scholarly journals Two Nonthermal Technologies for Food Safety and Quality—Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review

2019 ◽  
Vol 82 (12) ◽  
pp. 2049-2064 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
DANIELA CAMPANIELLO ◽  
BARBARA SPERANZA ◽  
CLELIA ALTIERI ◽  
MILENA SINIGAGLIA ◽  
...  
Keyword(s):  
High Pressure ◽  
Mode Of Action ◽  
Thermal Treatments ◽  
High Pressure Homogenization ◽  
Positive Effects ◽  
Alternative Approaches ◽  
Food Safety And Quality ◽  
Positive Effect ◽  
Lipid Micelles ◽  
Milk And Dairy Products

ABSTRACT Some nonthermal technologies have gained special interest as alternative approaches to thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of the most promising approaches. They rely upon two different modes of action, although they share some mechanisms or ways of actions (mechanic burden against cells, cavitation and micronization, primary targets being the cell wall and the membrane, temperature and pressure playing important roles for their antimicrobial potential, and their effect on cells can be either positive or negative). HPH is generally used in milk and dairy products to break lipid micelles, whereas US is used for mixing and/or to obtain active compounds of food. HPH and US have been tested on pathogens and spoilers with different effects; thus, the main goal of this article is to describe how US and HPH act on biological systems, with a focus on antimicrobial activity, mode of action, positive effects, and equipment. The article is composed of three main parts: (i) an overview of US and HPH, with a focus on some results covered by other reviews (mode of action toward microorganisms and effect on enzymes) and some new data (positive effect and modulation of metabolism); (ii) a tentative approach for a comparative resistance of microorganisms; and (iii) future perspectives. HIGHLIGHTS

Applications of High-Pressure Homogenization and Microfluidization for Milk and Dairy Products

2015 ◽  
pp. 93-114 ◽  
Author(s):  
John Tobin ◽  
Sinead P. Heffernan ◽  
Daniel M. Mulvihill ◽  
Thom Huppertz ◽  
Alan L. Kelly
Keyword(s):  
High Pressure ◽  
Dairy Products ◽  
High Pressure Homogenization ◽  
Milk And Dairy Products

Impact of Digitalization on Service Work in Knowledge-Intensive Business Services: An Empirical Study in Tax Consultancies

2019 ◽  
Vol 3 (4) ◽  
pp. 209-222
Author(s):  
Philipp K. Görs ◽  
Henning Hummert ◽  
Anne Traum ◽  
Friedemann W. Nerdinger
Keyword(s):  
Work Engagement ◽  
Service Work ◽  
Psychological Consequences ◽  
Business Services ◽  
Knowledge Intensive Business Services ◽  
Positive Effects ◽  
Knowledge Intensive ◽  
The Impact ◽  
Positive Effect ◽  
Special Case

Digitalization is a megatrend, but there is relatively little knowledge about its consequences for service work in general and specifically in knowledge-intensive business services (KIBS). We studied the impact of digitalization on psychological consequences for employees in tax consultancies as a special case of KIBS. We compare two tax consulting jobs with very different job demands, those of tax consultants (TCs) and assistant tax consultants (ATCs). The results show that the extent of digitalization at the workplace level for ATCs correlates significantly positively with their job satisfaction. For TCs, the same variable correlates positively with their work engagement. These positive effects of digitalization are mediated in the case of ATCs by the impact on important job characteristics. In the case of TCs, which already have very good working conditions, the impact is mediated by the positive effect on self-efficacy. Theoretical and practical consequences of these results are discussed.

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals The Structural Relationship among Perceived Service Quality, Perceived Value, and Customer Satisfaction-Focused on Starbucks Reserve Coffee Shops in Shanghai, China

2021 ◽  
Vol 13 (15) ◽  
pp. 8633
Author(s):  
Yuhan Ge ◽  
Qing Yuan ◽  
Yaxi Wang ◽  
Keunsoo Park
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Behavioral Intention ◽  
Perceived Value ◽  
Significant Positive Effect ◽  
Coffee Shop ◽  
Perceived Service Quality ◽  
Positive Effects ◽  
Coffee Shops ◽  
Positive Effect

In today’s increasingly competitive coffee industry, the point of running a good coffee shop is no longer to run a coffee and beverage shop simply, but to focus on the quality of service and the value that customers feel as a result. Previous studies have mainly discussed the customer satisfaction and behavioral intention of restaurants, while few studies have explored the influencing factors of customer satisfaction and behavioral intention of chain coffee shops. Given that the perceived service quality theory and DINESERV model can effectively predict customer satisfaction and behavioral intention, this study took 385 consumers in the first Starbucks Reserve flagship store in China as survey objects. SmartPLS 3.0 software was used to explore the relationship among respondents’ perceived service quality, customer perceived value, satisfaction, and behavioral intention. The results show that service quality has a partially significant positive effect on perceived value. Perceived service quality and customers’ perceived value both have significant positive effects on satisfaction. Customers’ satisfaction has a significant positive effect on their behavioral intention. These results indicate that enterprises should strengthen the emotional bond between consumers and enterprises and improve the reliability, assurance, and empathy of perceived service quality to create a better emotional resonance between consumers and the Starbucks brand to improve customer satisfaction. At the same time, it should also promote the symbolic perceived value of Chinese consumers to Starbucks to realize the sustainable development of coffee-shop operation and consumer repurchase. This study expands the research on the service quality, perceived value, and behavioral intention of coffee chain enterprises in the context of non-habitual coffee-drinking countries. Moreover, it provides case support for the operation and research of regional cultural consumption habits of international catering chain enterprises.

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