Veröffentlichte Fassung/Verlagsversion
Refine
Year of publication
Document Type
- Article (1623)
- Part of a Book (626)
- Conference Proceeding (488)
- Book (422)
- Moving Images (174)
- Other (166)
- Report (46)
- Working Paper (41)
- Part of Periodical (39)
- Sound (34)
Language
- German (2935)
- English (730)
- Portuguese (7)
- Multiple languages (2)
- French (1)
- Dutch (1)
- Russian (1)
- Spanish (1)
Keywords
- Nachhaltigkeit (21)
- Electroporation (8)
- Kommunikation (8)
- Sustainability (8)
- PEF (7)
- Pulsed electric field (6)
- Pulsed electric fields (6)
- Solarthermie (6)
- functional food (6)
- Digitalisierung (5)
Institute
- Fakultät WiSo (2058)
- Fakultät AuL (956)
- Institut für Kommunikationsmanagement (197)
- Institut für Management und Technik (143)
- Institut für Duale Studiengänge (131)
- Fakultät IuI (74)
- Institut für Theaterpädagogik (48)
- Fakultät MKT (33)
- Präsidium Hochschule Osnabrück (27)
- LearningCenter (5)
The paper investigates the signalling behaviour of digital native applicants in employment interviews and analyses how their reactions differ in face-to-face versus video-mediated contexts. The social presence within the interview setting and the possibility of employing impression management tactics are of particular interest to understanding the subjective acceptance and perceived fairness of the two types of selection procedures. The analyses of novel primary data from a German survey with 513 valid responses reveal that digital natives, similar to older applicants, appreciate signalling to lower information asymmetries. Regardless of interview mode, social presence and impression management are strong positive drivers of acceptance and perceived fairness. While members of the generational cohort still accept face-to-face interviews more than those mediated by videoconferencing technology, they perceive the former as less fair. This result, which may be explained by the specific characteristics of digital natives, contradicts the findings of studies that have investigated preceding generations. Hence, the paper complements the literature on applicant reactions by focusing on two younger generational cohorts, namely Generation Y and Z. Furthermore, the adoption of the signalling framework in this context suggests that the beneficial effects of signalling may stand vis-à-vis feelings of unfairness, which can be interpreted as additional psychological costs that are driven by moral considerations.
Sowohl für die eigene Durchführung von Marktforschungsstudien als auch für die Interpretation und Beurteilung von in Auftrag gegebenen Studien sind profunde Marktforschungskenntnisse unverzichtbar.Mit welcher Erhebungsmethode können Daten möglichst unverzerrt gewonnen werden? Wie ist das Erhebungsdesign festzulegen, um einen hohen Datenrücklauf zu erreichen? Wie können die Daten analysiert und interpretiert werden? Wie lässt sich die Qualität der Studie und der Ergebnisse einschätzen? Wie können die Ergebnisse zielgruppengerecht präsentiert werden?Das Workbook Marktforschung bietet Praktiker:innen und Studierenden einen schnellen Überblick über die Methoden und Werkzeuge zur Konzeption, Durchführung und Beurteilung von Marktforschungsstudien. Dabei werden die zentralen Methoden der qualitativen und quantitativen Forschung zur Erhebung und Analyse von Marktdaten abgedeckt. Die Tools werden in kompakt-strukturierter Form präsentiert und anhand von Beispielen erläutert. Zu jedem Tool gibt es hilfreiche Tipps für die praktische Umsetzung
BACKGROUND
High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138–180 °C), water feed (40–68%) and screw speed (400–1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated.
RESULTS
The multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD.
CONCLUSION
The study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption.
Inhibitory effects of high pressure processing (HPP) on the biogenic amine formation (histamine, tyramine, putrescine and cadaverine) in marinated herring fillets (2% acetic acid+8% NaCl; or 4% acetic acid+8% NaCl solutions) were investigated. Marinated fillets were inoculated with M. psychrotolerans followed by vacuum-packaging and HPP treatment at 100, 300 and 500 MPa for 5 and 10 min. One batch was left untreated for each marination group and the batches were stored at 4 °C for 3 months. HPP in combination with 4% acetic acid had a strong inhibitory effect on the growth of M. psychrotolerans, since there was no growth in samples treated with 300 MPa for 10 min and 500 MPa for 5, 10 min. Psychrophilic bacteria growth was not detected in samples marinated with 4% acetic acid and treated with 500 MPa H2S-producing bacteria were not observed in marinated herring during the storage period. Histamine and cadaverine formation were not observed in the samples marinated with 4% acetic acid along the storage. Taken together, the findings of this research might be helpful to enhance the safety of consumption of marinated herring.
In this study, the impact of a pulsed electric field (PEF) treatment on the final quality of freeze-dried apples was investigated. The PEF treatment has been performed at an electric field intensity equal to 1.07 kV/cm and a specific energy input of 0.5, 1 and 5 kJ/kg. The samples were freeze-dried (without a separate pre-freezing step) at varying temperatures (set on 40 °C and 60 °C) and pressures (0.1, 0.25 and 1 mbar). The quality of dried material was evaluated by the analysis of residual moisture content, macro- and microscopic properties, colour, the total content of phenolic compounds and the antioxidant activity as well as texture and acoustic properties. It was found that the residual moisture content of PEF treated samples was reduced by up to ∼82% in comparison to the intact tissue. For electroporated samples, a good preservation of macro-shape, an inhibition of shrinkage and the development of large pores were observed. The PEF treated material exhibited a higher total phenolic content, but a smaller antioxidant activity. Mechanical and acoustic analysis showed a higher crunchiness and brittleness for PEF-treated tissue, whereas untreated tissue was characterised by a harder and rather crackly texture.
The aim of this study was to analyze the impact of pulsed electric field (PEF) pre-treatment of apple tissue on kinetics of freeze-drying preceded by vacuum freezing and physical properties of such processed material. PEF intensified freeze-drying kinetics and thus reduced processing time by 57% in comparison to untreated apples slices. Furthermore, the effective water diffusion coefficient increased by 44% as a result of PEF application. Water activity changes during storage of freeze-dried apple tissue were more evident in the case of untreated material albeit initial water activity was higher in the case of electroporated samples. As proved by thermal properties measurements these differences were linked to higher crystallinity of the PEF treated samples (35.5%) in comparison to the untreated material (11.0%). The freeze-dried fruits subjected to PEF pretreatment absorbed more water than the untreated samples while no changes were observed for hygroscopicity and loss of the soluble solids during rehydration.