Search results for "FOOD"
showing 10 items of 13322 documents
An Integrated Approach to Skeletal Muscle Health in Aging
2023
A decline in muscle mass and function represents one of the most problematic changes associated with aging, and has dramatic effects on autonomy and quality of life. Several factors contribute to the inexorable process of sarcopenia, such as mitochondrial and autophagy dysfunction, and the lack of regeneration capacity of satellite cells. The physiologic decline in muscle mass and in motoneuron functionality associated with aging is exacerbated by the sedentary lifestyle that accompanies elderly people. Regular physical activity is beneficial to most people, but the elderly need well-designed and carefully administered training programs that improve muscle mass and, consequently, both funct…
Does supply chain quality integration guarantee ambidexterity? Contingency and configuration perspectives on their relationships
2020
While researchers have thoroughly investigated the impact of supply chain quality integration (SCQI) on competitive performance, they have paid less attention to its possible effects on a firm’s ca...
Proximal versus distal contextual factors: which impact on meal pleasure and food intake in the elderly living in a nursing home?
2014
Poster présenté lors de la conférence; Introduction: Several authors pointed out the importance of meal context on food intake in nursing home. Some authors assessed the impact of context improvement on food intake in nursing home, but they assessed ‘holistic’ strategies by improving physical environment, increasing choice level, changing staff organization… (Abbott et al. 2013). Despite some of these interventions were effective, these strategies are costly and thus difficult to be implemented in nursing home. The aim of the present experiment was to assess the impact of single contextual factors, three proximal factors (food contextual factors) and three distal factors (non-food contextua…
A Dynamic Framework for Sustainable Open Innovation in the Food Industry
2022
PurposeThis study aims to take a holistic perspective to investigate how open innovation supports sustainability and the contribution to the Unite Nations (UN) Sustainable Development Goals (SDGs).Design/methodology/approachThe study is based on an in-depth single case study of Andriani SpA, a leading Italian company in the food industry. The case is built by triangulating data from direct observations, documentary analysis and semi-structured interviews.FindingsThe findings show an organization that has developed its competitive advantage by adopting open innovation to embed sustainability in its strategy and business model. The case study complements the understanding of how open innovati…
From’Innov: a new technology to obtain aroma in solubilized soft-cheese
2023
The dairy platform of the STLO, Rennes, developed an innovative technology and more sustainable cheese making process (INRAE patent, From’Innov, WO2016108024). This technology consists of mixing a texture matrix obtained by ultrafiltration with one or more aromatic matrix. The latter is innovative: it allows obtaining a maximum of aroma in a short time, less than a few days. The principle is to grow each of microorganisms in an optimized middle with essential nutrients, optimal pH and temperature, and O2 if necessary. After adjusting the pH and temperature of the mix, we proceed with the coagulation then the molding, and the next day the demolding. The cheese is ready and contains the expec…
Circular economy and agritourism: a sustainable behavioral model for tourists and farmers in the post-COVID era.
2023
Introduction: In recent years, issues related to environmental and ecosystem protection have been given greater consideration than in the past. The goal of adopting sustainable development models is vigorously pursued in the European Union and is reflected concretely in the new Common Agricultural Policy 20232027. The circular economy can certainly be an emerging economic response that can eectively replace growth models centered on a linear view. Agriculture and tourism are two crucial sectors where the “green transition” should be encouraged to help achieve sustainability goals through economic circularity. Agritourism’s activity may be relevant in contributing to a behavioral change based…
Innovations for sustainable protein systems
2019
Purpose: Introduction of new, alternative protein sources and products for replacing conventional animal products requires many innovations at the product level and the system level. However, less attention has been given to analyzing the emergence of entrepreneurial and business responses to sustainable protein system. The purpose of the paper is to analyze the opportunities and challenges in food processing related to sustainable protein systems from the perspective of sustainable innovations and sustainable entrepreneurship. Design/methodology/approach: Thematic qualitative interviews were conducted in Finnish food manufacturing companies during the first half of 2018. Nineteen (19) inte…
Sustainable Fertilization in Medicinal and Aromatic Plants
2015
The nutrient level in the soil is one of the most investigated aspects of agricultural research, also including research into Medicinal and Aromatic plants. The effect of fertilization has been studied in detail for many species, with contrasting results as concerns above all the qualitative aspects of production. Generally speaking, an increased level of nutrients induces an enhancement of plant biomass, but when the goal of cultivation is different from herbage yield, i.e. when a special plant part (seeds, or roots, or flowers) is of interest, or when the quality features are especially important, the outcome of fertilization may be dramatically different. A fine-tuned fertilization pract…
Culinary Tourism. A New Trend on the Tourism Market
2017
Seen as a new form of manifestation of the behavior of the consumer of tourism products and services, culinary tourism has recorded an ascending trending the last years, with a positive forecast for the following years. A possible explanation for this phenomenon is the orientation and encouragement of the tourist services providers to adopt regional development strategies that harness traditional local resources and products in a context where the contemporary consumer no longer only pursues the acquisition of products and services to meet their needs, but also looks forward to new experiences that are a delight for the senses. Against this background, the present paper aims to highlight so…
Sweet drink exposure and liking for sweet taste in school-age children
2015
Sweet drink exposure and liking for sweet taste in school-age children. 39. annual meeting of the british feeding and drinking group