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Article
Publication date: 15 June 2020

Annika Steiber, Sverker Alänge, Swapan Ghosh and Dulce Goncalves

The digitization process has increased the pressure on large firms to transform. However, current frameworks on digital transformation are not well explaining what factors…

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Abstract

Purpose

The digitization process has increased the pressure on large firms to transform. However, current frameworks on digital transformation are not well explaining what factors contribute to, or hinder, a firm's digital transformation. Innovation diffusion theories could complement existing frameworks, and for this reason, the purpose of this paper is to expand the existing body of knowledge on what contributes to, or hinders, an industrial firm's digital transformation by applying a validated framework based on innovation diffusion theories on two pioneer cases: General Electric and Siemens EHR/Health Services.

Design/methodology/approach

The framework used in this paper is based on several years' empirical studies and iterative literature reviews on innovation diffusion theories. Further, each use case is based on literature reviews and unique empirical data, collected by the authors of this paper as a result of taking active part of respective company's multi-years transformation.

Findings

Common drivers of, and clear inhibitors to the two firms' transformation, were identified. The innovation diffusion framework was found to work very well in identifying those factors.

Research limitations/implications

The implications are that researchers better can analyze/explain a digital transformation of a firm, and business managers can better plan or improve their firms' transformation processes.

Originality/value

The theoretical contributions of this paper are two: first, complement existing frameworks with a validated framework for innovation diffusion; second, provide an extension of our body of knowledge on factors that contributes to, or hinders, industrial firm's digital transformation.

Details

European Journal of Innovation Management, vol. 24 no. 3
Type: Research Article
ISSN: 1460-1060

Keywords

Available. Open Access. Open Access
Article
Publication date: 1 July 2024

Rita Moura, Daniel Fidalgo, Dulce Oliveira, Ana Rita Reis, Bruno Areias, Luísa Sousa, João M. Gonçalves, Henrique Sousa, R.N. Natal Jorge and Marco Parente

During a fall, a significant part of the major forces is absorbed by the dorsolumbar column area. When the applied stresses exceed the yield strength of the bone tissue, fractures…

275

Abstract

Purpose

During a fall, a significant part of the major forces is absorbed by the dorsolumbar column area. When the applied stresses exceed the yield strength of the bone tissue, fractures can occur in the vertebrae. Vertebral fractures constitute one of the leading causes of trauma-related hospitalizations, accounting for 15% of all admissions. Posterior pedicle screw fixation has become a common method for treating burst fractures. However, physicians remain divided on the number of fixed segments that are needed to improve clinical outcomes. The present work aims to understand the biomechanical impact of different fixation methods, improving surgical treatments.

Design/methodology/approach

A finite element model of the dorsolumbar spine (T11–L3) section, including cartilages, discs and ligaments, was created. The dorsolumbar stability was tested by comparing two different surgical orthopedic treatments for a fractured first lumbar vertebra on the L1 vertebra: the posterior short segment fixation with intermediate screws (PSS) and the posterior long segment fixation (PL). Distinct loads were applied to represent daily activities.

Findings

Results show that both procedures provide acceptable segment fixation, with the PL offering less freedom of movement, making it more stable than the PSS. The PL approach can be the best choice for an unstable fracture as it leads to a stiffer spine segment.

Originality/value

This study introduces a novel computational model designed for the biomechanical analysis of dorsolumbar injuries, aiming to identify the optimal treatment approaches within both clinical and surgical contexts.

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Publication date: 2 March 2021

Ana Mae Barbosa

This chapter is about a group of designers, from the Piracema Lab that works with traditional craftspeople trying to avoid any imposition or direct intervention on the artisans in…

Abstract

This chapter is about a group of designers, from the Piracema Lab that works with traditional craftspeople trying to avoid any imposition or direct intervention on the artisans in order to foster the development of the creative process. The process is initiated through workshops to make craftspeople aware of their personal history, of each other's experiences and local history. A local historian is always invited to talk about the town. The education process is based on research of the materials from the region for economic reasons and on the development of visual perception. The designers stimulate the participants to observe local things like patterns and forms in the architecture, in the surroundings and nature to be used as visual motives of the products to be created. I will refer to three experiences, two in the Amazon region and one in Africa.

Details

Art in Diverse Social Settings
Type: Book
ISBN: 978-1-80043-897-2

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Article
Publication date: 7 April 2022

Leslie Tejeda, Pamela Elizabeth Vasquez Iriarte, Jimena Valeria Ortiz, Enzo Aliaga-Rossel, Patricia Mollinedo and J. Mauricio Peñarrieta

Chili pepper pods are a worldwide used and cultivated spice with a high economic and cultural importance. Bolivia is a center of origin and diversification of important crops…

175

Abstract

Purpose

Chili pepper pods are a worldwide used and cultivated spice with a high economic and cultural importance. Bolivia is a center of origin and diversification of important crops including wild pepper varieties, but little is known about the chemical composition, antioxidant activity and the Scoville and bioactive compounds of these chili peppers. The purpose of this study was to contribute with new data about the chemical composition and the Scoville scale of Bolivian Chili peppers.

Design/methodology/approach

A total of 26 samples of Bolivian Chili peppers were extracted using distilled water and methanol. Total antioxidant capacity was determined by the ferric-reducing antioxidant power (FRAP) and by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The total phenolic content was determined by Folin and Ciocalteu. Carotene, protein and ashes were determined by Bolivian analytical norms. Capsaicin was determined by high-performance liquid chromatography. All determinations were expressed as mean values± standard deviation of six replicates measured over three days of one extract. All values were less than 5% of coefficient of variation. Principal component analysis was applied to reveal patterns in the data. PC1 and PC2 together explained 78% of the total variance.

Findings

The protein content (3.8–6.3 g/100 g of dw) and the antioxidant activity (88.2 to 374 by FRAP and 87.0 to 172 evaluated by ABTS) studied in these species revealed that the values were above the average reported in the literature. The amount of pungency or capsaicin content expressed as Scoville Heat Units were reported moderately highly and very highly pungent (5,696–148,800 g dw) in several of the Bolivian peppers which demonstrates a good potential for capsaicin extraction and different applications for industry and as food ingredients.

Originality/value

This manuscript presents an important and novel contribution to the knowledge of the chili peppers in the region.

Details

Nutrition & Food Science , vol. 52 no. 8
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 11 July 2016

Paula Correia, André Vítor, Marlene Tenreiro, Ana Cristina Correia, João Madanelo and Raquel Guiné

Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected…

177

Abstract

Purpose

Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.

Design/methodology/approach

Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.

Findings

The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.

Originality/value

The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.

Details

Nutrition & Food Science, vol. 46 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 15 June 2022

Jose María Roncero Heras, Manuel Alvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José Emilio Pardo and Alicia Roncero

Almond oil is a gourmet product with functional food characteristics owing to its high almond oil content and high nutritional quality. One of the primary constraints on its…

165

Abstract

Purpose

Almond oil is a gourmet product with functional food characteristics owing to its high almond oil content and high nutritional quality. One of the primary constraints on its production is the lack of information regarding oil extraction from an industrial perspective, including by-products generation.

Design/methodology/approach

The performance, quality and composition characteristics were analyzed, both from the physical-chemical and organoleptic point of view, of the almond oils obtained through two pressure systems: screw press (SP) and hydraulic press (HP). To ensure the success of almond oil production at a commercial scale, in this work, an economic study of the costs of the process was carried out as a complementary part of optimizing the production of virgin almond oil.

Findings

Physicochemical analysis showed little difference, just in total sterols (HP 2069, SP 2153) and some quality indexes (K232: HP 1.63, SP 2.13; peroxide index: HP 1.74, SP 0.95), in contrast to sensory analysis. Consumer judges valued roasted almond oil extracted using a HP the best. The production cost of the oil extracted with the SP was €23.05/l. With the HP it was €25.13/l, owing to the lower oil yield in the extraction. The most expensive treatment was for the HP with toasted almonds (€27.76/l), owing to the greater need for processing.

Originality/value

Production costs derived from the method used have received little attention. This paper presents data that allow for the transference between academic and industrial ambit and their economic viability.

Details

British Food Journal, vol. 125 no. 3
Type: Research Article
ISSN: 0007-070X

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