Results 71 to 80 of about 54,399 (264)
Пищевые системыThe article presents the results of studies of the effect of spore-forming bacteria on the quality and storability of butter depending on the method of its production — cream churning (CC) or high-fat cream transformation (HFCT).
G. M. Sviridenko +2 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This research develops an integrated mixed‐integer linear programming (MILP) model for closed‐loop supply chain network design that optimises competing economic and environmental objectives including profit maximisation, supplier quality improvement and CO2 emission reduction.
Reza Eslamipoor
wiley +1 more source
Climate Change Exposure and Firms' Biodiversity Impact Reduction Strategy
Business Strategy and the Environment, EarlyView.ABSTRACT This paper investigates how climate change exposure shapes long‐run biodiversity disclosure strategies, for instance, by informing efforts to reduce biodiversity impacts and by contributing to the existing environment and strategy literature in various ways. First, this paper adds insight into horizon issues related to climate change and shows
Post Raj Pokharel
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines the drivers and barriers shaping the adoption of salvaged automotive components (‘green parts’) in the UK accident repair sector and evaluates the strategic implications for intermediary firms in fragmented service ecosystems.
Gu Pang +3 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines how green communication influences customer and employee satisfaction in Vietnamese food and beverage outlets through the mediating role of perceived green resource use and the moderating role of green training. Data were collected from 399 respondents, including 161 employees and 238 customers across 60 outlets in Vietnam,
Trang Le‐Thu +2 more
wiley +1 more source
Proteomic methods for separation and identification of milk proteins
Пищевые системыThe review presents the most common proteomics methods based on separation and identification of proteins, with examples of their use for studying the protein system of milk and dairy products.
O. V. Lepilkina, A. I. Grigorieva
doaj +1 more source
Drivers of Scope 3 Emissions Disclosure Quality—CDP Analysis
Business Strategy and the Environment, EarlyView.ABSTRACT Scope 3 emissions account for a significant portion of a supply chain's carbon footprint, yet very little research explores the key drivers of high‐quality Scope 3 disclosures. Additionally, while climate governance is a vital part of both improving carbon performance and ensuring corporate accountability, its broader impact on disclosure ...
Xintao Li, Binh Bui, Thanh Phan
wiley +1 more source
Cogent Mental HealthIn rural, poor, largely illiterate Pujehun District of Sierra Leone there were no interventions available for perinatal depression (PND). To address this need, Project Peanut Butter established a counseling service.
Ashleen Lee +10 more
doaj +1 more source
The lactose and galactose content of milk fats and suitability for galactosaemia
Molecular Genetics and Metabolism Reports, 2015 Introduction: Butter oil, ghee and butter are theoretically low in lactose. All three products are high in milk fat; butter oil and ghee contain approximately 99.3% fat and butter around 80% fat.
P.A. Portnoi, A. MacDonald
doaj +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson +4 more
wiley +1 more source