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Article
Publication date: 27 May 2014

Ana M. Arboleda and Julio C. Alonso

The purpose of this paper is to evaluate the effect of design awareness on consumers’ purchase intention.

Abstract

Purpose

The purpose of this paper is to evaluate the effect of design awareness on consumers’ purchase intention.

Design/methodology/approach

The experiment consisted of showing a new beer package design to 185 participants who evaluated it using a self‐administered questionnaire.

Findings

Using an Item Response Theory approach, results show that there are two dimensions of consumer design awareness: basic design and differential design. These findings are, to some extent, consistent with the theoretical discussion within design literature. Moreover, a multiple regression model estimates the effect of both dimensions on consumers’ purchase intention, and the paper concludes that both dimensions have a similar effect (p<0.05). The sign of the effects are consistent with the theoretical discussion.

Practical implications

The design of new products must consider attributes associated to the basic and practical use of a product as well as those attributes that mark a comparative difference in the product category.

Originality/value

This paper conceptually and empirically combines two different areas of knowledge (design and consumer behavior) under the design awareness construct. This concept evaluates consumers’ perceptions about new products, facilitating more accurate decisions in cases of innovation.

Details

Academia Revista Latinoamericana de Administración, vol. 27 no. 1
Type: Research Article
ISSN: 1012-8255

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Article
Publication date: 1 January 2006

Elia Marzal

The object of this research is the reconstruction of the existing legal response by European Union states to the phenomenon of immigration. It seeks to analyse the process…

Abstract

Purpose

The object of this research is the reconstruction of the existing legal response by European Union states to the phenomenon of immigration. It seeks to analyse the process of conferral of protection.

Design/methodology/approach

One main dimension is selected and discussed: the case law of the national courts. The study focuses on the legal status of immigrants resulting from the intervention of these national courts.

Findings

The research shows that although the courts have conferred an increasing protection on immigrants, this has not challenged the fundamental principle of the sovereignty of the states to decide, according to their discretionary prerogatives, which immigrants are allowed to enter and stay in their territories. Notwithstanding the differences in the general constitutional and legal structures, the research also shows that the courts of the three countries considered – France, Germany and Spain – have progressively moved towards converging solutions in protecting immigrants.

Originality/value

The research contributes to a better understanding of the different legal orders analysed.

Details

Managerial Law, vol. 48 no. 1/2
Type: Research Article
ISSN: 0309-0558

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Article
Publication date: 28 August 2019

Kamilla Soares Silva, Letícia Fleury Viana, Bruna Ariel Dias Guariglia, João Paulo Soares, Lismaíra Gonçalves Caixeta Garcia and Priscila Alonso dos Santos

The growing consumer demand for microbiologically safe and quality products with sensory properties similar to those of natural products has spurred the search for natural…

Abstract

Purpose

The growing consumer demand for microbiologically safe and quality products with sensory properties similar to those of natural products has spurred the search for natural flavourings with an antimicrobial effect on foods. The purpose of the present study is to evaluate the in vitro antimicrobial activity of “malagueta” chili pepper and “dedo de moça” hot pepper on Minas Frescal cheese supplemented with Escherichia coli strains.

Design/methodology/approach

Each cheese contained 0, 10, 15 and 20 per cent concentrations of “malagueta” chilli pepper and “dedo de moça” hot pepper supplemented with 200 µL of E. coli/kg cheese. The cheeses were stored under refrigeration at 7 °C for 28 days. The E. coli, pH and titratable acidity were analysed for this cheese.

Findings

“Dedo de moça” hot pepper showed a bacteriostatic effect on E. coli strains being more efficient on day 1. However, the “malagueta” hot pepper showed bactericidal effect and was efficient during the 28 days of storage. The pH showed a gradual decrease (p = 0.000) throughout the storage period; therefore, the acidity was increased even when the CFU/g count remained constant. The peppers had an antimicrobial effect on E. coli strains, and thus might be an alternative to extend the shelf life of Minas frescal cheese.

Originality/value

The study of natural condiments as an antimicrobial alternative is important because they prevent infections and food infections, increase shelf life and make it possible to offer differentiated products in the market.

Details

Nutrition & Food Science, vol. 50 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 December 2020

Julio Navío-Marco, Raquel Ibar-Alonso and Maria Bujidos-Casado

The purpose of this paper is to analyse the relationship between coopetition and organisational innovation in EU countries. As coopetition is usually studied from an…

Abstract

Purpose

The purpose of this paper is to analyse the relationship between coopetition and organisational innovation in EU countries. As coopetition is usually studied from an inter-company perspective, this work looks in detail at the “ad intra” dynamics of the coopeting companies to understand how they adjust their organisation or implement organisational innovation to successfully adopt this original approach.

Design/methodology/approach

Using data from the Eurostat (CIS2014), this research offers a quantitative study into coopeting companies, relating coopetition to organisational innovation. The analysis technique used in this study is logistic regression with maximum likelihood estimation, where the dependent variable is the location of the coopeting companies.

Findings

The findings highlight specific characteristics and differences according to whether a company coopetes domestically or in other more complex geographic environments. It also incorporates variables into the analysis, such as the use of price marketing, employee training and company size.

Originality/value

This study provides insights into the relationship between coopetition and organisational innovation, in a research field that usually focusses on inter-company analysis. Several little-studied factors are included in the analysis, such as the role of employee qualifications and differences in coopetition in different geographic areas. The authors observe that, in certain locations, coopetition could be related to a “market entry” effect.

Details

Journal of Business & Industrial Marketing, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0885-8624

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Article
Publication date: 3 August 2021

Laura Rodríguez-Rebés, Julio Navío-Marco and Raquel Ibar-Alonso

This research focuses on establishing relationships between eco-innovation and organisational innovation and innovation in general to characterise organisational…

Abstract

Purpose

This research focuses on establishing relationships between eco-innovation and organisational innovation and innovation in general to characterise organisational eco-innovation in European Union companies. We also aim to investigate the forms of innovations that eco-innovative companies use as well as the factors or determinants of eco-innovation in the corporate environment that impel the use of organisational innovation.

Design/methodology/approach

We use the estimation of different binary logistic regression models with maximum likelihood applied to a sample obtained from the Eurostat's Community Innovation Survey 2014 database as a starting point.

Findings

The results suggest that the type of organisational innovation most closely related to eco-innovation is found in work responsibility and decision-making methods. Some less frequently studied significant factors are highlighted, such as training or aspects related to intellectual capital and knowledge management, since significant indications of the importance and acquisition of existing know-how have appeared, in contrast to internal knowledge generation.

Originality/value

The study seeks to observe what specific quantitative drivers (external or internal) are used for organisational eco-innovation, as a specific subtype of eco-innovation. This can improve our understanding of the ways in which organisational innovation can be used by corporations to provide environmental benefits. The academic literature provides information on the drivers and determinants for both organisational innovation and eco-innovation separately, but we believe this article offers a new approach by looking at the specific eco-innovation drivers achieved through organisational innovation.

Details

Journal of Intellectual Capital, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1469-1930

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Article
Publication date: 5 August 2019

Suzana Rodrigues Resende, Kamilla Soares Silva, André Luiz Borges Machado, Daiane Sousa Peres, Nayana Ribeiro Soares, Lismaíra Gonçalves Caixeta Garcia, Letícia Fleury Viana and Priscila Alonso dos Santos

The purpose of this study is to evaluate the yield, physico-chemical and microbiological parameters during the shelf life of the Minas Frescal cheese hand-manufactured by…

Abstract

Purpose

The purpose of this study is to evaluate the yield, physico-chemical and microbiological parameters during the shelf life of the Minas Frescal cheese hand-manufactured by family farms.

Design/methodology/approach

In the milk, analyses of total bacterial counts, somatic cell counts and centesimal composition were performed. The milk coagulation was analyzed, with different curd times (40, 80 and 120 min), with respect to the proximate composition, pH, titratable acidity, yield and microbiological counts. The means were compared using the Tukey test with a significance level of 5 per cent. The most probable number of microorganisms were also determined in water.

Findings

The results for milk quality were within the requirements established in Normative Instruction 62, except for total dry extract. It was found that curd time did not influence the protein and fat in dry matter contents; however, the ash content in cheese of 40 min of curd time (2.8 g/100g) is significantly higher (p = 0.02) than the values found for the other curd times. The same behavior was observed for moisture content (p = 0.04). The parameters determining the cheese quality were outside the standards for human consumption, but this result is directly related to the water conditions, which were outside of potability levels. To meet the requirements established in the legislation, dairy products must follow strict standards of quality hygiene, both the raw material (water, milk) and their employees who act directly in the process.

Originality/value

For the preparation of the Minas Frescal cheese, it takes several steps, from obtaining the milk to the product ready to be consumed, so the importance of doing this monitoring and evaluating its quality.

Details

Nutrition & Food Science , vol. 50 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

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Book part
Publication date: 4 July 2019

Mariana Manriquez

Uber, the virtual service that connects drivers to passenger, presents a novel form of work-organization in which managerial functions are transposed into a virtual…

Abstract

Uber, the virtual service that connects drivers to passenger, presents a novel form of work-organization in which managerial functions are transposed into a virtual platform. This ethnographic study documents how Uber drivers in the city of Monterrey, Mexico navigate and come to make sense of the Uber model of work. Employing the conceptual device of the work-game, this study argues that engagement in the game of “earning coins” coupled the interest of drivers in generating the most-possible income with the interest of management in maintaining a readily available labor pool. Reinforcing this coupling was Uber’s deployment of an entrepreneurial ideology of “being your own boss,” which was especially important given the company’s lack of a physical management structure. However, as Uber takes advantage of the deindustrialization that has gripped Monterey, it attracts drivers exhibiting varied employment trajectories. This in turn creates different modes of playing the work-game and thus generates sharply divergent subjective understandings of the work, whose nature this chapter explores.

Details

Work and Labor in the Digital Age
Type: Book
ISBN: 978-1-78973-585-7

Keywords

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Article
Publication date: 2 October 2019

Daniel Parker, Michael Taylor, Julio Romero Johnson and Keith Robert Thomas

The purpose of this paper is to analyse data from routine quality control samples of beer over a ten year period to provide comparisons with a previous study in 2006 and…

Abstract

Purpose

The purpose of this paper is to analyse data from routine quality control samples of beer over a ten year period to provide comparisons with a previous study in 2006 and apply interpretations to the contemporary beer market.

Design/methodology/approach

Data from laboratory analysis of 1,469 beers submitted for due diligence quality assurance from commercial microbreweries were analysed. Additional commercial samples were taken for analysis of sour beers and cask conditioned beers as examples of niche product areas.

Findings

Style characteristics were summarized as a reference for industry evaluation and as a basis for comparisons. Differences were noted between the characteristics found and those of a similar study in 2006. Average alcohol by volume increased by 1.2 per cent, bitterness levels increased by 6.1 per cent while colour decreased by 22 per cent. These differences suggest that standard UK beers are undergoing change. A study of sour beers indicated specific features in this recently popular style and confirmed the use of a different microbiology. Analysis of cask ales indicated some variability in quality suggesting the need for greater quality control.

Research limitations/implications

The comparison with the previous study has limitations as the samples were not individually comparable but were from major established microbreweries and so representative of the industry. The work analysed UK beers only but will act as a base line for comparison to other markets. Moreover, the data may be relevant to other forms of market analysis seeking to identify factors associated to consumer preferences.

Practical implications

The data presented have relevance to breweries looking to develop their portfolios and product descriptions, to the drinking public and to regulatory bodies in providing a benchmark for comparisons and for assisting in defining the recently promoted term “craft beer”.

Social implications

The findings are relevant to beverage development and consumer education of alcoholic beverages by allowing discrimination between styles with different characteristics affecting consumer choice and when assessing styles for industrial, legislative and health research. Beers today appear to be more varied than in past decades but show lower colour and higher bitterness characteristics. As these features particularly relate to ingredients they may have implications in their contributions to diet and health.

Originality/value

The work has value in replicating the previous study to illustrate changes and trends. It presents novel data on recently popular sour beers and assesses traditional cask beer with implications for product quality.

Details

British Food Journal, vol. 122 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 29 July 2014

José Antonio Cordón-García, Daniel Linder, Raquel Gómez-Díaz and Julio Alonso-Arévalo

The aims of the present paper is electronic publishing has transformed the business model of publishing houses in Spain in such a way that two models currently coexist…

Abstract

Purpose

The aims of the present paper is electronic publishing has transformed the business model of publishing houses in Spain in such a way that two models currently coexist. The specificities of each of these models were studied and the consequences of each model for the future of electronic publishing in Spain were analysed.

Design/methodology/approach

The first stage of this study consisted in locating studies that would allow the authors to obtain useful indicators and statistic data regarding publication in Spain. The second stage of this study consisted of extracting from the sources cited above all data relevant to the study. To wit, these were the number of electronic books published, the major publishing houses offering electronic publications, the major platforms currently selling electronic books, presently available electronic reading devices, the rates of reading on all devices, reading rates itemized by age and educational background and general tendencies in digital publishing and e-reading.

Findings

There are traditional publishers of mostly paper-based volumes, whose business models are based on having large catalogues of titles and large print-runs, though print-runs are increasingly smaller and bookseller returns increasingly larger. Intermediary agents operating under this model, for instance booksellers, are subject to ever-greater economic pressures, especially in the current crisis

Originality/value

In the study that follows, the authors attempt to analyse the characteristics behind these changes and learn to what extent these changes will affect the future models of publication and reading in Spain.

Details

The Electronic Library, vol. 32 no. 4
Type: Research Article
ISSN: 0264-0473

Keywords

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Article
Publication date: 7 September 2010

José Antonio Cordón García, Julio Alonso Arévalo and Helena Martín Rodero

In Spain, recent experiences by publishing houses are related to the new market of electronic books and they will change the current publishing scene in no time. The paper…

Abstract

Purpose

In Spain, recent experiences by publishing houses are related to the new market of electronic books and they will change the current publishing scene in no time. The paper aims to discuss some of them and to give an outlook of future developments in the sector and in the libraries.

Design/methodology/approach

In order to develop the current situation of electronic publishing and the research on the initiatives of production and sales of electronic books, the authors used statistical and business sources, as well as bibliographic and reference databases. They assessed the experiences that have been developed in the libraries regarding the lending and use of electronic books, by means of a survey that considers these points.

Findings

There are several working experiences with electronic books, mainly through the subscription of collections in university and research libraries. However, the latest innovation is represented by the appearance of initiatives for the production and creation of publishing contents in Spain. The publication of electronic books in Spain has gone from being a mid‐term possibility, calmly accepted by the publishing sector, to being an unstoppable reality that has forced the main actors in this field to take their positions and to adopt immediate initiatives.

Originality/value

This is the first time that an analysis of the sector of electronic books in Spain and their implications for library and publishing sector is done.

Details

Library Hi Tech, vol. 28 no. 3
Type: Research Article
ISSN: 0737-8831

Keywords

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