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Omni-channel Retailing in the Fashion Industry: Its Definition and Implementation
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Energy Efficiency in the Industry 4.0 Era: Attributes of Teal Organisations
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Predicaments for the growth of the production subsector of the electric energy industry in Poland
PublicationPrzedstawiono uwarunkowania rozwoju elektroenergetyki w Polsce. Określono priorytety polityki energetycznej a w szczególności zagadnienia rozwoju podsektora wytwarzania. Przedstawiono ogólną ocenę i perspektywy rozwoju krajowej elektroenergetyki w okresie do 2030 r.
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Portable computer measurement system of machine tools in wood industry
PublicationW pracy przedstawiono przenośny system diagnostyczny przeznaczony do oceny pracy obrabiarek skrawających i urządzeń przemysłu drzewnego. Ocena procesu obróbczego odbywa się na podstawie pomiaru wielkości mechanicznych, takich jak: prędkość obrotowa , przemieszczenia oraz przyspieszenia. Korzystanie z programów komputerowych, w które system jest wyposażony, pozwala użytkownikowi maszyn na przeprowadzanie szczegółowych analiz, dzięki...
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Social Media in the Fashion Industry. Fundamentals, Strategy and Research Methods
PublicationThis book introduces social network fundamentals in the fashion domain. It addresses the creation of social media marketing plans, highlighting strategic approaches that allow fashion brands to differentiate themselves in the ephemeral and challenging fashion context. Through a variety of academic and professional sources and by sharing the results of their own research, the authors present research methodologies, including netnography,...
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Food and Foodways
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Food & History
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FOOD BIOTECHNOLOGY
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NAHRUNG-FOOD
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Food Biophysics
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Food Security
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FOOD AUSTRALIA
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Food Webs
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Food Frontiers
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Food Research
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Nature Food
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Food Ethics
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How does stakeholder pressure influence CSR-practices? A construction industry model based on a European sample
PublicationThe stakeholder pressure is one of the most vital powers which determines CSR implementation and can provide organizations with the motivation to adopt corporate social responsibility (CSR) strategy, as the stakeholder theory claims. The current investigation replications Kowalczyk’s (2019) study, who examined the same structure of relations based on the Polish sample. The essence of this replication is to find out whether CSR-...
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Marek Wirkus dr hab. inż.
PeopleM. Sc. (1977 in the field of mechanical engineering technology and production management); Ph.D. degree in the field of Economic Sciences (1990; production management using IT techniques), habilitated doctor in the field of Economic Sciences, in the discipline of Management Sciences (2007 in the area of managing the portfolio of innovative projects); Co-creator of the Faculty of Management and Economics (1993); Vice Dean for Continuing...
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Advances in Electronic Noses and Tongues for Food Authenticity Testing
PublicationBRAK
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Essential and toxic elements in commercial microalgal food supplements
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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING
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Sample preparation methods used in food flavor analysis
PublicationJako, że żywność to skomplikowana matryca, a związki lotne w niej zawarte występują zazwyczaj na poziomie śladowym wymagane jest zastosowanie specjalnej procedury przygotowania próbek. W pracy zostały opisane niektóre metody przygotowywania próbek żywności, które łączą w sobie izolację i wzbogacanie analitów. Wśród opisanych metod znalazły się: PT, SPME, SDME, SBSE oraz SFE.
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POLISH CONSUMERS’ AWARENESS AND KNOWLEDGE ABOUT FUNCTIONAL FOOD
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Determination of metal content in sewage sludge and sewage sludge ash to find opportunities to use them in the construction industry
PublicationSewage sludge management is becoming an increasing problem in developed and developing countries. Due to their physicochemical properties (mainly high content of heavy metals) a safe method of utilization is sought. Considering environmental protection, energy recycling, reduction in use of the raw materials and the possibility of immobilization hazardous substances, the use of ashes in building materials becomes a very good way...
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Assessment of Failure Occurrence Rate for Concrete Machine Foundations Used in Gas and Oil Industry by Machine Learning
PublicationConcrete machine foundations are structures that transfer loads from machines in operation to the ground. The design of such foundations requires a careful analysis of the static and dynamic effects caused by machine exploitation. There are also other substantial differences between ordinary concrete foundations and machine foundations, of which the main one is that machine foundations are separated from the building structure....
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Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin
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A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules
PublicationCurrently, ginger is one the most consumed plants when dealing with the treatments of various illnesses. So far, it is known that various biologically active molecules, such as gingerols, shogaols and zingerone, among others, are the main responsible for specific biological activities, opening a new window for its utilization as a nutraceutical in foods. In pioneering extraction processes, solvent extraction has been initially...
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Development of a vortex-assisted switchable-hydrophilicity solvent-based liquid phase microextraction for fast and reliable extraction of Zn (II), Fe (II), Pb (II), and Cd (II) from various baby food products
PublicationThis manuscript describes the development of a novel liquid phase microextraction (LPME) method for the extraction and determination of Zn (II), Fe (II), Pb (II), and Cd (II) in various infant/baby food and supplements products. The method is based on vortex-assisted extraction combined with a switchable-hydrophilicity solvent (SHS) sample preparation. The SHS, which undergoes reversible phase changes triggered by pH change, enables...
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Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products
PublicationZbadano skuteczność hamowania rozwoju Staphylococcus aureus w mleku, mięsie wieprzowym i majonezie lizostafyną uzyskaną przez ekspresję genu enzymu ze Staphylococcus simulans w komórkach Escherichia coli. Przeprowadzone eksperymenty wykazały znaczący wpływ lizostafyny na ograniczenie rozwoju Staphylococcus aureus.
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Business continuity management framework for Industry 4.0 companies regarding dependability and security of the ICT and ICS/SCADA system
PublicationThis chapter addresses a business continuity management (BCM) framework for the Industry 4.0 companies including the organizational and technical solutions, regarding the dependability and security of the information and telecommunication technology (ICT), and the industrial control system (ICS) / supervisory control and data acquisition (SCADA) system. These technologies and systems play nowadays important roles in modern advanced...
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Ammonia amendment promotes high rate lactate production and recovery from semi-continuous food waste fermentation
PublicationIn this study, a reliable approach using ammonia nitrogen was proposed to increase lactate production during semi-continuous food waste (FW) fermentation under mesophilic conditions. Both free ammonia nitrogen (FAN) and ammonium ion (NH4+-N) were present in mesophilic reactors, with a wide FAN/NH4+-N ratio variation due to the intermittent pH control. The investigation of responsible mechanisms revealed that the increased production...
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Knowledge Sharing and Managing Intellectual Capital in the Times of COVID-19: Evidence from Polish Restaurant Industry
PublicationPurpose: The aim of this paper is to show how restaurants in Poland managed their intellectual capital (IC) in the COVID-19 crisis and how knowledge sharing (KS) helped them to survive in those dynamically changing conditions. Methodology: The study is based on qualitative research – semi-structured interviews with a few restaurant owners and managers responsible for the business operations during...
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Monitoring of essential and toxic elements in multi-ingredient food supplements produced in European Union
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Influence of sulphur on high temperature degradation of steel structures in the refinery industry
PublicationArtykuł stanowi przegląd skutków wpływu związków siarki, znajdujących się w mediach procesowych instalacji rafineryjnych, na elementy konstrukcji ze stali węglowych i stopowych. Wyróżniono dwa aspekty wysokotemperaturowej korozji siarkowej: związany z tworzeniem się zgorzeliny siarczkowej i ubytkami masy oraz dotyczący wewnętrznej degradacji elementu w wyniku zmian mikrostruktury stali. Przedstawiono tzw. zmodyfikowane krzywe McConomy...
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Application of Coordination Compounds with Transition Metal Ions in the Chemical Industry—A Review
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Quality and environmental management systems in polish shipbuilding industry - methods of implementation
PublicationW pracy przedstawiono metodę wdrażania systemu zarządzania jakością i środowiskiem, którą wykorzystano przy realizacji projektu BALTECOLOGICALSHIP. Metoda oparta była o wzory i doświadczenia szwedzkie. Rezultatem było wykonanie przeglądu środowiskowego w 50 organizacjach z obszaru przemysłu stoczniowego oraz wdrożenie w 13 firmach systemu zarządzania jakością i środowiskiem. Praca zawiera również wskazanie barier we wdrażaniu obu...
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Polish Textile and Apparel Industry: Global Supply Chain Management Perspective
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Challenges facing management practice in the light of Industry 4.0: The example of Poland
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Collusion and bid rigging in the construction industry: case studies from Poland
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The Conjugated Triangle Method CTM of the detection of inconsistent bids in the construction industry
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Determiantion of optimal conditions for the isolation of oil from the fishing industry offal
PublicationFish processing generates significant amounts of offal, which usually is converted into fodder meal or is stored into landfills. However, some part of this offal could serve as a source of valuable products, such as fish oil, collagen or gelatin. the aim of the study was to determine the conditions of oil isolation from salmon skins ensuring high yield and quality of the product.
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Immersive Technologies that Aid Additive Manufacturing Processes in CBRN Defence Industry
PublicationTesting unique devices or their counterparts for CBRN (C-chemical, B-biological, R-radiological, N-nuclear) defense relies on additive manufacturing processes. Immersive technologies aid additive manufacturing. Their use not only helps understand the manufacturing processes, but also improves the design and quality of the products. This article aims to propose an approach to testing CBRN reconnaissance hand-held products developed...
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The relationship between phytochemical composition and biological activities of differently pigmented varieties of berry fruits; Comparison between embedded in food matrix and isolated anthocyanins.
PublicationThe aim of this research was to correlate the composition of phenolic compounds and bioactivities (antioxidant, cytotoxic, antigenotoxic, and influence on selected enzymatic activities) exhibited by extracts from differently pigmented raspberry (yellow and red), grape (white and red), mulberry (white and black), and currant (white, red, and black) varieties. It was presumed that phytocomplexes of the same species will be similar...
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An Integrated Approach to Management of Food Allergy – Recommendations for Consumers and Professionals
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Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and Beverages
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Correction to: Essential and toxic elements in commercial microalgal food supplements
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Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications
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Military Food Supply Chain during the COVID-19 Pandemic
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Chapter 14. Physical and chemical interaction of componenets in food systems
PublicationBiałka, lipidy, sacharydy, składniki mineralne, woda i inne związki występują w żywności w postaci roztworów i różnych mikrostruktur - kropelek, globulek, kryształów, włókienek i błon. Reaktywne grupy funkcyjne tych składników wchodzą w warunkach przechowywania i obróbki, szczególnie po zniszczeniu oryginalnych struktur, w interakcje wpływające na barwę, zapach, smak i reologiczne właściwości żywności. W technologii żywności wykorzystuje...