Results 91 to 100 of about 554,024 (278)
BMEMat, EarlyView.TCPL, a transfersome with Tween 80 and PEI, enables efficient transdermal siNF‐κB delivery, resolving PEI's toxicity issue. It promotes lysosomal escape and effective transfection, silences NF‐κB, modulates immunity, and inhibits angiogenesis, alleviating psoriasis. With good biocompatibility, TCPL holds strong clinical translation potential. Schematic
Hui Xing +6 more
wiley +1 more source
Tensions of Sustainability Logics: Performance of a Company Utilizing a Sustainable Business Model
Business Strategy and the Environment, EarlyView.ABSTRACT In recent years, companies have used sustainable business models to gain a competitive advantage. However, there are tensions due to the inconsistency between social, environmental, and economic logic in sustainable business models, making it difficult for companies to change. To understand the existing tensions and interactions between logics,
Ann‐Kristin Thienemann
wiley +1 more source
Sensory Acceptability of Vegan Ingredient Substitutions in Ice Cream
, 2018 Vegan diets (excluding animal products) are growing in popularity. Dairy, egg, and/or fat replacements must be used with vegan recipes. This study explored which non-dairy/non-egg ingredients serve as acceptable ingredient replacements in vegan ice ...
Bourff, Chandler
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
Wrenn's Ice Cream Shop advertising "Home of Wrenn's big cone ice ...
Scarboro, Robert
core +2 more sources
EFFECT OF BAKING SODA ADDITION ON THE CHARACTERISTIC OF ICE CREAM FROM COW’S MILK
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019 The effect on the properties of ice cream from cow’s milk from the addition of different concentrations of baking soda (0, 0.2, 0.4, 0.6, and 0.8 wt %) was investigated. The ice cream was consumed by 25 panelists to evaluate the sensory properties of the
ANGELA NITIA NEFASA +4 more
doaj
The Role of Institutional Pressures in Technology Adoption for Low‐Carbon Manufacturing
Business Strategy and the Environment, EarlyView.ABSTRACT Existing research highlights that the adoption of low‐carbon technologies in manufacturing operations is shaped by the external environment. However, limited understanding exists regarding how technology‐related uncertainty interacts with institutional pressures to influence firms' adoption strategies.
Diellza Salihu +2 more
wiley +1 more source
Acta Scientiarum: TechnologyThis work aimed to produce six distinct ice creams: IC: control ice cream (without any probiotic or persimmon puree), ICP: ice cream with 20% persimmon puree, PIC: probiotic ice cream, FIC: fermented ice cream, ICFP: ice cream with 20% fermented ...
Hamza Goktas +4 more
doaj
Development of ice cream based sugar cane juice and sensory evaluation with children
Semina: Ciências Agrárias, 2014 Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others.
Vanessa Pedro da Silva +5 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The rapid growth of packaging waste has recently intensified the search for sustainable alternatives. Edible packaging, developed from biodegradable materials safe for consumption, represents a promising innovation that combines environmental responsibility with food preservation.
Donata Tania Vergura +2 more
wiley +1 more source