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Article
Publication date: 9 February 2015

Mohamed Ahmed, Eleri Jones, Elizabeth Redmond, Mahmoud Hewedi, Andreas Wingert and Mohamed Gad El Rab

– The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food.

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Abstract

Purpose

The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food.

Design/methodology/approach

Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK.

Findings

The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations.

Research limitations/implications

Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals.

Practical implications

The paper identifies opportunities for enhancing hospital food production systems.

Originality/value

The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

Details

International Journal of Health Care Quality Assurance, vol. 28 no. 1
Type: Research Article
ISSN: 0952-6862

Keywords

Available. Open Access. Open Access
Article
Publication date: 18 November 2019

Ebtisam Hussein

Years after the 2011 uprising Egypt, it seems that the country’s non-Islamist parties are still included in the political game. After significant alterations in their political…

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Abstract

Purpose

Years after the 2011 uprising Egypt, it seems that the country’s non-Islamist parties are still included in the political game. After significant alterations in their political sphere by mid-2013 at the advent of the Muslim Brother exclusion and the subsequent discrediting of Salafi al-Nour party, non-Islamist parties took clear part in the mobilization for presidential elections (2014, 2018) and competed for legislative seats in 2015. Nonetheless, it is difficult to expect them to turn into long-term key political players with clear-cut ideological postures, unique platforms and strong grass root mobilization. With the exception of the electoral gains scored by numbered parties like Free Egyptians’ party and Nation’s Future in 2015 legislative elections, these parties seem to be lagging behind esp. in terms of their popular base; who became winners at the advent of the radical exclusion of the MB from July 2013 onwards.

Design/methodology/approach

This paper is based on archival research and guided by basic assumptions of rational choice institutionalism, mainly game-theoretic versions of the approach. It is divided into four sections, three of them are chronological and the last one is thematic.

Findings

Egypt’s non-Islamists engaged in the post-2011 political sphere, with strong Islamist rivals crippling their political chances in the first two years following the 2011 uprising. They surely capitalized on the exclusion and discrediting of the latter, but they suffered lack of ideological clarity and fragmentation from 2011 onwards with no enough evidence these weaknesses were surpassed after Islamists were “out of their way”. The only strand of non-Islamist parties which came out as “game winners” were those possessing the resources and enjoying overt “friendly” relations with al-Sisi regime. Nonetheless, internal conflicts inside key secularist parties shed light on their capacity to turn into long-term players in Egypt’s political sphere.

Originality/value

Very few papers were published on Egypt’s secularists parties after the 2011 uprising from the perspective of the alteration that occurred in their political environment affecting their political weight and gains. More generally, literature on non-ruling parties in authoritarian contexts mostly reduce these parties to secondary roles allocated by ruling regimes. The paper seeks to overcome both shortages.

Details

Review of Economics and Political Science, vol. 6 no. 2
Type: Research Article
ISSN: 2356-9980

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Article
Publication date: 5 February 2018

Magdy Ismail, Mohamed Hamad and Esraa Mohamed Elraghy

Stirred yoghurt made using probiotic bacteria which are usually called Rayeb milk in the Arab countries is one of the most important functional fermented milk products. Tamr…

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Abstract

Purpose

Stirred yoghurt made using probiotic bacteria which are usually called Rayeb milk in the Arab countries is one of the most important functional fermented milk products. Tamr (dried dates) is commonly consumed in various parts of the world and is believed to represent a vital component of the diet in the Arab world. Tamr and honey characterize with high nutritional and healthful benefits. The purpose of this paper is to manufacture functional fermented dairy food (Rayeb milk) which has the nutritional and health effects of goat’s milk, Tamr, honey and probiotic.

Design/methodology/approach

Rayeb milk was made from goat’s milk fortified with Tamr (10 and 15 percent) with or without honey (1, 2, and 3 percent) using ABT culture (S. thermophiles, L. acidophilus, and Bifidobacterium). Samples of Rayeb milk were studied for their chemical composition, starter bacteria populations, and sensory attributes during 14 days of storage period.

Findings

Supplementation of goat’s milk with Tamr and honey decreased saturated fatty acids concentrations in Rayeb milk. The levels of carbohydrate, total solids, dietary fiber, ash, total protein (TP), unsaturated fatty acids, omega-3, omega-6, omega-9 fatty acids and antioxidants activity were higher in Rayeb milk contained Tamr and honey than those of control. Also, numbers of probiotic bacteria (L. acidophilus and Bifidobacterium) greatly increased in Rayeb milk supplemented with Tamr and honey. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for these treatments. Adding Tamr and honey highly improved the sensory attributes of Rayeb milk.

Originality/value

Adding 10 percent Tamr with 3 percent honey or 15 percent Tamr with 1 or 2 percent honey to goat’s milk highly improved the nutritional, healthy and sensory properties of Rayeb milk.

Details

British Food Journal, vol. 120 no. 2
Type: Research Article
ISSN: 0007-070X

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