42,175 research outputs found
Supercritical carbon dioxide extraction of phospholipids from dried egg yolk without organic modifier
No full textPhospholipids (PL) were successfully extracted from dried egg yolk by using neat supercritical carbon dioxide (SC-CO2) on a microscale. The spray-dried egg yolk powder was extracted with SC-CO2 at a density of 1.06 g/ml (517 bar, 40 degreesC), which was the maximum of density achievable with the apparatus. The extraction yield obtained by SC-CO2 (67 g of extract per 100 g of sample) can be compared with the conventional Bligh and Dyer extraction method (63 g of extract per 100 g of sample), which involves a chloroform/methanol/water mixture as an extraction solvent. The solvent extract contained 29% of PL, while the neat SC-CO2 extract consisted of 26% PL. HPLC analysis coupled with an evaporative light scattering detector (ELSD) showed no significant selectivity in the SC-CO2 extraction of the PL components. The extraction with neat SC-CO2 appears to be a valid alter-native for the extraction of PL for analytical purpose. (C) 2000 Elsevier Science B.V. All rights reserved
The Augmented Reality Store for an Augmented Customer Experience
No full textAmong technological changes currently influencing retail, the implementation of digital strategies to create more experiential retail stores has enriched customers’ experiences. Interactive technologies such as augmented reality (AR) provide particularly promising possibilities. By using AR, retailers can develop strategies to attract existing and potential customers, while customers can experience shopping in augmented, immersive ways in which the digital and physical worlds are combined in an augmented one. Despite the several examples of the use of AR technology in retail, those instances have often been introduced with only a few specific features and with limited applicability. In response, this chapter introduces the concept of an augmented retail store as a more comprehensive integration of physical and digital elements. It may serve as a means to develop an augmented experience for customers and mutual benefits for retailers and consumers and thus provide value for both academics and practitioners
On-line Commerce and Town Centre Retailers’ Experience
No full textThis paper is an attempt to develop a new way to sell products or services for retailers within town centres. An analysis of the literature revealed that the use of the Internet and digital commerce strategies are rarely used as tools to revitalize urban retail and develop a multidimensional experience of place. Thus, this paper aims to highlight which new modes of online commerce—e-commerce, s-commerce and m-commerce—are more suitable than others to help town centre retailers revitalize the place where they work. The research questions are as follows: 1) What are the origins of the growth and development of new forms of selling? and 2) How might town centre retailers integrate new forms of selling with traditional retailing? In answering the previously stated questions, this paper provides a proposed model that, by combining physical and virtual means to sell products and services, can provide specific strengths in revitalizing town centres
The Role of Digital Technology in Food Retailing Ecosystem
No full textNowadays the retail industry is changing so fast by means of digitalization processes. Digital and interactive technologies are mediating relationships and strategies among actors and modifying the way through retailers manage their value propositions. This paper applies an ecosystem perspective and represents a preliminary study about the contribution of technology to the workability, management, and survival of retail ecosystem. In particular the work compares service ecosystem features with retail industry dynamics focusing on the role of technology.
A qualitative methodology has been adopted emphasizing specific focus useful to further academic research and to practitioners in order to consider retail sector as an ecosystem. Specifically, findings achieved are threefold. Firstly, this paper presents the technology as a key actor able to give a 'soul' to the ecosystem multiplying the relationships and improving the resource integration. Secondly, the work considers the relationship management as a key feature to deal with complexity and to help the retail ecosystem to survive during the time. Finally, considers the retailer as the actor able to balance the equilibrium among actors in a retail ecosystem, due to the multiplicity of actors involved and directly connected and the mutual influence they play
HPLC-ELSD determination of Phospholipids and Lysophospholipids in Grana Cheese samples at different ripening stages
No full textChanges in phospholipids (PL) and lysophospholipids (lysoPL) content were studied in Grana Cheese samples, with a ripening age ranging from 4 to 36 months. The extracted lipid fraction was purified by SPE and then analyzed by HPLC coupled to an evaporative light scattering detector (ELSD). The PL amount was lower than usually reported for milk fat. Variability of samples at the same ripening stage was high, because cheese was produced in different factories, but it decreased towards the end of ripening. A continuous increase in PL and lysoPL was observed during the first 12 months of ripening. The main PL class was phosphatidylcholine; other PL detected were phosphatidylethanolamine, sphingomyelin, phosphatidylinositol and phosphatidylglycerol. An increase of the lysophosphatidylcholine fraction was observed starting from the 12th month of ripening time, while the lysophosphatidylethanolamine content was related to the ripening stage
Metodi di analisi degli antiossidanti negli alimenti
No full textThe activity of natural antioxidants can be related to their concentration in food abd to factors (such as food composition, presence of synergic substances, temperature etc.)which contribute to the fibal antioxidat status in the food items, The classification of neutral components whit antioxidant properties is still poorly defined, since nutritional charateristics of several antioxidats (i,e, tocopherols, phospholipids, aminoacid-amines, etc,) are more important than their antioxidabt action. The analytical method for the evaluation of antioxidants should be considered toghether with the determination of antioxidant properties in dafined food, Methods for evaluation of tha amounts of antioxidants and the relative antioxidant power are reviewed
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