Results 71 to 80 of about 401,659 (289)
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
An analysis of at-home demand for ice cream in the United States [PDF]
Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry.
Blayney, Don +3 more
core +1 more source
Pengaruh Iklan Televisi terhadap Pengambilan Keputusan Pembelian Konsumen Es Krim Magnum [PDF]
, 2017 According to Nielsen Advertising Information Services said the 2015 total advertising expenditure increased by 4%. This increase was also influenced by existing companies in Indonesia including PT Unilever Indonesia.
Azmi, F. N. (Fikhi), Sarma, M. (Ma'mun)
core
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
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
Polyphenolic Content and Sensory Characteristics of New Zealand Honey Ice Cream
Applied SciencesThe natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers.
Emey M. George +3 more
doaj +1 more source
Improving School Foods Through the Team Nutrition Program: New Findings From U.S. Elementary Schools [PDF]
, 2011 Highlights findings about participation in the USDA initiative. Compares the availability of fresh fruit, whole grains, salads, and low-fat milk, as well as salty snacks, baked goods, and ice cream by year and in participant and non-participant ...
core
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
ChemFoodChem, EarlyView.ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil +5 more
wiley +1 more source
Influence of the homogenization pressure on the ice cream mix quality
Mljekarstvo, 2008 In this paper the suitability of different homogenization pressures on appearance and quality of ice cream mix was determined. The ice cream mix were taken from ageing tank, and depending on the source of fat in ice cream mix (butter, vegetable fat or ...
Iva Murgić, Rajka Božanić
doaj