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991.
Sebastián Bruque-Cámara Alfonso Vargas-Sánchez M. Jesús Hernández-Ortiz 《欧洲信息系统杂志》2004,13(2):133-146
The aim of this paper is to propose new organizational factors that might explain the differences in the extent and the speed of IT adoption. With this in mind, we carried out an analysis of 16 cases in the pharmaceutical distribution sector in Spain. The results indicate that there are certain intangible assets that favour the introduction and development of IT. Among these are a frank and fluid communication between departments and members of the organization, low levels of conflict, the explicit support of top management towards IT adoption and learning and creative skills of IT-staff. In addition to these factors, we found others that we propose as catalysts of IT adoption. Among these we might mention the special relationship between the member-clients and the company in the case of cooperative firms. 相似文献
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An inulin syrup made from Jerusalem artichoke tubers, either in its commercial form or after ultrafiltration, was freeze-dried and used as a prebiotic ingredient in the small-scale manufacture of wafer crackers. The flours used for the preparation of wafer batters were from wheat, rye or spelt wheat, or 1:1 combinations of wheat flour and rye flour or wheat flour and spelt wheat flour. Batter viscosity was strongly influenced by the selection of the flour type, but remained within technologically acceptable limits. The ultrafiltration of the inulin syrup, using a 1 kDa membrane, resulted in a significant reduction of the content of free sugars and minerals which, in turn, had a significant impact on the CIE-Lab color values of the wafer crackers. Using spelt wheat flour instead of wheat flour significantly increased wafer cracker firmness measured by penetration, as did the incorporation of ultrafiltered freeze-dried instead of native freeze-dried Jerusalem artichoke syrup. Sensory analysis revealed a significant influence of product formulation on appearance, flavor and texture of the wafer crackers. It can be concluded from quality scores, which were calculated by using weighting factors assigned to the sensory attributes, that wheat flour may be partially replaced by rye flour or spelt wheat flour without negatively affecting the sensory properties of the wafer crackers. 相似文献
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Nabaweya A. Ibrahim Souad El-Gengaihi H. Motawe S. A. Riad 《European Food Research and Technology》2007,224(4):483-488
Five labdane diterpenoids, austroinulin, iso-austroinulin, sterebin E, sterebin E acetate, and sterebin A acetate, along with hydrocarbons, aliphatic alcohols, β-amyrin,
β-sitosterol and stigmasterol were isolated from the chloroform soluble fraction of the methanol extract of Stevia rebaudiana leaves. Chlorogenic and caffeic acids were isolated from the EtOAc fraction. All the isolated compounds were identified using
spectral tools. The chloroform and methanol extracts proved significant anti-inflammatory effect and caused marked inhibition
of carrageenan-induced paw oedema in rats. 相似文献
1000.
从PMMA型LTCC素坯膜的制备和PMMA的排胶机理两方面,研究了LTCC基板Cu共烧金属化。结果表明,采用PMMA作为粘结剂的流延浆料具有剪切变稀行为,所得的流延坯膜微观组织均匀,叠压后坯体内部无分层现象。热失重、差热和傅立叶红外光谱联用分析结果表明高纯N2气氛中PMMA以解聚机理热解,热解后释放的主要产物为丙烯酸甲酯。在高纯N2气氛中LTCC与Cu共烧后Cu金属化膜平整、致密,连通良好。经测试,基板表面Cu导体方阻小于5mΩ/□。 相似文献