. PRACTICAL APPLICATIONS The study revealed that dry-yam processors and potential dry-yam processors in Nigeria can use other white yam varieties, such as "Abuja,""Ise-Osi" and "Efuru," apart from "Ijedo" variety , the commonly used yam variety. These yam varieties were also acceptable in terms of the sensory and pasting properties of dry-yam slices and their products. Thus, the general knowledge that white yams are good for dry-yam processing has been scientifically verified. [source] CONSUMER ACCEPTABILITY OF COLOR IN PROCESSED TOMATO PRODUCTS BY AFRICAN-AMERICAN, LATINO AND PROTOTYPICAL CONSUMERSJOURNAL OF FOOD QUALITY, Issue 6 2002KENEKO T. CLAYBON African-American, Latino, and Prototypical consumers rated the color of ketchup, salsa, tomato sauce, pizza sauce, spaghetti sauce, and barbecue sauce. For most products, ethnicity had little influence on acceptance. Prototypical consumers rated products the highest and had the widest preference range. All but one commercially available product was in the acceptable range, but they were not always in the most preferred range. Ketchup was the only product with no commercially available products in the color most preferred by Prototypical and African-American consumers. The leading brand was within the most preferred range for all products and ethnic groups except African-Americans and Prototypical consumers for ketchup and salsa. A peak color acceptance existed for all products: too red or too brown was undesirable. Understanding the optimum color range can help tomato processors increase the quality of their product for all consumers. [source] PHYSICAL AND SENSORY PROPERTIES OF MEATSTICK PRODUCTS AS AFFECTED BY FORMULATION AND DRYING: SENSORY-INSTRUMENTAL RELATIONSHIPSJOURNAL OF FOOD QUALITY, Issue 6 2002ANN BARRETT Shelf-stable meats are of interest to industry and are important in military ration development. Stability is commonly achieved through control of pH and water activity. However, reduction in moisture as a means to lower aw can significantly affect texture. Other ingredients, such as fat, can also potentially affect texture and possibly mitigate hardening due to lowered moisture. Meatsticks dried to three water activities, 0.88, 0.90, and 0.92, each from batters at three fat levels, 14, 17, and 21%, were produced, yielding products varying in both moisture and fat content. Products were subjected to mechanical and sensory testing and image and color analysis. Meatstick modulus, shear force, L* value, and percent of area of cut surfaces covered by separated fat were correlated with sensory assessments of interior hardness, hardness with skin, color, and visual fat, respectively. These parameters were significantly influenced by composition, particularly fat and protein contents and fat-protein interaction. [source] MULTIVARIATE ANALYSIS FOR CLASSIFICATION OF COMMERCIAL GRAPEFRUIT JUICE PRODUCTS BY VOLATILE CONSTITUTESJOURNAL OF FOOD QUALITY, Issue 3 2000JORGE A. PINO ABSTRACT Isolation of volatile constituents from fresh and processed grapefruit juice by a simple technique afforded up to 20 components in each juice type. Many of these constituents are known to contribute to grapefruit juice flavor. Multivariate analysis utilizing the concentration data of twelve constituents allowed classification of the juice samples according to processing conditions. The classification corresponded to expected flavor quality. [source] HIGH PREVALENCE OF EXTENDED-SPECTRUM ,-LACTAMASES ESCHERICHIA COLI AND VANCOMYCIN-RESISTANT ENTEROCOCCI ISOLATES FROM CHICKEN PRODUCTS.JOURNAL OF FOOD SAFETY, Issue 1 2010A PROBLEM OF PUBLIC HEALTH ABSTRACT Twenty-nine chicken products were acquired from different supermarkets in Portugal during September to December 2007 and were analyzed for extended-spectrum ,-lactamases (ESBL) Escherichia coli and vancomycin-resistant enterococci (VRE). Cefotaxime-resistant E. coli isolates were recovered in 27 of 29 chicken samples representing 93% of the analyzed samples. The highest percentages of resistance (more than 50% of the isolates) were detected for ampicillin, nalidixic acid and tetracycline. VRE isolates were detected in 17 of 29 samples of chicken origin (59%) and were identified as Enterococcus durans (n = 15) and E. faecium (n = 2) with the highest percentages of resistance being detected for erythromycin, tetracycline, ampicillin and ciprofloxacin. Seven E. durans and the two E. faecium isolates recovered from chicken wings, gizzard and skin show gelatinase activity. The high rate of colonization of chicken products by these bacteria supports other studies suggesting that the food chain could be a source of ESBL and VRE colonization in humans representing a public health problem. PRACTICAL APPLICATIONS The data indicate that chicken products may be contaminated with a high prevalence of extended-spectrum ,-lactamases Escherichia coli and vancomycin-resistant enterococci (VRE). It is important to mention that the isolates present a diversity of phenotypes of antimicrobial resistance, and half of the VRE isolates show also gelatinase activity, indicating that these animals may be a reservoir of bacteria showing virulence and increased resistance to antimicrobial agents, raising special concerns about their transmission to humans through the food chain. [source] PREVALENCE AND ANTIMICROBIAL RESISTANCE OF LISTERIA SPECIES IN FOOD PRODUCTS IN BANGKOK, THAILANDJOURNAL OF FOOD SAFETY, Issue 1 2010SIRIPORN STONSAOVAPAK ABSTRACT A total of 380 meat and meat products, dairy and dairy products, fresh vegetables, fresh seafood, and ready-to-eat food samples from supermarkets in Bangkok, Thailand were collected and analyzed for the occurrence of Listeria spp. and of Listeria monocytogenes. The overall incidence of Listeria spp. was 16.8%, most of them were isolated from raw meat and vegetables. L. monocytogenes was isolated from 18 (4.7%) out of 380 studied samples. Other species isolated were L. innocua (6.6%), L. ivanovii (0.8%), L. seeligeri (0.5%), L. grayi (1.6%) and L. welshimeri (2.6%). The antimicrobial susceptibilities of the 64 isolate of Listeria spp. were also examined by the standard disk diffusion method. Listeria spp. were resistant to penicillin (6.3%), chloramphenicol (3.1%) and tetracycline (1.6%), but sensitive to amoxicillin, vancomycin, ampicillin, rifampicin and sulfamethoxazole. PRACTICAL APPLICATIONS Listeria monocytogenes prevalence in food products in Bangkok has been documented. More studies on the occurrence of L. monocytogenes are needed to establish microbiological criteria of foods in the country. The findings of our study, increases in antibiotic resistance among Listeria spp. will provide useful information for the development of public health policy in the use of antimicrobials in food animal production. [source] INCIDENCE OF LISTERIA SPECIES IN SEAFOOD PRODUCTS OF MYSORE, INDIAJOURNAL OF FOOD SAFETY, Issue 4 2007AHMED SAIF MOHAREM ABSTRACT Listeria monocytogenes is one of the most important foodborne pathogens causing illness in humans and animals. Thus, a study was undertaken to investigate the incidence of Listeria species in fresh and dry fish samples marketed in Mysore, India. A total of 164 fresh and dry fish samples collected from retail outlet shops of Mysore, South India, during the period August 2005 through August 2006 were examined for the presence of Listeria species by using ISO 11290 protocol. The incidence of Listeria species was positive in 62 samples (37.8%), and L. monocytogenes was isolated from only three (1.83%) fresh fish samples. Listeria species in seafood were predominant in the order of Listeria innocua (50) (30.49%), Listeria grayi (eight) (4.9%), L. monocytogenes (three) (1.83%) and Listeria seeligeri (one) (0.6%). All isolates of Listeria species were subjected to polymerase chain reaction (PCR) and confirmed with the genus-specific set of primers, and special emphasis was given for detection of L. monocytogenes using a species-specific set of primers. The specificity and sensitivity of PCR were in good correlation with the cultural methods. The results indicated a high incidence of Listeria species and L. monocytogenes in fresh fish samples. This warrants the need for appropriate control measures as this would pose a serious threat to human health. [source] SIDEROPHORE PRODUCTION, SERUM RESISTANCE, HEMOLYTIC ACTIVITY AND EXTENDED-SPECTRUM ,-LACTAMASE-PRODUCING KLEBSIELLA SPECIES ISOLATED FROM MILK AND MILK PRODUCTSJOURNAL OF FOOD SAFETY, Issue 3 2007HAN GUNDOGAN ABSTRACT This study aimed at the isolation and identification of Klebsiella spp. from dairy product to establish their public health significance by determining their virulence factors, antibiotic resistance and extended-spectrum ,-lactamase (ESBL). Klebsiella pneumoniae, Klebsiella oxytoca and Klebsiella rhinoscleromatis were identified in 25 (58%), 11 (26%) and 7 (16%) isolates, respectively. A high prevalence of Klebsiella isolates had virulence factors such as siderophore production (63%), serum resistance (32.5%) and hemolytic activity (58%). ESBL - producing Klebsiella spp. was detected in 35% of the isolates. Resistance to the antimicrobial agents tested was found to be much higher in the ESBL-producing Klebsiella spp. than in non-ESBL-producing isolates. All ESBL-producing Klebsiella spp. showed high-level resistance to cephalosporins and monobactams. The majority of the serum resistant, siderophore, hemolysin and ESBL producers were K. pneumoniae. [source] PROTECTIVE EFFECT OF LYSOSTAPHIN FROM STAPHYLOCOCCUS SIMULANS AGAINST GROWTH OF STAPHYLOCOCCUS AUREUS IN MILK AND SOME OTHER FOOD PRODUCTSJOURNAL OF FOOD SAFETY, Issue 3 2007PIOTR SZWEDA ABSTRACT The effect of lysostaphin from Staphylococcus simulans expressed in Escherichia coli TOP10 strain on Staphylococcus aureus used for inoculation of milk, ground pork and mayonnaise salad was investigated. The populations of this pathogen in ultrahigh-temperature milk preserved at 4C by lysostaphin added up to concentrations of 1.5 or 3.0 µg/mL were reduced by 0.73 and 0.92 log(cfu/mL) in control samples without enzyme addition. The protective influence of lysostaphin was diminished in case of milk storage (20C) prolonged up to 24 h. Furthermore, a final reduction level by 0.92 log(cfu/mL) was achieved after 24 h of pork storage. The smaller and more dependent on enzyme concentration inactivation of S. aureus was observed in the case of the mayonnaise salad, and it led to the conclusion that some food components or proteolytic enzymes originating from other bacteria caused lysostaphin inactivation. [source] INCIDENCE AND CHARACTERIZATION OF BACILLUS CEREUS IN MEAT AND MEAT PRODUCTS CONSUMED IN TURKEYJOURNAL OF FOOD SAFETY, Issue 1 2006KIYMET GÜVEN ABSTRACT A total of 100 retail samples of meat and meat products were examined for Bacillus cereus using mannitol egg yolk polymyxin (MYP) agar as a selective isolation medium. Only 22.4% of the samples contained detectable levels of B. cereus, with counts ranging from log10 0.69 to 4.80 cfu/g, but a large number of other organisms up to log10 9.06 cfu/g were sometimes observed on the plates and may have masked the presence of B. cereus or inhibited growth. Two samples of soudjouck contained significant levels of B. cereus, sufficient enough to create a public health hazard. Selected isolates were tested for diarrheal enterotoxin production by a reversed passive latex agglutination (RPLA) test kit. Results showed no difference in the toxin production of B. cereus between beef, ground meat, soudjouck and pastrami samples. Plasmid-profile analysis and susceptibility to the six commonly used antimicrobial agents were done on selected B. cereus isolates. About 96.4% of the isolates contained plasmids. Plasmid sizes ranged between 2.5 and 3.5 kb. The isolates showed a high rate of resistance to oxacillin (OXA) and amoxicillin (AMC) and a low frequency of resistance to the other antimicrobial agents, with all of them being susceptible to vancomycin (VAN). Approximately 54% of the isolates showed multiple resistance. There was no apparent relationship between drug resistance and carriage of plasmids. [source] BURIAL HISTORY RECONSTRUCTION USING LATE DIAGENETIC PRODUCTS IN THE EARLY PERMIAN SILICICLASTICS OF THE FARAGHAN FORMATION, SOUTHERN ZAGROS, IRANJOURNAL OF PETROLEUM GEOLOGY, Issue 2 2009S. M. Zamanzadeh In spite of the increasing importance to hydrocarbon exploration and production of the Palaeozoic succession in the Zagros area of SW Iran, few burial history and palaeothermal modelling studies of the interval have been carried out. This paper attempts to assess the burial and palaeotemperature history of the Lower Permian Faraghan Formation which is composed of stromatolitic dolomites overlain by mainly cross-bedded sandstones. The formation grades up into the thick bedded carbonates of the Upper Permian Dalan Formation. The Faraghan and Dalan Formations are major hydrocarbon reservoir units in SW Iran and are time-equivalents of the Unayzah and Khuff Formations in Saudi Arabia, respectively. The Faraghan Formation consists of shallow-marine siliciclastics and foreshore deposits, including tidal-flat and tidal-channel, estuarine, sabkha, shoreface and offshore facies. In this study, diagenetic constituents are used to evaluate the formation's burial history in the Southern Zagros, an area for which only limited subsurface data is available. A burial history diagram for the formation was constructed for well Finu # 1 using WinBuryTM software. The diagram shows that the formation underwent progressive burial at variable rates between its deposition and the mid-Tertiary, since when it has undergone rapid uplift. Burial diagenetic products in the Faraghan Formation comprise saddle, ferroan and zoned dolomites, together with dickite, illite/sericite and chlorite minerals. Additional burial-related features include stylolites and dissolution seams. Isotopic signatures (,18O versus ,13C) of the ferroan dolomites suggest a burial trend for the formation. Reconstruction of the paragenetic sequence together with the burial history diagram suggests a maximum burial depth of about 5000 m and a wide palaeotemperature range of 80-160°C. However considering the saddle dolomites as a palaeothermometer, the temperature range narrows to 78 to 138 °C. The burial depth and temperature ranges closely correlate with the main stage of oil generation to the dry gas zone. [source] CONSUMER PERCEPTION OF WHEY AND SOY PROTEIN IN MEAL REPLACEMENT PRODUCTSJOURNAL OF SENSORY STUDIES, Issue 3 2008JESSICA L. CHILDS ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18,35 years). Relative importance of product attributes was determined through a realistic trade-off scenario. Utility scores were extracted and rescaled by the zero-centered differences method, and two-way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low-fat/fat-free, calcium, all-natural, protein, vitamin/mineral, heart health and muscle-building claims. Exercisers viewed muscle-building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs. PRACTICAL APPLICATIONS Conjoint analysis provides a useful model of how consumers think during the purchase process and an understanding of the motivation for purchase through the testing of possible claims or product attributes. By applying this method to the purchase process of meal replacement bars and beverages, those in the field of development of these products can benefit from this information by being able to understand the motivation for purchase by the targeted consumer. [source] A COMPARISON OF THE DISCRIMINATING POWER OF ANOVA AND R-INDEX ANALYSES OF HEDONIC DATA FOR VARIOUS PRODUCTS AND EXPERIMENTAL PROTOCOLSJOURNAL OF SENSORY STUDIES, Issue 3 2007HAENA PARK ABSTRACT Consumers rated a set of toothpastes and a set of orange-flavored beverages on a 9-point hedonic scale, using two experimental protocols: Rank-Rating where stimuli could continually be reassessed and a more traditional approach where they could not. A 21-point hedonic scale was also used in the Rank-Rating condition. The hedonic data were analyzed in the usual way using ANOVA with multiple comparisons and also by ranking the data and using an R-index analysis. Regarding the numbers of significant differences recorded, the two analyses were comparable, with a very slight and nonsignificant advantage for the ANOVA analysis. Unlike with intensity scaling, the difference between Rank-Rating and "traditional" scaling was slight but not for all products. The same was true for scale length effects. Differences among the products suggested effects due to the number of attributes that varied. PRACTICAL APPLICATIONS The key finding in this study is the use of Rank-Rating where stimuli could continually be re-assessed for the assessment of hedonic response of consumers in the various products. Rank-Rating may possibly give a better discrimination than more traditional scaling, depending on the number of attributes which varied. The results of the study also recommend the use of R-index analyses of ranked hedonic data in the analyses rather than ANOVA with multiple comparisons. [source] SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKETJOURNAL OF SENSORY STUDIES, Issue 4 2006DITTE MARIE BENEDIKTE GREEN-PETERSEN ABSTRACT The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor. [source] THE SURVIVAL OF DIFFERENTIATED PRODUCTS: AN APPLICATION TO THE UK AUTOMOBILE MARKET, 1971,2002*THE MANCHESTER SCHOOL, Issue 3 2009FRANCISCO REQUENA-SILVENTE We investigate how competition affected the survival of products in the UK automobile market between 1971 and 2002. We find, after using a host of controls to account for product characteristics and changes in market structure, that (i) within and between firm spatial competition significantly reduces the life of a model, (ii) initial product differentiation and variant proliferation obviate competition, and (iii) product innovation significantly extends model survival. [source] Air Products hydrogen liquefaction project: Building a Web-based simulation of an industrial processCOMPUTER APPLICATIONS IN ENGINEERING EDUCATION, Issue 3 2001K. Kuriyan Abstract In this paper we present a Web-based simulation drawn from a hydrogen liquefaction process operated by Air Products. We describe the software architecture that connects Web-based clients to a simulation server and discuss some implementation issues. © 2001 John Wiley & Sons, Inc. Comput Appl Eng Educ 9: 180,191, 2001 [source] A Freshwater Classification Approach for Biodiversity Conservation PlanningCONSERVATION BIOLOGY, Issue 2 2005JONATHAN V. HIGGINS biodiversidad de agua dulce; clasificación; planificación de conservación; representativo Abstract:,Freshwater biodiversity is highly endangered and faces increasing threats worldwide. To be complete, regional plans that identify critical areas for conservation must capture representative components of freshwater biodiversity as well as rare and endangered species. We present a spatially hierarchical approach to classify freshwater systems to create a coarse filter to capture representative freshwater biodiversity in regional conservation plans. The classification framework has four levels that we described using abiotic factors within a zoogeographic context and mapped in a geographic information system. Methods to classify and map units are flexible and can be automated where high-quality spatial data exist, or can be manually developed where such data are not available. Products include a spatially comprehensive inventory of mapped and classified units that can be used remotely to characterize regional patterns of aquatic ecosystems. We provide examples of classification procedures in data-rich and data-poor regions from the Columbia River Basin in the Pacific Northwest of North America and the upper Paraguay River in central South America. The approach, which has been applied in North, Central, and South America, provides a relatively rapid and pragmatic way to account for representative freshwater biodiversity at scales appropriate to regional assessments. Resumen:,La biodiversidad de agua dulce está en peligro y enfrenta amenazas crecientes en todo el mundo. Para ser completos, los planes regionales que identifican áreas críticas para la conservación deben incluir componentes representativos de la biodiversidad de agua dulce así como especies raras y en peligro. Presentamos un método espacialmente jerárquico para clasificar sistemas de agua dulce para crear un filtro grueso que capte a la biodiversidad de agua dulce en los planes regionales de conservación. La estructura de la clasificación tiene cuatro niveles que describimos utilizando factores abióticos en un contexto zoogeográfico y localizamos en un sistema de información geográfico. Los métodos para clasificar y trazar mapas son flexibles y pueden ser automatizados, donde existen datos espaciales de alta calidad, o desarrollados manualmente cuando tales datos no están disponibles. Los productos incluyen un inventario completo de unidades mapeadas y clasificadas que pueden ser usadas remotamente para caracterizar patrones regionales de ecosistemas acuáticos. Proporcionamos ejemplos de procedimientos de clasificación en regiones ricas y pobres en datos en la cuenca del Río Columbia en el noroeste de Norte América y del Río Paraguay en Sudamérica central. El método, que ha sido aplicado en Norte, Centro y Sudamérica, proporciona una forma relativamente rápida y pragmática de contabilizar biodiversidad de agua dulce representativa en escalas adecuadas para evaluaciones regionales. [source] Branch-and-Price Methods for Prescribing Profitable Upgrades of High-Technology Products with Stochastic Demands*DECISION SCIENCES, Issue 1 2004Purushothaman Damodaran ABSTRACT This paper develops a model that can be used as a decision support aid, helping manufacturers make profitable decisions in upgrading the features of a family of high-technology products over its life cycle. The model integrates various organizations in the enterprise: product design, marketing, manufacturing, production planning, and supply chain management. Customer demand is assumed random and this uncertainty is addressed using scenario analysis. A branch-and-price (B&P) solution approach is devised to optimize the stochastic problem effectively. Sets of random instances are generated to evaluate the effectiveness of our solution approach in comparison with that of commercial software on the basis of run time. Computational results indicate that our approach outperforms commercial software on all of our test problems and is capable of solving practical problems in reasonable run time. We present several examples to demonstrate how managers can use our models to answer "what if" questions. [source] Design Experience: Transforming Fragile Ideas Into Innovative ProductsDESIGN MANAGEMENT REVIEW, Issue 1 2004Bruce Wood Transplanting a Scottish model, in 2001 the Centro de Design do Paraná, in Brazil, initiated grants to underwrite the hiring of industrial designers. Bruce Wood, Geraldo Pougy, and Gisele Raulik describe how the goal was, within an 18-month timeframe, to exhibit 20 promising production prototypes. By August 2002, there were 41 prototypes on display and 40 local companies that could literally see the potential of design to improve business. [source] Managing design for global value in JapanDESIGN MANAGEMENT REVIEW, Issue 4 2001Leimei Julia Chiu If boldness and creativity are the keys to success in international markets, then several Japanese initiatives,richly illustrated here by Leimei Julia Chiu,hold great promise. These are programs,RE Design: Daily Products of the Twenty-first Century; Creating Experiences; and Design of a New Age, Design in a Global Economy,that challenge managers to reexamine tradition, evaluate new processes, and explore the frontiers of product design [source] Community Ventures and Access to Markets: The Role of Intermediaries in Marketing Rural Tourism ProductsDEVELOPMENT POLICY REVIEW, Issue 5 2004Kathrin Forstner Many community-based tourism ventures face marketing problems similar to those of other rural producers. They depend on intermediaries, such as private companies, membership organisations, public sector institutions and non-governmental organisations, to facilitate market access. The article analyses the strengths and weaknesses of each type of intermediary, based on different levels of marketing support. Reflecting discussions about marketing assistance in other rural sectors, it argues that intermediary institutions have different areas of expertise and experience different constraints in terms of capacity-building, marketing know-how, financial resources and overall livelihood impacts. Instead of pursuing individual support strategies, it is therefore necessary to develop combined approaches of marketing assistance, depending on location, tourism resources and existing organisational structures. [source] Book Review: Biorefineries , Industrial Processes and Products.ENGINEERING IN LIFE SCIENCES (ELECTRONIC), Issue 5 2007Future Directions., Status Quo No abstract is available for this article. [source] The Relationship Among Biases, Misperceptions, and the Introduction of Pioneering Products: Examining Differences in Venture Decision ContextsENTREPRENEURSHIP THEORY AND PRACTICE, Issue 2 2002Mark Simon Although biases influence the decision to take entrepreneurial actions, studies have not differentiated among entrepreneurial decision environments. These environments vary greatly and affect which biases arise and their context-specific consequences. Focusing on the role of firm size, age, and type of product introduction, we propose that entrepreneurs in smaller, younger, firms, who are considering pioneering, are more likely to exhibit illusion of control, law of small numbers, and reasoning by analogy. These biases contribute to underestimating competition, overestimating demand, and overlooking requisite assets. We hope to spur researchers to examine information processing across different types of entrepreneurial firms and actions. [source] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||