Results 151 to 160 of about 2,491,556 (309)
Journal of Product Innovation Management, EarlyView.ABSTRACT Current research on family business innovation tends to isolate individual tensions for analysis, while in reality, these tensions often arise in complex entanglements. To fill this research void, we focus on understanding how multiple tensions occur in the innovation process, how these tensions are entangled, and how they are managed. We turn
Elias Hadjielias +2 more
wiley +1 more source
Consumer Perceptions of Gluten-Free Products and the Healthfulness of Gluten-Free Diets [PDF]
Journal of Nutrition Education and Behavior, 2014 Caroline Dunn, L. House, K.P. Shelnutt
openaire +1 more source
Bite back: Is buying gluten-free still a challenge for New Zealand and European consumers?
Coeliac disease and gluten sensitivity are significant health concerns in New Zealand and Europe. In New Zealand, around 1 in 70 people have coeliac disease, though many remain undiagnosed.
de Koning, Wim +2 more
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Innovation in Family Firms: The Role of Absorptive Capacity and Knowledge Collaboration
Journal of Product Innovation Management, EarlyView.ABSTRACT While prior research suggests that family ownership can significantly facilitate sales and innovation, empirical findings often overlook the nuanced differences in innovation inputs between family and non‐family firms. We address this gap by examining the extent to which family firms are able to use absorptive capacity by creating knowledge ...
David Bruce Audretsch +3 more
wiley +1 more source
Functional Properties of Wheat Gluten
, 1989 P(論文)Glutens were obtained from nine varieties of wheat. These glutens diffred in amino acid composition. Gluten of american durum and Canadian western No 1 wheat indicated higher emulsifying properties.
筒井, 知己 +5 more
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Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Chronic kidney disease (CKD) is a known risk factor for hypercalcemia in cats. Phosphate‐restricted diets have also been implicated in causing hypercalcemia, in part because phosphate restriction increases the Ca:P ratio. The primary objective of this study was to evaluate the impact of two different therapeutic renal foods on ionized (iCa ...
Jean A. Hall +4 more
wiley +1 more source
Quality evaluation of gluten-free food, concretely gluten-free pastries
, 2015 This diploma thesis deals with theme "Quality evaluation of gluten-free food, concretely gluten-free pastries". Theoretical part is concerned about coeliac disease in general, their symptoms, forms and diagnostic.
MARKO, Tomáš
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Sorption Isotherm Curves in Dry Extruded Pet Foods: Evaluation and Comparison With the Drying Curve
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Sorption isotherms evaluate water exchange between food and environments with different water activities (aw), providing valuable information on physical changes and susceptibility of deterioration due to lipid oxidation and microbial growth.
Mayara Uana da Silva +4 more
wiley +1 more source
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT The aim of the present study was to determine the effects of high dietary fluoride intake on performance, egg quality, serum biochemical parameters, bone tissue, mineral accumulation, and the expression of selected mineralisation‐related genes in laying hens, and to evaluate whether these effects could be alleviated by dietary activated ...
Muhammed Serkan Sevim, Emre Yilmaz
wiley +1 more source
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Over recent years the use of yeast in feedstuffs has gained momentum due to novel developments in single‐cell proteins (SCPs). SCPs are considered a sustainable protein source, as their production enable to convert low‐value substrates (including industrial/agricultural wastes) into feed, with a related reduced environmental impact. This study
Jonathan Dayan +6 more
wiley +1 more source