Relevant bibliographies by topics / Perishable and Non-Perishable

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Perishable and Non-Perishable'

Author: Grafiati
Published: 5 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Perishable and Non-Perishable"

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van Woensel, Tom, Karel van Donselaar, Rob Broekmeulen, and Jan Fransoo. "Consumer responses to shelf out‐of‐stocks of perishable products." International Journal of Physical Distribution & Logistics Management 37, no. 9 (2007): 704–18. http://dx.doi.org/10.1108/09600030710840822.

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PurposeThis paper aims to identify customer behavior with regard to out‐of‐stocks (OOS) of perishable products (focused on bakery bread) and the resulting inventory performance for these perishable products.Design/methodology/approachInsights on how consumers behave when their preferred bread product is OOS are derived based on 3,800 customer interviews performed in three stores of a large Dutch grocery retail chain. Next to this, additional logistical information was measured on regular moments with respect to the shelf availability per stock‐keeping unit during the day and to waste at the en
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Iwan Prasetyo, Muhammad Navis Mirza, and Rohmad Kafidzin. "Sosialisasi Penerapan Manajemen Logistik terhadap Produk Perishable dan Non Perishable." PaKMas: Jurnal Pengabdian Kepada Masyarakat 4, no. 1 (2024): 131–37. https://doi.org/10.54259/pakmas.v4i1.2678.

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After assessing partner needs, it was found they lack knowledge in household logistics management for perishable and non-perishable items. Our goal is to educate the public on implementing household logistics for both types of products. To achieve this, we conducted a lecture and presentation of material regarding household logistics management, coupled with knowledge sharing sessions between partners and the service team. This method was chosen due to the low initial level of understanding among the partners. The results of this service initiative revealed the enthusiasm of partners, demonstr
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Kumar, Vishal, Suresh Chandra, Kapil Kumar, S. K. Goyal, Lalit Kumar, and Amit Kumar. "Perishable and non-perishable food products roles in environment- A review." South Asian Journal of Food Technology and Environment 03, no. 01 (2017): 465–72. http://dx.doi.org/10.46370/sajfte.2017.v03i01.01.

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Adib, Shumaila, and A. V. Vasundhara. "Sensory Quality and Calcium and Iron contents of the Products Incorporated with a Less Familiar Pseudo Cereal-Buckwheat (Fagopyrum esculentum Moench)." Indian Journal of Nutrition and Dietetics 55, no. 4 (2018): 478. http://dx.doi.org/10.21048/ijnd.2018.55.4.21055.

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Buckwheat is a gluten-free valuable raw material to be used for the production of functional foods. Taking into consideration its nutritive value and potential benefits to human health, an attempt was made to explore the potentialities of buckwheat by incorporating into 9 products which are categorized according to their susceptibility of spoilage. Under perishable category, Fruit Custard (FC) was more accepted than Vegetable Upma (VU) and Laddu (L), under semi perishable category, Sweet Mathri (SM) was more accepted than Methi Thepla (MT) and Vegetable Paratha (VP) (P≤0.05) and under non peri
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Tsagkanos, Athanasios, Aarzoo Sharma, and Bikramaditya Ghosh. "Green Bonds and Commodities: A New Asymmetric Sustainable Relationship." Sustainability 14, no. 11 (2022): 6852. http://dx.doi.org/10.3390/su14116852.

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In this study we examine the relationship between corporate green bonds and commodities (both perishable & non-perishable) that attracts very little attention in relative literature. For the first time, we investigate a long-term relationship between green bonds and commodities including a significantly higher number of commodities and observations. Furthermore, we adopt a novel methodology, the VaR (value at risk) based copulas, to describe the asymmetric risk spillover between green bonds and commodities by considering the asymmetric tail distribution. Our results reveal an insignificant
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M, S. Al-Ashhab, M. Nabil Omnia, and H. Afia Nahid. "Perishable products supply chain network design with sustainability." Indian Journal of Science and Technology 14, no. 9 (2021): 787–800. https://doi.org/10.17485/IJST/v14i9.24.

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Abstract <strong>Background/Objectives:</strong>&nbsp;This study addresses the problem of sustainable supply chain network design for perishable products. Perishable products lose their value or deteriorate in a limited time, from the moment they are produced.&nbsp;<strong>Methods/Statistical analysis:</strong>&nbsp;A mathematical model is developed to design sustainable, single product, multi period, three-echelon supply network including manufacturer, warehouse, and retailer. The problem is formulated as mixed-integer nonlinear programming. Besides, the model is solved by non-linear Generali
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Shahabi-Shahmiri, Reza, Reza Tavakkoli-Moghaddam, Zdenek Hanzalek, Mohammad Ghasemi, Seyed-Ali Mirnezami, and Mohammad Rohaninejad. "Optimizing Perishable and Non-Perishable Product Assignment to Packaging Lines in a Sustainable Manufacturing System: An AUGMECON2VIKOR Algorithm." IFAC-PapersOnLine 58, no. 19 (2024): 1282–87. http://dx.doi.org/10.1016/j.ifacol.2024.09.068.

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Willows, Noreen D., and Vivian Au. "Nutritional Quality and Price Of University Food Bank Hampers." Canadian Journal of Dietetic Practice and Research 67, no. 2 (2006): 104–7. http://dx.doi.org/10.3148/67.2.2006.104.

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Purpose: Food insecurity appears to be a growing problem for post-secondary students, but little study has been made of the 51 campus-based food banks that exist. In 2003-04, the University of Alberta Campus Food Bank (CFB) distributed hampers intended to supply four days of food to 630 unique clients, of whom 207 (32.8%) were children. The nutritional adequacy of food hampers and cost saving to students were evaluated in the current study. Methods: Hampers prepared for one adult, and for one adult with one child, were nutritionally evaluated and scored for number of servings according to Cana
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Gharehyakheh, Amin, Caroline C. Krejci, Jaime Cantu, and K. Jamie Rogers. "A Multi-Objective Model for Sustainable Perishable Food Distribution Considering the Impact of Temperature on Vehicle Emissions and Product Shelf Life." Sustainability 12, no. 16 (2020): 6668. http://dx.doi.org/10.3390/su12166668.

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The food distribution process is responsible for significant quality loss in perishable products. However, preserving quality is costly and consumes a tremendous amount of energy. To tackle the challenge of minimizing transportation costs and CO2 emissions while also maximizing product freshness, a novel multi-objective model is proposed. The model integrates a vehicle routing problem with temperature, shelf life, and energy consumption prediction models, thereby enhancing its accuracy. Non-dominated sorting genetic algorithm II is adapted to solve the proposed model for the set of Solomon tes
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Poleshkina, I. O. "Transportation of perishable goods by air: handling problems at Russian airports." Civil Aviation High Technologies 23, no. 6 (2020): 65–83. http://dx.doi.org/10.26467/2079-0619-2020-23-6-65-83.

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The article deals with the problems of perishable goods handling process at Russian airports on delivery in international supply chains (ISC). The investigation was carried out on the basis of operational analysis. The initial stage of the study, which was performed applying statistical analysis, revealed that the major category of perishable goods which establish air transportation demand into Russia is the fresh exotic fruits. The investigation was performed taking the mango supply chain as an example, due to its non-standard thermal and storage requirements. The second stage resulted in the
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Dissertations / Theses on the topic "Perishable and Non-Perishable"

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Oganezov, Karen N. "Inventory models for production systems with constant/linear demand, time value of money, and perishable/non-perishable items." Morgantown, W. Va. : [West Virginia University Libraries], 2006. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=4822.

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Thesis (Ph. D.)--West Virginia University, 2006.<br>Title from document title page. Document formatted into pages; contains xii, 152 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 127-129).
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Ascenção, Sara Filipa Gonçalves. "Improvement in the process of shipping non-perishable goods." Master's thesis, 2016. https://hdl.handle.net/10216/88998.

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Ascenção, Sara Filipa Gonçalves. "Improvement in the process of shipping non-perishable goods." Dissertação, 2016. https://hdl.handle.net/10216/88998.

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Perakis, Georgia, and Anshul Sood. "Competitive Multi-period Pricing with Fixed Inventories." 2003. http://hdl.handle.net/1721.1/3880.

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This paper studies the problem of multi-period pricing for perishable products in a competitive (oligopolistic) market. We study non cooperative Nash equilibrium policies for sellers. At the beginning of the time horizon, the total inventories are given and additional production is not an available option. The analysis for periodic production-review models, where production decisions can be made at the end of each period at some production cost after incurring holding or backorder costs, does not extend to this model. Using results from game theory and variational inequalities we study the exi
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Silva, Cristiana Manuela Rodrigues da. "Soluções automatizadas para a execução dos produtos de baixa rotação num armazém de abastecimento de lojas de retalho." Master's thesis, 2018. http://hdl.handle.net/1822/56494.

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Dissertação de mestrado em Engenharia de Sistemas<br>Nos dias de hoje as empresas enfrentam diversos e inúmeros desafios devidos à competitividade existente. Obter melhorias nos processos requer uma regular revisão e avaliação dos mesmos. O processo da preparação de pedidos (picking), é um objetivo bastante relevante, sendo que representa tipicamente o maior custo na gestão do armazém. A presente dissertação foi realizada no âmbito do Mestrado em Engenharia de Sistemas, da Universidade do Minho, em contexto empresarial na empresa Jerónimo Martins, SGPS, S.A., sendo um grupo empresarial portug
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Books on the topic "Perishable and Non-Perishable"

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Spitler, Sue. Troop treats: How to make, package, and ship 100 non-perishable treats to friends and relatives in the Persian Gulf. Surrey Books, 1991.

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Lybrand, Coopers &. Phase V of a comparative study of VA and private sector procurement, contracting and distribution of medical supplies and non-perishable subsistence. Veterans Administration, 1986.

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Administration, United States Veterans, ed. Phase V of a comparative study of VA and private sector procurement, contracting and distribution of medical supplies and non-perishable subsistence. Veterans Administration, 1986.

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Gate, Heavens. How and When "Heaven's Gate" (The Door to the Physical Kingdom Level Above Human) May Be Entered: An Anthology of Our Materials. Wildflower Press, 1997.

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The 2006-2011 World Outlook for Non-Butterfat-Based Perishable Whipped Topping. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007-2012 World Outlook for Non-Butterfat-Based Perishable Whipped Topping. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Non-Butterfat-Based Perishable Whipped Topping in Japan. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Non-Butterfat-Based Perishable Whipped Topping in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Non-Butterfat-Based Perishable Whipped Topping in Greater China. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Non-Butterfat-Based Perishable Whipped Topping in the United States. ICON Group International, Inc., 2006.

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Book chapters on the topic "Perishable and Non-Perishable"

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Sotelo, Javier, Arnulfo Alanis, and Bogart Yail. "Mobile Application to Identify Non-perishable Products Using Machine Learning Techniques." In Communications in Computer and Information Science. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-48930-3_16.

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Alcoba, Alejandro G., Eligius M. T. Hendrix, Inmaculada García, Gloria Ortega, Karin G. J. Pauls-Worm, and Rene Haijema. "On Computing Order Quantities for Perishable Inventory Control with Non-stationary Demand." In Computational Science and Its Applications -- ICCSA 2015. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-21407-8_31.

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Kant, Pankaj, Pavan Kumar Machavarapu, and N. V. Abidh. "Freight Generation Characteristics of Perishable and Non-perishable Wholesale Markets and Its Implications on City Planning Process—Case of Calicut, a Coastal City in India." In Lecture Notes in Civil Engineering. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-6071-8_23.

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Amendola, Davide. "Residual or Functional? A Taxonomy of the Uses of paragraphoi in Greek Epigraphical Texts." In Edizioni dell’Istituto Papirologico «G. Vitelli». Firenze University Press, 2024. https://doi.org/10.36253/979-12-215-0456-9.12.

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The chapter surveys the occurrences of the lectional sign known as the paragraphos and how it is employed in the Greek epigraphic record, in an attempt to counter the idea that it is irrelevant to inscriptional evidence. By drawing on a corpus of around a hundred instances, it is possible to outline at least three ways or contexts in which this sign is used, namely: (1) to highlight the entries in lists, accounts, or catalogues; (2) to mark the sections of texts consisting of clauses (such as religious regulations, diagrammata, and the like); (3) to divide documents from each other in epigraph
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Carusi, Cristina. "On the Format and Layout of Athenian Building Accounts (Again)." In Edizioni dell’Istituto Papirologico «G. Vitelli». Firenze University Press, 2024. https://doi.org/10.36253/979-12-215-0456-9.04.

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Athenian building accounts inscribed on stone underwent a gradual evolution in classical Athens. The first preserved specimens, dating to the third quarter of the fifth century BCE, adopted a “list-like format,” with receipt and expenditure entries with their relevant monetary figures organized in multiple columns. In the last quarter of the same century, by contrast, they began to accommodate many more details, attaining a decidedly “narrative format” at the expense of the user-friendly layout chosen previously. This evolution, rather than being interpreted in light of the dichotomy between t
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Kamath, Narasimha. "Dynamics of Supply Chains for Perishable and Non-Perishable Items." In Advances in Logistics, Operations, and Management Science. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-4666-9894-9.ch011.

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This chapter analyzes the dynamics of supply chains for perishable and non-perishable items and compares them. It starts with a single echelon supply chain with widely used inventory management and ordering policies; and then generalizes it to multi-echelon supply chain. Simulation experiments are conducted to match the results with literature and real-world scenario. It shows how spoilage information can be incorporated in the ordering decision to create highly responsive supply chain, which may not always be desirable. Amplification is lesser and stabilization is faster for supply chains of
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Kamath, Narasimha. "Dynamics of Supply Chains for Perishable and Non-Perishable Items." In Supply Chain and Logistics Management. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-0945-6.ch015.

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This chapter analyzes the dynamics of supply chains for perishable and non-perishable items and compares them. It starts with a single echelon supply chain with widely used inventory management and ordering policies; and then generalizes it to multi-echelon supply chain. Simulation experiments are conducted to match the results with literature and real-world scenario. It shows how spoilage information can be incorporated in the ordering decision to create highly responsive supply chain, which may not always be desirable. Amplification is lesser and stabilization is faster for supply chains of
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"non-perishable, adj. & n." In Oxford English Dictionary, 3rd ed. Oxford University Press, 2023. http://dx.doi.org/10.1093/oed/1183608249.

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Reis, Leonilde, Luísa Carvalho, and João Grãos Duros. "Social Market." In Handbook of Research on Business Social Networking. IGI Global, 2012. http://dx.doi.org/10.4018/978-1-61350-168-9.ch046.

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Information technology and communication can expedite the assessment process of Portugal’s current economic situation, and subsequently of families diagnosed as poor, in order to optimize the redistribution of non-perishable goods in the context of a social market. By centralizing asset management in various institutions of social solidarity we can improve the efficiency of the allocations of goods. This article aims to present the importance of a technological platform to support the social market. This project was developed under an information modelling organizational analysis based on the
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K, Dr Rajesh, Dr M. Sai Srinivas, and Dr T. V. N. Padmavathi. "ADVANCEMENT IN PROTECTIVE PACKAGING SYSTEMS FOR FRUITS AND VEGETABLES." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 23. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag23ch6.

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Packaging technology is vital in scientific handling of fruits and vegetables due to its perishable nature. These perishable commodities require both retail and bulk package containers to meet supply chain requirements. Conventionally and contemporarily wide range of material is used for packaging and transportation. Shrink packaging with different engineering properties are offering benefit of bulk and single unit packaging. Bio based material as package base is gaining importance due to environmental concerns posed by non-degradable hydrocarbon material. Many derivatives of bio origin are su
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Conference papers on the topic "Perishable and Non-Perishable"

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R, Lalitha, Aisvarya S, Dhanusree A R, Sreelekha Ponugoti, and Hanne Jenifer R. "Enhanced sales forecasting of perishable and non- perishable goods using weather data with insights on Imports and price sensitivity." In 2025 2nd International Conference on Research Methodologies in Knowledge Management, Artificial Intelligence and Telecommunication Engineering (RMKMATE). IEEE, 2025. https://doi.org/10.1109/rmkmate64874.2025.11042488.

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Li, Xiamiao, Feng Wang, and Mingming Qi. "The Optimization of Non-Dense Loading Patterns of Perishable Goods by Railroad." In First International Conference on Transportation Engineering. American Society of Civil Engineers, 2007. http://dx.doi.org/10.1061/40932(246)166.

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Wen, Xiao-qin, and Qi-ying Hu. "A Study on the Optimal Sales Policy for a Class of Non-perishable Products." In 2009 IITA International Conference on Services Science, Management and Engineering (SSME). IEEE, 2009. http://dx.doi.org/10.1109/ssme.2009.25.

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Wen, Xiao-qin, and Qi-ying Hu. "Optimal sales policy for a class of non-perishable items from fixed capacity over finite horizons." In 2009 International Conference on Management Science and Engineering (ICMSE). IEEE, 2009. http://dx.doi.org/10.1109/icmse.2009.5318233.

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Wei, Zhang, Shi Zhebin, Huang Qiucheng, and Gong Baojun. "Efficient object detection of non-perishable in smart garbage sorting booths using the Efficient-Net model." In 2022 China Automation Congress (CAC). IEEE, 2022. http://dx.doi.org/10.1109/cac57257.2022.10056084.

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Ietto, Beatrice, and Valentina Orsini. "Dynamic Modeling and Effective Inventory Management for Uncertain Perishable Supply Chains with non Synchronized Internal Dynamics." In 13th International Conference on Operations Research and Enterprise Systems. SCITEPRESS - Science and Technology Publications, 2024. http://dx.doi.org/10.5220/0012269700003639.

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Lidon, Sara, Leonilde Reis, and Clara Silveira. "ICT IN A SOCIAL ORGANIZATION IN PANDEMIC TIMES." In 5th International Scientific Conference – EMAN 2021 – Economics and Management: How to Cope With Disrupted Times. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2021. http://dx.doi.org/10.31410/eman.2021.269.

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Social organizations are faced with financial problems, but also in the areas of Information Systems and Information and Communication Technologies given their support for activities in providing services to citizens. The article presents the problem in the field of the design of a multidisciplinary prototype and information aggregator to support the management of the provision of services of a Social Organization. The research methodology adopted is Design Science Research, given the specificity of the problem. Requirements models, data models, system architecture, and finally the prototype a
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Sharma, Sadhana, P. H. Nema, N. Emanuel, and S. Singha. "Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7720.

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Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform inc
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Oledzki, Wieslaw J. "Progressive Rate Steel Vehicle Suspension." In ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-13093.

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It is well known that progressiveness of the damping characteristic of vehicle suspension is a highly desirable feature that substantially improves shock absorption transmitted from the road wheels to the body of a vehicle. It is also well known that progressive rate vehicle suspensions with smooth (i.e. differentiable) damping characteristic commonly in use are pneumatic and hydro-pneumatic ones. However, these suspensions are inferior to steel ones in many aspects such as strength, durability, reliability and cost, and their damping characteristic, being determined by the thermodynamic prope
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Severin, Sergey. "The Paradigm Space Of Post-Non-Classical Pedagogical Research: Priority Methodological Strategies And Approaches." In International Scientific Conference «PERISHABLE AND ETERNAL: Mythologies and Social Technologies of Digital Civilization-2021». European Publisher, 2021. http://dx.doi.org/10.15405/epsbs.2021.12.03.115.

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Reports on the topic "Perishable and Non-Perishable"

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Melo-Velandia, Luis Fernando, Camilo Andrés Orozco-Vanegas, and Daniel Parra-Amado. Extreme weather events and high Colombian food prices: A non-stationary extreme value approach. Banco de la República, 2021. http://dx.doi.org/10.32468/be.1189.

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Given the importance of climate change and the increase of its severity under extreme weather events, we analyze the main drivers of high food prices in Colombia between 1985 and 2020 focusing on extreme weather shocks like a strong El Ni˜no.We estimate a non-stationary extreme value model for Colombian food prices. Our findings suggest that perishable foods are more exposed to extreme weather conditions in comparison to processed foods. In fact, an extremely low precipitation level explains only high prices in perishable foods. The risk of high perishable food prices is significantly larger f
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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