New Trends In Production Research Articles

New Trends in Production and Operations Management

Operations Management includes the management of all company activities that support the input–output cycle [...]

‘El Informal’, el doblaje y su programación en ‘access prime time’ como ejes del éxito televisivo de un formato periodístico de humor

Las imitaciones, los doblajes y los sketches musicales empleados a finales de los noventa en la televisión española por El Informal fueron algunas de las claves del éxito de este formato. Unas técnicas que todavía pueden verse en las escaletas actuales, ya que hace dos décadas este formato periodístico de humor fue pionero en el uso de técnicas audiovisuales. También de recursos televisivos como la utilización y progresión de la figura de los reporteros, su programación con gratas cifras de audiencia en la franja del access prime time o la creación de un argot propio. Para conocer su historia, se ha realizado un análisis descriptivo de la mano de cinco criterios con los que medir el éxito televisivo; junto con dos metodologías complementarias entre sí, el análisis de contenido y la entrevista en profundidad. Una triangulación metodológica con la se ha obtenido el presente análisis histórico de un formato que ha derivado en nuevas tendencias de producción, contenido y consumo, dentro de la tipología de programas que conjugan humor y actualidad. Como se comprueba en los resultados, se estima que El Informal puede entenderse como pionero de la televisión actual, y representa un exponente audiovisual en la historia reciente de la televisión.

BUILDING COMPETITIVE ADVANTAGE THROUGH PRODUCT INNOVATIONS BASED ON RAW MATERIAL MODIFICATIONS

Changes in consumers’ activity on the agri-food market in Poland, especially their growing awareness and knowledge of products translate into competitive strategies of enterprises. Product strategies with increasing significance of innovativeness have the leading role among competitivestrategies. The aim of this article is to present product’s innovations in terms of input (raw material) and discuss its role in creating competitive advantages of enterprises. The crispbread market is an example of the implementation of these actions. This article analyses this market in terms of changes in product-based innovativeness. Desk research was applied to analyze the most important concepts and determines detailed research areas that are adequate to the issue of raw materialbased innovativeness. Analyses proved that in Poland conventional (traditional) production systems prevailed over modernones, which are characterised by flexibility, leading technology and organisation of variable serial production. For this reason, innovations are being developed. Modifications in the raw material composition have an element of originality and they should be treated as product-based innovations observed from the market perspective. The development of new trends in production and distribution as well as the possibilities of assortment changes reflect global tendencies in the trends of product innovations on the food market.

A Strategy for Sustainable Energy out of Self Energy Resulting from Equipment and Engineering

This research aims to develop a new ideology in the design of industrial design products (Apparatus and Equipments ) in homes to take advantage of the functional energies them during their functional performance, as an energy source in itself requires utilized in power generation, where instead of being the energy consumer products only ; but to be generating power at the same time during their functional performance, and storage this energy in a general battery in house for use again in the run of these products, which leads to achieve energy self-sufficiency at home, and independence from traditional energy sources, which, we call it self-energy. When the man began to invent machines and tools previously relied on the abilities of muscle in the energy required to provide for the operation of these machines, and the emergence of energy sources, especially the coal in industrial revolution became energy sources provide the human hardships of muscle working, and provide sources of energy power much higher than the power of man; which added a major new trends in product design and production of machinery and industrially. Hence the ideological machine design is based on providing a source of energy for the running of these products to perform their functions, and the evolution of search for energy sources from coal to diesel fuel to gasoline, and in each transition from one species to another stage was the development of the product follower of the capabilities which provided by these sources of energy and conditions technology to activate it, and when the man was found environmental and economic problems of the exhaustion energies; he went to search for clean energy sources and renewable by same ideology and it provide energy alternatives that feed the product to perform its functions, and therefore it requires the construction of new power stations generate energy and you transmit via the power feed cables to homes and factories to running the machinery , equipment and machines in order to their part, rather than exploit the mechanical movement of these products to generate energy. It was the ideology of power since the industrial revolution by appearance of coal so far; and relying on renewable energies is a plants generate energy and transferred power through the cables and wires to feed the machinery and equipment, but about the ideology, which put them in this paper is a direct benefit from the function of products during the running; and for example wash machine in home ware add electric generator converts the mechanical motion into electrical energy during running for the energy is stored in the storage unit (battery) ; this is to take advantage of this energy in the running of any of the products that the source of functioning relies on power supply DC, and this makes us dispense gradually the source of power supply AC contained to the houses from power plants which work by traditional sources (coal - diesel fuel - diesel fuel), and that the use of energy solar and wind power from higher home with the functional energy resulting from apparatus and household equipment achieves independence home from energy about traditional energy source.

Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application

Fermentation technology has become a modern method for food production the last decades as a process for enhancing product stability, safety and sensory standards. The main reason for this development is the increasing consumers’ demand for safe and high quality food products. The above has led the scientific community to the thorough study for the appropriate selection of specific microorganisms with desirable properties such as bacteriocin production, and probiotic properties. The main food products produced through fermentation activity are bread, wine, beer cheese and other dairy products. The microorganisms conducting the above processes are mainly yeasts and lactic acid bacteria. The end products of carbohydrate catabolism by these microorganisms contribute not only to preservation as it was believed years ago, but also to the flavour, aroma and texture and to the increase of the nutritional quality by thereby helping determine unique product characteristics. Thus, controlling the function of specific microorganisms or the succession of microorganisms that dominate the microflora is therefore advantageous, because it can increase product quality, functionality and value. Throughout the process of the discovery of microbiological diversity in various fermented food systems, the development of starter culture technology has gained more scientific attention, and it could be used for the control of the manufacturing operation, and management of product quality. In the frame of this review the presentation of the quality enhancement of most consumed fermented food products around the world is attempted and the new trends in production of fermented food products, such as bread is discussed. The review is focused in kefir grains application in bread production.

微生物酵素の生産と臨床分析への応用

This article reviews recent developments in use of microbial enzymes for clinical analysis and new trends in production of the enzymes by use of genetic engineering techniques. The increased availability of microbial enzymes has led to many analytical applications in the areas of clinical chemistry. Especially during the last decade enzymatic assays have rapidly spred in clinical laboratories through efforts of the search of useful enzymes. The applications of cholesterol oxidase to the determination of serum cholesterol showed that the enzymatic method was more specific, precise and sensitive than the chemical method. This success stimulated developments and adoptions of other enzymatic assays for triglycerides, phospholipids and free fatty acids. The principle of enzymatic methods are mainly based on either the colorimetric assay of hydrogen peroxide formed during the reaction by oxidase or the spectrophotometric determination of the change of NAD (P) linked with dehydrogenase. Whether the enzymatic method can prove its worth or not depends on properties of microbial enzymes used in the assay. The enzymes have to be equipped with enough qualifications in specificity, affinity, optimum pH and stability. The advance in gene-splicing technology made it possible to produce microbial enzymes at high levels and the cloned N-acetylneuraminate lyase has become the first enzyme to be used in clinical laboratories. Protein engineering also gives us possibilities that properties of the enzymes are improved to be more suitable for clinical analysis.