Results 61 to 70 of about 21,297 (296)
Growth Strategy of Circular Startups
Business Strategy and the Environment, EarlyView.ABSTRACT Circular startups (CSUs) play a crucial role in the circular transition by developing circular business models (CBMs) that minimise resource use and narrow material and energy loops. However, empirical research on how CBMs shape growth strategies and how ecosystems enable or constrain scaling remains limited.
Gustavo Dalmarco +3 more
wiley +1 more source
Application of amylographic method for determination of the staling of bakery products
Czech Journal of Food Sciences, 2015 Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage.
Marcela Sluková +3 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The agri‐food sector is vital to economic development, but it exerts significant environmental and social pressures. This study draws on the natural resource‐based view. It investigates the strategic sustainability‐performance nexus in the global food and beverage industry using a longitudinal dataset (2013–2023) of 633 firms across the EU ...
Alessandro Bernardo +5 more
wiley +1 more source
, 2003 Large-scale bread bakeries generally exist as ‘Islands of Control’ - a long line of processes interrelated, but not interconnected in terms of their control systems.
Schultz, Bradley Jason
core
Connecting Thoughts and Actions: A Managerial Process Model on Circular Business Model Innovation
Business Strategy and the Environment, EarlyView.ABSTRACT Addressing environmental grand challenges such as resource scarcity requires circular business model innovation (CBMI) that enables firms to efficiently close and slow resource cycles through novel activity systems. Drawing on a grounded theory approach based on 59 in‐depth interviews with top managers from Swiss SMEs, we developed a process ...
Fabian Takacs, Karolin Frankenberger
wiley +1 more source
Современная наука и инновации, 2022 The development of new types of food products using non-traditional plant raw materials rich in useful substances necessary for the human body is an important direction of the NTI of the Russian Federation "FoodNet".Bread and bakery products occupy a ...
I. Konovalova +2 more
doaj
O controle de gorduras trans em produtos de panificação comercializados nas lanchonetes do campus sede da Universidade Federal de Santa Catarina [PDF]
, 2015 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde, Programa de Pós-Graduação em Nutrição, Florianópolis, 2015.O consumo alimentar da população tem sido influenciado por fatores como o menor tempo disponível para
Silva, Mariana Kilpp
core
Who Values Organic Specialty Bakery Products?
, 2023 In this fact sheet, we examine differences in socio-demographics and lifestyle choices between those who view organic as important when purchasing specialty bakery products and those who don’t, with the aim to identify a target market of consumers who ...
Drugova, Tatiana, Curtis, Kynda R.
core
Control Vector Parameterization with Sensitivity Based Refinement Applied to Baking Optimization [PDF]
, 2007 In bakery production product quality attributes as crispness, brownness, crumb and water content are developed by the transformations that occur during baking and which are initiated by heating.
Hadiyanto, M. +13 more
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Changing the use of resources and the treatment of waste is an important driver towards sustainable development. While this includes transformation of production processes, it also requires the transition of complete business models towards more circularity.
Patricia Ruffing‐Straube +2 more
wiley +1 more source