体验式购物与品牌创新

消费者需要在购物中体验快乐,快乐也是体验经济的核心内容,而在快乐给人们带来快感的同时,也为商家铺平了赚钱的道路,因为处在快乐和兴奋状态下的人们往往也乐意买单。     

关于服装品牌同质化问题的思考

改革开放以来，服装企业在产业发展的强大推动力下得到了长足进步。但是今天我们面对品牌林立的服装市场，看到很多国产品牌正在遭遇或即将遭遇“同质化”问题的侵害，其后果对于任何一个服装品牌都是严重的．进而还将损害国家利益。所幸的是一些企业已清楚地意识到其危害性，并积极寻求解决之路。本文研究探讨了服装品牌同质化问题的产生根源以及解决途径。     

把握好产品技术的创新点

所有的家电制造商和家电经销商仍然必须面对的一个现实就是，不论大家怎样不喜欢市场同质化现象，极力向消费者展示出一种”与众不同”的表现来．可是这种市场同质化现象就如同一个难以摆脱的影子、如影随形般地跟随在那些在市场上具有一定“领导”力的产品品牌后面。     

品牌真相

很长一段时间以来，“品牌”被经常站在刊物上打广告的广告大师们神化和虚化，好像已经不食企业烟火，好像不是企业人能说只能那些广告大师来讲的了。其实品牌只是达成生意的方式和手段，它可以让消费者更方便地了解、记忆、信任、选择商品，其实质只是营销和经营的一个工具。[编者按]     

浅谈手工银饰DIY的构建

在这个工业化、商品同质化的年代,越来越多的商品被毫无感情的复制出来。但不知何时,特色、创意之类的词语悄无声息地飘进我们的生活中。以产品和销售为主导的时代一去不复返,取而代之的是以消费者为主导的时代。     

远离同质化泥潭

现代市场营销，已经不是满足消费者需求，因为消费者面前的产品已经多得不知道选哪个好了。要想成为“恒星”一定要让消费者更简单，轻松地选择你。     

如何跨越消费者的防线?——珠宝电子商务品牌定位迷失 陷入同质化泥潭

<正>在炙手可热的电子商务出现之前,消费者可以数出来的品牌珠宝零售商几乎只有金伯利、周大福等传统珠宝零售商。而现在,钻石小鸟、欧宝丽等电子商务珠宝品牌开始进入人们的视野。同时,这些借助电子商务平台发展起来的新贵们正在以惊人的速度蚕食着珠宝零售商这块大市场。     

用品牌服务成就服装品牌的未来

在服装消费市场上，知名服装品牌的数量在不断增长，但是同类产品不同品牌之间并没有较大的差异。“报喜鸟”曾做过试验：将“报喜鸟”西服的品牌商标摘掉，与其它的西服品牌挂在一起．让企业的管理人员和设计人员进行区分，结果是张冠李戴。的确，国内服装品牌之间的同质化现象日益严重，企业必须寻找一种新的方式来实现企业品牌之间的差异化。     

古代的鞋履品牌

<正>所谓品牌,是商品一种综合性要素所构成的,它融合了多方面的因素,包含质量、款式、档次、花色、材质、做工等等。在市场交流中,品牌则是消费者购买时主要参考依据。一种商品的品牌不仅关系到商品的声誉,且还会影响该商品的生死存     

古代的鞋履品牌

所谓品牌,是商品一种综合性要素所构成的,它融合了多方面的因素,包含质量、款式、档次、花色、材质、做工等等。在市场交流中,品牌则是消费者购买时主要参考依据。一种商品的品牌不仅关系到商品的声誉,且还会影响该商品的生死存亡。自从鞋履成为商品后,必然也就具有了商品品牌的属性。古代鞋履的品牌,在干百年的形成过程中,同样经历了从无形到有形的漫长演变。     

Aflatoxin accumulation in whole crop maize silage as a result of aerobic exposure

BACKGROUND: Most of the maize silage stored in horizontal silos is exposed to air and can be spoiled by fungi. Potentially toxigenic fungi have been found in maize silage, and about 300 mycotoxins have been detected. Among these mycotoxins, the most harmful for feed and food safety are aflatoxins. The aim of the study was to set up a specific method to detect aflatoxins in maize silage, and to investigate whether aflatoxin contamination in maize silage depends on the level of field contamination of the crop, and whether the occurrence of aerobic spoilage during ensiling has any effect on the final contamination of the silage. RESULTS: A method for the determination of aflatoxin B₁, B₂, G₁ and G₂ in maize silage using high‐performance liquid chromagraphy with fluorescence detection has been developed and validated. Recoveries of aflatoxin B₁, B₂, G₁, and G₂ spiked over the 0.25 to 5 µg kg^?1 range averaged 74–94%. The results of laboratory scale and farm scale ensiling experiments indicated that aflatoxins could increase when silage is exposed to air during conservation or during the feed‐out phase. CONCLUSIONS: The method here proposed to detect aflatoxins in silages has proved to be sensitive and is able to detect levels of 0.1 and 0.5 ng mL^?1 for AFB₁ and AFG₁, and between 0.025 and 0.125 ng mL^?1 for AFB₂ and AFG₂. This study also provides evidence of aflatoxin accumulation in whole crop maize silage as a result of aerobic exposure. Copyright © 2011 Society of Chemical Industry     

Detection of lipase in skim and whole milk powders using triheptanoin as a substrate

As lipase catalysed hydrolysis of milk fat decreases the sensory quality of most dairy products, we developed an assay to measure lipase activity in skim and whole milk powders. Milk powder was incubated with triheptanoin at pH 6.0 for 7 days at 37 °C and the release of heptanoic acid was measured using headspace solid phase microextraction and gas chromatography mass spectrometry. The assay was applied to model samples containing milk powders spiked with commercial lipase preparations, and variables such as substrate amount and pH were optimised. Triheptanoin as a substrate was compared with both tributyrin and trioctanoin. Triheptanoin behaved in a manner similar to that of trioctanoin, but gave the analytical advantage of minimal interference from background levels of free fatty acids (FFAs). The response of the assay was linear over time and with enzyme concentration. The detection limit of the assay was calculated to be 0.05 nmol FFAs released min⁻¹ g⁻¹ powder.     

β-半乳糖苷酶全细胞催化制备低聚半乳糖工艺优化

β-半乳糖苷酶能以乳糖为底物生产低聚半乳糖。利用前期构建的产β-半乳糖苷酶F441Y重组毕赤酵母为菌种,进行摇瓶发酵并诱导培养。酵母菌体经过离心、洗涤后作为全细胞催化剂用于转化乳糖制备低聚半乳糖。为了提高转化率,首先通过单因素实验,优化了反应的初始p H、温度、乳糖浓度、加酶量和反应时间等因素。在此基础上,采用正交实验进一步优化了反应条件,优化后的最佳条件为:反应初始p H 6.0,反应温度为80℃,乳糖浓度为80%(w/v),加酶量为5 U/m L。在最佳转化条件下,反应24 h,低聚半乳糖的最高转化率为59.9%。与游离酶转化方法相比,该反应体系中的杂蛋白和美拉德反应较少,更有利于低聚半乳糖产品的后续分离。该研究建立的全细胞酶转化方法,具有转化率高、简单易行以及容易操作等优点。     

2005年中国纸品市场:趋势产品总体供过于求

2005年我国纸品(纸和纸板)市场中的趋势产品总体供过于求,其中新闻纸市场供求关系改善,价格上涨2%;铜版纸市场明显供大于求,价格下降4%;白纸板市场供求基本平衡,价格略降.     

Biofortification of mungbean (Vigna radiata) as a whole food to enhance human health

Mungbean (Vigna radiata (L.) R. Wilczek var. radiata) is one of the most important pulse crops grown in South, East and Southeast Asia. It provides significant amounts of protein (240 g kg^?1) and carbohydrate (630 g kg^?1) and a range of micronutrients in diets. Mungbean protein and carbohydrate are easily digestible and create less flatulence than proteins derived from other legumes. In addition, mungbean is lower in phytic acid (72% of total phosphorus content) than pigeonpea (Cajanus cajan L. Millsp.), soybean (Glycine max L.) and cereals; phytic acid is commonly found in cereal and legume crops and has a negative impact on iron and zinc bioavailability in plant‐based diets. Owing to its palatable taste and nutritional quality, mungbean has been used as an iron‐rich whole food source for baby food. The wide genetic variability of mineral concentrations (e.g. 0.03–0.06 g Fe kg^?1, 0.02–0.04 g Zn kg^?1) in mungbean indicates possibilities to improve its micronutrient content through biofortification. Therefore biofortification of existing mungbean varieties has great potential for enhancing the nutritional quality of diets in South and Southeast Asia, where protein and micronutrient malnutrition are among the highest in the world. This review paper discusses the importance of mungbean in agricultural production and traditional diets and the potential of enhancing the nutritional quality of mungbean through breeding and other means, including agronomic practices. © 2013 Society of Chemical Industry     

Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece

Chemical, microbiological, and sensorial changes in premium quality whole pasteurized milk stored at 4 °C under fluorescent light for one day followed by storage in the dark for an additional 12 days was studied. Milk containers tested included 1 l bottles made of (a) clear PET + UV blocker, 350–400μm in thickness bearing a transparent label, (b) clear PET + UV blocker, 350–400 μm in thickness bearing a white colored label, (c) clear PET 350–400 μm in thickness. Milk packaged in 1 l coated paperboard cartons and stored under the same experimental conditions served as the “commercial control” sample. Data were obtained for lipid oxidation, lipolysis, proteolysis, vitamin A, E, and riboflavin content, microbial growth including mesophilic and psychrotrophic counts and sensorial attributes (odor and taste) of whole pasteurized milk. Results showed satisfactory protection of milk packaged in all containers with regard to microbiological and chemical parameters assessed over the 13 day period. Based on sensory analysis, the shelf life of premium quality whole pasteurized milk tested in the present study was 10–11 days for samples packaged in clear PET+UV bottles and 9–10 days for clear PET bottles and paperboard cartons. Vitamin A losses recorded after 10 days of storage were respectively 15.9, 20.6, and 14.3% for samples packaged in clear PET+UV protected bottles, clear PET, and control samples. Respective losses for Vitamin E were 26.4, 36.6, and 35.0% and for riboflavin 32.9, 38.3, and 32.5%. Clear PET + UV provided equal or better protection to milk as compared to the paperboard carton. Clear PET was the least effective in retaining light-sensitive vitamins. Based on spectral transmission curves of packaging materials tested, it is suggested that the use of a UV blocking agent in combination with a dark color pigmentation (blue, green etc.) in fresh milk packaging will provide a better protection to light-sensitive vitamins in cases where the expected shelf life of milk exceeds 5–6 days.     

Evaluation of polyethylene terephthalate as a packaging material for premium quality whole pasteurized milk in Greece

Chemical, microbiological and sensorial changes in premium quality whole pasteurized milk stored at 4 °C under fluorescent light was studied for a period of 13 days. Milk containers tested included 1 l bottles made of (a) clear PET + UV blocker, 350–400 μm in thickness bearing a transparent label, (b) clear PET + UV blocker, 350–400 μm in thickness bearing a white colored label, (c) clear PET 350–400 μm in thickness. Milk packaged in 1 l coated paperboard cartons and stored under the same experimental conditions served as the “commercial control” sample. Data were obtained for lipid oxidation, lipolysis, proteolysis, vitamin A, E and riboflavin content, microbial growth including mesophilic and psychrotrophic counts and sensorial attributes (odor and taste) of whole pasteurized milk. Results showed satisfactory protection of milk packaged in all containers with regard to microbiological and chemical parameters assessed over the 13-day period. Based on sensory analysis, the shelf life of premium quality whole pasteurized milk tested in the present study was 10–11 days for both samples packaged in clear PET + UV bottles and in paperboard cartons and 8–9 days for clear PET bottles. Vitamin E losses recorded after 10 days of storage were respectively 42.7, 53.6 and 43.9% for samples packaged in clear PET + UV protected bottles, clear PET and control samples. Respective losses for riboflavin were 38.7, 52.5 and 35.0%. Average losses for vitamin A were 20.6% for all packaging materials. Clear PET + UV provided equal or better protection to milk as compared to the paperboard carton. Clear PET was the least effective in retaining light-sensitive vitamins. Based on spectral transmission curves of packaging materials tested, it is suggested that the use of a UV blocking agent in combination with a dark color pigmentation (blue, green etc.) in fresh milk packaging will provide a better protection to light-sensitive vitamins in cases where the expected shelf life of milk exceeds 5–6 days.     

Evaluation of butylated hydroxytoluene as a cryopreservative added to whole or skim milk diluent for bull semen

Effect of five concentrations of butylated hydroxytoluene on the percent motility and percent intact acrosomes was evaluated for bull sperm frozen and thawed in whole and skim milk diluents. Twelve ejaculates were frozen in .5-ml straws in moving nitrogen vapor after each ejaculate was split among the five butylated hydroxytoluene treatments within the two diluents. Prefreeze and postthaw percent motility and postthaw percent intact acrosomes were evaluated at 0 and 4 h. Before freezing, sperm motilities were similar in whole or skim milk diluents with and without butylated hydroxytoluene. Upon thawing, sperm motility was 10 percentage points higher in whole milk diluent containing .5 and .75 mM butylated hydroxytoluene than in samples without it. After 4 h, percentage motile sperm was similar among all whole milk treatments. Sperm motility was similar among all skim milk treatments at both 0 and 4 h. Percent intact acrosomes were similar among all treatments for each diluent. Oxidation in whole milk diluent stored at 4 degrees C for 1 wk was reduced in the presence of 1.0, 2.0, and 4.0 mM butylated hydroxytoluene.     

Compositional changes in whole grain flours as a result of solvent washing and their effect on starch amylolysis

Whole grain flour is used most often as raw material for fuel alcohol production. However, the dry-milling process and the non-starch components of flours may impact the enzymatic hydrolysis of starch to glucose. The particle size distributions of flours prepared from whole grain triticale, barley, wheat and corn were determined and the effects of pre-washing with water, hexane, 100% ethanol or 50% ethanol on flour composition and the amylolysis of starch were studied. Scanning electron microscopy of the flours revealed that grinding grain to pass a sieve with an aperture size of 0.5 mm effectively released starch granules from endosperm cells. Pre-washing with water or 50% ethanol decreased the protein, phytic acid and total free phenolic contents of flours and, except for corn flour, increased starch content. Pre-washing with water reduced the ash contents of all flours, and reduced the ??-glucan content of barley flour by 98%. Pre-washing with hexane or 100% ethanol removed much of the lipid from the flours. Pentosan content was affected only slightly by any of the pre-washing treatments. Each of the pre-washings was associated with a significant change, positive or negative, in the extent of ??-amylolysis for one or more of the flours. The degree of ??-amylolysis in unwashed flours ranged from 22.4 to 26.1%, and from 21.6 to 28.1% in pre-washed flours, varying with flour source and solvent treatment. Pre-washing of flours increased the degree of hydrolysis achieved with sequential ??-amylase/amyloglucosidase treatment, with values ranging from 61.4 to 72.8% in pre-washed flours compared to 56.2-57.8% in unwashed flours. The highest degrees of hydrolysis were achieved with 50% ethanol pre-washing (72.4 and 72.8% for triticale and barley flours, respectively). The degree of ??-amylase/amyloglucosidase hydrolysis obtained for isolated starches ranged from 83.7 to 93.0%. This study demonstrated clearly that the partial removal of non-starch components from whole grain flours by solvent pre-washing enhanced the degree of amylolysis of starch.