scholarly journals Correction to: Impact of changes in the labor force and innovative agro-based food industry clusters on primary and food–beverage industries, and regional economies in Japan’s depopulating society

2021 ◽  
Author(s):  
Suminori Tokunaga ◽  
Mitsuru Okiyama
Keyword(s):  
Labor Force ◽  
Food Industry ◽  
Regional Economies ◽  
Industry Clusters

Headquarters Economy Attributes and Strategy/Policy Foundations

2018 ◽  
Author(s):  
J. Myles Shaver
Keyword(s):  
Public Policies ◽  
Decision Makers ◽  
Regional Economies ◽  
Industry Clusters ◽  
Corporate Strategies ◽  
Governmental Organizations ◽  
Talent Pool ◽  
Non Governmental Organizations ◽  
Managerial Talent ◽  
Headquarters Economy

This chapter highlights the advantages that stem from a headquarters economy compared to other regional economies such as industry clusters or creative economies. It then presents an overarching structure from which to consider public policies that can aid and sustain headquarters economies, and corporate strategies that tap into and aid headquarters economies. In doing this, the chapter highlights managers as key decision-makers who make purposeful choices of where they work and reside. It identifies four key constituents that affect such managerial choices. These constituents are companies, governments, non-governmental organizations, and other individuals within the managerial talent pool.

scholarly journals A study of consumers and the development problems of industrial tourism in the old industrial region (on the example of the Tula region)

2021 ◽  
Vol 49 (1) ◽  
pp. 165-183
Author(s):  
T.A. Tankieva ◽  
◽  
M.V. Ponomareva ◽  
Keyword(s):  
Electric Power ◽  
Food Industry ◽  
Scientific Literature ◽  
Marketing Strategies ◽  
Practical Significance ◽  
Regional Economies ◽  
Economic Base ◽  
Flexible Support ◽  
Gender And Age ◽  
Industrial Tourism

Over the course of the last few decades, there has been a growing interest in industrial tourism as a way to diversify regional economies and establishing a new direction of the territories development. Theoretical scientific literature and existing proposals research showed that such a development of the industrial tourism is based on limited types of production, such as food industry and electric power enterprises, as well as enterprises producing goods attractive to consumers (souvenirs, toys, cars). Experience in the development of industrial tourism shows that city and state authorities can stimulate the development of industrial tourism in the region using the potentials of the enterprises comprising its main economic base. Depending on the degree of interest of producers and possible benefits for the region, there is a need for flexible support of enterprises from other tourism actors. Local educational establishments can assist in building modern tourism products and developing effective marketing strategies. The practical significance of this work lies on the a survey of 564 potential industrial tourism consumers. It revealed rather significant differences in interest of the tourists in organizing and filling programs, depending on gender and age of the respondents.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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