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Journal articles on the topic 'Innovative and functional products'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Gutkowska, Krystyna, and Jacek Czarnecki. "Consumer Attitudes Towards Innovative Food Products Including Functional Products — Implications for Marketing in Terms of Nutrition and Health Claims." Marketing of Scientific and Research Organizations 38, no. 4 (2020): 107–28. http://dx.doi.org/10.2478/minib-2020-0029.

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Abstract In order to identify the attitudes of consumers towards innovative food products, including functional foods, qualitative research was carried out in 2019 to find out what are the components of these attitudes in relation to innovative food, on the example of functional food, in the conditions of the growing global tendency to care for health and convenience. As a result of the research carried out using the focus group interview (FGI) methodology, it was found that innovative food is associated with a new taste or packaging, increased nutritional value, as well as health related attr

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Caird, Sally, Robin Roy, and David Wield. "Team Approaches to Developing Innovative Products and Processes." International Journal of Innovation Management 01, no. 04 (1997): 333–54. http://dx.doi.org/10.1142/s1363919697000176.

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International competitiveness, accelerated by the impact of new technologies, has pressurised industry to meet the challenges for higher productivity, faster product cycles, higher levels of quality and lower costs in increasingly internationalised markets. Multi-functional teams have been heralded as a management solution and an innovative organisational approach to address these challenges. This paper summarises the findings from a research programme which aimed to identify the most appropriate team approaches for co-ordinating innovative product/process developments and for enhancing their

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PRESTER, JASNA, and MARLI GONAN BOZAC. "ARE INNOVATIVE ORGANIZATIONAL CONCEPTS ENOUGH FOR FOSTERING INNOVATION?" International Journal of Innovation Management 16, no. 01 (2012): 1250005. http://dx.doi.org/10.1142/s1363919611003404.

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The purpose of this article is to define which organizational practices have significant impact on returns from new products or which foster or at least influence positively innovation. Survey responders were divided to see whether they innovated or not by the survey questions which explicitly asked them if they have introduced new products in the last two years. With Chi Square test, we identified the difference in usage of certain organizational practices. After that, two multi-regression models showed the impact on launching a new product and their impact on generated returns from new produ

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Lou, Xi Yin. "Research on Conceptual Design of Green Electromechanical Products." Advanced Materials Research 904 (March 2014): 414–16. http://dx.doi.org/10.4028/www.scientific.net/amr.904.414.

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The concept design of green products is according to the various phases of the product life cycle, product function to create and functional decomposition, to meet the principle of solving functional requirements and Realization of the idea and the system design principle of vector scheme of function structure. The conceptual design process is a process of divergent thinking and innovative design, the optimal process plan. Therefore, the conceptual design stage is a very innovative design stage, is also the green design is the most important stage.

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Zhang, Zhe, and Yuansi Hou. "The effect of perceived risk on information search for innovative products and services: the moderating role of innate consumer innovativeness." Journal of Consumer Marketing 34, no. 3 (2017): 241–54. http://dx.doi.org/10.1108/jcm-04-2016-1768.

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Purpose The purpose of the study is to explore the effects of two dimensions of perceived risk (functional and emotional risk) on two types of consumer information search (ongoing and pre-purchase search) in the context of innovative products and services and examine the moderating effect of innate consumer innovativeness. Design/methodology/approach The findings in this study are generated with a quantitative design using a multiple linear regression model and a residual centering method on data-collected survey responses related to tablet PC adoption in an online community and laboratory exp

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Lapteva, Svetlana, Alexey Efimiev, Margarita Agafonova, and Andrei Vtornikov. "Methods for assessing the value of innovative industrial products in agribusiness." E3S Web of Conferences 175 (2020): 13002. http://dx.doi.org/10.1051/e3sconf/202017513002.

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The purpose of this study is to develop a methodology for assessing the cost of innovative products in the field of industrial production in agribusiness, adequate to the processes of reducing the life cycle of innovations and increasing the share of the intellectual component in its value. A multifactor model for assessing the value of industrial products has been formed, on the basis of which a system of assessment criteria has been developed, covering the functional orientation and degree of radicalism of innovation. As a result, a comprehensive analytical model for assessing the value of t

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Larina, Yaroslava. "Innovation and marketing strategies of enterprises on the innovative food products market." Annals of Marketing Management and Economics 3, no. 1 (2017): 33–47. http://dx.doi.org/10.22630/amme.2017.3.1.4.

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The purpose of the present paper is to identify the particular use of marketing strategies for innovative products and to define the features thereof. Innovative food products can be defined as those made of unconventional materials, with the use of the latest technologies and new methods of processing and storage, and/or innovative tools of marketing promotion. In the paper I show that innovative strategy is a leading functional strategy of high-tech enterprises. It involves producing a comprehensive set of measures for improving technological aspects of the production process, changes in the

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Fu, Yan Li, and Wei Ping Hu. "The Functional Design and Non-Functional Design of Post-Industrial Era." Advanced Materials Research 317-319 (August 2011): 58–61. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.58.

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The future development trend of industrial design is prospected, and the indispensable status of the function and modeling of the post-industrial era in the industrial design is analyzed. Based on the analysis, some indispensable suggestions on industrial design under the post-industrial era are proposed in this paper. The essence of industrial design is to explore the basic human needs and the omni-directional functionality of the designed products, and to design more innovative creative and interesting products under the premise of meeting these use function.

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Gorlov, Ivan, Marina Slozhenkina, Gilyan Fedotova, Arkadiy Natyrov, Aleksei Slozhenkin, and Mariya Erendzhenova. "Meat Product Innovative Formula of the Functional Use." Food Industry 5, no. 2 (2020): 44–52. http://dx.doi.org/10.29141/2500-1922-2020-5-2-6.

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Modern trends in functional and dietary nutrition define the need to search for and develop innovative recipes and technologies for manufacturing meat products. Existing technologies for the meat products production ensure compliance with the consumption standards ratios in accordance with the World Health Organization recommendations. The research object was the technology of manufacturing a meat product - rillette “Honey Nut” with the addition of amino acetic acid. The proposed innovative technology ensures the enrichment of traditional meat rillette with useful ingredients contained in hone

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Vinnichenko, A. V., S. A. Nazarevich, and V. V. Kurlov. "Drifting models for evaluating the functional properties of products of innovative value." Journal of Physics: Conference Series 1889, no. 4 (2021): 042074. http://dx.doi.org/10.1088/1742-6596/1889/4/042074.

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Le Masson, Pascal, Kenza El Qaoumi, Armand Hatchuel, and Benoit Weil. "A Law of Functional Expansion - Eliciting the Dynamics of Consumer Goods Innovation with Design Theory." Proceedings of the Design Society: International Conference on Engineering Design 1, no. 1 (2019): 1015–24. http://dx.doi.org/10.1017/dsi.2019.107.

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AbstractFor more than two decades, mobile phone industry has shown that innovation is not only functional optimization and combination but can also be a "functional expansion”. Sometimes called radical or disruptive innovation, this phenomenon leads to the development of new method for engineers and designers. However, the intensity remains undemonstrated: is functional expansion a rare phenomenon (few products during very short periods of time) – or is it an intense phenomenon, that even might have accelerated in the last decades? To answer these questions, the paper overcomes two main obstac

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Deborah, Bentivoglio, Margherita Rotordam, Staffolani Giacomo, Chiaraluce Giulia, and Finco Adele. "Understanding consumption choices of innovative products: an outlook on the Italian functional food market." AIMS Agriculture and Food 6, no. 3 (2021): 818–37. http://dx.doi.org/10.3934/agrfood.2021050.

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<abstract> <p>Nowadays, the interest towards functional food has increased; however, several factors jeopardize their diffusion on the market. In fact, functional foods do not have either a specific regulatory framework or a statutory definition in Europe. A functional food with any nutrition and health claim related to vitamins, minerals, or other substances in their labeling have to meet only the specific requirements established by the Regulation (EC) 1924/2006. Consequently, these products are not uniquely recognizable and the perception of consumers towards them remains a conf

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Al Khawli, Fadila, Mirian Pateiro, Rubén Domínguez, et al. "Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products." Marine Drugs 17, no. 12 (2019): 689. http://dx.doi.org/10.3390/md17120689.

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The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new f

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Putnik, Predrag, Branimir Pavlić, Branislav Šojić, et al. "Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices." Foods 9, no. 6 (2020): 699. http://dx.doi.org/10.3390/foods9060699.

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Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Th

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Wang, Jian-wei, and Jian-min Zhang. "Research on Innovative Design and Evaluation of Agricultural Machinery Products." Mathematical Problems in Engineering 2019 (November 3, 2019): 1–18. http://dx.doi.org/10.1155/2019/8179851.

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In order to meet the user’s increasing demands for integrated quality of agricultural machinery products, a new KE-TRIZ approach based on Kansei engineering (KE) and theory of inventive problem solving (TRIZ) was proposed. Designers used semantic difference (SD) method and principal component analysis (PCA) method to quantify and reduce the dimensions of the extracted perceptual vocabulary, which aimed to select the comprehensive variables that represented the user’s needs. TRIZ theory was used in the product emotional intention to elaborate the invention principle of products’ appearance stru

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Iglina, Nataliia, Nadezhda Vasilenkova, Tatiana Luneva, and Elena Aleksandrovna Orlova. "Scientific and innovative activity management in higher education system of Russia." Vestnik of Astrakhan State Technical University. Series: Economics 2019, no. 4 (2019): 68–76. http://dx.doi.org/10.24143/2073-5537-2019-4-68-76.

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The issue of efficiency of scientific and innovative activity in the conditions of Russia's transition to the knowledge economy is a priority for the state, businesses, scientific and educational organizations. Higher education institutions can become promising platforms for creating innovative products and technologies, as they have all the necessary components: long-standing academic schools; rich, sometimes unique, material and technical database; as well as teams of creative researchers from the scientific and pedagogical staff, talented graduates and postgraduates. According to the result

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Rodionova, N. S., I. P. Shchetilina, K. G. Korotkova, V. A. Cholin, N. S. Cherkasova, and A. O. Torosyan. "Prospects for the use of pulses in innovative technologies for functional food products." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 3 (2020): 153–63. http://dx.doi.org/10.20914/2310-1202-2020-3-153-163.

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The problem of providing the world population with a high-grade dietary protein not only remains relevant in the third millennium, but is also becoming increasingly acute. Humanity is faced with limited natural resources against the background of rapid population growth in economically underdeveloped countries and an increase in the number of man-made disasters. The deficiency of dietary protein in the diet is 10-25 million tons/year, which leads to the depletion of the adaptive capacity of the human body and the emergence of a wide range of alimentary-dependent diseases and requires the adopt

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Bacior, Michał. "Projekty innowacyjne w przedsiębiorstwach jako potencjalne źródło ryzyka finansowego." Kwartalnik Kolegium Ekonomiczno-Społecznego. Studia i Prace, no. 2 (November 27, 2016): 49–64. http://dx.doi.org/10.33119/kkessip.2016.2.3.

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Increase in the value of a company is related to implementation of innovative processes in all functional areas of business. As a result of implemented innovation, the company may offer new products or lower prices. In any case, this leads to improved economic efficiency of the company. The rise in innovation is coupled with an increase in the benefits but is also accompanied by an increase of the risk of failure. This constitutes background against which the article presents the course of innovation processes and possibilities of applying innovation in different market strategies. The article

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Kafyra, Maria-Styliani-Georgia, Sofia Papadaki, Marios Chronis, and Magdalini Krokida. "Microalgae based innovative animal fat and proteins replacers for application in functional baked products." Open Agriculture 3, no. 1 (2018): 427–36. http://dx.doi.org/10.1515/opag-2018-0047.

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Abstract Animal fat and proteins, such as milk butter and eggs, are the main ingredients of baked products, and are frequently blamed for food allergies, obesity, cancer and type II diabetes. Therefore, there is an urgent need to replace these ingredients with healthier ones without degrading the organoleptic characteristics of the final product. Microalgae are a great source of protein, minerals and lipids such as omega-3 and omega-6 fatty acids, which are beneficial for human health, offering multiple health benefits such as antioxidant and anti-aging activity. In this study, Chlorella vulga

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Polishchuk, Nataliia, Olha Hromova, and Ruslana Lopatiuk. "Lending as motivation for innovative activity of a modern enterprise." Investment Management and Financial Innovations 15, no. 2 (2018): 213–21. http://dx.doi.org/10.21511/imfi.15(2).2018.19.

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The most important motivating factor for enhancing innovation activity is lending as a stimulus for the development of a modern enterprise. The motivation of the Ukrainian enterprise, based on the need for innovative activity lending in ensuring the efficiency of its economic activity, was explored. The authors use different methods of research, for example, analysis and synthesis methods, method of scientific substantiation and comparison of the main indicators of the activity of the investigated enterprise, as well as correlation and regression analysis method. Here is also used the method o

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Gál, Tímea, Mihály Soós, and Zoltán Szakály. "Applying new innovative market research methods in the innovation process of new products." International Journal of Engineering and Management Sciences 2, no. 3 (2017): 56–69. http://dx.doi.org/10.21791/ijems.2017.3.6.

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The innovation environment has changed a lot in the recent years, companies and their enterprises concentrating on product- and process innovation have undergone a lot of changes. According to GUPTA et al. (1986) product innovation is a multidisciplinary process. Although, all functional interfaces are important in the product development process, the research and development – marketing interface is one of the most difficult one. In the last two decades the incredibly fast penetration of the internet has more and more effects on the consumer attitudes. It encourages market researchers to appl

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Wang, Hao, Yukio Ohsawa, and Yoko Nishihara. "A System Method to Elicit Innovative Knowledge Based on Chance Discovery for Innovative Product Design." International Journal of Knowledge and Systems Science 2, no. 3 (2011): 1–13. http://dx.doi.org/10.4018/jkss.2011070101.

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In the past few years, supplying value-added and innovative products has become an important business strategy. In this paper, a system method of innovative knowledge elicitation based on chance discovery for new product design is proposed and described. This system contains three functional modules: (1) scenario graph generation module by using Keygraph, a visual tool of chance discovery; (2) innovative knowledge solicitation module by innovators market game (IMG), a kind of table game for collaborative innovation; and (3) innovative knowledge alternatives selection module based on the method

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Sousa, Isabel, Anabela Raymundo, and María Dolores Torres. "Special Issue: Eco-Novel Food and Feed." Applied Sciences 10, no. 13 (2020): 4641. http://dx.doi.org/10.3390/app10134641.

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Tendencies in food and feed industries deal with a permanent need to develop innovative products, tailored to consumer demands and, in the near future, to scarcity of food resources. Sustainable food production and food products as health and wellness promoters, and the use of alternative ingredients or by-products in designed thought food or feed formulations following circular economy principles, are hot topics that act as driving forces for innovation. This special issue offers a comprehensive forum for exchanging novel research ideas or empirical practices covering discussions from healthy

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Tănase, Maria Antonia, Adina Raducan, Petruţa Oancea, et al. "Synthesis and Characterization of Superhydrophobic Films with Raspberry-Like Silica Nanoparticles as Functional Coatings." Proceedings 57, no. 1 (2020): 73. http://dx.doi.org/10.3390/proceedings2020057073.

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Tiţa, Mihaela, and Mark Shamtsyan. "Research on the Development and Implementation of an Innovative Dairy Product." Management of Sustainable Development 9, no. 2 (2017): 59–61. http://dx.doi.org/10.1515/msd-2017-0022.

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Abstract This research studies the perceptions of consumers regarding the consumption of products like cheese with flavored plants. The aromatic plants enrich the products with bioactive substances beneficial to the human body, or change their sensory qualities. We used the Swot analysis because it has a strong qualitative character for all functional domains within a company, especially in research and development of new products. The questionnaire has questions which collects the information necessary to achieve the objectives of the research

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Camacho-Bernal, Gloria Isabel, Nelly del Socorro Cruz-Cansino, Esther Ramírez-Moreno, et al. "Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties." Applied Sciences 11, no. 17 (2021): 8156. http://dx.doi.org/10.3390/app11178156.

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The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to pro

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Eliseev, Vladimir Alexeevich, and Iurii Ivanovich Degtiariov. "Functional Variability of Technological Platforms in Innovation Infrastructure." Interactive science, no. 11 (45) (November 20, 2019): 31–45. http://dx.doi.org/10.21661/r-508621.

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The subject of the work is innovative development, the theme is the role and specificity of «platform» management in the infrastructure of innovative development, and the purpose is to display the multi-functional variability of the participation of technological platforms in the innovation and infrastructure management practice of the EU, Russia and EurAsEC. The methodology of the work consists in the application of elements of system analysis (accepted and expected state decisions) in the innovative sphere of scientific and technological development, concerning: comparative characteristics o

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Zavorokhina, Natalia, Ekaterina Minnihanova, Olga Feofilaktova, and Olga Chugunova. "Innovative functional products development as an element for the Russian Federation population health preservation." E3S Web of Conferences 254 (2021): 10016. http://dx.doi.org/10.1051/e3sconf/202125410016.

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The agricultural development priorities and the agro-industrial complex for the Russian Federation Food Security Doctrine implementation are considered. It was determined that, among other things, the development of new specialized and functional food products was included in the list of priority areas of fundamental scientific research for 2021-2030. It has been shown that the population of the Russian Federation with low-calorie food products, which are based on domestic agricultural raw materials, meets the interests of the state as a whole: about 12% of the total health care budget in the

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Sobko, Anna, Karуna Svidlo, and Victoria Horobets. "Research of chemical composition of vegetable raw materials for use in innovative technologies of beverages for child nutrition." EUREKA: Life Sciences, no. 3 (May 31, 2021): 53–62. http://dx.doi.org/10.21303/2504-5695.2021.001884.

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The relevance of the study is due to the establishment of scientific data on the inferiority of child nutrition and the possibility of improving the diet through innovative technologies of beverages based on vegetable raw materials. The data on the substantiation of the choice of vegetable raw materials for the production of child smoothies are given. Their expediency, nutritional and energy value are characterized. Data on the chemical composition of the created beverages are given, which confirm the effectiveness of used raw materials. Functional foods should meet 10‑50 % o

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Filatov, V. V., and T. A. Bulavina. "Socio-economic aspects of the use of innovative technologies in the production of bakery, pasta and confectionery products." Health, Food & Biotechnology 2, no. 2 (2021): 75–91. http://dx.doi.org/10.36107/hfb.2020.i2.s317.

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This article reviews Russian industry experience in developing innovative technologies in the production of bakery, pasta, and confectionery products. The article analyzes innovative technologies developed in Russian institutes, universities, and enterprises of the bakery, pasta, and confectionery industries, in particular the state research Institute of Agriculture, Kuban State Technological University, Belgorod University of consumer cooperation, and Moscow state University of technology and management named after K. G. Razumovsky University (PKU), Moscow State University of food production.

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Petropoulos, Spyridon, Ângela Fernandes, Lillian Barros, Ana Ciric, Marina Sokovic, and Isabel C. F. R. Ferreira. "The chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seeds." Food & Function 8, no. 12 (2017): 4733–43. http://dx.doi.org/10.1039/c7fo01446e.

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Zhang, Yi, Wen Qiang Li, and Yan Li. "Modularization of Electromechanical Products’ Design Knowledge." Advanced Materials Research 479-481 (February 2012): 1641–49. http://dx.doi.org/10.4028/www.scientific.net/amr.479-481.1641.

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Abstract. In the process of electromechanical products innovative design, a lot of domain knowledge is involved. Present method of knowledge classification and organization based on subjects has limited its integrated use. Thereby, a new method based on functional attributes of knowledge is proposed in this paper. Principles of clustering based on the characteristics of domain knowledge are also put forward. At last, sub-modules are further detailed and a tree of domain knowledge is formed. This method is conducive to knowledge reuse, update and retrieval, and lay a good foundation for the est

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Lee, Sangwon. "When is the atypical design not penalized? Moderating role of product innovativeness and technological sophistication in consumer’s evaluation of new products." American Journal of Business 34, no. 3/4 (2019): 169–88. http://dx.doi.org/10.1108/ajb-06-2018-0035.

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Purpose The purpose of this paper is to examine the individual and joint effects of the two design dimensions, form design and functional design, and moderating role of product innovativeness and technological sophistication in consumer’s evaluation of new products. Employing theoretical underpinnings from categorization theory, this paper investigates two major research questions. First, what type of form is more advantageous for a radically new product or an incrementally new product? Second, is there an individual difference in consumer evaluations to innovative products with various form d

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Rodionova, Natalya, Alexander Rodionov, Irina Shchetilina, Marina Manukowskaya, Mariya Rusanova, and Tatyana Razinkova. "Assessment of the marketing and innovative potential of synbiotic products with herbal biocorrector." BIO Web of Conferences 30 (2021): 01016. http://dx.doi.org/10.1051/bioconf/20213001016.

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The article presents the results of studies of the relationship of potential consumers to new synbiotic products with predictably formed functional, prebiotic properties and biological activity. The assessment of the prospects of including the developed bioactive synbiotic products in the recipes of dishes of public catering enterprises and giving them functional properties is given. The main socio-demographic characteristics and preferences of consumers in relation to synbiotic products with compositions of bioactive plant components have been identified. The trends of needs change, their dua

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Dias, Ana S. M. E., António Abreu, Helena V. G. Navas, and Ricardo Santos. "Proposal of a Holistic Framework to Support Sustainability of New Product Innovation Processes." Sustainability 12, no. 8 (2020): 3450. http://dx.doi.org/10.3390/su12083450.

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The survival of companies in globalized and highly competitive markets, heavily depends on their ability to innovate through the creation of new products and/or services, supported by sustainable processes to prevent business failure. There are many factors regarding the interface company/stakeholders/market at all hierarchical levels, which have a major contribution to sustain innovation in processes regarding the creation of new products and services. A holistic approach of all these factors, as a whole, has not been a subject of scientific research conducting to the necessity of creating a

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Goncharenko, Iryna, and Nina Krakhmalova. "FUNCTIONAL SUPPORT OF THE ORGANIZATIONAL AND ECONOMIC MECHANISM MANAGEMENT OF INNOVATION AND INTEGRATION POTENTIAL ENTERPRISES." Management 32, no. 2 (2021): 119–27. http://dx.doi.org/10.30857/2415-3206.2020.2.9.

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Introduction. The results of the analysis of social development over the period of human history show that it is based on various innovations that periodically radically changed the foundations of civilization. In a market economy, we should not abandon the methods of scientific planning, systems analysis, forecasting, optimization and programming, but on the contrary, dramatically improve the quality and efficiency of their application at all levels of government and all problems that need urgent solution.The hypothesis of scientific research is to model the innovation process in enterprises

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Dimou, Charalampia, Haralabos C. Karantonis, Dimitrios Skalkos, and Antonios E. Koutelidakis. "Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods." Current Pharmaceutical Biotechnology 20, no. 10 (2019): 776–86. http://dx.doi.org/10.2174/1389201020666190405181537.

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Owning to the increase in the world population as well as the consumer’s awareness on the health benefits of consumption of fruits, the demand for both fresh and processed fruits has been increased. The by-product and waste streams generated from fruit processing industries are extremely diverse, owning mainly to different fruits varieties and the wide range of the processes employed towards the production of the end fruit-based products. Due to the increasing production and processing of fruits, disposal of waste and by-product streams has become a serious issue, since these materials are pro

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Telnov, Yu F., V. M. Trembach, A. V. Danilov, E. V. Yaroshenko, V. A. Kazakov, and O. A. Kozlova. "Constructing network enterprise structure to create innovative products." Open Education 23, no. 6 (2019): 59–73. http://dx.doi.org/10.21686/1818-4243-2019-6-59-73.

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The subject of the study is the formation of the structure of a network enterprise, considered as a set of interacting enterprises in a networked Internet environment that implements a value chain. To build the structure of the network enterprise, it is proposed to use and support the ontology of the network enterprise, which conceptually reflects the models of products and related production and business processes throughout the life cycle. At the same time, the focus is on the implementation of flexible processes for creating innovative products using intelligent model-oriented technologies.

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Mu, Rui, and Na Zhao. "Design for Disassembly Based on Substance-Field Analysis." Applied Mechanics and Materials 527 (February 2014): 105–10. http://dx.doi.org/10.4028/www.scientific.net/amm.527.105.

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As a part of sustainable product design, design for disassembly is critical for maintaining competitiveness of manufacturers. The conflicts between disassembly capability and functionality and reliability need to be addressed innovatively and effectively. This article proposes a method to combine functional analysis and substance-field(S-F) analysis adapted from TRIZ to solve such complex conflicts. First, problems of current design that hinder the disassembly capability of products are identified. Second, functional and cause analysis are carried out for the technical system to transform conc

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Shishkina, D. I., and A. Yu Sokolov. "Analysis of foreign technologies for the functional meat products’." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (2018): 189–94. http://dx.doi.org/10.20914/2310-1202-2018-2-189-194.

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Dietary fibers (DF) are defined as the lignin and polysaccharide components of plants that are not digested by enzymes in the human’s digestive tract. The use of DF is recommended by physicians because of their impact on reducing the risk of diabetes, colon cancer, obesity and cardiovascular diseases. Functional products are products used to prevent and treat certain diseases. The development of functional meat products is an innovative focus area in the food industry, which has an extremely important practical value and social efficiency. The development of new generation of meat products, fu

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Arsentieva, Olena, and Yuliia Klius. "The Legal Fundamentals for the Sustainable Development of the Industrial Enterprises while the Introduction of the Innovative Functional Units." European Journal of Sustainable Development 9, no. 2 (2020): 451–66. http://dx.doi.org/10.14207/ejsd.2020.v9n2p451.

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In modern conditions, innovative activity is a special purposeful systematic set of measures to use innovative potential in order to achieve a new quality in the economic system in the process of ensuring its sustainable development. The implementation of innovative projects by industrial enterprises leads to disturbing influences in the form of innovative structural changes in the implementation of innovative structural units, affects the stability of economic systems and the effectiveness of their innovative activities. The presence of the legal grounds for changing the organizational struct

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Krozer, Yoram, Frans Coenen, Jenica Hanganu, Maia Lordkipanidze, and Madalina Sbarcea. "Towards Innovative Governance of Nature Areas." Sustainability 12, no. 24 (2020): 10624. http://dx.doi.org/10.3390/su122410624.

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How can the governance of nature areas foster the sustainability of ecosystems? This is discussed with regard to larger threats on ecosystems despite larger global nature areas that reach 19 million km2 of land along with larger costs per area unit. Moreover, monetization of nature with payments for ecosystem services is sometimes demanded for justification of the nature areas; however, this does not resolve the threats but faces scientific and ethical scrutiny. An alternative is the governance that incubates sustainable innovations in the nature areas for broad dissemination which generates i

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Eliseeva, Ludmila, Daria Kokorina, Yuriy Belkin, Elena Zhirkova, and Vladimir Orobets. "Designing innovative food products for correcting adaptive immunity and increasing the body’s resistance to infectious diseases." E3S Web of Conferences 296 (2021): 04005. http://dx.doi.org/10.1051/e3sconf/202129604005.

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The analysis of the relationship between the nutrition structure and the immune status of a person has been carried out. The role of nutrition in preventing alimentary-dependent and infectious diseases is considered. The nutritional and biological value of quinoa pseudo-grain culture has been studied. A recipe and technology for enriching wheat bread with functional and immunomodulating ingredients of quinoa has been developed. The content of functional ingredients in fortified bread has been determined. From laboratory animal testing, it was found that wheat bread enriched with functional ing

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Horská, E., and K. Sparke. "Marketing attitudes towards the functional food and implications for market segmentation." Agricultural Economics (Zemědělská ekonomika) 53, No. 8 (2008): 349–53. http://dx.doi.org/10.17221/1148-agricecon.

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The main purpose of this paper is to investigate the opportunities for further expansion in the segment of the functional food as highly innovative products based on market segmentation done from the consumer perspective. The survey analysed consumers and their relationship to Functional Food. The relationship between nutrition and health was evaluated as well as their trust towards some actors in the field of food, e.g. producers and retailers and their promotion claims on the one side and medical doctors and nutritional consultants and their advices on the other side. Germany, Poland, Spain

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Adhikari, Rameshwar, Suraj Baidya, Gaurav Das, et al. "Innovating protectives gears for frontline health professionals in the COVID-19 pandemic at a low resource setting." Applied Science and Technology Annals 1, no. 1 (2020): 48–50. http://dx.doi.org/10.3126/asta.v1i1.30272.

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We communicate briefly about the innovation of protective gear (such as Hazmat suit) and respirator mask that can be used by health care professionals as mouth and nose protection tools against the penetration of the microscopic particles containing highly contagious species into the body. As a research and development support to the local entrepreneurs willing to come up with innovative products, the structural and some surface functional properties of the polymeric materials available in local market were analyzed in comparison to the commercially available gears and masks. It has been found

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Prodius, Oksana. "TRENDS AND PROBLEMS OF INNOVATIVE ACTIVITIES DEVELOPMENT OF DOMESTIC INDUSTRIAL ENTERPRISES." Green, Blue and Digital Economy Journal 1, no. 2 (2020): 20–26. http://dx.doi.org/10.30525/2661-5169/2020-2-4.

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The aim of the article is to study the dynamics of innovations development, to identify the main problems of innovative activities development and to advance proposals for the incentive instruments formation. The main method of research is the systemic and structural approach, which makes it possible to organize the search for solving problems most effectively. Methods of comparative, functional analysis and classification are also used. The theoretical basis of the article is the conceptual provisions and scientific principles developed by domestic and foreign scientists on the innovative dev

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Oniszczuk, Anna, Agnieszka Wójtowicz, Tomasz Oniszczuk, Arkadiusz Matwijczuk, Ahlem Dib, and Ewa Markut-Miotła. "Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products." Molecules 25, no. 4 (2020): 916. http://dx.doi.org/10.3390/molecules25040916.

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Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit,

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Omta, S. W. F., and F. T. J. M. Fortuin. "Comparing private label and manufacturer brand innovation projects in a Dutch Food processing company." Journal on Chain and Network Science 14, no. 1 (2014): 59–67. http://dx.doi.org/10.3920/jcns2014.0238.

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The time when private labels consisted only of low-priced, low-quality products has long gone. A new type of cooperative innovation project has emerged in which food processors and retailers work closely together to target consumers with new and innovative products. These so-called high-end private label innovation projects can be typified as Early Customer Integration (ECI) projects. ECI projects may show a higher level of market orientation than manufacturer brand innovation projects, which companies carry out entirely in-house. However, ECI might lead to more incremental innovation because

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Pochettino, María Lelia, Jeremías P. Puentes, Fernando Buet Costantino, Patricia M. Arenas, Emilio A. Ulibarri, and Julio A. Hurrell. "Functional Foods and Nutraceuticals in a Market of Bolivian Immigrants in Buenos Aires (Argentina)." Evidence-Based Complementary and Alternative Medicine 2012 (2012): 1–14. http://dx.doi.org/10.1155/2012/320193.

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This paper presents the results of a research in urban ethnobotany, conducted in a market of Bolivian immigrants in the neighborhood of Liniers, Ciudad Autónoma de Buenos Aires (Argentina). Functional foods and nutraceuticals belonging to 50 species of 18 families, its products, and uses were recorded. Some products are exclusive from the Bolivian community; others are frequent within the community, but they are also available in the general commercial circuit; they are introduced into it, generally, through shops calleddietéticas(“health-food stores”), where products associated with the maint

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Yan, Han Bing, and Hui Ju. "LST Based Function Modeling Based on for Mechanical Products." Advanced Materials Research 308-310 (August 2011): 356–59. http://dx.doi.org/10.4028/www.scientific.net/amr.308-310.356.

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The efficiency of the modeling method is the decisive factor for the success of generated innovative solutions, while existing modeling methods are usually based on the assumptions that many prior knowledge/information about the design has been acquired. A novel modeling approach based on living system theory is proposed and its detailed implementation steps are given, which provides an easy operating, complete information representation, and general-purpose decomposition mode for the functional design of mechanical product. Finally, through the application in the design of automatic packaging

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