01021nam0-22002891i-450-99000187944040332120021010000187944FED01000187944(Aleph)000187944FED0100018794420021010d--------km-y0itay50------baitaAtti e documentiEsposizione nazionale di olii d' oliva ed internazionale di macchine olearie e di imballaggi perprodotti agricoli, maggio 1908Societa Nazionale degli Olivicoltori.RomaTip. dell' Unione Coop. Ed.1908.132 p.20 tav.23 cmIndustrie olearie664.362ESPOSIZIONE NAZIONALE DI OLII D' OLIVA ED INTERNAZIONALE DI MACCHINE OLEARIE E DI IMBALLAGGI PER PRODOTTI AGRICOLI, Roma, 1908358779ITUNINARICAUNIMARCBK99000187944040332160 MISC. B 180/2FAGBCFAGBCAtti e documenti403999UNINAING0105133 am 22007093u 450 991029314070332120200730211919.03-662-55707-X10.1007/978-3-662-55707-5(CKB)4100000003358484(DE-He213)978-3-662-55707-5(MiAaPQ)EBC6422526(Au-PeEL)EBL6422526(OCoLC)1041469167(oapen)https://directory.doabooks.org/handle/20.500.12854/31556(PPN)226693929(EXLCZ)99410000000335848420180417d2018 u| 0gerurnn#008mamaatxtrdacontentcrdamediacrrdacarrierKundennutzen durch digitale Transformation[electronic resource] Business-Process-Management-Studie – Status quo und Erfolgsmuster /herausgegeben von Elke Brucker-Kley, Denisa Kykalová, Thomas Keller1st ed. 2018.ChamSpringer Nature2018Berlin, Heidelberg :Springer Berlin Heidelberg :Imprint: Springer Gabler,2018.1 online resource (XV, 153 S. 84 Abb., 70 Abb. in Farbe.)3-662-55706-1 Studienrahmen: Begriffsbestimmung, Rahmenwerk und Studiendesign -- Status quo „Prozessmanagement/Digitalisierung/Kundennutzen“: Ergebnisse der quantitativen Studie -- Die Fallstudien: Erfolgsmuster aus der Praxis -- Fazit und Ausblick.Dieses Buch ist eine Open-Access-Publikation unter einer CC BY 4.0 Lizenz. „Kundennutzen durch digitale Transformation?“ Das Fragezeichen steht für eine Vielzahl offener Fragen und Zweifel, die sich bei der Realisierung dieses Versprechens auf Kunden- und Unternehmensseite früher oder später einstellen. Die Vision des Endzustands klingt verlockend: Kunden profitieren von innovativen Produkten und Dienstleistungen, die nicht nur effizienter erbracht werden, sondern eine neue Dimension von Kundenerlebnissen eröffnen. Unternehmen stehen vor der Aufgabe, die Voraussetzungen für diese digitale Erlebniswelt zu schaffen, das heißt nicht nur ihr traditionelles Geschäftsmodell, ihre Strategien und Kultur zu hinterfragen und anzupassen, sondern auch ihre betrieblichen Strukturen, Abläufe und Systeme so weit zu entwickeln, dass sie eine radikale Öffnung in Richtung ihrer Kunden zulassen. Gestaltungsfelder sind also vorhanden. Doch wo und wie wirkt das Prozessmanagement? Dieses Buch präsentiert die Ergebnisse einer qualitativen und quantitativen Studie, die das Institut für Wirtschaftsinformatik in Kooperation mit dem Institut für Marketingmanagement der ZHAW School of Management and Law 2016 durchgeführt hat. Ziel der Business-Process-Management-Studie, mit der seit 2011 regelmäßig Status quo und Best Practices im deutschsprachigen Raum erhoben werden, war es, die Rolle des Prozessmanagements als Gestaltungshebel der digitalen Transformation zu beleuchten. Der Inhalt Studienrahmen: Begriffsbestimmung, Rahmenwerk und Studiendesign Status quo „Prozessmanagement – Digitalisierung – Kundennutzen“: Ergebnisse der quantitativen Studie Die Fallstudien: Erfolgsmuster aus der Praxis Fazit und Ausblick Die Herausgeber Elke Brucker-Kley, Leiterin BPM Research Lab, ZHAW Zürcher Hochschule für Angewandte Wissenschaften School of Management and Law, Institut für Wirtschaftsinformatik, Winterthur Denisa Kykalová, Senior Research Associate, ZHAW Zürcher Hochschule für Angewandte Wissenschaften School of Management and Law, Institut für Wirtschaftsinformatik, Winterthur Thomas Keller, Professor für Wirtschaftsinformatik, ZHAW Zürcher Hochschule für Angewandte Wissenschaften School of Management and Law, Institut für Wirtschaftsinformatik, Winterthur.Management information systemsIndustrial managementE-commerceBusiness Process Managementhttps://scigraph.springernature.com/ontologies/product-market-codes/522020e-Commerce/e-businesshttps://scigraph.springernature.com/ontologies/product-market-codes/I26000GeschäftsprozesseModellierungDigitale TransformationBusiness Process ManagementBPMProzessmanagementDigitalisierungKundennutzenKundenManagement information systems.Industrial management.E-commerce.Business Process Management.e-Commerce/e-business.658.4038Brucker-Kley Elkeedt1357048Brucker-Kley Elkeedthttp://id.loc.gov/vocabulary/relators/edtKykalová Denisaedthttp://id.loc.gov/vocabulary/relators/edtKeller Thomasedthttp://id.loc.gov/vocabulary/relators/edtMiAaPQMiAaPQMiAaPQBOOK9910293140703321Kundennutzen durch digitale Transformation3362376UNINA06043nam 22008055 450 991040969510332120240429225359.03-030-42476-610.1007/978-3-030-42476-3(CKB)4100000011231725(DE-He213)978-3-030-42476-3(MiAaPQ)EBC6192793(PPN)248397508(EXLCZ)99410000001123172520200508d2020 u| 0engurnn#008mamaatxtrdacontentcrdamediacrrdacarrierSustainable Food Drying Techniques in Developing Countries: Prospects and Challenges /by Mahadi Hasan Masud, Azharul Karim, Anan Ashrabi Ananno, Asif Ahmed1st ed. 2020.Cham :Springer International Publishing :Imprint: Springer,2020.1 online resource (XX, 189 p. 108 illus., 107 illus. in color.)3-030-42475-8 Insights into Drying -- Energy Requirement in Drying -- Energy Scenario in Developing Countries -- Existing drying Technologies in Developing Countries -- Proposal of Sustainable drying techniques in Developing Countries -- Challenges in Drying Sector -- Conclusion.This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of energy efficiency. The socio-economic condition of each developing country is unique; therefore, has specific technological requirements. As such, the book presents discussions on food waste scenario around the world, the socio-economic status of developing countries and their correlation with food. The book gives an overview of the quality aspects of drying, along with the required energy and time to retain these features. Additionally, a method of selecting drying techniques for developing countries, taking the cost and safety factor into consideration, has been discussed extensively Also, the renewable and non-renewable energy resources of low income, lower-middle income, middle income, and high-income developing countries have been analyzed and presented. The book also highlights the available drying techniques that are currently being practiced by the consumers and industries of developing countries. The book recommends ten sustainable drying technologies for the developing countries and describes their working principle. Discussion on potential challenges for sustainable drying technology adoption is also presented. The book presents up-to-date research on sustainable drying techniques and their impact on developing countries to reduce food waste. Food waste is not only a humanitarian concern but also a threat to environmental sustainability. Currently, one-third of all produced food is being wasted, when nearly 805 million people - including children remain undernourished on a daily basis. In an effort to solve this crisis, a number of food preservations techniques are being practiced in food supply chain. Drying is one such preservation technique that prevents microbial proliferation, slows enzymatic reaction and preserves the physio-chemical properties of food. Albeit, drying is an effective means of food preservation; it is also highly energy-intensive. Developing countries do not have sufficient energy and financial resources to adopt conventional (expensive and high energy) drying techniques. As such, this is the first reference work dedicated to discussing the prospects and challenges of sustainable (renewable energy based and inexpensive) drying techniques for developing countries in order to reduce food waste. Sustainable food drying techniques in developing countries: Prospects and Challenges is a singular work in the field of food preservation and affordable drying technology. .MicrobiologyFoodBiotechnologyEnergy policyEnergy policyThermodynamicsHeat engineeringHeatTransmissionMass transferFood Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/L23040Food Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Energy Policy, Economics and Managementhttps://scigraph.springernature.com/ontologies/product-market-codes/112000Engineering Thermodynamics, Heat and Mass Transferhttps://scigraph.springernature.com/ontologies/product-market-codes/T14000Deshidratació d'alimentsthubEnginyeria sosteniblethubMicrobiologia dels alimentsthubLlibres electrònicsthubMicrobiology.FoodBiotechnology.Energy policy.Energy policy.Thermodynamics.Heat engineering.HeatTransmission.Mass transfer.Food Microbiology.Food Science.Energy Policy, Economics and Management.Engineering Thermodynamics, Heat and Mass Transfer.Deshidratació d'alimentsEnginyeria sostenibleMicrobiologia dels aliments641.44Hasan Masud Mahadiauthttp://id.loc.gov/vocabulary/relators/aut769500Karim Azharulauthttp://id.loc.gov/vocabulary/relators/autAnanno Anan Ashrabiauthttp://id.loc.gov/vocabulary/relators/autAhmed Asifauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910409695103321Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges2509537UNINA