scholarly journals Managing Knowledge Network Processes in the Commercialization of Science: Two Probiotica Discovery Processes in Finland and Swed

2004 ◽  
Vol 17 (1) ◽  
pp. 34-56
Author(s):  
Richard Langlais ◽  
Nina Janasik ◽  
Henrik Bruun
Keyword(s):  
Scientific Knowledge ◽  
Functional Food ◽  
Food Products ◽  
The Other ◽  
Lactobacillus Strain ◽  
Knowledge Network ◽  
Research Commercialization ◽  
Small Science ◽  
Commercialization Of Science

To learn more about the formation, transformation and interaction of knowledge networking, we studied two processes of commercialisation of scientific knowledge. Both involved a Lactobacillus strain – Lp299v, in Sweden, and LGG, in Finland – and two different companies. The first, a small science company, was established expressly to commercialise Lp299v, while the other, a large dairy company, sought to develop new functional food products from LGG. Both were successful, but differed in knowledge networking in the research, commercialization and stabilization phases. For Lp299v, pioneer knowledge networking dominated and commercialization unfolded more smoothly than for LGG, where modular networking prevailed. This indicates that, in science-based innovation, the balance between pioneer and modular modes of knowledge networking must be considered, and that there is a relation between modes, and the structure of the problems. New questions are raised about the challenges that various kinds and sizes of companies experience in different stages of innovation.

TheOrvosi Hetilap (Hungarian Medical Journal)in the network of medical journals

2014 ◽  
Vol 155 (22) ◽  
pp. 876-879
Author(s):  
András Schubert
Keyword(s):  
Medical Journal ◽  
Scientific Knowledge ◽  
Knowledge Network ◽  
Scientific Journals ◽  
Scientific Enterprise ◽  
Medical Journals ◽  
The Subject

The role of networks is swiftly increasing in the production and communication of scientific knowledge. Network aspects have, therefore, an ever growing importance in the analysis of the scientific enterprise, as well. The present paper demonstrates some techniques of studying the network of scientific journals on the subject of seeking the position of Orvosi Hetilap (Hungarian Medical Journal) in the international journal network. Orv. Hetil., 2014, 155(22), 876–879.

scholarly journals Possibilities of the Development of Edible Insect-Based Foods in Europe

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 766
Author(s):  
Magdalena Skotnicka ◽  
Kaja Karwowska ◽  
Filip Kłobukowski ◽  
Aleksandra Borkowska ◽  
Magdalena Pieszko
Keyword(s):  
Material Processing ◽  
Functional Food ◽  
The Other ◽  
Raw Material ◽  
Edible Insects ◽  
Mineral Salts ◽  
Edible Insect ◽  
Alternative Protein ◽  
The World ◽  
The One

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.

scholarly journals An Examination of Consumer Willingness to Pay for Local Products

2015 ◽  
Vol 44 (3) ◽  
pp. 253-274 ◽  
Author(s):  
Aaron Adalja ◽  
James Hanson ◽  
Charles Towe ◽  
Elina Tselepidakis
Keyword(s):  
Willingness To Pay ◽  
Conjoint Analysis ◽  
Random Sample ◽  
Local Food ◽  
Food Products ◽  
The Other ◽  
Local Production

We use data from hypothetical and nonhypothetical choice-based conjoint analysis to estimate willingness to pay for local food products. The survey was administered to three groups: consumers from a buying club with experience with local and grass-fed production markets, a random sample of Maryland residents, and shoppers at a nonspecialty Maryland supermarket. We find that random-sample and supermarket shoppers are willing to pay a premium for local products but view local and grass-fed production as substitutes. Conversely, buying-club members are less willing to pay for local production than the other groups but do not conflate local and grass-fed production.

scholarly journals EMERGING APPLICATIONS OF FERMENTED FRUIT ENZYME BEVERAGES AS NUTRACEUTICAL, FUNCTIONAL FOOD, AND DESIGNER FOOD PRODUCTS: A REVIEW

2018 ◽  
Vol 7 (2) ◽  
pp. 41-56 ◽  
Author(s):  
Ashwani Kumar ◽  
Anuradha Saini ◽  
Meenakshi . ◽  
Shiva Bhardwaj ◽  
Amit Panwar
Keyword(s):  
Functional Food ◽  
Food Products

scholarly journals THE ADVANCEMENT OF ARTIFICIAL INTELLIGENCE A WAY TO MAN AND MACHINE IN COMBAT IN TIME MACHINE AND I ROBOT

2019 ◽  
Vol 6 (1) ◽  
pp. 14-16
Author(s):  
Sumathi R ◽  
Sutharshan V
Keyword(s):  
Artificial Intelligence ◽  
Science Fiction ◽  
20Th Century ◽  
Scientific Knowledge ◽  
The Other ◽  
Time Machine ◽  
General Outline ◽  
Fantasy Fiction ◽  
Research Article ◽  
Future Events

Science fiction has proved notoriously difficult to define. It can be explained as a combination of science and technology and development in robotics in short it can be otherwise called as ‘realistic speculation about future events and a genre based on an imagined alternative to the reader's environment. It has been called a form of fantasy fiction and an historical literature. The paper goes further with two main concepts one with clash between two people of future and the other with advancement of science particularly on robotics. First is about general outline to science fiction in short a (SF) a genre cause problem because itdoes not recognize the hybrid nature of many SF works. It is more helpful to think of it as a mode or field where different genres and subgenres intersect. And then there is the issue of science. In the early decades of the 20th century, a number of writers attempted to tie this fiction to science and event to use it as a means of promoting scientific knowledge, a position which continues into what has become known as ‘hard SF’. The research article is completely based on advancement of science and its effects.

Hupolêpsis, Doxa, and Epistêmê in Aristotle

2021 ◽  
Vol 3 (2) ◽  
pp. 172-199
Author(s):  
C. D. C. Reeve
Keyword(s):  
Scientific Knowledge ◽  
The Other

In Aristotle's views on cognition a series of terms –  hupolêpsis, doxa, and epistêmê – play key roles. But it has not been noticed that each of these comes in two kinds – one unqualified ( haplôs) and the other qualified. When these and their interrelations are properly explored, a deeply systematic picture of cognition emerges, in which doxa is best understood as ‘belief’, hupolêpsis as ‘supposition’, and epistêmê (‘scientific knowledge’) as a sort of belief, so that – contrary to orthodoxy – we can have belief and knowledge of the same things at the same time. Many of these conclusions are shown to mark a continuity with Plato, in that neither thinker, it is argued, holds a so-called ‘two-worlds’ picture of cognition.

MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

2019 ◽  
Author(s):  
А.В. ПЕТРЕНКО ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Functional Properties ◽  
Human Body ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active ◽  
Food Allergies ◽  
Health Performance ◽  
Nutritional Factor ◽  
Natural Components ◽  
Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

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