Commitment of the European Commission to Finance: “Optimisation of the Maillard Reaction - A Way to Improve Quality and Safety of Thermally Processed Foods”

2005 ◽  
pp. 401
Author(s):  
Anna Arnoldi
Keyword(s):  
European Commission ◽  
Maillard Reaction ◽  
Processed Foods ◽  
Quality And Safety ◽  
Improve Quality ◽  
Thermally Processed

Agency Action: Introducing Control and Flexibility

2020 ◽  
pp. 137-146
Author(s):  
Stephen J. Swensen ◽  
Tait D. Shanafelt
Keyword(s):  
Health Care Professionals ◽  
Quality And Safety ◽  
Improve Quality ◽  
Flexible Work ◽  
Standard Work ◽  
Collaborative Environment ◽  
Degree Of Control ◽  
Good For ◽  
Agency Action ◽  
Mental And Physical Health

There is a healthy tension between standard work, which is controlled, and flexible work. Standardization of processes that improve quality and safety is good for patients. Flexible work in other areas is good for employees’ mental and physical health. Executed properly, standard and flexible work can be complementary. In a collaborative environment, leaders and organizations create increased flexibility for health care professionals when they focus more on outcomes than on specific processes. How decisions are made at all levels of the organization substantially determines the degree of control and flexibility in the workplace.

Multi-institutional Learning and Collaboration to Improve Quality and Safety

2017 ◽  
pp. 715-722
Author(s):  
Julie K. Johnson ◽  
Christina A. Minami ◽  
Allison R. Dahlke ◽  
Karl Y. Bilimoria
Keyword(s):  
Quality And Safety ◽  
Improve Quality ◽  
Institutional Learning ◽  
Learning And Collaboration

Safety of Thermally Processed Foods

1997 ◽  
Vol 75 (2) ◽  
pp. 71
Author(s):  
Donald Holdsworth
Keyword(s):  
Processed Foods ◽  
Thermally Processed

Maillard Reactions Products From Thermally Processed Foods Contributes to Limitation of Experimental Colitis in Mice

2011 ◽  
Vol 140 (5) ◽  
pp. S-331
Author(s):  
Issam Al Amir ◽  
Celine Niquet-Leridon ◽  
Frederic J. Tessier ◽  
Pauline M. Anton
Keyword(s):  
Experimental Colitis ◽  
Processed Foods ◽  
Maillard Reactions ◽  
Thermally Processed
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