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Article
Publication date: 1 December 2001

Robert L. Underwood, Noreen M. Klein and Raymond R. Burke

This article provides a theoretical framework for understanding the communicative effects of product imagery on attention to the brand, specifically, the attentional effects of…

21973

Abstract

This article provides a theoretical framework for understanding the communicative effects of product imagery on attention to the brand, specifically, the attentional effects of incorporating a picture or illustration of the product on the packaging of the product. Empirical results from a virtual reality simulation show that package pictures increase shoppers’ attention to the brand. However this effect is contingent, occurring only for low familiarity brands (private‐label brands) within product categories that offer a relatively high level of experiential benefits. These results suggest that package pictures may be especially useful for private label brands and/or lesser tier national brands whose strategic objectives are to improve consumers’ perceptions of the brand and enter the consideration set.

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Journal of Product & Brand Management, vol. 10 no. 7
Type: Research Article
ISSN: 1061-0421

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Publication date: 17 May 2018

Richard Marciano, Victoria Lemieux, Mark Hedges, Maria Esteva, William Underwood, Michael Kurtz and Mark Conrad

Purpose – For decades, archivists have been appraising, preserving, and providing access to digital records by using archival theories and methods developed for paper records…

Abstract

Purpose – For decades, archivists have been appraising, preserving, and providing access to digital records by using archival theories and methods developed for paper records. However, production and consumption of digital records are informed by social and industrial trends and by computer and data methods that show little or no connection to archival methods. The purpose of this chapter is to reexamine the theories and methods that dominate records practices. The authors believe that this situation calls for a formal articulation of a new transdiscipline, which they call computational archival science (CAS).

Design/Methodology/Approach – After making a case for CAS, the authors present motivating case studies: (1) evolutionary prototyping and computational linguistics; (2) graph analytics, digital humanities, and archival representation; (3) computational finding aids; (4) digital curation; (5) public engagement with (archival) content; (6) authenticity; (7) confluences between archival theory and computational methods: cyberinfrastructure and the records continuum; and (8) spatial and temporal analytics.

Findings – Each case study includes suggestions for incorporating CAS into Master of Library Science (MLS) education in order to better address the needs of today’s MLS graduates looking to employ “traditional” archival principles in conjunction with computational methods. A CAS agenda will require transdisciplinary iSchools and extensive hands-on experience working with cyberinfrastructure to implement archival functions.

Originality/Value – We expect that archival practice will benefit from the development of new tools and techniques that support records and archives professionals in managing and preserving records at scale and that, conversely, computational science will benefit from the consideration and application of archival principles.

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Re-envisioning the MLS: Perspectives on the Future of Library and Information Science Education
Type: Book
ISBN: 978-1-78754-884-8

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Publication date: 1 October 1948

Under this heading are published regularly abstracts of all Reports and Memoranda of the Aeronautical Research Council, Reports and Technical Notes of the United States National…

32

Abstract

Under this heading are published regularly abstracts of all Reports and Memoranda of the Aeronautical Research Council, Reports and Technical Notes of the United States National Advisory Committee for Aeronautics and publications of other similar Research Bodies as issued

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Aircraft Engineering and Aerospace Technology, vol. 20 no. 10
Type: Research Article
ISSN: 0002-2667

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Book part
Publication date: 20 June 2017

David Shinar

Abstract

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Traffic Safety and Human Behavior
Type: Book
ISBN: 978-1-78635-222-4

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Book part
Publication date: 12 December 2022

Mair Underwood

Previous research has found that people who use anabolic androgenic steroids (hereafter ‘steroids’) typically describe these drugs as safe. However, research exploring the inside…

Abstract

Previous research has found that people who use anabolic androgenic steroids (hereafter ‘steroids’) typically describe these drugs as safe. However, research exploring the inside perspective on steroid risk has focussed on steroids in general, and failed to examine how particular steroids are viewed and experienced. During my online ethnographic research in bodybuilding communities, I found discussion of one particular steroid said to cause significant physical, psychological, social and sexual harm: trenbolone. Trenbolone is a veterinary drug used to increase muscle in beef cattle that has been found to have neurodegenerative and genotoxic effects on animals. It has been used by bodybuilders since the 1980s, and recent research has found it to be one of the most popular steroids used by bodybuilders. If trenbolone is described by bodybuilders as causing significant harm, why do so many bodybuilders use it? This chapter attempts to answer this question through a description of bodybuilder folk models of trenbolone risk. Using a social life of drugs approach it describes: (1) the effects of trenbolone; (2) how these effects are given meaning as either harms or benefits, and then weighed against each other; (3) how the risks of trenbolone are reduced through harm reduction strategies and (4) the role of online communities in negotiations of trenbolone risk. Trenbolone was found to occupy a mythical status in bodybuilding communities, in part because of the conflicted relationship bodybuilders have with the drug. This conflicted relationship illustrates the inherent ambivalence of drugs, which are always both remedy and poison.

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Publication date: 24 September 2001

Robert M. Hayes

Abstract

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Models for Library Management, Decision Making and Planning
Type: Book
ISBN: 978-1-84950-792-9

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Article
Publication date: 27 April 2012

Diana Twede

During a short two‐decade period (1879‐1903) processes for making food packages – paperboard cartons, tinplate cans and glass bottles – were mechanized by American…

4214

Abstract

Purpose

During a short two‐decade period (1879‐1903) processes for making food packages – paperboard cartons, tinplate cans and glass bottles – were mechanized by American inventor/entrepreneurs Robert Gair, Edwin Norton and Michael Owens, respectively. This paper aims to describe the context for packaged, processed food at the time, and to explore the men, their inventions, and the modern packaging industry that they collectively developed.

Design/methodology/approach

Biographies and patents were reviewed as well as contemporaneous and retrospective trade publications, newspapers, censuses and commentary.

Findings

Packaging's industrial revolution played a key role in the development of modern marketing. Mass‐produced cartons, cans and bottles collectively became building blocks for mass markets. By the time of the first supermarket in 1920, annual sales of packaged breakfast cereal, crackers, biscuits, canned fruits and vegetables, preserves, soft drinks and other prepared foods had increased by 60‐fold over 1880 levels, 80 percent of which occurred after 1910. The packaging companies of Gair, Norton and Owens capitalized on new methods of production and business integration (and collusion) to profit from the trend, and enabled emerging national brands like Nabisco, Campbell's Soup and Coca‐Cola to successfully lead a revolution in mass marketing.

Originality/value

This paper shows why and how the practically simultaneous invention of machines to make cartons, cans and bottles was able to accelerate the development of national brands and supermarkets. Inasmuch as the histories of the three packaging forms are not considered to be in the same “industry,” this research represents a fresh interpretation of secondary sources.

Details

Journal of Historical Research in Marketing, vol. 4 no. 2
Type: Research Article
ISSN: 1755-750X

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Article
Publication date: 1 August 1946

The shortage of grain, reflected by an increase in the rate of extraction in milling and then by the rationing of bread, has fully aroused the attention which it warrants…

54

Abstract

The shortage of grain, reflected by an increase in the rate of extraction in milling and then by the rationing of bread, has fully aroused the attention which it warrants. Avoidance of wastage, always important, now becomes imperative. In view of this, notes in connection with the occurrence of “rope” in bread which were recently made available to members of the baking industry by the Ministry of Food may be even more important than the warnings issued in previous years. The disease is associated with warm weather and develops most rapidly at about 100°F. The first of the symptoms is usually the development in the bread of a faint fruity odour, resembling that of an over‐ripe pineapple, which becomes more intense as the bread gets older. Discolouration and softening of the crumb next occurs, so that on attempting to cut the bread it tends to stick to the knife. When the crumb is pulled apart, fine gelatinous threads may be formed. Although an outbreak of “rope” is unpleasant, there is fortunately little or no evidence that such an occurrence is dangerous to health. The disease can of course occur in cakes and similar bakery products, but outbreaks are practically always confined to bread. The comparative immunity of cakes is probably due to a generally lower moisture content, which does not encourage development of the disease. Another possibility is that fruit, where present, may cause the development of a certain amount of acid, and acid conditions discourage the activity of the organism responsible for the trouble. “Rope” in bread is caused by the spore‐forming bacterium B. mesentericus. It has been suggested the disease is due to the decomposition of the starch by amylase, in which the organism is rich. There are several strains of this bacterium, which is of widespread occurrence—it is found, for example, in the soil. All kinds of flour, whether of high or of low extraction, and including those derived from cereals other than wheat, are possible carriers of the disease. However, carefully‐conducted experiments have shown that the “rope” spore content of the flour, unless particularly high, is of minor significance when outbreaks of “rope” occur. Far more important are the conditions under which the bread is made and under which it is treated after baking. It has been found that “rope” formation is more likely to develop in the dense crumb associated with under‐fermentation than in loaves in which the crumb is well‐developed. Use of sufficient yeast to cause the fermentation to be vigorous has also been found to be beneficial. The initial development of the organism appears to be at the expense of the soluble nitrogen compounds, sugars, etc., present in the bread. When these materials are exhausted, attack upon the protein of the loaf proceeds. A possibility is that prolonged fermentation causes a partial transformation of the gluten into nitrogenous substances which are more easily assimilated by the bacteria, whereas in a short, vigorous fermentation the formation of such substances may not occur to the same extent. Occurrences of the disease may be expected to be more severe with high extraction flours or whole‐meals, since higher extraction gives a medium which is better suited for the growth of the “rope”‐causing organism. All the members of the mesentericus group are characterised by the formation of spores which are extremely difficult to destroy by heating. For example, the spores can resist the temperature of boiling water for hours on end. Since the interior of a loaf probably does not exceed this temperature whilst in the oven, many of the spores will escape destruction. The spores will thus pass through the operation of baking and, if conditions are favourable, the development of the disease will start at or near the middle of the loaf. Since the damp, soggy crumb associated with an under‐baked loaf is conducive to the development of “rope,” thorough baking is a definite advantage. Owing to the fact that the “rope” organism requires warmth for its growth, rapid and thorough cooling of the bread in well‐ventilated cooling rooms is an important preventative factor. Spacing upon the racks should be such that the loaves do not touch, and the latter should not be packed whilst warm into delivery vans. Cleanliness is also of vital importance. Odd scraps of bread, dried dough, etc., may contain the spores of the organism and contact of the loaves with such material will lead to contamination which may bring to nought the preventative efforts made in other directions. Since the “rope” organism does not like acidity, addition to the bread dough of acidic substances is a useful deterrent. Acetic acid and acid calcium phosphate are particularly useful in this connection, since the requisite concentrations of these substances do not cause deterioration in bread quality. Bakeries with sackages below 100 per week may obtain without permit acetic acid solution of strength suitable for immediate addition. For larger users, the acid is supplied in a more concentrated form against a permit obtainable from the Directorate of Molasses and Industrial Alcohol, and is diluted before adding to the mixing. Though acetic acid or acid calcium phosphate may be used to suppress outbreaks or as preventatives during exceptional conditions, supplies of these agents are insufficient to enable them to be used continually as general preventatives during hot weather. For this purpose, the “acid dough” process of the British Arkady Co. Ltd., which requires no special materials, is recommended by the Ministry of Food. A small batch of “starter” dough is first prepared and is then incorporated into a larger mixing of “acid dough.” Portions of the latter are then added to the main mixing of bread dough, no alteration in the other constituents of the latter being required. Once the “acid dough” has been prepared, daily supplies may be kept up for months. A portion of the dough from the previous day is used as a starter for the new mixing, and from the second day onwards the “acid dough” becomes a fairly‐stabilised producer of acid.

Details

British Food Journal, vol. 48 no. 8
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 January 1954

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

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Abstract

Aarhus Kommunes Biblioteker (Teknisk Bibliotek), Ingerslevs Plads 7, Aarhus, Denmark. Representative: V. NEDERGAARD PEDERSEN (Librarian).

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Aslib Proceedings, vol. 6 no. 1
Type: Research Article
ISSN: 0001-253X

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Article
Publication date: 1 October 1911

Dr. F. J. H. COUTTS'S report to the Local Government Board on an inquiry as to condensed milks, with special reference to their use as infants' foods, has been issued as No 56 of…

35

Abstract

Dr. F. J. H. COUTTS'S report to the Local Government Board on an inquiry as to condensed milks, with special reference to their use as infants' foods, has been issued as No 56 of the new series of reports on public health and medical subjects.

Details

British Food Journal, vol. 13 no. 10
Type: Research Article
ISSN: 0007-070X

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