Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Jean Philippe Palma Revillion"'
Autor:
Dércio Bernardes-de-Souza, Daniela Callegaro-de-Menezes, Jean Philippe Palma Revillion, Mariluce Paes-de-Souza
Publikováno v:
Revista de Economia e Sociologia Rural, Vol 62, Iss 3 (2024)
Abstract This study aims to investigate the relationship between the dimensions of knowledge-based dynamic capabilities in innovation performance, operationalized by organizational innovation measures, in organic food production units. The research w
Externí odkaz:
https://doaj.org/article/37cdba6a4d6341dfbbfdf0f424e50903
Autor:
Alice Munz Fernandes, Odilene de Souza Teixeira, Antonio Luiz Fantinel, Jean Philippe Palma Revillion, Ângela Rozane Leal de Souza
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100156- (2022)
Cultured meat, derived from cellular agriculture, is an emerging food biotechnology. Although it is not yet available on an industrial scale, there are speculations regarding the technical and economic challenges that controversy over the viability o
Externí odkaz:
https://doaj.org/article/5a9a4d01290a434c9192b93406c5255c
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 2, Pp 108-122 (2020)
Artisanal foods are often seen by consumers as being more natural and healthier, and they are valued for their tradition, origin and the sustainability of the processes involved. Artisanal cheeses represent well this category of food, as their charac
Externí odkaz:
https://doaj.org/article/e3cd738a4b924b9796f1c95cddd5f5fc
Autor:
Ana Raisa Paiva, Jean Philippe Palma Revillion, Camila Zimmer Dias, Michele Utpott, Plinho Franciso Hertz
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 209-219 (2019)
Creamy “Requeijão” is one of the most consumed processed cheeses in Brazil. It is used on hot and cold dishes all over the country. Based on the effect of temperature over the apparent viscosity of dairy, this work offered an assessment on the r
Externí odkaz:
https://doaj.org/article/76d7d24196664e71af21381b499f7c53
Publikováno v:
RAC: Revista de Administração Contemporânea, Vol 19, Iss 6, Pp 750-771 (2015)
This paper aimed at analyzing competitiveness of three whole milk powder production chains in Rio Grande do Sul (Brazil) with three different technological levels (low, medium and high) of raw material production using Policy Analysis Matrix (PAM)
Externí odkaz:
https://doaj.org/article/57ce4150a437444192b2f5c2749462f1
Autor:
Miguelangelo Gianezini, Admar Bezerra Alves, César Augustus Techemayer, Jean Philippe Palma Revillion
Publikováno v:
RACE: Revista de Administração, Contabilidade e Economia, Vol 11, Iss 1, Pp 9-26 (2012)
O ingresso da temática da inovação na agenda da pesquisa e produção de diversos setores é reflexo de uma sociedade cada vez mais fundamentada no conhecimento. Nos últimos anos, este ingresso se reproduz em segmentos do agronegócio, nos quais
Externí odkaz:
https://doaj.org/article/39421bbbd22f45bfbcec08e3004e6bff
Autor:
Matheus Dhein Dill, Jean Philippe Palma Revillion, Júlio Otávio Jardim Barcellos, Eduardo Antunes Dias, Thomaz Zara Mércio, Tamara Esteves Oliveira
Publikováno v:
Journal of Technology Management & Innovation, Vol 9, Iss 1 (2014)
The pork meat production industry is facing new challenges as a consequence of consumers’ expectations regarding the quality and safety of food products. For the present study, experts and consumers in Rio Grande do Sul State, Brazil were interview
Externí odkaz:
https://doaj.org/article/d0c6c6aaca7444adbe9dd6e0c080b02b
Autor:
Ângela Rozane Leal de Souza, Jean Philippe Palma Revillion, Paulo Dabdab Waquil, Luiz Clovis Belarmino, Bruno Antonio Lanfranco
Publikováno v:
Ciência Rural, Vol 47, Iss 4
ABSTRACT: Rice is the basis of diet for almost half of the world population, and its culture is one of the strategic agroindustrial production chains in the agribusiness environment, in both economic and social levels. Thus, the comparative analysis
Externí odkaz:
https://doaj.org/article/a8d0943b4dbb417ea9085cc1d689fd0f
Publikováno v:
Revista Gestão, Inovação e Negócios. 8:79-94
As cadeias curtas é uma alternativa para aproximar o consumo de alimentos de sua produção, valorizando a proximidade, o bem social e ambiental de modo a aumentar equitativamente o ganho para todos os atores, configurando-se como inovação organiz
Autor:
Reinaldo de Camargo Lopes, Luana Rodrigues Ferretto, Valeria Da Veiga Dias, Daniela Callegaro, Liris Kindlein, Jean Philippe Palma Revillion
Publikováno v:
Cuyonomics. Investigaciones en Economía Regional. 6
Os produtos verdes destacam-se como novas tendências de consumo, mas para criar elementos de marketing desses produtos precisa-se entender os conceitos sociopsicológicos dos consumidores. Assim, a pesquisa objetivou investigar o enfoque científico