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Shockwaves are mechanical pressure pulses generated in liquids and gases. Based on the principles of acoustics, shockwavescan propagate through fluids such as water. At interfaces of materials with different acoustic impedances, mechanical energy is dissipated, and disintegration of biological tissue can be achieved. Physical properties as well as technical requirements for shockwave generation by electrohydraulic, electromagnetic or piezoelectric energy conversion have been reported in the literature. The use of electrohydraulic shockwaves for food treatment is an emerging food processing technology, where a lack of scientific and technical knowledge has limited further advancements in process and equipment design. In scientific literature, single aspects required for process description are available, e.g., in metallurgy, mining, air purification or particle accelerators, but their combination toward a combined model is required to characterize underlying mechanisms of action. In food, most of the studies have focused on shockwave technology for treatment of meat cuts with the purpose of reducing aging time, softening of tissue and improving its tenderness. Other applications of the shockwave technology could expand to biological inactivation, targeted texture modifications and improving extractive and refining processes in agriculture industries. Total processing costs are estimated in a range of a few Euros per ton of product. Despite being a promising alternative to existing processes used for these purposes, the application of shockwave in the food industry is limited to date to research on pilot-scale prototypes.
This chapter presents the mechanism of the enhancement of freezing by means of ultrasound (US). It has been demonstrated that the effects of US are a rather complex issue. In theory, ultrasound creates cavitation bubbles throughout the volume of the product, which promotes nucleation of the ice and crushes the crystals already present in food. They can also enhance convective heat transfer to the cooling media, thereby accelerating freezing. Moreover, it has been shown that ultrasound reduces the degree of supercooling before nucleation in frozen food. Additionally, numerous experimental studies indicate that ultrasound assisted freezing is a good method to achieve homogenous crystallizations, reduce the deteriorating effect of freezing on food, and thus improve quality after thawing.
Green roofs can mitigate negative environmental effects of urban densifcation to some extent, but they are often covered by species-poor Sedum mixtures with a low value for biodiversity. By combining a habitat template and a seedprovenance approach, we review the suitability of plant species from regionally occurring dry sandy grasslands (Koelerio-Corynophoretea) for extensive roof greening in northwestern Germany. Since 2015, we have studied the effects of species introduction on vegetation dynamics on experimental mini-roofs. Treatments included sowing seeds of regional native origin in two densities (1 g and 2 g/m2) and the transfer of raked material from an ancient dry grassland area classifed as Natura 2000 site. The applied raked material contained diaspores of 27 vascular plant species (including seven threatened species) and vegetative fragments of grasslandspecifc mosses and lichens. Since 2018, we have tested more species-rich seed mixtures in a large-scale experiment on a roof of 500 m2 with different engineered green-roof substrates and layering. In 2019, a green roof of 10,200 m2 was established in cooperation with a local enterprise to support regional native biodiversity.
In this chapter, we summarise the most important results of our studies and discuss how to support regional native biodiversity on green roofs.
This research project focused on the consumers' acceptance of a newly developed apple in order to encourage the purchase behavior in the supermarket. It was enriched with selenium via biofortification in order to address the undersupply with the trace element in the German population. The study included online surveys and a market test in food retail. The results were used as preparation for the design of a marketable apple product. In the online pretest, the most popular apple cultivars, the most popular health benefits of selenium, as well as the respondents' preferences for the name of the new apple: Selstar® were detected. These results were included in an online survey which encompassed n=1042 interviews from German households. The sample was recruited according to national representative distribution of age groups, gender, and regions. The results show that the majority of the respondents were not sure what exactly selenium is and what it is used or needed for. Therefore, the product package included information about the health benefits of selenium, for e.g. the immune system. The stepwise approach of the research and the implementation of the results helped the targeted navigation of the market launch of the Selstar®.
While the Food and Biotechnology industries often use unit operations that have been known for some time, sometimes these processes are not efficient or sustainable. The need to develop more efficient processing lines to obtain higher quality products is of utmost importance. Over the last years, pulsed electric fields (PEF) processing has attracted the interest of numerous researchers and companies due to its ability to reduce processing time, preserve thermolabile compounds, which are responsible for the aroma, nutritional and bioactive properties of food products.
Therefore, in this article, some of the most important studies regarding the application of PEF technology in food and biotechnology processing is discussed.
This chapter provides an overview of the gender aspects that are relevant to Talent Management, acknowledging gender as a social construction of the purportedly adequate behaviors and traits exhibited by males and females as the result of education and socialization processes. It discusses gendered perspectives and the needs of current and future key players, such as work–family balance and dual-career challenges, because they influence the decisions of talent to join, remain with, or leave organizations. The chapter focuses on well-qualified female professionals who are willing to invest in themselves and value their significant involvement in their work. By applying a gender lens, it addresses a gap in the Talent Management discussion and aims to contribute to the development of Talent Management on both the theoretical and practical level. If Talent Mangement systematically includes employees in mid- and late career and enables them to learn throughout their careers, it will expand its target groups.
Developing organizations
(2021)
This chapter reviews organizational development (OD) as networked man-agerial practices and investigates the role these practices play in contemporary strategic management and in management communication. Our analytical overview of studies finds that the literature lacks empirical evidence on the linguistic properties of OD’s practices as these properties have not been researched in OD but in settings where change is solely approached as a planned process. To fill this gap, we propose a research framework to inquire into OD’s verbal, paraverbal, and nonverbal practices. After a tour d’horizon of OD’s and change management’s ontological and epistemological paradigms, we outline the implications of the practice perspective of OD for strategic management, then narrow our focus to empirical studies’ prominent out-comes on discursive practices in change processes, and conclude with a framework for future research
Older people, across the spectrum of life, experience socio-demographic changes that easily hinder the capacity of health and social care practitioners to promote person-centred care within this group. This chapter aims to share three case studies demonstrating the promotion of person-centred care for people with dementia in Taiwan, Germany and Australia. The case studies demonstrate interdisciplinary implementation of practice development projects by practitioners in medicine, nursing and occupational therapy in community and nursing home care settings. Claims, concerns and issues are used by facilitators to negotiate a shared interpretation among a wide range of stakeholder groups or to reach a consensus on constructions about workplace experiences. The focus on dementia demonstrated that even when working with a vulnerable population group, practitioners, service providers, non-governmental organisations and policymakers can work towards empowering service users and their family carers to achieve person-centred care experiences.
PEF is an innovative technology to extend the shelf life of fresh liquid food products, mainly juices, with minor impact on the quality. Many lab scale studies have been published, indicating the great potential of PEF for the juice industry. For industrial realization, the PEF systems have been adapted to the industrial requirements, establishing HACCP and hygienic design concept. Important process parameters have been identified from research and integrated in industrial PEF processes. Juice producers are now able to use PEF for their production lines.