95 resultados para Cheese industry
Managing expectations and benefits: a model for electronic trading and EDI in the insurance industry
Resumo:
Proteolysis of Serpa cheese produced traditionally (B) and semi-industrially (C) was evaluated for the first time by determination of nitrogen content and capillary zone electrophoresis (CZE). A citrate dispersion of cheese was fractionated to determine the nitrogen in pH 4.4, trichloroacetic and phosphotungstic acid soluble fractions (pH 4.4-SN, TCA-SN and PTA-SN, respectively). The pH 4.4-SN was significantly higher for B ( P <0.001), while TCA-SN was significantly higher for C ( P <0.001). PTA-SN was also higher for C but at 60 days ripening no significant difference was found between B and C. Degradation of alpha(s1) - and beta-caseins evaluated by CZE was in good agreement with the maturation index (pH 4.4-SN/TN).
Resumo:
This paper examines the debate surrounding local versus international sourcing of retail products, particularly food and flowers, in light of the emerging carbon imperative. It begins by examining the Fairtrade market and then examines food miles and carbon impact. The complexity of sourcing decisions when considering both international development issues and the emerging carbon agenda is considered using the case of the cut flower industry
Resumo:
The applicability of ionic liquids within the nuclear industry has been investigated. The radiation stability of ionic liquids containing dialkylimidazolium cations has been tested through with alpha, beta and gamma irradiation. The results of these tests suggest that imidazolium salts have stabilities similar to alkylbenzenes and greater than tetrabutylphosphate / odorless kerosene (TBP/OK) mixtures. The oxidative dissolution of uranium dioxide and the anodic dissolution of uranium metal and plutonium metal have been carried out in various ionic liquid media (C) 2002 American Chemical Society.
