METODOLOGIA PARA LA ELABORACIÓN DE PASTA DE TOMATE CON ZANAHORIA

2016 ◽  
Vol 1 (1) ◽  
pp. 57
Author(s):  
Luzmila Burbano Mera ◽  
Marcos Dávila Cedeño ◽  
Tatiana Martínez Santana ◽  
Ramón E. Cevallos Cedeño
Keyword(s):  
Positive Impact ◽  
Beta Carotene ◽  
Industrial Product ◽  
High Quality ◽  
Nutritional Properties ◽  
Tomato Paste ◽  
Physical Chemical ◽  
Index Terms

Abstract:  Manabí and Ecuadorian population in general are consumers of tomato paste in different forms, so that producers and industrial product processing always looking to have a high quality  and  good  prices  for  the  benefit  of its  customers.  This research based on the results obtained, it leaves a number of very valuable conclusions for determining the carrot pulp will have a positive impact on the physical, chemical and organoleptic, when combined with the tomato paste features, without diminishing or provide a look that could adversely affect its commercial presentation to the client. The objective of this research was to get the development of a tomato paste mixed with carrot paste, with the purpose of obtaining an improved nutritional properties (fiber and beta-carotene) for the benefit of the consumer. Index Terms:  Pasta, tomato, carrot, consistency, nutritional properties.

scholarly journals Editorial for Special Issue “Historical Mineral Pigments”

Minerals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 237
Author(s):  
Carolina Cardell ◽  
Jose Santiago Pozo-Antonio
Keyword(s):  
Chemical Characterization ◽  
Glass Enamel ◽  
Special Issue ◽  
High Quality ◽  
Physical Chemical ◽  
Scientific Disciplines ◽  
Natural And Synthetic

The physical–chemical characterization of natural and synthetic historical inorganic and mineral pigments, which may be found embedded in paintings (real or mock-ups), glass, enamel, ceramics, beads, tesserae, etc., as well as their alteration under different decay scenarios, is a demanding line of investigation. This field of research is now both well established and dynamic, as revealed by the numerous publications in high-quality journals of varied scientific disciplines. [...]

The microscale separation of lycopene and [beta]-carotene from tomato paste

1993 ◽  
Vol 70 (6) ◽  
pp. A158 ◽  
Author(s):  
James Goodrich ◽  
Chris Parker ◽  
Ruff Phelps
Keyword(s):  
Beta Carotene ◽  
Tomato Paste

scholarly journals The Intention-to-Repurchase Paradox: A Case of the Health and Fitness Industry

2010 ◽  
Vol 24 (1) ◽  
pp. 83-105 ◽  
Author(s):  
Alain Ferrand ◽  
Leigh Robinson ◽  
Pierre Valette-Florence
Keyword(s):  
Customer Relations ◽  
Positive Impact ◽  
Quality Level ◽  
Brand Associations ◽  
High Quality ◽  
Customer Commitment ◽  
Fitness Industry ◽  
Health And Fitness ◽  
Perceived Price ◽  
Positive Direct

The article proposes a conceptual model to examine the relationships between service attributes, brand associations, customer satisfaction, commitment, price of membership, and intention to repurchase in a fitness club. The results show that the services offered by the club, its security, and the promoted image of the club impact positively on satisfaction. The customer relations at the club, customer commitment, and their frequency of weekly attendance have a positive direct effect on intention to repurchase. Perceived price has a negative direct influence. Finally, the research showed that overall satisfaction has a slight positive impact on frequency of attendance. These findings create a paradox for managers of health and fitness organizations who will have to balance the need to increase frequency of attendance to positively impact on intention to repurchase with the need to deliver the service attributes that affect satisfaction and intention to repurchase at high quality level.

Development of provincial clinical standards for the province of Ontario.

2015 ◽  
Vol 33 (29_suppl) ◽  
pp. 117-117
Author(s):  
Sara Urowitz ◽  
Denise Marshall ◽  
Jeff Myers ◽  
Deanna Bryant
Keyword(s):  
Palliative Care ◽  
Stakeholder Engagement ◽  
Best Practice ◽  
Positive Impact ◽  
Quality Care ◽  
Clinical Environment ◽  
Consensus Process ◽  
High Quality ◽  
Clinical Change ◽  
Clinical Standards

117 Background: The province of Ontario is committed to improving palliative care services. This commitment to change is outlined in The Declaration of Partnership, the provincial roadmap for improving palliative care. To help drive this change in the clinical environment, a Clinical Council for Palliative Care was established to be responsible for providing direction on clinical implications of policy, and advancing clinical improvement in palliative care in Ontario. To this end, Clinical Council has articulated a set of 12 interrelated provincial clinical standards which outline priority areas for clinical change and improvement in the province. Methods: Key stakeholder engagement was undertaken to identify evidence-based, best practices for delivery of palliative services. A consensus process was used to identify the priority set of essential clinical standards for high quality care that is both practical and scalable. Expert working groups were established to refine the standards based on evidence and leading or best practice to the Ontario context. Response was solicited from stakeholders, and qualitative analysis was conducted; standards will be refined based on feedback. Results: Based on the results of the stakeholder engagement, a “Clinical Change Strategy” was identified and a set 12 “clinical imperatives” were identified. Through the consensus process 12 Provincial Clinical Standards were endorsed. Conclusions: Engaging in an evidence informed process with key stakeholders has enabled the creation of a set of 12 interconnected Provincial Clinical Standards for palliative care in Ontario. These standards will help to advance high quality palliative care in the province. The standards represent a population health based strategy for change, which can have a positive impact at the systems level. Stakeholder feedback will result in further refinement of the standards, which will ultimately provide the foundation for standardized approaches for palliative services across Ontario.

The Impact of Star Ratings and Corporate Affiliation on Hotel Room Prices in Israel

2000 ◽  
Vol 2 (1) ◽  
pp. 27-36 ◽  
Author(s):  
Aviad A. Israeli ◽  
Natan Uriely
Keyword(s):  
Positive Impact ◽  
Rating System ◽  
High Quality ◽  
Price Variation ◽  
Star Rating ◽  
Hotel Room ◽  
Pricing Decisions ◽  
The Impact

The purpose of this paper is to investigate the pricing decisions of hotels in an effort to ascertain whether corporate affiliation and stars influence hotels' pricing decisions. The findings suggest that high-quality (ie four- and five-star) hotels tend to be affiliated with chains and signal this affiliation using a naming strategy. In addition, the industry-based star rating system explains a large part of the price variation. The impact of corporate affiliation, modelled as the size of the corporation, has a relatively smaller, but overall positive, impact on price. An investigation of different locations reveals that the intensity of corporate affiliation, and specific characteristics of the consumers' market in each location are also significant in explaining the hotels' pricing decisions.

scholarly journals MODERN CONCEPT OF CHILDREN’S PRESCHOOL EDUCATION: CHANGES AND CHALLENGES

2017 ◽  
Vol 2 ◽  
pp. 281
Author(s):  
Daiva Malinauskienė
Keyword(s):  
Social Services ◽  
Rural Areas ◽  
Positive Impact ◽  
Risk Group ◽  
Preschool Education ◽  
Modern Concept ◽  
Educational Institutions ◽  
Gifted Children ◽  
Work Schedule ◽  
High Quality

The article deals with a modern concept of children’s preschool education and scientific research meant to substantiate a positive impact of high-quality preschool education on a child’s life and his/her academic achievements in future. The analysis of foreign and national sources, research and strategic documents on education focusing on the evaluation of essential changes in the sector of preschool education and the discussion of the prospects of institutional preschool education has been conducted. The issues that must inevitably become a part of the work schedule of the Lithuanian education policy have been distinguished: accessibility of educational institutions, high quality (self-)education, the necessity of help for a child belonging to a risk group, ensuring education and social services for families and children in poverty, education of talented and gifted children, the situation of (self-)education of children in rural areas and other issues that are important for the practice of children’s (self-)education of today.

scholarly journals Sensory Evaluation of Ugali Prepared from Blends of Cereal Flours and High Quality Cassava Flour in Mwanza Region, Tanzania

2020 ◽  
pp. 52-59
Author(s):  
E. M. Kitunda ◽  
M. L. Kasankala ◽  
C. M. Cyprian ◽  
E. E. Towo ◽  
D. G. Mushumbusi ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Starch Content ◽  
Maize Flour ◽  
High Quality ◽  
Nutritional Properties ◽  
Cassava Flour ◽  
Sorghum Flour ◽  
Eastern And Southern Africa ◽  
Sensory Parameters ◽  
Hedonic Scale

Objective: Ugali is an important meal in many parts of Eastern and Southern Africa and is typically prepared from a single staple food like maize, cassava, millet and sorghum or their composite. The objective of this study was to understand the perception of sensory parameters when varying ratios of maize (refined and unrefined) and sorghum flour when substituted with high quality cassava flour (HQCF) 80%, 60%, 40% and 20% in the preparation of ugali. Methodology: The samples of ugali prepared were randomly subjected to panelists to evaluate sensory attributes preferred most by panelists. Thirty semi trained panelists who were females and males aged above 18 years participated and gave information on sensory signals. The panelists evaluated the samples independently and recorded the rating of the samples in the sensory evaluation questionnaire. The sensory parameters of ugali assessed were color, cookerbility, taste, texture, aroma and general acceptability using a five point hedonic scale. Results: Ugali made from the blends of unrefined maize flour (Dona) and HQCF as well as sorghum flour and HQCF at the ratio of 20:80 and 20:80 respectively were highly acceptable by panelists (mean score < 3). Ugali made from refined maize flour (Sembe) blended with HQCF at ratio of 80:20 was also preferred by panelists (mean score < 3) as compared to ugali made from other ratios. The highly acceptability (mean score < 3) of the ugali was influenced by color, cookerbility, taste, texture, aroma. At these flour ratios the blends of flours resulted in increment of protein, fats and slightly decrease in starch content. Conclusion: Blending HQCF and cereals (sorghum and maize) flours improved the organoleptic and nutritional properties of ugali.

scholarly journals Measurement of National Innovation Driving Force and Its Promotion of High-Quality Development of Service Industry

2020 ◽  
Vol 15 (7) ◽  
pp. 1059-1065
Author(s):  
Jiang Wang ◽  
Jing Ma
Keyword(s):  
Driving Force ◽  
Service Industry ◽  
Positive Impact ◽  
Value Added ◽  
Institutional Innovation ◽  
Quality Development ◽  
Promoting Effect ◽  
High Quality ◽  
Innovation Intensity ◽  
New Evidence

This paper mainly verifies whether the national innovation driving force (NIDF) can effectively promote the high-quality development (HQD) of the service industry. Specifically, the authors calculated the NIDF index, and tested the influence of NIDF and its internal indices on the domestic value-added ratio (DVAR) of export in the service industry. Besides, the innovation intensity of the service industry was measured to analyzed the heterogeneity of the industry. The empirical results show that: Stronger NIDF can significantly elevate the export DVAR of the service industry, promoting the HQD of that industry. Among the dimensions of NIDF, institutional innovation has relatively great positive impact on the HQD of the service industry. Moreover, the influence of NIDF on a sector of the service industry varies with the innovation intensity of the sector. The research results provide new evidence for the promoting effect of innovation on the HQD of the service industry.

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