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Acta Universitatis Cibiniensis. Series E: Food Technology
The Journal of „Lucian Blaga“ University of Sibiu
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Research on Evaluation of Core Competence of Listed Liquor Companies Based on Grey Relational Degree

perspective of value chain. International Conference on Information Management, Innovation Management and Industrial Engineering (Vol.15, pp.246-249). IEEE. DOI: 10.1109/ICIII.2013.6702920 4. Fellman, P. V. (2008). Corporate strategy: from core competence to complexity--an evolutionary review oe part i. Necsi Edu. DOI: 10.1007/978-3-540-85081-6_18 5. Gallon, M. R., Stillman, H. M., & Coates, D. (1995). Putting core competency thinking into practice. Research Technology Management, 11(3-4), 441-450. DOI: 10.1080/08956308.1995.11674264 6. Huang, K. F

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. Nitra: SCPV, 105 s. 12. Upton, J., O’Riordan, G., O’Brien B. and Fitzgerald, S. (2011). Energy consumption of an automatic milking system. Teagasc, Animal & Grasslan Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, 2Dept.,Page 44. 13. Voříšková, J. (2001). Ethology of Farm Animals (In Czech).: České Budějovice: JU ZF České Budějovice, 168 pp. 14. Wagner-Storch, A.M. & Palmer, R.W. (2003). Feeding Behavior, Milking Behavior, and Milk Yields of Cows Milked in a Parlor Versus an Automatic Milking System

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Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

. Gedrovica, I., & Karklina, D. (2011). Influence of Jerusalem artichoke powder on dough rheological properties. In: Proceedings of 6th Baltic Conference on Food Science and Technology “Innovations for Food Science and Production” FOODBALT-2011 , May 5–6, 2011, Jelgava: LLU, 7–12. 9. González, E., Montenegro, M. A., & Nazareno, M. A. (2001). Carotenoid composition and vitamin A value of an Argentinian squash ( Cucurbita moschata ). Archivos Latinoamericanos de Nutrició n, 51(4), 395–399 Retrieved from: http

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Optimization of Prebiotics and Oxygen Scavengers for Bifidobacterium bifidum BB01 Microcapsules by Response Surface Methodology

from Tunisian Zizyphus lotus fruit by response surface methodology: Composition and antioxidant activity. Food Chem , 212, 476-484. 20. Naydenova, V., Badova, M., Vassilev, S. (2014). Encapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation. Biotechnology Biotechnological Equipment , 28(2):277. 21. Nieuwboer, M.V.D., Urgwal, L.H.M.V.D. (2015). Claassen E. A quantitative key-opinion-leader analysis of innovation barriers in probiotic research and development: valorisation and improving the tech

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Market orientation of the Hungarian SMEs working in the meat processing and dairy industries

orientation, innovativeness, product innovation and performance in small firms. Journal of Small Business Management, 42. (2004) 134–154.

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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods

, W. Laenoi, S. Vearasilp, N. Krittigamas, W. Lücke, E. Pawelzik, U. Ter Meulen, Effect of radio frequency technique on nutrient quality and destruction of trypsin inhibitor in soybean. In: E. Tielkes, C. Hülsebusch, I. Hauser (eds), The Global Food and Product Chain – Dynamics, Innovations, Conflicts, Strategies. Book of Abstracts , (2005) 384. [58] L. J. Wang, D. Li, E. Tatsumi, Z. S. Liu, X. D. Chen, L. T. Li, Application of two stage ohmic heating to tofu processing. Chemical Engineering and Processing: Process Intensification , 46. (2007) 486

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System dynamics models as decision-making tools in agritourism

P. The Fifth Discipline: The Art and Practice of the Learning Organization. Random House Cornerstone Publ; London.UK. 2010. 14. Rajkovič V, Bohanec M. Decision support by knowledge explanation, in environments for supporting decision processes, (Eds. Sol G.H., Vecsenyi J.), North-Holland. 1991; 47-57. 15. Ropret M, et al. The systems approach to the improvement of innovation in Slovenian tourism. Kybernetes. 2014; 43: 427-444 16. Rozman Č, et al. The dynamic simulation of organic Farming development scenarios - A

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