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Article
Publication date: 31 December 2006

Bin Xie, Anup Kumar, Dave Cavalcanti and Dharma P. Agrawal

This paper proposes a new Heterogeneous Multi‐hop Cellular IP (MCIP) network that integrates multi‐hop communication with Cellular IP. MCIP increases the coverage of the wireless…

170

Abstract

This paper proposes a new Heterogeneous Multi‐hop Cellular IP (MCIP) network that integrates multi‐hop communication with Cellular IP. MCIP increases the coverage of the wireless network and improves the network robustness against adverse propagation phenomena by supporting communication in dead zones and areas with poor radio coverage. MCIP includes three components: location management, connection management and route reconfiguration. Location management is responsible for maintaining the location information for Mobile Stations (MSs) in a local domain. Connection management establishes an initial path for data transmission and a route reconfiguration mechanism is proposed to take advantage of various multi‐hop connection alternatives available based on terminal interfaces, network accessibility and topology. Our simulation results show that MCIP performs well in networks of various sizes including scalability, throughput, and packet delay.

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International Journal of Pervasive Computing and Communications, vol. 2 no. 4
Type: Research Article
ISSN: 1742-7371

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Article
Publication date: 2 August 2024

Wassim Albalkhy, Rateb Sweis, Hassan Jaï and Zoubeir Lafhaj

This study explores the role of the Internet of Things (IoT) as an enabler for Lean Construction principles and tools in construction projects.

175

Abstract

Purpose

This study explores the role of the Internet of Things (IoT) as an enabler for Lean Construction principles and tools in construction projects.

Design/methodology/approach

In response to the scarcity of studies about IoT functionalities in construction, a two-round systematic literature review (SLR) was undertaken. The first round aimed to identify IoT functionalities in construction, encompassing an analysis of 288 studies. The second round aimed to analyze their interaction with Lean Construction principles, drawing insights from 43 studies.

Findings

The outcome is a comprehensive Lean Construction-IoT matrix featuring 54 interactions. The highest levels of interaction were found in the Lean Construction principle “flow” and the functionality of “data transfer and real-time information sharing”.

Research limitations/implications

The study focuses on the role of IoT as an enabler for Lean Construction. Future work can cover the role of Lean as an enabler for advanced technology implementation in construction.

Originality/value

The Lean Construction-IoT matrix serves as a resource for researchers, practitioners, and decision-makers seeking to enhance Lean Construction by leveraging IoT technology. It also provides various examples of how advanced technology can support waste elimination and value generation in construction projects.

Details

Smart and Sustainable Built Environment, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2046-6099

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Available. Content available
Book part
Publication date: 9 August 2023

Abstract

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The Emerald International Handbook of Activist Criminology
Type: Book
ISBN: 978-1-80262-199-0

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Article
Publication date: 1 February 1988

Joseph W. Palmer

The classics will circulate wrote a public librarian several years ago. She found that new, attractive, prominently displayed editions of literary classics would indeed find a…

52

Abstract

The classics will circulate wrote a public librarian several years ago. She found that new, attractive, prominently displayed editions of literary classics would indeed find a substantial audience among public library patrons.

Details

Collection Building, vol. 9 no. 1
Type: Research Article
ISSN: 0160-4953

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Article
Publication date: 28 August 2023

Shiv Chaudhry, Dave Crick and James M. Crick

This study investigates how a competitor orientation (knowledge of and acting on competitors' strengths and weaknesses) facilitates coopetition activities (collaboration with…

385

Abstract

Purpose

This study investigates how a competitor orientation (knowledge of and acting on competitors' strengths and weaknesses) facilitates coopetition activities (collaboration with competitors), within networks of competing micro-sized, independent, family restaurants, owned by entrepreneurs from ethnic minority backgrounds.

Design/methodology/approach

An instrumental case study features data collected from interviews with 30 owners (as key informants) of micro-sized, independent, family-owned restaurants, in two urban clusters within the Midlands (UK). Specifically, the context involves restaurants offering South Asian cuisine and where the owner originated from the Indian sub-continent (Bangladesh, India or Pakistan). Secondary data were collected wherever possible. These two clusters (not named for ethics reasons) are highly populated by members of these respective ethnic communities; also, they contain a relatively large number of restaurants offering South Asian cuisine.

Findings

A competitor orientation facilitated strong coopetition-oriented partnerships comprised of extended family and intra-community members that helped enhance individual firms' performance, maintained family employment and sustained their cluster. It also helped owners develop subtle counter strategies where weak ties existed, such as via inter-community networks. For example, strategies attracted customers that were not loyal to a particular restaurant, or indeed, sub-ethnic cuisine (within Bangladesh, India or Pakistan, like the Punjab region). Subtle as opposed to outright counter strategies minimised retaliation, since restaurant owners wanted to avoid price wars, or spreading misinformation where the reputation of a cluster may suffer alongside the likely survival of individual businesses within that regional cluster.

Originality/value

Mixed evidence exists in earlier studies regarding the competitive rivalry in certain sectors where ethnic minority ownership is prominent; not least, restaurants located in regional clusters. However, this investigation considers the notion – what if some of these earlier studies are wrong? More specifically, does certain prior research under-represent the extent that rival entrepreneurs of an ethnic minority origin collaborate rather than compete for mutually beneficial purposes? New evidence emerges regarding ways in which a competitor orientation can influence the performance-enhancing nature of coopetition activities among business owners originating from both intra and inter-ethnic communities.

Details

International Journal of Entrepreneurial Behavior & Research, vol. 29 no. 9/10
Type: Research Article
ISSN: 1355-2554

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Article
Publication date: 13 March 2017

Deepak Mahajan, Z.F. Bhat and Sunil Kumar

The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and…

137

Abstract

Purpose

The purpose of the study was to explore the possibility of utilization of epigallocatechin-3-gallate (EGCG) as a novel preservative in cheese. EGCG has strong antioxidant and antimicrobial properties and may be commercially exploited as a natural antioxidant and preservative in cheese like products which are highly susceptible to lipid oxidation.

Design/methodology/approach

The study was conducted to evaluate the possibility of using EGCG as a natural antioxidant and preservative in cheese. Kalari, a hard and dry cheese, was used as a model and treated with different concentrations of EGCG (0, 0.05 and 0.10 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for oxidative stability and storage quality under refrigerated (4 ± 1°C) conditions.

Findings

EGCG showed a significant (p < 0.05) effect on the lipid oxidative stability as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid reactive substances (milligram malonaldehyde/kg) values. A significant (p < 0.05) effect was also observed on the microbiological characteristics of the products, as treated products showed significantly (p < 0.05) lower values for total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g) and free fatty acid (% oleic acid) values. Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the treated products. EGCG successfully improved the oxidative stability and storage quality of Kalari.

Originality/value

The results suggest that EGCG might be useful to the dairy industry as an efficient alternative to synthetic antioxidants and preservatives.

Details

Nutrition & Food Science, vol. 47 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 26 July 2018

Ehsan Moghaddas Kia, Zahra Ghasempour, Soheila Ghanbari, Rasool Pirmohammadi and Ali Ehsani

The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei

454

Abstract

Purpose

The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L. paracasei) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time.

Design/methodology/approach

L. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent).

Findings

The results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples.

Practical implications

The findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival.

Originality/value

This study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.

Details

British Food Journal, vol. 120 no. 7
Type: Research Article
ISSN: 0007-070X

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