Results 211 to 220 of about 48,040 (239)
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Global challenges such as climate change, resource scarcity and ecological degradation demand that companies rethink how they create, deliver and capture value. Sustainable business model innovations (SBMIs) offer a promising pathway, yet empirical insights into how different SBMI archetypes affect consumer adoption behavior are scarce.
Lennard Stutz +3 more
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Tracing of Di-Ethylhexyl Phthalate in the Tequila Production Process. [PDF]
FoodsOrnelas-Salas JT +2 more
europepmc +1 more source
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Both universities and companies create value and innovation to maintain their position and remain competitive. Different, but still similar, with two goals that are shared. With their collaboration, they can enhance their pursuit of sustainability and as well corporate social responsibility by creating and delivering value and thus ...
Jana Hojnik +4 more
wiley +1 more source
Semantic Representation and Emotional Awareness in Chinese Painting Viewing: Is There a Difference Between Landscape Painting and Figure Painting? [PDF]
Behav Sci (Basel)Kang T, Wang P.
europepmc +1 more source
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Classification of plum spirit drinks by synchronous fluorescence spectroscopy
Food Chemistry, 2016Synchronous fluorescence spectroscopy was used in combination with principal component analysis (PCA) and linear discriminant analysis (LDA) for the differentiation of plum spirits according to their geographical origin. A total of 14 Czech, 12 Hungarian and 18 Slovak plum spirit samples were used. The samples were divided in two categories: colorless (
J, Sádecká +3 more
openaire +2 more sources
European Food Research and Technology, 2016
The aim of this study was to characterize the chemical composition of plum spirits, derived from four varieties of plums (Wegierka Zwykla, Wegierka Dąbrowicka, Stanley and Cacanska Lepotica) after spontaneous fermentation. During fermentation, mashes were weighed daily to determine the weight loss. After fermentation, samples were distilled (simple and
Pawel Satora +3 more
openaire +1 more source
The aim of this study was to characterize the chemical composition of plum spirits, derived from four varieties of plums (Wegierka Zwykla, Wegierka Dąbrowicka, Stanley and Cacanska Lepotica) after spontaneous fermentation. During fermentation, mashes were weighed daily to determine the weight loss. After fermentation, samples were distilled (simple and
Pawel Satora +3 more
openaire +1 more source
Quality improvement in plum spirit technology using gamma radiation
2022Background of the study. Gamma radiation is a very well-known and well-established non-contact physical method for microbial decontamination of food, preserving food and increasing its shelf- life. Since this process is non-thermal, gamma irradiation is often called a cold-pasteurisation method.
Mihaljević, Branka +1 more
openaire +2 more sources
Journal of Agricultural and Food Chemistry, 2005
To evaluate the influence of stone content on spirit quality from stone fruit, cherry and plum mashes were prepared and fermented with a commercial and a diploid laboratory yeast strain. Fermentation parameters such as sugar content and ethanol production were followed.
Beatus, Schehl +3 more
openaire +2 more sources
To evaluate the influence of stone content on spirit quality from stone fruit, cherry and plum mashes were prepared and fermented with a commercial and a diploid laboratory yeast strain. Fermentation parameters such as sugar content and ethanol production were followed.
Beatus, Schehl +3 more
openaire +2 more sources