Manufacturing
Mostrando 13-24 de 1476 artigos, teses e dissertações.
-
13. Impact of innovativeness, risk-taking, and proactiveness on export performance in a developing country: evidence of qualitative study
Abstract Purpose This study aims to explain the effect of entrepreneurial orientation (EO) dimensions on firms’ export performance. The study has considered three dimensions of EO: innovativeness, proactiveness and risk-taking. Export performance has been measured through multifaceted determinants: financial, strategic and satisfaction levels of exporting
RAUSP Management Journal. Publicado em: 2022
-
14. The Relationships among Employee Empowerment, Corporate Repututation, and Firm Performance: Research in the Turkish Manufacturing Industry
Resumo Objetivo O objetivo deste artigo é descrever e analisar as relações mútuas entre o clima de empoderamento, o empoderamento psicológico, a reputação corporativa e o desempenho das empresas. Referencial teórico Este artigo baseia-se na literatura sobre empoderamento e reputação corporativa para propor um modelo de pesquisa abrangente e exami
Revista Brasileira de Gestão de Negócios. Publicado em: 2022
-
15. Three-dimensional assessment of internal adaptation measurement of three cad/cam ceramic systems
Resumo Este estudo teve como objetivo avaliar a adaptação interna de três diferentes coroas cerâmicas CAD/CAM (Computer-aided design/computer-aided manufacturing). A adaptação interna de um material cerâmico de rede com infiltração de polímero (Vita Enamic [VE]) foi comparada com duas cerâmicas de vidro maquináveis; silicato de lítio reforçado
Brazilian Dental Journal. Publicado em: 2022
-
16. THE INFLUENCE OF PEOPLE MANAGEMENT PRACTICES ON A CULTURE OF LEAN MANUFACTURING
RESUMO Objetivo Este artigo tem como objetivo avaliar a percepção da influência das práticas de gestão de pessoas no processo de implantação de uma cultura de manufatura enxuta. Design/metodologia/abordagem A amostra foi composta por 303 respondentes de cinco empresas têxteis localizadas na região sul do Brasil, sendo coletados por acessibilidade
Revista de Administração da UFSM. Publicado em: 2022
-
17. Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil
Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated f
Food Sci. Technol. Publicado em: 2021-09
-
18. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
-
19. Microbial activity and studies on excavated megalithic micaceous potsherds from Peninsular India
Abstract The abundantly available mica flakes were added in raw materials to manufacture pottery in Central Peninsular India during the early Iron Age (700-300 BCE) for storage and glittering. The micaceous potsherds from the excavated megalithic site of Nagpur were studied for their composition, manufacturing techniques, microstructural features, microbial
Cerâmica. Publicado em: 2021-06
-
20. Novel Design of a Hybrid Superconducting Fault Current Limiter with Controlled Solid-State Device
Abstract Fault current limiters are essential devices used to protect the power system and its equipment against high levels of fault current, which are growing up due to the increase of new power sources. This paper proposes a novel design of a Hybrid Superconducting Fault Current Limiter (Hybrid SFCL), which is composed basically by thyristors in series wi
J. Microw. Optoelectron. Electromagn. Appl.. Publicado em: 2021-06
-
21. Compatibility by a Nonisothermal Kinetic Study of Azathioprine Associated with Usual Excipients in the Product Quality Review Process
Azathioprine is an immunosuppressive drug for several inflammatory disorders. Due to its clinical relevance, to explore the solid-state properties for excipient compatibility in the product quality review process is essential. Fourier transform infrared spectroscopy, powder X-ray diffraction and thermal analysis (thermogravimetry/derivative thermogravimetry
J. Braz. Chem. Soc.. Publicado em: 2021-03
-
22. Spontaneous vegetative propagules differentiation in Bowdichia virgilioides seedlings maintained at MS basal medium
ABSTRACT Bowdichia virgilioides Kunth is a medium size tree used in folk medicine and in furniture manufacturing which makes it a target of extractive processes. The aim of this work was to evaluate the endogenous content of polyamines, amino acids, and sugars in seedlings of Bowdichia virgilioides that presented or not the development of spontaneously diffe
Rev. Ceres. Publicado em: 2021-02
-
23. Enrichment of fishburgers with proteins from surimi washing water
Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of
Food Sci. Technol. Publicado em: 2020-12
-
24. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12